Steak au poivre
Steak au poivre, from above
Non vegParis

Steak au poivre

Pepper crusted steak in a creamy pan sauce. Bistro theatre, home kitchen, twenty minutes.

25 minTime
55 gProtein each
mediumSpice
The bistro classic2 chapters · 1 min read

Make it your way

Grandma's wayClassic bistro steak with a cream sauce; traditionally flamed with cognac.
The original
712kcalsame
55 gproteinsame
2 gfibresame
25minutessame

Steak au poivre.

Per serving, worked out from the ingredient table.

Ingredients

2 servings
Beef2 steaks, 2.5 cm thick, sirloin or tenderloin
Black pepper1 tbsp, coarsely crushed
Butter2 tbsp
Cooking oil (vegetable oil)2 tsp
Shallots2, finely chopped
Fresh cream (thickened cream, heavy cream)½ cup
Chicken stock (chicken broth)¼ cup beef stock
Saltto taste

Method

4 steps
  1. 1Take the steaks out 30 minutes ahead. Salt them, then press crushed pepper firmly into both sides.
  2. 2Heat oil and half the butter until foaming. Sear the steaks without moving them, then flip.
  3. 3Rest the steaks on a warm plate. Lower the heat, soften the shallots in the pan.
  4. 4Add stock, scrape, then cream. Simmer until it coats a spoon, swirl in the remaining butter and pour in any resting juices.
Serve it like this

Slice or serve whole on warm plates with sauce spooned over and around. Frites or a green salad alongside.

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Make it a meal

What goes with Steak au poivre: a bread or rice, a side, something to drink and something sweet.

Bread or rice Baguette150 min
Bread or rice Brioche180 min
On the side Gratin dauphinois100 min
On the side Vichyssoise50 min
A little snack Air fryer French fries45 min
To drink Chocolat chaud10 min
Something sweet Mille-feuille90 min
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