This recipe guides you through preparing steak au poivre, a timeless French dish known for its peppercorn crust and silky Cognac sauce. Learn the secrets of choosing the perfect cut of beef, crushing peppercorns, and crafting a luxurious pan sauce. It's a celebration of flavor that's easier to achieve at home than you might think.
Steak au poivre. Like many treasured French dishes, steak au poivre abides by certain tenets: It begins with a piece of beef that is crusted in crushed peppercorns and ends with a glossy, peppery pan sauce . Food styled by Brett Regot. Like many treasured French dishes, steak au poivre abides by certain tenets: It begins with a piece of beef that is crusted in crushed peppercorns and ends with a glossy, peppery pan sauce . But otherwise, it’s shaped by the choices of its cook.
The difference between a loose sauce that runs on the plate and one that glazes your meat is strictly time: Add some stock and allow it to reduce until the sauce becomes nappante, or thick enough to coat the back of a spoon. A spoonful of butter adds a silkiness that balances the pepper’s bite, and heavy cream binds it into a satiny sauce that doesn’t break or separate.
3. Lightly season both sides of the meat with about 3/4 teaspoon salt total. Dredge the meat in the peppercorns, coating both sides.
STEAK AU POIVRE FRENCH CUISINE RECIPE PAN SAUCE COOKING TIPS
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