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    You are in: Home / Recipes / Steak Au Poivre Recipe
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    Steak Au Poivre

    Steak Au Poivre. Photo by Queen uh Cuisine

    1/1 Photo of Steak Au Poivre

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    5 mins

    5 mins

    A la Carte's Note:

    I've been researching Steak au Poivre lately and trying to find the best technique. I don't rate the cognac and cream sauce version, although I know it's popular. After trying lots of recipes this one came out the best for me. This is the dish as prepared by Delia Smith, and it is sooo good and easy to prepare. The whole cooking process only takes a few minutes so you need to read through the recipe before you begin.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      If you have the time, prepare your steaks several hours ahead. Start by crushing the peppercorns very coarsely. Take a shallow dish, large enough to hold the two steaks, without them touching. Pour in one tablespoon olive oil, mixed with half of the crushed garlic. Coat each steak evenly on both sides with the peppercorns, and pressing them in firmly (use a heavy plate to do this). Lay the steaks in the dish and spoon over the other tablespoon of oil and the rest of the garlic. Cover and leave them in the fridge for several hours, turning once.
    2. 2
      When you’re ready to cook the steaks, you will need a cast iron skillet (or heavy based frying pan). Place it over very high heat and let it preheat until it is very hot – the more daring you can be, the better the finished dish! Now, quickly drop each steak directly into the pan. Sear them quickly on each side – about 1 minute per side.
    3. 3
      (Do not be tempted to move the steaks other than to flip them as directed. Furthermore, flip your steaks with tongs rather than a fork, which will pierce them and allow juices to escape. ).
    4. 4
      Once seared, lower the heat and cook them. I like them “blue” which means they are seared and very rare. For medium rare give them 3 more minutes and for well done, 4 more minutes. You won’t need to turn them.
    5. 5
      Either way 1 minute before the end of the cooking time, pour in the wine and let it bubble and reduce down to a syrupy consistency, about 1/3 of its original volume.
    6. 6
      This whole process is very brief, and I actually don’t even bother setting a timer, I just count the minutes in my head. Once done, sprinkle with salt and serve as quickly as possible. This is best with a mixed green salad and a basic vinegaret dressing.

    Ratings & Reviews:

    • on March 18, 2007

      55

      Thanks A la Carte for a quick and easy recipe. I will definitely be making this again, we enjoyed it very much.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 14, 2006

      55

      I made this recipe for PAC fall 2006. It was really great. So easy to make. I made sure I read the whole recipe first and I'm glad I did. I used NY steaks. YYuuummmmmy. I will difinately make this again. I need to buy a mortar & pestal hehehehe. Thanks again, Barbara

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Steak Au Poivre

    Serving Size: 1 (296 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 610.5
     
    Calories from Fat 413
    67%
    Total Fat 45.9 g
    70%
    Saturated Fat 14.6 g
    73%
    Cholesterol 115.6 mg
    38%
    Sodium 1256.4 mg
    52%
    Total Carbohydrate 2.4 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.4 g
    1%
    Protein 31.0 g
    62%

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