Steak au Poivre

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.

Nutrition · per serving

655kcal

39gProtein

9gCarbs

50gFat

3gFiber

2 servings

Ingredients

13 items

Steak and pepper crust

beef fillet steaks2 x 180 g

black peppercorns, coarsely crushed12 g

fine salt4 g

neutral oil10 ml

Haricots verts

green beans, trimmed200 g

butter10 g

fine salt1 g

Sauce au poivre

shallot, very finely minced40 g

butter15 g

brandy40 ml

beef stock60 ml

double cream80 ml

Dijon mustard5 g

Tips

•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.

Steps

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 x 180 g beef fillet steaks12 g black peppercorns, coarsely crushed4 g fine salt
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.
10 ml neutral oil2 x 180 g beef fillet steaks
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.
200 g green beans, trimmed10 g butter1 g fine salt
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.
40 g shallot, very finely minced15 g butter40 ml 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.
60 ml beef stock80 ml double cream5 g Dijon mustard
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.

Origin & History

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.

french steak lowcarb gluten-free pan-seared bistro beef

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Steps

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 x 180 g beef fillet steaks12 g black peppercorns, coarsely crushed4 g fine salt

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.

10 ml neutral oil2 x 180 g beef fillet steaks

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.

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.

200 g green beans, trimmed10 g butter1 g fine salt

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.

40 g shallot, very finely minced15 g butter40 ml brandy

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.

60 ml beef stock80 ml double cream5 g Dijon mustard

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.