Marco Pierre White's steak au poivre
Recipe by user david
A simple but delicious way of enjoying steak with a classic pepper sauce.
This recipe for steak au poivre combines the rich flavors of a creamy pepper sauce with perfectly cooked steaks. Ideal for French cuisine lovers, it features the bold taste of freshly ground black pepper and a hint of cognac or port for depth. Serve this luxurious dish for a special dinner or to impress your guests at a gathering. Tips: Ensure the sauce is simmered to the right consistency and adjust the seasoning before serving.
- 50 g 50 g clarified butter
- clarified butter
- 50 g 50 g clarified butter
- clarified butter
Melt the clarified butter in a pan over low heat.
- 1 1 onion
- 1 1 onion
Add the diced onion and gently sweat until soft, stirring frequently. Avoid browning.
- 1 Tbsp 1 Tbsp (7 g) freshly ground black pepper
- 1 Tbsp 1 Tbsp (7 g) freshly ground black pepper
Season with the freshly ground black pepper and continue cooking until the onions are very tender and water content is reduced.
- 50 mL 50 mL (51 g) port or cognac
- 50 mL 50 mL (51 g) port or cognac
Turn up the heat, add the port (or cognac), and deglaze the pan, scraping up any bits stuck to the bottom. Allow the alcohol to bubble and reduce to a syrup.
- 50 mL 50 mL (54 g) Worcestershire sauce
- 50 mL 50 mL (54 g) Worcestershire sauce
Stir in Worcestershire sauce and reduce further for concentrated flavor.
- 300 mL 300 mL (302 g) double cream
- 300 mL 300 mL (302 g) double cream
Lower the heat, add the double cream, and simmer gently until the sauce thickens to coat the back of a spoon.
- 1 1 chicken bouillon cube
- 1 1 chicken bouillon cube
Gradually add the concentrated stock, a little at a time, to balance the sauce’s flavor and consistency.
- 1 tsp 1 tsp (2 g) white peppercorns, cracked
- 1 tsp 1 tsp (2 g) white peppercorns, cracked
Stir in the cracked white peppercorns for a final kick. Cover and set aside.
- 2 2 rump steaks
- 3 Tbsp 3 Tbsp black pepper, coarsely ground
- 2 Tbsp 2 Tbsp (16 g) corn starch
- 2 2 rump steaks
- 3 Tbsp 3 Tbsp black pepper, coarsely ground
- 2 Tbsp 2 Tbsp (16 g) corn starch
Mix the cornflour and coarsely ground black pepper on a plate. Press the steaks into the mixture, coating evenly on both sides to form a crust.
Heat a pan with clarified butter over medium heat. When hot, add the steaks and cook for about 2-3 minutes per side, depending on thickness and preferred doneness (aim for 52–54°C internal temperature for medium-rare).
Heat a pan with clarified butter over medium heat. When hot, add the steaks and cook for about 2-3 minutes per side, depending on thickness and preferred doneness (aim for 52–54°C internal temperature for medium-rare).
Once the steaks are cooked, move them to one side of the pan and strain the sauce directly into the same pan using a sieve.
Once the steaks are cooked, move them to one side of the pan and strain the sauce directly into the same pan using a sieve.
Stir the sauce gently to reheat. Check for seasoning.
Stir the sauce gently to reheat. Check for seasoning.
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