Au poivre
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.
Advice
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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Recipes
Simple Steak au Poivre
- salt
- black pepper
- cognac
- sichuan pepper
- watercress
- beef
- crème fraîche
- butter
- shallot
- beef tenderloin steak
Tuna au Poivre With Red Wine Sauce
- salt
- butter
- tuna
- red wine
- coriander seed
- fennel seed
- olive oil
- black peppercorn
- garlic
- shallot
- chicken broth
Portobello ‘Steak’ au Poivre
- salt
- dijon mustard
- shallot
- cognac
- olive oil
- black pepper
- garlic
- heavy cream
- butter
- portobello mushroom
Strip Steak au Poivre
- salt
- salt
- black peppercorn
- shallot
- heavy cream
- cognac
- vegetable oil
- new york steak
- butter
- thyme
- garlic
Swordfish au Poivre
- salt
- parsley
- butter
- shallot
- black peppercorn
- cognac
- olive oil
- heavy cream
- swordfish ch
Lamb Chops au Poivre
- salt
- cognac
- butter
- black peppercorn
- brown mustard seed
- parsley
- shallot
- coriander seed
- fennel seed
- grapeseed oil
- crème fraîche
- loin lamb chop
- beef stock
Classic French Steak au Poivre
- heavy cream
- peppercorn
- cognac
- olive oil
- butter
- steak
- salt
Blueberry Bacon Blue Cheese Burger au Poivre
- arugula
- canola oil
- salt
- mayonnaise
- basil aioli
- canola oil
- sugar
- water
- bacon
- lemon juice
- lemon juice
- black pepper
- chuck
- cornstarch
- basil
- blueberry
- garlic
- challah
- blue cheese
Steak au Poivre
- salt
- heavy cream
- green peppercorn
- shallot
- cognac
- black pepper
- rib eye
- butter
- garlic
- rosemary
- grapeseed
Steak au Poivre
- black peppercorn
- vegetable oil
- garlic
- heavy cream
- salt
- shallot
- cognac
- beef stock
- butter
- top loin steak
- salt
Steak au Poivre
- black peppercorn
- salt
- rib eye steak
- brandy
- heavy cream
- olive oil
- shallot
- chicken stock
- butter
Steak au Poivre
- salt
- heavy cream
- cognac
- beef stock
- vegetable oil
- butter
- black peppercorn
- beef
Ingredient Breakdown
Insights
Staple Ingredients
- salt 83%
Common Ingredients
- butter 75%
- cognac 67%
- shallot 67%
Usual Ingredients
- garlic 50%
- heavy cream 50%
Rarey Ingredients
- black peppercorn 42%