Classic steak Au Poivre, with homemade french fries
Recipe Mari Loewen, Styling Marisa Curatolo, Photography Cory Aronec
Steak au poivre…pronounced Stek-oh-pwav-ruh, it’s a French classic, a simple seared peppercorn-crusted steak with a creamy pan sauce, typically made with filet mignon.
Serve with your favourite French fries, turn on some Alexandre Desplat sounds… and let this recipe take you to France.
Ingredients
4 (6- ounce) filet mignon steaks (or any good quality steak) 1 ½ inches thick
Coarse sea salt
3 tablespoons (30g) whole black peppercorns
3 tablespoons (45ml) extra-virgin olive oil
1 tablespoon salted butter
2 tablespoons brandy or cognac
1 cup heavy cream
Preparation
Remove the steaks from the refrigerator for at least 1 hour prior to cooking. Sprinkle all sides with salt.
Coarsely crush the peppercorns with a mortar and pestle, the bottom of a cast iron skillet, or using a mallet and pie pan. Spread the peppercorns evenly onto a plate. Press the fillets, on both sides, into the pepper until it coats the surface. Set aside.
Preheat a cast iron skillet to medium to high heat, add butter and olive oil until nearly smoking. Sear steaks 5 minutes per side until internal temperature reaches 125°F for medium rare. Do not flip back and forth. Remove from skillet, set aside.
Add brandy or cognac to skillet to skillet and cook until brandy has almost completely evaporated. Whisk in cream or crème fraîche, then simmer, stirring often, until sauce has reduced enough to glaze a spoon. Season with salt to taste.
Arrange steaks on plates and pour sauce on top. Serve with your favourite French fries. Serves 4.
