Au Poivre Steak Sauce

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Calm down and prepare to make the classic French peppercorn sauce.

Use filet mignon for the steak, but any cut can work as long as it's cooked in a pan.

Tie the steaks to promote even cooking and hold their shape, though it's not entirely necessary.

Use a mix of green, pink, white, and black peppercorns, freshly and coarsely ground but not toasted.

Heat a good amount of oil in a hot pan and heavily crust the steaks with salt and pepper.

For a fine and even brunoise, peel the shallots into layers and cut them with the heel of the knife.

Sear the steaks to achieve a medium hard crust without burning the peppercorns, then finish cooking either in the oven or by basting with butter.

Keep the foamy beef butter in the pan and add the shallots and garlic to sauté.

Deglaze the pan with bourbon, chicken stock, or another choice of booze.

Add Demi packets to the sauce, reducing by about 2/3.

Finish the sauce with some cream, and optionally add a spoonful of Dijon mustard if desired.

Return the steak to the pan to warm through and finish with chives, if remembered.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens