Pepper Steak

Classic Pepper Steak Recipe

Hello! Let's prepare one of those dishes that make you feel like an expert chef without needing to spend hours in the kitchen. The magic of this recipe lies in the contrast: tender and juicy meat embraced by a creamy sauce with the spicy and aromatic character of freshly cracked pepper.

Preparation time

To organize ourselves better, here are the estimated times. Remember that cooking is best enjoyed without rushing, but these times will help you plan your dinner.

• Preparation: 15 minutes
• Cooking: 15 minutes
• Total: 30 minutes
• Servings: 2 people
• Difficulty: Intermediate

Ingredients

The quality of the raw ingredients is vital here. Being a preparation with few elements, each one must shine on its own.

• 2 beef fillet medallions (approximately 200g each and 3-4 cm thick)
• 2 tablespoons whole black peppercorns
• 1 tablespoon olive oil (or neutral vegetable oil)
• 30 g unsalted butter (divided into two parts)
• 1 shallot (echalote) finely chopped
• 60 ml cognac or brandy
• 120 ml of beef broth (preferably dark and full-bodied)
• 100 ml of heavy cream (liquid cream with high fat content)
• Coarse salt or flake salt to taste

Optional

• 1 teaspoon Dijon mustard (for an extra touch of acidity)

Note on substitutions: If you can't find shallots, you can use the white part of a green onion or finely chopped white onion, although the flavor will be a bit stronger. If you don't have cognac, whiskey or bourbon work well; if you prefer not to use alcohol, simply omit that step and add a little more broth, although you will lose the aromatic notes of the distillate. For the meat, if the budget is tight, you can use a tender cut of sirloin, similar to what we would use for a filet mignon.

Utensils we will use

You don't need sophisticated equipment, but you do need tools that allow you to control the temperature well.

• Stainless steel or cast iron skillet (avoid non-stick if you can, we want the meat to leave its juices stuck)
• Mortar and pestle or a heavy rolling pin (to crush the pepper)
• Kitchen tongs (to flip the meat without piercing it)
• Wooden spoon or spatula
• Sharp knife and cutting board
• Kitchen paper towels

Step-by-step preparation

Follow these steps calmly. The key is to control the heat and respect the cooking times of the meat so that it is perfectly done.

1. Meat and Pepper Preparation

   • Remove the meat from the cold: Remove the steaks from the refrigerator at least 30 minutes before cooking. This ensures even cooking.
   • Drying: Pat the surface of the meat very dry with paper towels. Moisture is the enemy of perfect browning.
   • Crack the pepper: Place the peppercorns in the mortar and coarsely crush them. We don't want fine powder, but pieces that you can feel when you bite. If you don't have a mortar, put them in a bag and hit them with the bottom of a pot.
   • Season: Generously salt the steaks on both sides. Then, press the steaks onto the cracked pepper so it adheres well to the meat, forming a crust.
2. Remove the meat from the cold: Remove the steaks from the refrigerator at least 30 minutes before cooking. This ensures even cooking.
3. Drying: Pat the surface of the meat very dry with paper towels. Moisture is the enemy of perfect browning.
4. Crack the pepper: Place the peppercorns in the mortar and coarsely crush them. We don't want fine powder, but pieces that you can feel when you bite. If you don't have a mortar, put them in a bag and hit them with the bottom of a pot.
5. Season: Generously salt the steaks on both sides. Then, press the steaks onto the cracked pepper so it adheres well to the meat, forming a crust.

6. The Perfect Sear

   • Heat the pan: Place the pan over medium-high heat. Add the oil and half of the butter. Wait for the butter to foam and stop sizzling.
   • Add the meat: Place the steaks in the pan. You'll hear a loud sizzle; that's a good sign.
   • Cooking: Cook without moving them for about 3 to 4 minutes, or until a golden and crispy crust forms.
   • Flip: Flip the steaks and cook on the other side for another 3 to 4 minutes for a medium-rare doneness.
   • Remove and rest: Remove the meat from the pan and place it on a warm plate. Cover lightly with aluminum foil. Do not wash the pan, all the flavor is in there.
7. Heat the pan: Place the pan over medium-high heat. Add the oil and half of the butter. Wait for the butter to foam and stop sizzling.
8. Add the meat: Place the steaks in the pan. You'll hear a loud sizzle; that's a good sign.
9. Cooking: Cook without moving them for about 3 to 4 minutes, or until a golden and crispy crust forms.
10. Flip: Flip the steaks and cook on the other side for another 3 to 4 minutes for a medium-rare doneness.
11. Remove and rest: Remove the meat from the pan and place it on a warm plate. Cover lightly with aluminum foil. Do not wash the pan, all the flavor is in there.

12. The Pepper Sauce

    • Sautéing: Lower the heat to medium. In the same pan, with the meat juices, add the rest of the butter and the chopped shallot. Cook for 1 or 2 minutes until transparent.
    • Deglaze (Caution!): Remove the pan from the heat momentarily. Pour in the cognac. Return to the heat. If you feel confident, tilt the pan to flambé (the alcohol will ignite). If not, simply let it boil vigorously for a minute until the alcohol smell evaporates and scrape the bottom with a spoon to loosen the browned bits.
    • Create the body: Add the beef broth and let it reduce by half (about 2-3 minutes). You will see it thicken slightly.
    • Final touch: Incorporate the heavy cream (and mustard if you decided to use it). Stir constantly until the sauce has a consistency that coats the back of a spoon (nappe).
13. Sautéing: Lower the heat to medium. In the same pan, with the meat juices, add the rest of the butter and the chopped shallot. Cook for 1 or 2 minutes until transparent.
14. Deglaze (Caution!): Remove the pan from the heat momentarily. Pour in the cognac. Return to the heat. If you feel confident, tilt the pan to flambé (the alcohol will ignite). If not, simply let it boil vigorously for a minute until the alcohol smell evaporates and scrape the bottom with a spoon to loosen the browned bits.
15. Create the body: Add the beef broth and let it reduce by half (about 2-3 minutes). You will see it thicken slightly.
16. Final touch: Incorporate the heavy cream (and mustard if you decided to use it). Stir constantly until the sauce has a consistency that coats the back of a spoon (nappe).

17. Integration

    • Combine flavors: Return the fillets to the pan along with any juices they may have released on the plate.
    • Coat: Cook everything together for one more minute, coating the meat with the sauce so it regains temperature.
18. Combine flavors: Return the fillets to the pan along with any juices they may have released on the plate.
19. Coat: Cook everything together for one more minute, coating the meat with the sauce so it regains temperature.

To finish and serve

Remove the pan from the heat immediately so the sauce doesn't curdle. Taste the sauce and adjust salt if necessary (remember that the broth and meat already contributed salinity). Serve each fillet on an individual plate and be generous with the sauce on top. To accompany, this dish screams for something to absorb the cream, like a good mashed potato. I suggest trying a cauliflower and parmesan mash if you're looking for something lighter but equally comforting, or classic roasted potatoes.

Nutritional Information

These values are estimates per serving, considering the standard ingredients used.

• Calories: 580 kcal
• Proteins: 42 g
• Fats: 45 g
• Carbohydrates: 6 g
• Fiber: 1 g

Note: Values may vary depending on the fat percentage of the cream and the exact cut of meat.

5 keys to make it perfect

I have learned over time that small details make the difference between a normal steak and a memorable one.

1. Room temperature: Never cook meat cold from the fridge. Thermal shock hardens the fibers and cools the pan, causing the meat to boil instead of searing.
2. Fresh pepper: Forget pre-ground pepper from a jar. The essential oil of pepper volatilizes quickly. By grinding it at the moment, you get all the aroma and vibrant spiciness that defines this dish.
3. The right pan: Using stainless steel helps create the «fond» (those little bits stuck to the bottom). That's pure gold for the sauce. In non-stick, it's harder to achieve a deep sauce.
4. Patience when reducing: Don't use high heat for the cream. If it boils too vigorously, the fat can separate. Maintain a gentle and constant simmer.
5. The rest: This is the step most people skip. Letting the meat rest allows the juices to redistribute. If you cut the meat as soon as it comes off the heat, all the juice will go onto the plate and the meat will be dry.

When is it ideal to enjoy it?

Steak au Poivre has that classic French bistro elegance that makes it perfect for occasions where you want to impress without spending all day cooking. It's my favorite option for anniversaries or a Valentine's Day dinner at home. However, its preparation is so quick that it can also elevate any Friday night after a long work week.

If you have guests who like red meat, it's a guaranteed hit. It pairs wonderfully with full-bodied red wines, such as a Cabernet Sauvignon or a Syrah, which stand up well to the intensity of the pepper. To complement the table, you can start with a fresh appetizer, such as a farfalle and asparagus salad, which cleanses the palate before the main course.

Comparison table

Sometimes we get confused among so many delicious meat options. Here I show you how our steak au poivre stands out from other popular recipes so you can choose the best one for today.

Frequently asked questions (FAQ)

Share your experience

The kitchen is for experimenting and sharing. Did you dare to flambé or did you prefer to play it safe? I'd love to know how your meat turned out and what side dish you decided to pair it with. Leave your comment and share your own little tricks so we can all learn together!

Culinary glossary

Here I explain some terms we use in the recipe so you can move around the kitchen with confidence.

• Sear: Cooking the surface of the meat at high temperature to create a golden and flavorful crust (Maillard reaction), keeping the inside juicy.
• Deglaze: The action of adding a liquid (wine, broth, cognac) to a hot pan to dissolve food bits stuck to the bottom and retrieve them for the sauce.
• Reduce: Boiling a sauce or liquid so that part of the water evaporates, causing it to thicken and the flavor to concentrate.
• Coat: A term indicating that a sauce has the correct consistency when it coats the back of a spoon without running off completely, leaving a uniform layer.
• Shallot (Echalote): A bulb from the onion and garlic family, but with a more delicate, sweet, and aromatic flavor, widely used in French cuisine.

Pepper Steak

Pepper Steak: step-by-step recipe with golden marks and a smoky touch. Ideal for sharing. Serve immediately and adjust spiciness and salt to your taste.

Type: Recipe

Cuisine: Mexican

Keywords: steak, pepper, Mexican, desserts, recipe, easy, homemade

Recipe Yield: 4 servings

Calories: 200 kcal

Preparation Time: PT15M

Cooking Time: PT20M

Total Time: PT35M

Recipe Ingredients:

• 4 supreme cut beef steaks, approximately 200 g each
• Salt to taste
• 3 tablespoons of fine black peppercorns
• 2 tablespoons of extra virgin olive oil
• 50 g butter
• 1 finely chopped garlic clove
• 200 ml heavy cream (optional, for creamy sauce)
• Fresh chopped parsley, for garnish

Recipe Instructions:

Preparation: :

Preparation: 15 minutes

Cooking: :

Cooking: 20 minutes

Total: :

Total: 35 minutes

Servings: :

Servings: 4

Difficulty: :

Difficulty: Easy

Prepare the meat: :

Prepare the meat: Remove the steaks from the refrigerator, let them reach room temperature, and pat them dry with paper towels to promote a good sear.

Crush the pepper: :

Crush the peppercorns: Place the peppercorns in a plastic bag and gently crush them with a rolling pin or the base of a frying pan, ensuring they remain in coarse pieces to enhance their aroma.

Season the meat: :

Season the meat: Sprinkle salt over the steaks and press the crushed pepper into both sides, ensuring an even distribution for a balanced spicy flavor.

Sear the meat: :

Sear the meat: In a hot pan with olive oil, place the steaks and cook for approximately 3-4 minutes per side, depending on the desired doneness, aiming for an even browning.

Add butter and garlic: :

Add butter and garlic: In the last minute of cooking, incorporate the butter and minced garlic, pouring the melted butter over the steaks to enhance their flavor and aroma.

Rest: :

Rest: Remove the steaks, cover with aluminum foil and let rest for 5 minutes, allowing the juices to redistribute and the meat to remain juicy.

Prepare the sauce: :

Prepare the sauce: In the same pan, add the cream and scrape up the browned bits, cooking over medium heat until slightly thickened, then pour over the fillets.

Pepper Steak :

Pepper Steak

Pork and Pineapple Skewers :

Key ingredients: fine pepper, cream, supreme cut steak

Glazed BBQ Ribs :

Difference: intense aromatic flavor, spicy touch and smooth in the sauce

Mustard and Honey Chicken:

Pork skewers with pineapple

Editor's Rating:
4.4