Steak au poivre
|Place of origin||French|
|Main ingredients||filet mignon, peppercorns|
|Cookbook: Steak au poivre Media: Steak au poivre|
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Steak au poivre (French pronunciation: [stɛk‿o pwavʁ], Quebec French pronunciation : [stei̯k‿o pwɑːvʁ]) or pepper steak is a French dish that consists of a steak, traditionally a filet mignon, coated with loosely cracked peppercorns and then cooked. The peppercorns form a crust on the steak when cooked and provide a pungent but complementary counterpoint to the rich flavor of the high-quality beef.
Preparation and ingredients
The peppercorn crust itself is made by placing the steak in a bed of cracked black (or mixed) peppercorns. Typically, the steak is seared in a hot skillet with a small amount of butter and oil to cook it. The steak is seared at a high temperature to cook the outside quickly and form the crust while leaving the interior rare to medium rare. The steak is then left to rest for several minutes and then served.
Steak au poivre is often served with pan peppercorn sauce consisting of reduced cognac, heavy cream, and the fond from the bottom of the pan, often including other ingredients such as butter, shallots, and/or Dijon mustard. Common side dishes to steak au poivre are various forms of mashed potatoes and pommes frites (small fried shoestring potatoes). Steak au poivre may be found in traditional French restaurants in most urban areas.
- Pierre Franey (Mar 6, 1985). "Steak Survives The Pepper Treatment". Lawrence Journal-World. Lawrence Journal-World. Retrieved 22 January 2011.
- "Add French Flavoring To Steak". Sarasota Herald-Tribune. Sarasota Herald-Tribune. Feb 22, 1978. p. 9.
- Michael Hastings (January 5, 2011). "Peppercorns make steak 'au poivre'". Winston-Salem Journal. Media General Communications Holdings, LLC. Retrieved 22 January 2011.
- Pierre Franey (Mar 6, 1985). "Steak 'au poivre' Calls For Eggplant Provencal". Montreal Gazette. Montreal Gazette. Retrieved 22 January 2011.
- Alton Brown (2005). "Steak au Poivre". Food Network. FoodNetwork.com. Retrieved 22 January 2011.