How to Make Steak Au Poivre | Classic French Recipe

Chef note: oven at 325 F for 15 minutes for medium rare (130 F).

Feelin' saucy? Enhance the flavor of tenderloin steaks with a luscious cream and brandy sauce. Sear the pepper-crusted steaks in a hot skillet. While steaks rest, combine shallots, brandy, green peppercorns and heavy cream. Steak Au Poivre is the perfect recipe for a special occasion celebrated at home.

INGREDIENTS:
4 (6-ounce) Certified Angus Beef ® tenderloin filet steaks (filet mignon)
2 teaspoons coarse kosher salt, divided
2 tablespoons peppercorn trio
2 teaspoons canola oil
2 tablespoons unsalted butter
1 small shallot, minced (about 2 tablespoons)
3 tablespoons brined green peppercorns
1/4 cup cognac or brandy
1 cup salt-free beef stock
1 cup heavy cream

~~ If it's not CERTIFIED, it's not the best. ~~

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[chadsmalley]

I just cooked this dish for the very first time for 9 adults and absolutely nailed it!! Unbelievable!! Thank you for the recipe and thorough instructions! I couldn’t have done it without your help! Thanks again!

[Iluvbisquits]

I had this dish on my trip to Paris back in 1996, though mine was served with au gratin taters. I don't remember the name of the restaurant because I'm horrible with French names, but this particular place was popular with the likes of Hemmingway and Picasso...you could also bring your dog...Anyway, this was absolutely(and still remains) the best steak I've ever had! I explained that to the waiter and that I was from the 'Deep South' of the USA where grilled/broiled/pan fried meats where a staple cooked with pride and that THIS chef had hands down bested everything I'd ever known about steak. I asked the waiter to give my upmost thanks to the Chef for such a delicious meal. He did...and few minutes later he returned to my table with the Chef! The waiter explained the situation, in French, to the Chef who looked down on my 'clean plate'(apparently, cleaning your plate with bread, at least at this place, was a social 'faux pas'). The Chef graciously shook my hand, firmly, and thanked me for the compliment...what a cool Chef!!!

[romeoporkka]

That's pretty damn good, I sometimes love these vegan dishes when they have a beautiful steak like that on the side.

[rooster]

Made this for my family last night, but with oven roasted potatoes and some parm garlic risotto instead of fries and I have never gotten so many compliments on my food in my life. Thank you for this wonderful, easy to follow recipe. much love <3

[jc_]

Hands down the best pepper steak tutorial on Youtube up to date. What's really cool about this video is that the chef actually gives you proper reasons why he's doing the stuff the way he does.
That way, I can have deeper understandings of the process and I can adjust the recipe based on what's available to me.
If he just listed recipes without explaining why like other videos, I wouldn't have been able to do that.

[Zezeguizee]

Just an extra info : in France we have a specific kinda pepper called ( poivre a steak) specifically made for this recipe. The pepper is milder and doesn’t burn your mouth like normal black pepper. So if you wanna make this recipe just be aware that with normal black pepper it might end up a bit to strong and hot

[Widderic]

Why do I watch this stuff when it's 1am? I need to go get some brined peppercorns.

[maotangping]

I’m not a big food person, but I have to have this once a month. I used to go to a French restaurant called Lucien in NYC and they served the best Steak Au Poivre. I’m going to make this for my friends this weekend. This is the best video on how to cook Steak Au Poivre I’ve watched so far, and if I could 👍 forever, I would.

[godofironart]

Thank you, Archer, for bringing the existence of this dish into my life

[alexandrepetit]

I am French and my grand mother used to do this recipe when I was younger. In the north of France I know people who replace the heavy cream by crème d'Isigny which is a Protected Designation of Origin (I don't know if you can find it in the USA, but you should definitely try) and they replace the Cognac by Calvados (it's an alcohol produced in the region of the same name).
Also you can add a little bit of vinegar with the shallot in the sauce, I want to eat now :D

[tonyg]

mother of god. That was the best 6:12 mins I have spend in a long time

[b.vonschnauser]

I've prepared this many times with great success, but picked up an important tip from this video: Sear the unpeppered side of the steak first to get that all-important fond for the sauce. Genius!

[nofam]

Couple of flambe tips if you haven't done this before - never pour the alcohol straight from the bottle, measure it out into a shot glass or something first. And even if you have gas, just use a grill lighter or a taper to ignite it, so you don't potentially lose your eyelashes.

[tigeramous]

You said to put the steaks into the oven to continue cooking, but you said nothing about at what degree and for how long.

[dyerow]

I will make this tomorrow... "this is the way"

[OlafReuh]

Great recipe, and well explained. Just a little tip that was given to me by a chef from Paris who was kind enough to share his recipe with me : use white pepper. It may be a little more expensive but there is a real difference in smell and taste that makes it really worthy the extra investment. Since pepper is the main ingredient of the sauce, treat yourself and go for the best one. As far as I am concerned when it comes to cooking plates where pepper is an important ingredient, I only use first choice white pepper from Penja (Cameroon)

[victorysaber]

Nothing better then a heavy pepper steak n a nice gravy with it. Im salivating just thinking it.

[howardhardy]

Steak Au Poivre is one of my absolute favorites. I make it often. I spend most of my time in the middle of nowhere Nebraska. It is the second largest beef producer in the US and Angus is the predominant breed here. So its easy to find great beef but rather difficult to find other ingredients for cooking. Green Peppercorns are not to be found here but readily available from Amazon. They come in a brine. I drain them from the brine and transfer to a small container and then fill the container with Cognac. They will last a long time in the fridge and the Cognac is a great medium for storage and use.

[JuniperJennifer]

That was totally awesome instruction how to fry fillet mignon steaks. My husband usually makes them - sometimes they re steamed sometimes burned. Now thatnks to your instructions i m sure they will turn perfect. Thank u so very much.

[Christopher-obnx]

my Asian hearing: "Today in the test kitchen, STIK AVWAH"