🥩 Steak au poivre
Steak au poivre is a French dish of beef steak pressed into coarsely crushed black peppercorns, seared in butter and served with a pan sauce of brandy and cream. The pepper crust is hot and aromatic, the meat juicy and the sauce smooth and rich. It is a bistro classic, traditionally served with fries or potatoes and green vegetables.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 2 beef steaks, about 220 g each
- 2 tbsp black peppercorns, coarsely crushed
- 20 g butter
- 40 ml brandy
- 100 ml cream
- Salt
Method
- Salt the steaks and press the crushed pepper firmly onto both sides.
- Sear in hot butter for 3–4 minutes per side for medium-rare; rest on a plate.
- Off the heat, add the brandy to the pan and carefully flame or reduce it.
- Add the cream, simmer until slightly thick and pour over the steaks.
How to make it lighter
- Use half the cream and a splash of water for a lighter sauce.
- Choose a lean cut such as sirloin and trim the fat.
- Serve with green beans or salad instead of fries.
History
Steak au poivre is a classic of French bistro cooking; several Paris restaurants have been credited with inventing it, but its exact origin is uncertain.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Steak au poivre and every other dish, with calories and macros for each. Ate only half? Slide it.
Download on the App StoreSimilar dishes
Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →