Date Night · French
Steak au Poivre
This is a traditional French dish of tenderloin crusted in cracked peppercorns and seared to order.
Why This Works
The pungent heat of black pepper perfectly complements the richness of the cream sauce.
The Upgrade
Add a splash of beef stock to the sauce for a deeper, more savory flavor profile.
Chef's Secret
Michelin TechniqueCracking your own peppercorns is essential; pre-ground pepper lacks the aromatic intensity needed for this crust.
Ingredients
Total time including resting: 30 min
Directions
Press the cracked pepper firmly into both sides of the steaks.
3 minHeat a heavy stainless pan over medium-high heat with a touch of oil.
2 minSear the steaks to medium-rare, approximately 4 minutes per side.
8 minRemove steaks from the pan and let them rest on a warm plate.
5 minAdd shallots to the pan, sautéing in remaining fat until softened.
2 minDeglaze the pan with brandy, flaming carefully until the alcohol evaporates.
1 minStir in cream and butter, simmering until the sauce thickens and coats the back of a spoon.
4 minPour the pan sauce over the rested steaks and serve.
1 minWine Pairing
Syrah
Red Wine
The BottleE. Guigal Hermitage
The cracked pepper crust on the steak demands a wine with distinct peppery, savory notes. Syrah provides exactly that, with tannins that match the density of the tenderloin.
Nutrition per Serving
620
calories
45g
protein
3g
carbs
45g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Creamy Mashed Potatoes
Smooth, buttery potatoes provide the ideal creamy canvas for the peppercorn-infused sauce of the steak.
Ingredients
Directions
Place potatoes in a pot of cold salted water, bring to a boil, and simmer until fork-tender, about 15 minutes.
Drain potatoes thoroughly and return them to the warm pot over low heat for 1 minute to evaporate excess moisture.
Pass the potatoes through a ricer or food mill into a clean bowl for optimal texture.
Fold in the cubed butter gently until fully incorporated.
Slowly whisk in the warm heavy cream until the desired velvety consistency is reached.
Season with salt to taste and serve immediately while hot.
Side Dish
Garlic Sautéed Spinach
A quick wilt of spinach with a hint of garlic provides a nutritious, iron-rich vegetable side that balances the decadence of the meat.
Ingredients
Directions
Heat the olive oil in a large skillet or wok over medium-high heat until shimmering.
Add the sliced garlic and red pepper flakes, sautéing for 30 seconds until fragrant and golden.
Add the spinach in batches, tossing constantly with tongs to coat in the garlic oil.
Cook until just wilted, approximately 2 to 3 minutes.
Remove from heat immediately to preserve the vibrant color and texture.
Finish with kosher salt and a squeeze of fresh lemon juice, then serve immediately.
Member Reviews
How did it turn out?
Rate this recipe
Loved the short ingredient list. Everything was already in my pantry.
Made this tonight and it disappeared in minutes. Adding it to the rotation.
Very approachable even for a beginner. Turned out great.