Dish
Steak au poivre
Pepper Steak
Steak au poivre is made by coating a steak, such as filet mignon, with crushed peppercorns and then searing it in a hot pan. The steak is then finished in the oven and served with a creamy sauce made from beef broth, cream, and brandy. This dish is high in calories and fat, so it should be enjoyed in moderation.
Origins and history
Steak au poivre is a classic French dish that has been around for many years. It is believed to have originated in the 19th century and was popularized by French chefs in the United States in the 20th century.
Dietary considerations
This dish is not suitable for vegetarians or vegans. It is also not suitable for those with dairy or alcohol allergies.
Variations
There are many variations of Steak au poivre, including using different types of steak, such as ribeye or sirloin. Some people also like to add other spices, such as garlic or thyme, to the peppercorn crust for added flavor. Others like to serve the dish with different types of sauces, such as a red wine sauce or a mushroom sauce.
Presentation and garnishing
Steak au poivre should be served on a plate with the sauce poured over the top. It can be garnished with parsley or other herbs for added flavor and color.
Tips & Tricks
To make the peppercorn crust extra crispy, try using a mixture of black, white, and green peppercorns.
Side-dishes
Roasted potatoes are a classic side dish for Steak au poivre. Other popular side dishes include roasted vegetables and mashed potatoes.
Drink pairings
Red wine is a classic drink pairing for Steak au poivre. Other popular drink pairings include brandy and cognac.
Delicious Steak au poivre recipes
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