Steak au poivre is a classic French dish that will make any carnivore feel special.
There’s nothing like celebrating with a nice steak dinner. One of our favorites is steak au poivre, or ‘pepper steak’ in French. This classic originated in the bistros in Normandy in the early 1900’s. It is popular on French restaurant menus, and also in American steakhouses. The version served at Izzy’s Steaks and Chops and San Francisco changed my family’s life. We still talk about that night, and have been wagering steak au poivre dinners for years. Losing a bet never tasted so good!
Many have claimed to have created this simple and elegant dish, and almost all of them said the use of peppercorns was to add flavor to the beef for the benefit of Americans and / or Brits who have ruined their tastebuds by enjoying too many cocktails before dinner. Traditionally, filet mignon is the cut of choice, but you can use other cuts, like New York strip, entrecôte, ribeye, or sirloin.
The method is to encrust the filets with cracked peppercorns, and sear in a hot skillet with a little butter and oil. You will want to use high heat to cook the outside quickly and form a crust, while keeping the interior a perfect pink medium-rare.
Use the fond in the bottom of the skillet to make a quick pan sauce. Deglaze with some calvados (the apple brandy of Normandy), then some veal or beef stock. Some may add a touch of heavy cream, but it is optional. Either way, it’s easy to know why this is one of our favorite ways to prepare a steak.
Serve with pomme purée or frites and a green vegetable like haricots verts or wilted spinach. Others serve it with some dressed watercress or arugula.
Steak au Poivre
Equipment
- Skillet
- Basting spoon
- Tongs
Ingredients
- 2 filet mignons 4 – 6 oz. portions
- 3 Tbsp coarsely cracked black pepper on a plate
- salt
- 2 Tbsp olive oil divided into two 1 Tbsp portions
- 1/2 C brown mushrooms sliced
- 1/3 C Calvados or brandy
- 1 C beef or veal stock
- 1 Tbsp butter
Instructions
- Pre-heat oven to 250.
- Bring steaks to room temperature, about 20 minutes before cooking.
- Heat skillet on medium-high heat, until very hot.
- Season steaks on both sides with salt. Press into the peppercorns. Let steaks sit 10 minutes. This allows for the pepper to adhere and flavor the steak.
- Heat olive oil in the skillet and place the steaks pepper side down. Cook 3 minutes, turn, and toss 1 Tbsp butter into the skillet. Baste the steaks with the butter, and cook 2 minutes more.
- Remove the filets to a plate, cover tightly with foil, and place into the oven to keep warm.
- Meanwhile, turn the heat on the skillet down to medium. Make the pan sauce by adding 1 Tbsp olive oil in the skillet over medium heat. Sauté the mushrooms, about 4 minutes. Stir, then remove the pan away from the flame.
- BE VERY CAREFUL: Have a large lid handy in case things get out of hand (they shouldn't but be prepared). With the skillet away from the flame, add the brandy, then return the skillet to the flame. The brandy may catch fire, but it shouldn't burn for more than 10 – 15 seconds. Allow the alcohol to burn off.
- Add the stock and bring to a low boil to reduce a bit, about 5 minutes.
- Toss the butter into the skillet. Season the sauce with salt and pepper to taste.
- Plate the filet, and spoon the sauce over the top.