Steak au poivre recipe

Aug 11, 2022 - This Pin was created by Preppy Kitchen on Pinterest. Steak Au Poivre

This easy-to-make sirloin steak, is seasoned to perfection and served with a creamy peppercorn sauce. Whether it's for a special date night in or a Valentine's celebration, this recipe adds a touch of sophistication to any evening. Our grilled or pan-seared sirloin steak recipes are not just simple to prepare but also cater to a healthier lifestyle. Indulge in the flavors of a classic steak au poivre at home and enjoy a memorable steak dinner.

Steak au Poivre is amazing. A bit of a kick with the fresh ground pepper, and the super luscious sauce makes this classic steak amazing. Break up the whole peppercorns with a heavy skillet between two pieces of wax paper or a spice grinder.

This steak au poivre is a classic French dish that features perfectly seared New York strip steaks and a rich, flavorful cream sauce! It's an easy, yet elegant and impressive meal to make for a family dinner or any special occasion! The best part is that you only need one pan to make it and it's ready to serve in under 30 minutes! BakeItWithLove.com #bakeitwithlove #steakaupoivre #french #steak #beef #dinner

This impressive steak au poivre combines peppercorn-crusted steak that is perfectly seared and smothered in a creamy cognac sauce.

Inspired by the iconic steak frites at Bar Severo in Paris, this at-home version gets pretty damn close: tender filet mignon is crusted in coarse peppercorns and seared hard in a cast iron pan, then smothered in a cognac-peppercorn cream sauce and served aside a pile of crispy homemade truffle fries

Bathed in garlic butter and served with a dreamy bourbon cream sauce, this steak is the perfect centerpiece for a special occasion dinner.

You’ll want to open some windows for this one, or fully engage your exhaust fan - but it’s SO worth it. This peppery steak and garlicky, cognac-laced cream sauce is the stuff my dinnertime dreams are made of. It’s very quick and simple to make, just note that steaks are at their best when they’re cooked from room temp (not cold). The mustard and Worcestershire aren’t classic in this dish, but they’re delicious to me so in they go …