Steak Au Poivre {Restaurant Classic}

I don’t eat steak that often but one of my favorite steaks will always be Steak au Poivre. I love the taste of cracked black pepper and steak!

Have you ever wished you could create delicious restaurant-style dishes in your own home during the holidays to impress your guests?

The truth is, that most are not that difficult to make. It’s just a matter of having the right ingredients and knowing how to put them together. And in the case of Steak a Poivre there really isn’t a lot to know. Make this delicious dish for your meal at home with guests and you won’t be disappointed.

Let’s start by gathering our ingredients to make Steak au Poivre. In chef speak we call this the Mise en Place or everything in its place. The only ingredient you might not be familiar with on this list is the shallot.

What is a shallot?

A shallot is a type of onion and like garlic, shallots are formed in clusters with a head composed of multiple cloves. The skin color of shallots can vary from golden brown. gray or rose red. And their off-white flesh is usually tinged with green or magenta.

 Shallots are delicate enough to eat raw and easy to roast or caramelize, making them a flexible and supportive ingredient in many dishes.

Can I use onions instead of shallots?

Yes, you can. The flavor of shallots is milder and more delicate than that of a regular onion, and they can often be used in place of common onions (like white onions or yellow onions). Which means you can also substitute mild onions for shallots in a recipe.

How do you make a  Steak au Poivre?

The first step in making a Steak au Poivre is coating one side of the steak with your favorite dijon mustard.

You can use other types of mustard if you like, although traditionally dijon is the mustard of choice. That being said stone-ground mustard or your favorite brown deli mustard would also work.

Once you’ve coated the steak in mustard the next step is to crust the steak with cracked black peppercorns.

How do I make cracked black pepper?

If you can’t find cracked black pepper you can easily make your own, using a spice mill or by placing whole peppercorns between two sheets of waxed paper, or in a thick zip-top bag (leaving is slightly open for air to leave). Then using a rolling pin or heavy pan, apply firm steady pressure to crack the peppercorns.

Once your steak is coated and ready to go the last step is searing the steak. This can be done in a saute pan, cast iron or a carbon steel pan like the one I’m using.

You need minimal oil for the searing and be careful the oil that you do use can get very very hot quickly. Depending on the temperature you want your steak cooked to this can be completed in the pan. Or if you’re like my wife and want your steak completely well done, move it to a 400-degree oven to finish the cooking process.

**You don’t want to cook a steak in a pan until it’s well done.

How do I know when a steak is done to the right temperature?

Using a meat thermometer is the easiest way to make sure your steak is cooked just how you like it. An experienced cook can tell simply by touch, but when you spend that much money on a good cut of beef, don’t leave things to chance.

I absolutely love my Meater Plus | Smart Meat Thermometer It takes all the guesswork out of cooking meats in the oven, on the grill, or in a smoker.

**Keep in mind that a steak will continue to cook once its off the heat and the internal temperature will increase by about 5 degrees.

While the steak is cooking its time to make the au Poivre sauce and saute some spinach. If you’re not a fan of spinach, leave it out. It’s not a deal-breaker.

What type of alcohol should I use in Steak au Poivre sauce?

Julia Child used cognac in her sauce and some chefs use sherry. I use brandy in my sauce because I rarely have cognac or sherry in the house.

Bourbon is also a good substitute. (Just don’t tell the French)

What type of steak should I use in Steak au Poivre?

Julia Child used a tenderloin but I’ve always used New York Strip Steaks. Depending upon your favorite cut of steak, you could use other cuts. A ribeye, porterhouse or t-bone would also work. 

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