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Au poivre is a French cooking technique in which meat or poultry is pan-seared with crushed peppercorns. The dish is usually made with a sauce made from the pan drippings, cream, and cognac or brandy.
The history of au poivre recipes is unclear, but the dish is likely to have originated in the 18th century. It was popularized in the 19th century by French chef Auguste Escoffier, who included it in his influential cookbook, Le Guide Culinaire.
Au poivre recipes were introduced to the United States in the early 20th century by James Beard and Julia Child. They have since become a staple of American cuisine, appearing on restaurant menus and in home cooking magazines.
If you are looking to make a classic French dish, Au Poivre is an excellent choice. The key to success is to use fresh ingredients and take your time. Start by heating a pan with oil and then adding a generous amount of freshly cracked pepper. Once the pepper begins to sizzle, add your steak, making sure it is well-seasoned with salt and pepper. Sear the steak on both sides and then reduce the heat to medium-low. Allow the steak to cook until it is desired doneness. Once the steak is cooked, add a few tablespoons of butter and then deglaze the pan with a splash of brandy or cognac. Finally, add a few tablespoons of cream and reduce the sauce to desired thickness. Serve your Au Poivre with a side of roasted potatoes or steamed vegetables. Bon Appétit!
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