Whether it’s a special occasion or just a weeknight dinner, steak is a great choice! Here are a few more recipes you’re sure to love: perfectly juicy grilled steak, steak Diane, or cube steaks with mushroom gravy!
What is Steak au Poivre?
Steak au poivre is a French dish that’s all about flavor and indulgence. You start with tenderloin steaks, seasoning them with salt and covering them in crushed peppercorns for a spicy crust. Then you sear the steaks until they’re perfectly cooked, with a nice crispy outside and juicy inside. They’re so tender and delicious, you will love every bite! But what makes steak au poivre really special is the creamy sauce that goes with it. After you take out the steaks, you use the leftover flavors in the pan to make the sauce. You sauté butter, thyme, and garlic to make it extra tasty! Then you add beef stock and heavy cream, which make the sauce rich and thick. When you pour that sauce over the steaks, it adds a burst of delicious flavor that is truly irresistible. The spicy pepper crust and the smooth creamy sauce are the best combination!
Ingredients for Steak and Sauce
Juicy tenderloin steaks coated in crushed peppercorns, simmered in a creamy sauce with garlic, thyme, and a touch of richness from butter and heavy cream. Using these ingredients, you can create pure indulgence on a plate! Check out the recipe card at the end of the post for exact measurements.
Steak au Poivre Recipe
Before you dive into making steak au poivre, here’s a friendly tip: this French dish is all about big, bold flavors and pure indulgence. The secret to nailing it is finding that perfect harmony between the spicy pepper crust and the creamy sauce. Get ready for a taste sensation that’ll leave you craving seconds!
Let Your Steaks Come to Room Temperature: Give your tenderloin steaks some time to hang out at room temperature before cooking them. This helps them cook evenly and stay juicy throughout. Crush Your Peppercorns: Use freshly crushed peppercorns for a tasty pepper crust. Give them a good smash to add some texture and release all that amazing flavor. A mortar and pestle or a spice grinder can do the job. Sear the Steaks at High Heat: Use a hot skillet or grill and cook the steaks over medium-high heat. Searing them quickly on both sides forms a delicious crust while keeping the inside tender. Use a Meat Thermometer: To achieve the desired level of doneness, use a meat thermometer to check the internal temperature of the steaks. Medium-rare typically ranges from 135-140 degrees Fahrenheit, but adjust according to your preference. Allow the Steaks to Rest: After cooking, let the steaks rest for a few minutes before cutting into them. This allows the juices to redistribute, resulting in a super moist and tender steak. Serve With: Green beans, asparagus, or roasted or mashed potatoes!
In the Refrigerator: Both the sauce and the steaks will stay good in airtight containers for about 4 days. Reheating: When you’re ready to enjoy your steak au poivre again, you can reheat it gently in a skillet over low heat, ensuring not to overcook the steak.
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