Introduction to Steak au Poivre
A French Classic that Dates Back
Steak au Poivre is a true example of French cooking at its best – simple yet robust flavors. Developed in old bistros of Paris, this dish is a perfect illustration of turning a simple sirloin steak into an explosion of peppery flavor complemented by a creamy sauce. This dish may have been created in the 19th century, but its fiery crust and velvety sauce is always bound to ignite the attention of any diner.
Steak au Poivre continues to be a well-regarded dish mostly because of the balance of contrasting elements. Fiery and fragrant peppercorns paired with a succulent juicy sirloin steak. Eating a bite of steak au poivre is a passport into France’s culinary journey, making it popular with everyone from home cooks to seasoned chefs.
The Beauty of Sirloin
The cuts of meat used in steak au poivre are traditionally sirloin, which has a great flavor, is very lean cut and tender. Sirloin is also perfect for a nice sear because it has the bounce to withstand the direct heat and because of its subtle marbling, which allows it to stay juicy.
Unlike ribeye, sirloin still maintains the ability to be satiating, but doesn’t leave notes that are as rich. Sirloin is a perfect set up for the peppercorn crust and when used in Steak au Poivre, it captures the flavor without overpowering the dish. A simple sirloin cut becomes sensational when you start with a great quality piece of meat.
Servings
This recipe makes four servings. It is a great meal to enjoy with a small dinner party or with family. Each serving will have a nice piece of sirloin steak and will be filling but not too filling.
Preparation Time and Cooking Time
Preparation should take around 15 minutes at most, which includes the time to crush the peppercorns and to season the sirloin. Cooking takes, in general, about 20 minutes, which includes searing the steaks and making the sauce. So, in general, this recipe should take a total of about 35 minutes.
🥢 Peppercorn Sirloin Steak Ingredients :
Main Ingredients
✅ 4 sirloin steaks (6-8 oz, 1-inch thick)
✅ 2 tbsp whole back peppercorns, coarsely crushed
✅ 1 tsp kosher salt
✅ 2 tbsp unsalted butter
✅ 1 tbsp olive oil
✅ 1/3 cup cognac or brandy
✅ 1 cup heavy cream
✅ 1 shallot, finely minced
Optional Ingredients
✅1 tsp Dijon mustard (for extra tanginess)
✅ minced fresh parsley (for garnish)
✅ 1 tsp bottled green peppercorns, drained (for a milder spicy taste)
All of these ingredients create a nice balance, with sirloin as the star. The black peppercorns add heat and the cream and cognac smooth out the heat with smooth creamy flavor.
👨🍳 Preparing the Sirloin :
Using a paper towel, dry the sirloin steaks. Drying is essential to getting a nice sear. Season lightly with kosher salt so the meat can shine. Let the steaks rest at room temperature for 10 minutes for even cooking.
Creating the Peppercorn Crust
Using a mortar and pestle or a heavy skillet, crush the black peppercorns. The peppercorns do not have to be finely crushed, coarseness can better extract the flavor. Press the crushed peppercorns into both sides of the sirloin steaks. Be sure to press firmly to create a thick layer that will stick during cooking.
Cooking the Steak
In a large cast iron skillet, heat to medium-high. Add olive oil and 1 tablespoon of butter to the skillet. Once the butter is foaming, add the sirloin steaks into the skillet. Sear for 3-4 minutes on each side for medium-rare, adjusting to your desired doneness. Remove the sirloin steaks to rest, taping a piece of foil lightly over, so the juices do not escape.
Creating the Cognac Cream Sauce
In the now empty skillet, reduce heat to medium. Sauté the minced shallot for 2 minutes until translucent. Carefully add the cognac to the skillet scraping any browned bits. Simmer for 3-5 minutes, until cognac is reduced by half. Add heavy cream and the optional Dijon mustard. Simmer until the sauce thickens, about 3-5 minutes. Spoon over the sirloin steaks.
💡 Advice for Making the Best Steak au Poivre:
Selecting the Right Cut of Sirloin
Find sirloin cuts that are as close to the same thickness as possible and that have little connective tissue. You should be looking for a bright red color that has a good amount of fine marbling. You’ll also want a piece of grass fed beef to give you some movement and depth of flavor to build complexity!
Getting the right proportions of peppercorns
You will want to be careful not to take the pepper too far because it can easily overpower the sirloin. A mixture of black pepper and green peppercorns will give you a rounder heat to the palate. You should crush the peppercorns just prior to cooking to preserve the volatile oils and their aroma!
Method for getting the sauce right
For a creamy consistency to build a nice sauce, simmer the cream very gently so that it does not split. If the sauce is too thick you can also loosen it with a splash of beef stock. Taste the sauce for seasoning, as cognac can vary in sweetness.
📊Nutrition Information (per serving)
Caloric Breakdown
Each serving is approximately 550 calories. The sirloin, butter in the sauce, and cream in the sauce are where the calories are coming from, and it’s a very rich treat, but it’s a good treat.
Macros
Total Fat: 38g
Saturated fat: 18g
Cholesterol: 150mg
Sodium: 600mg
Total Carbohydrate: 4g
Dietary Fiber: 1g
Sugars: 1g
Protein: 42g
Those numbers are for a single serving. We have lots of protein in the sirloin and then we also have the fat from the sauce.
Description of the Dish
Flavor Profile and Texture
Peppercorn Sirloin Steak, or Steak au Poivre, stands as a tale of opposites. The coarsely crushed peppercorns form a large, aromatic crust that crackles – and released warm spicy heat – with each bite. Sitting beneath the crust is a sirloin cut, with a juicy a tender interior, and amplified flavors from the extreme heat of the cooking searing process.
The Cognac cream sauce compliments the steak well as it features a silken consistency and a slight sweetness as it envelops the steak and adds luxurious richness, offsetting the aggressive kick of the pepper. Fresh parsley adds a burst of herbaceousness, and optional green peppercorns (which add mild, fruity heat) are welcomed. Steak au Poivre is a scream rustic, yet seems refined; it is a dish that brings contrasting, complimentary textures and tastes to your palate.
Cultural Significance
Steak au Poivre is not only a delightful meal, but also a cultural metaphor. Secondly, it is a cultural experience of the French culinary tradition of taking simple, common ingredients and elevating them to gastronomical magic. The sirloin is a humble cut of meat and when grouped with peppercorns and cognac is lifted to royalty. To add weight to this metaphor, the significant concepts of balance and restraint (do not place unnecessary fetters), holds weight in this dish’s origins.
you may like it
please don’t forget to leave a review
Nice share