Steak au Poivre: A Simple Bistro Classic

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Steak au poivre, literally meaning pepper steak in French, is a classic French bistro dish consisting of New York Strip steaks served with a rich red wine cream reduction pan sauce and a generous amount of fresh green peppercorns for a burst of fresh pepper. This dish is best served with scalloped or mashed potatoes and a green vegetable, such as roasted asparagus or steamed broccoli.

Finding fresh green peppercorns in a grocery store is possible but not always easy. They are usually found in the pickle section near the capers, Peppercorns have always been available for purchase at the market near my home but recently they haven’t been able to carry them. I recommend buying the peppercorns in advance, so you have time to buy them online if you cannot find them in your local market.

This classic and impressive dish is easy to make and perfect for holidays or evening gatherings. Start making Steak au Poivre just before you are ready to serve it. Season steak generously with salt and freshly ground pepper on both sides. In a large skillet over medium heat, sear steaks on both sides until rare or medium rare. Remove steaks from pan and set aside to rest.

In same pan, warm olive oil and brown minced garlic. Add Madeira wine and reduce heat to low. Pour in cream with salt and pepper. Reduce heat to simmer until sauce is reduced (about 10 minutes). Remove from heat and add peppercorns.

Plate steaks and ladle sauce over steaks. Serve immediately.

Items Needed:

All Clad Skillet

Omaha Steaks NY Strip

Fresh Green Peppercorns