Sichuan Steak au Poivre – A Spicy Twist on the French Classic

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Coarsely crush Sichuan red peppercorns.

Prepare fillet steak without dry brining.

Dust steak lightly with potato starch and press it down.

Let the steak rest for 10 minutes to absorb moisture and bind with peppercorns.

Heat neutral oil in a skillet and sear the steak briefly to form a crust.

Cook the other side and the edges gently to avoid burning.

Transfer the steak to a wire rack in a 120°C oven to finish cooking to desired doneness, about 10 minutes.

In the same pan, remove most of the fat and add thick coconut cream.

Add minced ginger, minced garlic, and minced scallion white to the pan and evaporate their moisture.

Add Sichuan fermented chili bean paste and cook to concentrate flavors.

Deglaze the pan with light soy sauce and shaoxing wine.

Taste and adjust seasoning, adding more coconut cream and scallion green before serving.

Plate the steak and drizzle with preserved oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens