Steak au Poivre / Peppercorn Steak Chef Jean-Pierre

Summary by Krater

Chef Jean-Pierre demonstrates how to make a classic steak au poivre, pan-seared and oven-finished with a rich cognac, green peppercorn, beef stock and heavy cream pan sauce, served alongside gratin potatoes and buttered green beans.

From the video

Answers: How do you make a classic steak au poivre with peppercorn sauce?

• steak au poivre
• pan-seared steak technique
• peppercorn sauce
• deglazing pan with cognac
• gratin potatoes
• buttered green beans

Ingredients

• 2 steak
• olive oil
• green peppercorns
• black peppercorns
• Mediterranean sea salt
• beef stock
• green beans
• butter
• fleur de sel
• shallots
• cognac
• heavy whipping cream

What it concludes

• To properly pan-sear a thick steak, do not touch it after putting it in the hot pan until you are ready to flip it after 2 to 3 minutes.
• Butter should be added at the end of making a pan sauce rather than the beginning to prevent the sauce from separating and becoming oily.
• Allowing cooked steaks to rest before slicing is essential for retaining their juices and flavor.