Indulgent steak au poivre (steak coated with pepper) with a mushroom sauce has become our traditional Sunday night dinner. It feels special without being funny, and I love that about this dish.
I use a pepper mix I bought at the Antibes market, but it’s a simple enough mix of three kinds of peppercorns (green, white, and pink), a few aromatic sea salts, all crushed up and mixed together.
Don’t be afraid of using butter to cook the steak au poivre. Also, don’t be afraid to go to town on the pepper. The flavor will be robust yet mellowed by the pan sauce, to which you’ll add more butter, some red wine, and mushrooms.
Steak au poivre dinner ready in about 15 minutes!
Note: You can use a sirloin or filet cut of beef for this dish, whichever you prefer.
- filet of steak (at room temperature)
- quarter of a cup of triple pepper mix
- 3 Tablespoons butter
- 1 Tablespoon olive oil
- red wine
- Heat up a grill pan on medium-high heat. While it heats up, season the steak well with plenty of salt and the triple pepper mix. Press the crushed peppercorns into the steak on both sides.
- Add olive oil and 2 tablespoons of butter to the pan, then add the steak. Let the steak cook for about 4 minutes on each side for medium-rare, depending on thickness. Baste with butter in the pan.
- Remove steaks and let them rest before cutting and/or serving. While the meat is resting, make the pan sauce: deglaze the pan with red wine and add remaining butter into the pan to emulsify the sauce. Serve over steak.
I like to serve my steak with potatoes and sautéed spinach, which it’s great with frites or other classic accompanimets!