Don't tell anyone! Steak au poivre, the world's simplest pepper steak!

The best and simplest pepper steak or steak au poivre recipe you will find. Sometimes, less is more and this recipe is one of those. No chopping, no stocks, no rare ingredients or herbs required. All cooked on stove top.

This restaurant recipe has been proven thousands of times. It was one of the most popular menu choices in my old restaurant. I’m almost ashamed to reveal how simple it is, but only for you, I will!

You can use any cut beef you like, but tenderloin or eye fillet is usually the better option. After all, it is a special dish so why not go all the way.

Try and crack the pepper corns yourself so you can the full aroma. Use a mortar and pestle or the underside of a saucepan. Dijon mustard is the only mustard you should use, so please, no substitutes! Buy a good brandy that you would enjoy to drink, or that you can afford. If you don’t normally drink it, get a small pocket size bottle. Remember there’s not many ingredients in this recipe, so buy the best you can within your budget. For the cream, use a heavy or thickened cream. The green pepper corns are optional, but I think well worth it. When you cook the steaks, use low heat so the pepper doesn’t burn. You want a nice crust, not a burnt one. If cooking well done or similar, probably best to use a lid to help it. You could also place the pan in a hot oven, but only if it’s already hot. Once cooked, leave to rest on heated plates in a warm spot. It should be just long enough to rest a few minutes. Any juices from the steaks, pour back into the pan sauce. Be very careful if you’re flambéing, do not try it unless you’re used to it and feel confident in a safe kitchen. Simply turn off the fire then pour in your brandy. Turn back on low after it’s cooled down a minute. Any ignition will be minor. Once the sauce has reduced and is ready, pour directly over your steaks and serve immediately. Don’t wait too long or it won’t look as good. So there you have it, a restaurant style pepper steak that’s so basic! Enjoy it with green beans and roasted or pan fried potatoes.

Want to mail me something?
Fan mail and products
MAILING ADDRESS:
RECIPE30
PO BOX 416
MOUNT MARTHA 3934
VICTORIA AUSTRALIA

[drafhixa]

The Dog at the end getting his cut made the whole video for me.

[janedoe]

I’m so glad you rewarded Whiskey for his patiences! Watching this video l realized, haven’t made Steak au Poivre since my Husband passed away. That was his all time favorite meal. I always added Madagascar Green Peppercorns, it’s definitely not “optional” as far as I’m concerned. I use to snack on them straight from the can. ♥️👍🏼👏🏼👏🏼👏🏼

[HeronCoyote]

My best friend (an excellent cook) made steak for me last night (med rare w/balsamic mushroom sauce). He also reminded me that, a few years ago, I promised to make him steak au poivre. He’s still waiting. Of course yours was the first recipe I looked at.

[benthere]

That looks delicious, Joel. Your techniques could be applied to so many recipes. That sauce would work for so many dishes. You got that one so right!
I don't know what category to put this video in as it could be used in so many ways!
That brandy cream sauce looks marvelous.

[michaelharprashad]

Just made this recipe and it was simple and delicious. Paired it with Asian stir fried veggies. Better than ordering it from a restaurant. The steak was juicy and the sauce was very tasty. Thanks Chef Joel for this wonderful recipe.

[sChicks]

Wow, I'm definitely preparing my steam this way next time. Will be a Family favorite I can tell! Thank you for your amazing talents and sharing them. ❤

[frenchchefbrentlittlefield]

Wonderfully demonstrated with delicious results! When I season the filets I like to use brined green peppercorns because I think that they add a nice fruity flavor as well as the desired heat. They are also easier to apply to the steak. I also like to use Demi Glace as opposed to cream (although your use of cream is excellent).

[marcelflo]

Such a beautiful and tasty looking steak, thank you for sharing this recipe with us Chef, cheers 👍

[yeonmimimichxx]

Watching your videos always so pleasing💖 Aesthetic visual and of course amazing foods😭

[NatalieCWilliams]

Whiskey is my kinda dog....arrives when the meat is when the flambé begins!! He's so well-mannered 🥰

Chef, that cannot find the words to describe how absolutely delicious it looks! Must've tasted really really good!

You and Whiskey enjoy your day 😊

[eudoxia]

This has become my new favorite channel. I love your style and simplicity - less is more truly. I can't be bothered listening to people talk incessantly just for a basic idea for something different. It's not that I can't cook, I surely can but sometimes something different is wonderful. A recipe longer than 5 mins is a waste of bandwidth. Well down Chef Joel!

[filipfrelak]

This recipe changed my steak making game. I've never beaten meat before cooking and now that i did, the texture was so much more pleasurable. And that taste of the sauce.. Amazing! Thank you so much Chef!

[Gallopintolover]

This video made my day, just to see whisky he was scare, but at the end he got he’s big bone, the steak looks really delicious like all your recipes. 👍👍👍😋😋😋

[gerrycorbino]

Finally a reward for always loyal & patient Whiskey after having to endure watching countless meatless recipes! Heading out in a few minutes to pick up the ingredients to make this for my wife & I for a dinner surprise tomorrow night. You are amazing, Chef Joel. Thanks

[ericcutler]

Simply amazing! You make things look so simple and I appreciate that.

[patriciagonzalez]

What a succulent Joel recipe, worthy of the most gourmet palate. Thanks. I adore Whiskey's face of fascination at this delight. 😅👍🏻😋❤️

[fransvanprooye]

One of the best and finest cooking sites I have seen sofar.

[Livelaugh]

Perfect, estupendo, que bein Joel. Gracias yet again

[brigittechartier]

Always à delight to watch your videos, love your dog, Thanks!!🙏🙏🙏

[JojoJojo-qmno]

Omg, looks so good! And Whiskey is happy ! Thank you chef