Steak au Poivre (French Pepper Steak) · PrimedTable
French🥩 Meat
Steak au Poivre (French Pepper Steak)
⏱ 90 min🍽 Serves 2
A classic French bistro dish featuring pepper-crusted filet mignon seared to perfection and smothered in a luxurious Dijon mustard cream sauce infused with cognac and beef stock. Restaurant-quality flavors achieved at home, served with garlic butter roasted asparagus.
High-protein
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Adapted from a video by Brian Lagerstrom
Restaurant Level French Pepper Steak (Steak au Poivre)
whole black peppercorns, coarsely cracked250-300 g
high smoke point oil (canola, avocado, or peanut oil)~2-3 tbspest.
shallots, brunoise75 g
garlic, minced10 g
fresh thyme sprigs2-3
brandy or cognac125 g
Dijon mustard
25 g
beef stock150 g
heavy cream150 g
unsalted butter45 g
freshly ground black pepper (for sauce)1-2 g
asparagus, tough ends trimmed500 g
olive oil1-2 tbsp
butter (for asparagus)30 g
garlic cloves, minced (for asparagus)4-5
fresh lemon juice~1-2 tbspest.
Steps
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1
Generously salt the steaks on all sides with about 1 to 1½ tablespoons per steak. Let them rest at room temperature for 30–60 minutes to dry brine, which seasons the meat and removes excess moisture.
2
Preheat the oven to 450°F (232°C) about 15 minutes before you plan to cook.
3
Pulse 250–300g of whole black peppercorns in a blender 4–5 times until coarsely cracked. Sift through a fine mesh strainer to remove powder, leaving about ½ cup of coarse pepper pieces.
4
Pat the steaks dry with paper towels until they have a completely dry matte finish. Firmly press each side of the steaks into the cracked black pepper, applying pressure to ensure the pepper adheres completely.
5
Heat a 12-inch stainless steel sauté pan over high heat and add a generous amount of high smoke point oil until it shimmers and nearly smokes.
6
Carefully add one steak at a time, pressing down with a spatula for about 15–20 seconds to ensure even contact and searing. Sear for 2–3 minutes until a well-browned crust forms.
7
Carefully flip the steaks away from your body to avoid splattering. Sear for another 90 seconds on the second side.
8
Transfer the pan to the preheated 450°F oven and cook for 3–5 minutes until the internal temperature reaches 120°F (49°C) for medium-rare.
9
Remove the steaks and place them on a wire rack to rest. Discard the oil and any burnt pepper from the pan.
10
Reheat the pan over medium heat, add a bit of olive oil and the finely diced shallots with a pinch of salt. Sauté for about 2 minutes until softened.
11
Add the minced garlic and fresh thyme, stirring, and cook for about another minute until fragrant.
12
Turn off the heat, carefully add 125g of brandy or cognac, and flambe by igniting with a lighter or long match. Once flames subside, turn heat back to high and reduce the liquid by about half.
13
Stir in 25g of Dijon mustard, 150g of beef stock, and 150g of heavy cream. Whisk to combine and simmer over medium heat, stirring occasionally, for about 5 minutes until the sauce thickens enough to coat the back of a spoon.
14
Lower heat to low and whisk in 45g of butter and 1–2g of freshly ground black pepper until the butter is emulsified and the sauce thickens slightly. Taste and adjust seasoning with salt as needed.
15
Plate the rested pepper-crusted steaks and generously top with the peppery mustard cream sauce.
16
Trim the woody ends off about 500g of asparagus and arrange on a quarter sheet pan. Drizzle with 1–2 tablespoons of olive oil and season with salt and pepper, then roll to coat evenly.
17
Broil in the oven under high heat for 3–4 minutes, rotating the pan halfway through for even blistering.
18
Melt 30g of butter in a small pan over low heat, add 4–5 minced garlic cloves, and cook for about 2 minutes until fragrant but not browned.
19
Drizzle the garlic butter over the roasted asparagus, add a splash of lemon juice and a touch of salt, then gently toss with tongs to combine.
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