Handwritten recipe card for Steak Au Poivre
by: salvagedrecipes

Classic French Steak Au Poivre

Steak Au Poivre
Steak Au Poivre is a beloved French classic known for its bold, peppery crust and tender, juicy interior. Translating to “pepper steak,” this dish dates back to 19th-century Parisian bistros, where chefs mastered the art of searing steaks to perfection with cracked black peppercorns and finishing them in rich pan sauces. Traditionally made with sirloin or filet mignon, this dish delivers a perfect harmony of spice, salt, and savoriness. Its simplicity and elegance make it a favorite in both home kitchens and fine dining establishments. The recipe’s charm lies in its minimal ingredients and powerful flavor payoff.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Main Course
Cuisine French
Servings 3
Calories 480 kcal

Ingredients
  

  • 4 lbs boneless sirloin steak (cut 1 ½ inches thick)
  • 1 ½ tbsp black peppercorns (freshly cracked)
  • salt (to taste)
  • 1 piece beef suet ( or 1 tsp oil for greasing skillet)

Instructions
 

Step 1: Prepare the Steak

  • Take the steak out of the refrigerator about an hour before cooking.

Step 2: Season with Pepper

  • Crack the peppercorns. Sprinkle both sides of the steak with the cracked pepper, pressing it firmly into the meat with the heel of your hand. Let stand at room temperature for 25 minutes.

Step 3: Preheat the Skillet

  • Rub the inside of a skillet lightly with a small piece of suet (or oil). Sprinkle a thin layer of salt on the pan and place it over high heat until the salt begins to brown and the pan is almost, but not quite, smoking.

Step 4: Cook the Steak

  • Add the steak and cook for 10 minutes. Turn using wooden spoons (to avoid piercing the meat) and cook another 10 minutes on the other side.

Step 5: Serve

  • Rest briefly before slicing. Serve with a light pan sauce or compound butter if desired.

Tips

  • Substitute ribeye or filet mignon for sirloin for a more luxurious texture.
  • Add a splash of cognac and cream to the pan for a classic French sauce.
  • Use green peppercorns for a milder, aromatic twist.
  • Pair with mashed potatoes or sautéed green beans.
  • Let the steak rest for 5 minutes before slicing to retain juices.

Nutrition

Calories: 480kcalProtein: 42gFat: 34gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gTrans Fat: 0.5gCholesterol: 130mgSodium: 360mgPotassium: 620mgVitamin A: 10IUCalcium: 30mgIron: 4mg
Keyword classic recipes, dinner for two, french cuisine, pan-seared, peppercorn, sirloin, steak, vintage recipe
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