What was so wrong with the flavor of a steak that the French needed to take it to another level? I don’t know, I don’t really care. Because steak au poivre is an explosion of taste in the mouth that will make you question the way you’ve been eating beef your whole life.
With all honesty, if you are looking to give yourself the best dinner you can, look no further. If you have some guests coming that you really want to impress, look no further. If you just want to make a fantastic dish just because you can, look no further. This Keto steak au poivre is everything you have needed and didn’t know it.
Check out how to make this recipe for your next dinner party:
Here’s a Little Secret About Steak au Poivre
Do you want to know what makes steak au poivre so magnificent? Truth is, not much. I can envision some 5-star French chef trying to figure out how to improve upon the already delicious filet mignon. To accentuate the natural flavors, he knew not to complicate the dish. So, he just doused it in black pepper and called it a day.
Seriously, that’s it, cracked peppercorns. The pepper helps to create a crust around the meat as it sears. The result is a dynamic steak that has a great texture, a flavorful crust, and doesn’t cover up the natural tastes.
How Can I Make This Better?
You can’t. I know, more often than not I am the first one to encourage you to mess with recipes and make them your own. But, there is something to be said for the classics. This simple dish of few ingredients has stood the test of time for a reason. Preparing and cooking a steak au poivre the same way they have done for generations is totally worth it. Trust me.
A Few Tips on Making Steak au Poivre
This dish is straightforward, and you should have no problem following the recipe. However, sometimes simple can be a great chance to go back to the basics and relearn some of the essentials. Here are a few things to keep in mind when preparing steak au poivre:
That crust is everything. If you press the steak into the peppercorns and only a few stick, do it again. There should be a nice even coating of pepper on both sides.
Heat is also everything. When cooking proteins in a skillet such as this that first contact with the pan is what develops the sear. Make sure that your pan is hot before you put that steak in there.
You do not want to eat this one well-done. I know many people enjoy cooking their beef until there is no sign of pink left. But, steak au poivre must be tried at a rare to medium rare. If you do want to cook it a bit further, you can put the skillet in a hot oven after the sear has developed.
Louise holds a Bachelors and Masters in Natural Sciences from Cambridge University (UK). She attended Columbia University for her JD and practiced law at Debevoise & Plimpton before co-founding Louise's Foods, Paleo Living Magazine, Nourishing Brands, & CoBionic. Louise has considerable research experience but enjoys creating products and articles that help move people just a little bit closer toward a healthy life they love. You can find her on Facebook or LinkedIn.