frenchsteaklowcarbgluten-freepan-searedbistrobeef

Steak au Poivre

Name: Steak au Poivre
Prep time: 4 min
Cook time: 8 min
Total time: 15 min
Yield: 2
Cuisine: French
Ingredients: 2 x 180 g beef fillet steaks; 12 g black peppercorns, coarsely crushed; 4 g fine salt; 10 ml neutral oil; 200 g green beans, trimmed; 10 g butter; 1 g fine salt; 40 g shallot, very finely minced; 15 g butter; 40 ml brandy; 60 ml beef stock; 80 ml double cream; 5 g Dijon mustard

Tender beef fillet is coated in a bold crust of cracked black pepper, then seared until deeply browned and served with a silky brandy-cream pan sauce. Bright, buttered haricots verts bring freshness and balance to this rich, fast French classic.

15 min

2 servings

655 kcal

French

Ingredients

Steak and pepper crust

2 x 180 gbeef fillet steaks
12 gblack peppercorns, coarsely crushed
4 gfine salt
10 mlneutral oil

Haricots verts

200 ggreen beans, trimmed
10 gbutter
1 gfine salt

Sauce au poivre

40 gshallot, very finely minced
15 gbutter
40 mlbrandy
60 mlbeef stock
80 mldouble cream
5 gDijon mustard

Instructions

1
Put a frying pan over high heat and a second pan of salted water on to boil for the beans. Pat the beef fillet steaks very dry, then press the black peppercorns, coarsely crushed and fine salt firmly onto both sides so the crust adheres evenly. Drying the meat well helps the pepper toast instead of steam.
2
When the frying pan is very hot, add the neutral oil and lay in the steaks. Sear for 2 to 2 1/2 minutes on the first side, then 2 minutes on the second for medium-rare; adjust by about 1 minute more per side for medium. The pepper should be fragrant and dark but not burnt, and the steaks should feel springy when pressed.
3
Transfer the steaks to a warm plate to rest for 3 minutes. Resting keeps the juices in the meat and gives you time to finish the beans and sauce.
4
While the steaks rest, boil the green beans, trimmed for 3 to 4 minutes until just tender but still bright green. Drain well, then toss with the butter and fine salt. Keep warm.
5
Lower the steak pan to medium heat. Add the shallot, very finely minced and butter, and cook for 30 to 60 seconds until softened, scraping up the browned bits. Add the brandy and let it bubble hard for about 30 seconds to cook off the raw alcohol. If cooking over gas, keep the pan off the flame while adding the brandy.
6
Add the beef stock and reduce for 1 minute, then stir in the double cream and Dijon mustard. Simmer for 1 to 2 minutes until lightly thickened and glossy; the sauce should coat the back of a spoon, not become heavy.
7
Return any juices from the resting plate to the sauce, then plate the steaks with the haricots verts alongside. Spoon the sauce over or around the steaks and serve immediately.

Nutrition per serving

655 kcal

Calories

39g

Protein

Carbs

50g

Fat

Fiber

Notes

•For a true steakhouse-style crust, crush the peppercorns with the base of a pan or a mortar so they stay coarse; finely ground pepper can taste harsh and burn quickly.
•If your fillets are thicker than 3 cm, add 1 to 2 minutes total cooking time or finish briefly over gentler heat after searing.
•Cognac can be used instead of brandy for a more classic flavour.
•Serve as is for a low-carb meal, or add a small green salad if desired.

Background

Steak au Poivre is a classic French bistro dish that became especially popular in the early 20th century, when cracked pepper and pan sauces were hallmarks of elegant table service. The combination of seared beef, brandy, and cream reflects the rich sauce-making tradition of French cuisine.

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