Steak au poivre was one of the first “grown-up” dishes I learned to cook. It was a favorite of my dad’s (though he butchered the pronunciation more than the cut of meat itself), and once I tried it I was hooked. It’s not difficult to make and comes together quickly enough to make it a weeknight staple, though its French cred and tenderloin price tag make it seem far more special occasion-y. At least to me.
In the latest book of famed, three-star French chef Paul Bocuse‘s greatest hits, steak au poivre is among many classics demystified. At least for me. Bocuse selected 126 of his favorite recipes, including the legendary Elysée Truffle Soup he created for former French President M. Valéry Giscard d’Estaing in 1975. The photos are no-nonsense, much like the recipes themselves. Omelets, creamy scrambled eggs, béarnaise and béchamel, pâtés, soufflés, quiches and frogs’ legs all in one not-at-all-unwieldy reference manual that will live in my kitchen for eons. Mangez bien!
— Fran
![Paul Bocuse: Simply Delicious]()
Paul Bocuse: Simply Delicious
by Paul Bocuse
Photography by Jean-Charles Vaillant
Flammarion
- 2 steaks from the tenderloin, weighing 10 oz. (300 g) each
- 2 tablespoons (15 g) whole peppercorns
- 2 tablespoons (30 g) butter
- 1 teaspoon Dijon mustard
- 6 tablespoons (100 ml) crème fraîche or heavy cream
- Salt
- One hour ahead of time, take the steaks out of the refrigerator.
- Place the peppercorns on a cutting board or table and coarsely crush them with a rolling pin. Lightly salt the steaks, then roll them in the peppercorns, pressing down on them as you do so. Leave for 15 minutes before cooking.
- Heat the butter in a large frying pan until very hot, add the steaks, and cook over high heat 5 or 6 minutes on each side, then lift them out of the pan and keep warm on a serving platter while making the sauce.
- Remove the pan from the heat, stir in the mustard and the cream, scraping the bottom of the pan to dissolve any meat juices, then place the pan back over the heat just long enough to heat the sauce (don’t allow to boil). Add a little salt if needed, then pour over the meat and serve.
- Serving suggestions: Serve with sautéed potatoes.
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