Steak au Poivre is an iconic French bistro dish where simplicity and technique come together. A perfectly seared steak with a classic pepper sauce: what's not to like?

Robert van Dijk from @vurigekolen prepared this dish using our pepper steak from locally raised Drents Blond beef, which has been a bestseller in our shop for many years. The magic lies in the sauce: in the same pan – full of flavorful browned bits – shallot, pepper, and a splash of cognac come together, followed by beef stock and cream. The result is a velvety smooth, slightly spicy sauce with that characteristic French finesse.

Preparing Steak au Poivre

Let the steaks come to room temperature. Heat the butter together with the olive oil in a frying pan over medium heat until the butter starts to lightly brown. Place the pepper steaks in the pan and cook them for 2 minutes per side.

Basting the Pepper Steaks

While cooking, regularly spoon some of the foaming butter over the meat (basting) so the steaks cook evenly and develop extra flavor. Remove the steaks from the pan and let them rest under aluminum foil.

Preparing the Pepper Sauce

Use the same pan for the sauce so all the flavorful browned bits remain. Gently sauté the finely chopped shallot in the remaining cooking fat. Add the coarsely crushed black pepper and briefly cook so the aromas are released without burning the pepper. Deglaze with the cognac and let it reduce until most of the alcohol has evaporated. Add the beef stock and let it reduce by about half.

Pour in the heavy cream and stir in the Dijon mustard. Let it simmer gently until the sauce slightly thickens. Finish with a knob of cold butter.

Serve with freshly fried fries and your bistro @ home is complete!
ENJOY!
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