Rating: 3 stars
15 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 8
  • 2 star values: 3
  • 1 star values: 1

A hot, crunchy peppercorn crust makes steak au poivre one of the best beef dishes ever created. Here, a blend of heat, aroma, and fruitiness is formed by three kinds of peppercorns: green,classic black, and Szechuan, with its woodsy tang.

Martha Stewart Living, October 2009

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Read the full recipe after the video.

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Servings:
4
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Ingredients

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Directions

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  • Preheat oven to 400 degrees. Crush peppercorns and coriander with a mortar and pestle, or with the bottom of a heavy skillet. Spread onto a large dish or a baking sheet.

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  • Season steaks with salt, and coat both sides with ground peppercorn mixture by patting into flesh. Heat oil in an ovenproof skillet (preferably cast-iron) over medium-high heat. Sear steaks until golden brown, about 2 minutes per side. Transfer skillet to oven, and cook steaks about 6 minutes, for medium-rare.

  • Remove steaks from skillet, and let rest for 10 minutes, reserving juices. Meanwhile, wipe out skillet. Add vinegar, and cook until reduced by half, about 5 minutes. Swirl in reserved steak juices, and the butter. Slice steaks, and serve with sauce.

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Reviews (1)

15 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 8
  • 2 star values: 3
  • 1 star values: 1
Rating: Unrated
01/20/2016
It drives me crazy when this websites video's don't match the accompanying recipes.