Imagine a restaurant-quality meal that transforms an ordinary dinner into an extraordinary culinary experience. Steak au Poivre is not just a recipe; it's a sensory journey that combines the bold intensity of cracked peppercorns with the luxurious tenderness of perfectly cooked sirloin. This classic French dish promises to elevate your cooking skills and impress even the most discerning food lovers with its rich, creamy sauce and expertly crusted steak.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: French
Serves: 2 servings
Ingredients
- 2 sirloin steaks
- 3 tbsp mixed peppercorns
- 1 tbsp butter
- 1 tbsp olive oil
- 100ml beef stock
- 100ml heavy cream
- Salt to taste
Instructions
- Remove steaks from refrigerator 30 minutes before cooking to allow them to reach room temperature, ensuring even cooking.
- Crush mixed peppercorns coarsely using a mortar and pestle or the bottom of a heavy skillet. Spread crushed peppercorns on a flat plate.
- Pat steaks dry with paper towels to remove excess moisture. Season both sides lightly with salt.
- Press each steak firmly into the crushed peppercorns, coating both sides evenly and pressing the peppercorns into the meat's surface.
- Heat olive oil and butter in a heavy cast-iron skillet over medium-high heat until butter is foaming but not browned.
- Carefully place pepper-crusted steaks into the hot skillet. Cook for 3-4 minutes on each side for medium-rare, adjusting time for desired doneness.
- Remove steaks and let rest on a warm plate, tented with foil, for 5-7 minutes to allow juices to redistribute.
- In the same skillet, pour beef stock and scrape up any browned bits. Reduce liquid by half.
- Add heavy cream to the skillet, stirring continuously. Simmer until sauce thickens slightly, about 2-3 minutes.
- Pour cream sauce over rested steaks and serve immediately, garnishing with additional cracked pepper if desired.
Tips
- Temperature is Key: Always let your steaks sit at room temperature for 30 minutes before cooking to ensure even heat distribution.
- Peppercorn Technique: Use a mix of black, white, and green peppercorns for a more complex flavor profile. Crush them coarsely to maintain texture.
- Dry Meat for Perfect Crust: Pat steaks completely dry before seasoning to achieve a beautiful, crispy peppercorn crust.
- Pan Selection Matters: Use a heavy cast-iron skillet for the best heat retention and beautiful fond (browned bits) for your sauce.
- Don't Overcrowd the Pan: Cook steaks in batches if needed to maintain high heat and prevent steaming.
- Rest Your Meat: Letting steaks rest after cooking is crucial for juicy, tender results.
- Sauce Consistency: Reduce the cream sauce slowly and stir continuously to prevent separation and achieve a silky texture. Pro tip: Pair this dish with a bold red wine like Cabernet Sauvignon or a classic French Bordeaux for an authentic dining experience!
Nutrition Facts
Calories: 760kcal
Carbohydrates: 23g
Protein: 45g
Fat: 58g
Saturated Fat: 28g
Cholesterol: 165mg
