YOOXICMAN's Steak au Poivre
Generously coating a tender beef ribeye steak with coarsely ground four-color whole pepper, then finishing it with a rich cognac and cream sauce—this is a classic French pepper steak recipe.
Ingredients needed 2 servings
Recipe
Cooking tips
- The pepper softens during cooking, so there's no need to worry about texture; fresh green peppercorns add a refreshing herbal note and are highly recommended.
- For deeper umami flavor, use homemade beef stock made by simmering oven-roasted beef bones with store-bought beef stock powder for over an hour.
Recommended for
- Those looking to elevate their home party with a sophisticated and exotic gourmet steak for special occasions.
- Diners seeking to move beyond simple grilling and experience the deep, layered flavors of authentic French sauce.
Shop ingredients on Coupang(Ad)
Did you cook this?
How did it turn out when you followed this recipe?
Your cooking experience helps everyone find recipes they can trust.
Loading cooking feedback…
You might also like
- Kim Milan's Steak au Poivre
- YOOXICMAN Gordon Ramsay Mushroom Gratin Ribeye Steak
- Striker Chef's Duck Breast Steak
- Striker Chef's Blue Cheese Sauce Dalgona Steak
- Sung Anh's Ribeye Steak with Quinoa and Smoked Green Onion Garnish
- YOOXICMAN Salt Bae Butter Tenderloin Steak
- Raymon Kim's Squid Steak
- Raymon Kim's Blue Cheese Herb Tomahawk Steak
- Oh Se-deuk's Steak Sotbap
- Kang Leo's Hanwoo Steak Tartare
