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Beef Filet With Spiced Rum Au Poivre

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A person drizzling sauce over a steak au poivre on a white plate with sweet potato fries.

This steak au poivre from Julia Child is a French archetype made with steak encrusted with black, green, white peppercorns, and allspice and drizzled with a Cognac pan sauce.

Steak au poivre is a classic preparation for sauteed steak. It can be very good when it is not and so buried in pepper and doused with flaming brandy that the flavor of the meat is utterly bearded. And the booze taste, as it is not boiled off completely, remains in the brandy, spoiling the taste of the meat. [Editor'south Note: The only affair that could maybe improve upon this steak is proper French chips.]–Julia Child and Jacques Pépin

Julia Child's Steak au Poivre

A person drizzling sauce over a steak au poivre on a white plate with sweet potato fries.

This steak au poivre from Julia Child is a French archetype made with steak encrusted with black, green, white peppercorns, and allspice and drizzled with a Cognac pan sauce.

Julia Child and Jacques Pépin

Prep 15 mins

Cook ten mins

Full 25 mins

For the steak

  • One (ane-pound) thick-cut, well-marbled strip steak*, almost i inch (2 one/2 cm) thick
  • 2 tablespoons mixed whole peppercorns including black, white, green, Szechuan and Jamaican (whole allspice)
  • Salt
  • ane teaspoon vegetable oil
  • ane tablespoon (1/2 oz) unsalted butter

For the pan sauce

  • ii tablespoons minced shallots
  • 2 tablespoons Cognac (or bourbon or ruby wine)
  • i/two cup beefiness stock or dark chicken stock
  • 1 tablespoon (i/2 oz) unsalted butter at room temperature

For the garnish

  • Chopped flat-leaf parsley (optional)
  • Watercress (optional)

Sear the steak

  • Trim the steak of any backlog fatty. Cutting the meat into 2 pieces. Crush the peppercorns using a spice grinder, mortar and pestle, or the bottom of a heavy skillet.

  • Sprinkle salt to sense of taste on the peak and bottom of the steaks, then press each side of each steak into the cracked peppercorns, encrusting the steaks as lightly or heavily, every bit y'all prefer. Heat the oil and the butter in a large, heavy saute pan or skillet over high heat. When the pan is quite hot but not smoking, add together the brindled steaks. Melt, without nudging or fussing with the steak, for about i 1/2 to 2 minutes, until the undersides are well seared.

  • Plow the meat and cook until the steak is done to about the desired doneness, nigh 1 1/ii minutes more for medium-rare, depending on the thickness of your steak.

    A seared steak au poivre.

  • Leave the steak to rest on a warm platter for at least 10 minutes.

Make the pan sauce

  • A few minutes before yous intend to eat, return the pan with the drippings to medium heat. Add together the shallots and saute briefly, stirring with a spoon to scrape the bottom of the skillet.

  • Lean away from the stove (averting your face) and carefully pour the Cognac into the pan, property the measuring cup close to the stove to avoid splashing. If desired, tilt the edge of the pan slightly over the burner flame or use a lucifer to ignite the alcohol. Immediately plow the heat downwardly. The Cognac will flame for a few seconds as the alcohol burns off. When the flames dice down, melt for a few moments more and then add the stock. Bring the liquid back to a eddy and cook, stirring occasionally, until the sauce thickens, ii to 5 minutes.

  • Taste the pan sauce and adjust the seasoning as desired. Add the soft butter, tilting the pan rather than stirring the sauce, until the butter melts and is incorporated with the pan juices.

  • Pour the poivre sauce over the steaks. Sprinkle liberally with chopped parsley, if desired, and garnish with sprigs of watercress.

*What is a strip steak?

Strip steak is a tender, well-marbled cut of meat from the short loin of a cow. Y'all'll also sometimes see information technology labeled as the Kansas Urban center or New York strip. The strip is both exquisitely flavored and also relatively tender, seeing as it falls on the opposite side of the os as the tenderloin, though information technology'southward not well-nigh equally buttery as the tenderloin. All this cut of meat needs is some high heat and simple seasoning to plough it into something with a terrific flavor that rivals a eating place steak.

Serving: 8 ounces of peppercorn steak Calories: 700 kcal (35%) Carbohydrates: 9 thou (three%) Poly peptide: 49 g (98%) Fat: 48 g (74%) Saturated Fat: 23 g (144%) Polyunsaturated Fat: 2 g Monounsaturated Fat: 18 chiliad Trans Fat: one g Cholesterol: 212 mg (71%) Sodium: 242 mg (11%) Potassium: 991 mg (28%) Cobweb: iii thou (xiii%) Sugar: i thou (one%) Vitamin A: 405 IU (8%) Vitamin C: one mg (1%) Calcium: 108 mg (11%) Iron: 5 mg (28%)

Originally published December 12, 2009

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Recipe © 1999 Julia Child and Jacques Pépin. Photos © 2021 Cenk Sönmezsoy. All rights reserved. All materials used with permission.

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