Steak Au Poivre
A peppery classic with serious sizzle, this steak au poivre recipe brings enough French flair to make dinner feel très magnifique.
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Ingredients
Method
2) For the steak au poivre, with a meat mallet gently pound the peppercorns onto both sides of the steak. Place a saucepan on a medium heat, add the olive oil and heat until smoking. Add the steak, turning once or twice until cooked to desired doneness.
3) Add the shallots and garlic and stir. Do not allow to burn. Remove the pan from the heat and deglaze with brandy. Light the brandy with a long kitchen match and when the flames subside, place the pan back on the stove.
4) Add the brown sauce and whisk in the double cream. Season with salt and pepper, to taste. If desired, you may remove the steak before final mixing. Place the steak on a serving platter and pour the au poivre mixture on top. Garnish with chopped parsley and serve.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network chefs have not tested this recipe, in the proportions indicated, and therefore we cannot make any representation as to the results.
A classic peppercorn steak that brings bistro brilliance home!
Looking for a steak recipe with instant wow factor? This steak au poivre recipe from superstar chef Guy Fieri delivers in spades. Start with a perfectly cooked peppery steak with that irresistible seared finish, then add a splash of brandy, double cream and beef stock, and you’ve got a glossy sauce with just the right amount of heat.
Guy’s recipe uses classic New York Strip, but this is one of those steak au poivre dishes that works with lots of other cuts. It could be a classic sirloin, the closest equivalent and a superb choice for a flavoursome result, or alternatively choose rib-eye for extra marbling, fillet for tenderness, or rump for a more budget-friendly option. Whichever cut takes your fancy, this is one steak au poivre recipe that knows how to make an entrance.
The meat does a lot of the heavy lifting in this dish, but the real star of the show is the peppercorn sauce. Chopped shallots and minced garlic create a base, the beef stock and brandy add a little grown-up glamour, and double cream softens the peppercorns’ punch without stealing the spotlight.
Serve this steak au poivre dish with twice-cooked rustic chips, Tom Kerridge’s best roast potatoes or creamy mash for the ultimate bistro-style feast. And for spectacular sides, how about blackened green beans, roasted asparagus, or sautéed wild mushrooms and a glass of full-bodied red to complete the picture. And don’t forget plenty of homemade French baguette slices to mop up that sensational sauce.
Whether you’re cooking for a special occasion or simply upgrading your midweek menu, this steak au poivre recipe turns a few straightforward ingredients into something wonderfully indulgent. And if you’re looking for similar steak au poivre ideas for your next dinner party, try an iconic steak Diane, a tarragon-tasty steak with Bearnaise, or a legendary South American-style gaucho steak with 4-herb chimichurri.
