Steak au poivre facts for kids
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Steak au poivre prepared with filet mignon and peppercorn sauce
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| Place of origin | France |
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| Main ingredients | filet mignon, peppercorns |
Steak au poivre, also known as pepper steak, is a classic French dish. It features a juicy steak, usually a filet mignon, covered in crushed peppercorns. When cooked, these peppercorns create a crunchy crust on the steak. This crust adds a strong, spicy flavor that goes well with the rich taste of the beef. You can often find Steak au poivre in traditional French restaurants in many cities around the world.
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How to Make Pepper Steak
Making Steak au poivre involves a few simple steps to get that perfect peppery crust and tender inside.
Preparing the Peppercorn Crust
First, the steak is pressed into a bed of coarsely crushed black peppercorns. Sometimes, a mix of different colored peppercorns is used. This makes sure the steak is fully coated and ready for cooking.
Cooking the Steak
The steak is then quickly cooked in a very hot skillet. A small amount of butter and oil is used in the pan. Cooking at a high heat helps to quickly sear the outside of the steak. This creates the crispy peppercorn crust. At the same time, it keeps the inside of the steak tender, often cooked to a rare or medium-rare level. After cooking, the steak needs to rest for a few minutes before it is served. This resting time helps the juices spread evenly throughout the meat, making it even more delicious.
Serving with Sauce and Sides
Steak au poivre is often served with a special sauce. This sauce is made in the same pan where the steak was cooked. It uses the tasty bits left in the pan, called "fond." The sauce usually includes heavy cream and a type of cooking alcohol called cognac, which is cooked down to remove the alcohol and leave only its flavor. Other ingredients like butter, shallots (a type of onion), or Dijon mustard might also be added.
Common side dishes for Steak au poivre include different kinds of mashed potatoes. Another popular choice is pommes frites, which are thin, crispy fried potatoes.
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Steak au poivre with cognac sauce
