Impressive steak au poivre recipe you’ll love!
If a juicy, tender steak with a rich and velvety red wine sauce sounds like your perfect meal, then you’re in for a treat. I’m about to share my recipe for steak au poivre with red wine sauce, and trust me, it’s worth the hype.
This dish is a classic French preparation that has been popularized by icons like Julia Child. The name “au poivre” translates to “with pepper,” which hints at the star of the show: black peppercorns. These little spice gems are coarsely crushed and used as a crust on the steak, lending their bold flavor and texture to the dish.
The wine pan sauce is made using red wine – a dry Pinot Noir or Cabernet Sauvignon works best – along with beef broth, garlic, shallots, thyme, and of course plenty of black peppercorns. The result is a luxurious sauce that perfectly complements the savory and robust flavors of the steak.
My recipe is easy to follow and yields delicious results every time. So, let’s tie on our aprons and get to cooking some of the best steak you’ll ever have.
Why You’ll Love This Recipe
Looking for a classic steak recipe that’s sure to impress your guests? Look no further than this delicious Steak Au Poivre With Red Wine Sauce! There are so many reasons why you’ll love this recipe.
First and foremost, the combination of tender, juicy steak with a rich, flavorful pan sauce is simply unbeatable. Plus, the addition of black peppercorns adds a spicy kick that perfectly balances out the sweetness of the red wine sauce.
But what really sets this recipe apart is how easy it is to make. You don’t need any fancy techniques or special equipment – just a few simple ingredients and some good quality beef. And with minimal prep time and just a few minutes on the stove, you can have restaurant-quality steak right in your own home.
Whether you’re looking for a romantic dinner for two or an elegant meal for a crowd, this recipe is sure to impress. So go ahead and give it a try – we promise you won’t be disappointed!
Ingredient List
- 2 (1 1/4-lb) rib eye steak trimmed and tied with butcher twine
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 4 tablespoons butter, divided
- 1 garlic clove, minced
- 1 shallot, minced
- 2 tablespoons crushed black peppercorns
- 1 cup dry red wine, such as Cabernet Sauvignon or Pinot Noir
- 1 cup homemade beef broth, or store-bought broth
- 2 sprigs fresh thyme
Ingredient Notes
Steak: Use your preferred cut of steak. New York Strip or filet mignon work well here.
Peppercorns: The black peppercorns add texture and flavor to the dish. Freshly cracked pepper is best as it has more flavor than pre-ground.
Red Wine: It is important to use a wine you would enjoy drinking when making this recipe as the quality of the wine will affect the taste of the final dish.
Homemade Beef Broth: Making your own broth will give you the highest quality product. However, if you’re short on time or resources, store-bought broth works too.
Thyme: Thyme adds an earthy freshness to the dish. Fresh sprigs are best but dried thyme can be used as well.
The Recipe How-To
Pan Seared Steak Au Poivre with Red Wine Sauce
Ingredients:
- 2 rib eye steaks, trimmed and tied with butcher twine
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 2 tablespoons unsalted butter
- 2 garlic cloves, minced
- 1 shallot, minced
- 1/4 cup black peppercorns, crushed
- 1 cup red wine (Pinot Noir or Cabernet Sauvignon)
- 1 cup homemade beef broth
- Fresh thyme sprigs
Instructions:
- Allow the steak to rest at room temperature for about 30 minutes before cooking.
- Pat the steak dry then sprinkle with kosher salt and black pepper on both sides.
- Heat a large cast-iron skillet or heavy-bottomed pan over high heat, then add olive oil.
- Add the steak to the pan and let it cook for about 3 to 4 minutes per side or until it gets a nice crust.
- Transfer the steak to a plate and loosely tent it with foil while making the sauce.
- Turn down the heat to medium-high and add in butter, garlic, shallot, and fresh thyme. Let it cook for about a minute till fragrant.
- Add in crushed peppercorns and stir well, followed by pouring in red wine reduction.
- Allow it to simmer for 2 to 3 minutes then pour in homemade beef broth.
- Stir well then continue to simmer until the sauce has been reduced by half.
- Return the steaks back into the pan along with its juices or onto serving plates first then spoon sauce over, making sure peppercorn bits are evenly distributed.
This Steak Au Poivre with Red Wine Pan Sauce is perfect for any special dinner occasion. The juicy, pan-seared steak is seared to perfection and topped with a rich and flavorful pan sauce made with red wine and beef broth. Be sure to pair it with some roasted vegetables or mashed potatoes for a filling meal.
Substitutions and Variations
If you’re looking to switch things up or don’t have all the ingredients listed, there are a few substitutions and variations you can try in this steak au poivre with red wine sauce recipe. Here are some options to consider:
– Wine: While I suggest using a full-bodied red wine like cabernet sauvignon or pinot noir for maximum flavor, you could also use a different type of red wine that you have on hand.
– Beef broth: If you don’t have homemade beef broth, you can substitute with store-bought beef broth or stock. You could also use chicken broth if needed.
– Steak: While rib eye steak is my preferred cut for this recipe, you could also use other cuts such as New York strip steak or sirloin steak. Just be sure to adjust the cooking time accordingly based on your cut of choice.
– Peppercorns: To mix things up, try using a blend of different colored peppercorns or adding in some crushed red pepper flakes for extra heat.
– Garlic and shallots: You can adjust the amount of garlic and shallots based on your personal preference. If you don’t have shallots, you could use onions instead.
Remember that making substitutions may affect the final flavor of the dish, so it’s important to keep that in mind when deciding what changes to make.
Serving and Pairing
Steak Au Poivre is a dish that begs to be paired with a rich, full-bodied red wine. A classic Cabernet Sauvignon or Pinot Noir would be perfect choices. The wine’s tannins will cut through the peppery sauce and balance the flavors of the steak.
When serving Steak Au Poivre with its red wine sauce, I recommend pairing it with a side of garlic mashed potatoes or roasted root vegetables. The creamy texture and savory flavor of these sides will complement the hearty and bold flavors of the dish.
For a French-inspired meal, serve your Steak Au Poivre with some crusty bread and a green salad lightly dressed in vinaigrette. The bread will help to soak up any extra pan sauce, while the salad will add some freshness and crunch to the meal.
Overall, Steak Au Poivre is a decadent dish that pairs best with a full-bodied red wine and classic comfort sides. It is a delicious main course that will leave any foodie craving for more.
Make-Ahead, Storing and Reheating
There are a few things to keep in mind when making Steak Au Poivre with Red Wine Sauce ahead of time or storing leftovers. This delicious dish can be made ahead of time and reheated without compromising its flavors.
To make-ahead, prepare the recipe up until the point where you would add the pan sauce. At this point, store the cooked steak covered in the refrigerator for up to 24 hours. Then, when ready to serve, simply make the pan sauce by following the instructions in line with step 4 of the recipe.
If you happen to have leftovers, they can be kept covered in the refrigerator for up to 3 days. To reheat the rib-eye steak with red wine sauce, place the steak in an oven-safe dish and pour any remaining sauce over it. Reheat in a preheated oven at 350°F for about 10-15 minutes until it reaches your desired temperature.
Please note that if you choose to reheat your steak in a microwave, it may affect its texture and flavor. Thus, I recommend reheating it on low heat on stove-top, so any remaining fat gets a chance to melt into the sauce again.
With these simple tips, you can enjoy Steak Au Poivre with Red Wine Sauce whenever you want with maximum freshness and flavors preserved!
Tips for Perfect Results
To achieve the perfect Steak Au Poivre with Red Wine Sauce recipe, you need to pay attention to some crucial details while preparing the dish. With these tips, you can make sure that you hit all the right notes in this classic French dish.
Firstly, season your steak generously with salt and black pepper before searing it off. This will bring out the natural richness of the meat and enhance its flavors. However, be careful not to over-season it, as too much seasoning can overpower the rest of the ingredients.
Next, use freshly ground black peppercorns for the peppercorn sauce in this recipe. These will give your sauce a more robust, complex flavor compared to pre-ground pepper. Crush the peppercorns using a mortar and pestle or place them in a sealed bag and crush them with a rolling pin or heavy-bottomed pan.
When preparing the red wine reduction for your pan sauce, use a good quality red wine such as Pinot Noir or Cabernet Sauvignon. The wine that you choose will add depth and complexity to your sauce, so make sure to select one that you would enjoy drinking on its own.
It is essential to let your steak rest after cooking it before slicing it into pieces. This allows the juices to redistribute evenly throughout the meat, giving it a more evenly cooked and juicy texture. Tent the steak loosely with foil and let it rest for at least 10 minutes before slicing it.
Lastly, when serving your Steak Au Poivre with Red Wine Sauce recipe, pair it with French fries (Frites) or roasted potatoes and a simple green salad for a classic French bistro meal that is both hearty and sophisticated. Bon appétit!
FAQ
As a sommelier and food enthusiast, I understand that some questions may arise when it comes to pairing wine with meat dishes. That’s why I have put together a list of frequently asked questions that will help you navigate the world of wine and beef. Here are some answers to the most common queries regarding Steak Au Poivre With Red Wine Sauce Recipe.
What wine is best for steak au poivre?
As a sommelier, I recommend indulging in the rich and flavorful taste of Merlot. The Bordeaux or Washington State variants are sure to leave your taste buds tingling with pleasure. If you’re in for an exotic experience, then give Touriga Nacional a try! This deep and dark fruity red wine with subtle hints of violet is perfect to pair with the classic steak au poivre.
What is au poivre sauce made of?
If you want to indulge in a luxurious French sauce without breaking the bank, try this version made with pepper, Cognac, and creamy evaporated milk. Commonly drizzled on steak, this sauce is versatile enough to complement pork and salmon dishes as well. To make it slightly lighter without sacrificing texture, we use cornstarch to thicken our sauce rather than heavy cream.
What wine is best for steak wine sauce?
When looking for a wine to complement a red wine sauce, dry red wines that have a subtle touch of sweetness are ideal. These types of wines typically have a full-bodied flavor such as cabernet sauvignon, pinot noir, or merlot. Additionally, the velvety texture of these wines helps create a delightful consistency to the sauce. Not only do these wines complement the sauce beautifully, but they are also an excellent choice to pair with your meal.
What red wine is best for pan sauce?
A luscious red wine called Merlot has a silky texture and is filled with fruity flavors that are not very strong-smelling. This wine blends well with proteins, similar to Cabernet and Pinot Noir, and is perfect for creating a delectable pan sauce or reduction.
Bottom Line
In conclusion, this recipe for Steak Au Poivre with Red Wine Sauce is sure to impress any dinner guest. With the perfect balance of tender beef, fragrant thyme, and bold black pepper, it’s a classic French dish that never goes out of style. But what really sets this recipe apart is the rich red wine pan sauce made from homemade beef broth and Pinot Noir or Cabernet Sauvignon.
Whether you’re looking to impress at a dinner party or just treat yourself to a fancy meal, this steak au poivre recipe is the way to go. It pairs perfectly with a side of French fries or a crisp green salad, and with the help of butcher’s twine, you can even customize it to your preferred cut of beef.
So the next time you’re craving a classic steakhouse meal, skip the pricey restaurant and whip up this delicious recipe at home. Your taste buds (and wallet) will thank you.
Steak Au Poivre With Red Wine Sauce Recipe
Ingredients
- 4 (6 ounce) natural steaks (New York Strip, Tenderloin, or Rib-eye)
- 4 tablespoons black peppercorns, crushed
- 1 shallot, minced
- 1 garlic clove, minced
- 1 cup red wine
- 1 cup beef broth
- 1 tablespoon thyme
- 4 tablespoons butter
- salt, to taste
- pepper, to taste
Instructions
- Heat skillet over high heat.
- Season steaks w salt and press 1 T peppercorns on each steak.
- Place steaks unpeppered side down in skillet.
- Turn heat to medium-high.
- Sear for 6 minutes, then turn and cook 3 minutes for rare, 4 minutes for medium-rare, 5 minutes for medium.
- Remove steaks, cover and allow to rest.
- Use same pan to make sauce. Turn heat to medium. Add shallots and garlic and cook until soft.
- Add wine and broth, simmer until reduced by half.
- Stir in butter and thyme, until thickened.
- Salt and pepper to taste. Spoon over sliced steaks.
- Serve with french fries!
Add Your Own Notes
Nutrition
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