Name: Beef Steak in Peppercorn Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Cuisine: Francesa / Internacional
Ingredients: 2 pieces beef fillets (200g each); 2 tablespoons mixed peppercorns (lightly crushed); 100 ml heavy cream; 1 bunch baby carrots and green beans (blanched); 2 pieces medium potatoes (wedged); 1 tablespoon butter

Beef Steak in Peppercorn Sauce

Crack the peppercorns just before cooking to release their aroma. French steak au poivre with searing, deglazing and a cream sauce, step by step.

35 min Medium Francesa / Internacional 2 servings

The moment cracked peppercorns meet the hot steak, the heat releases piperine and the volatile oils trapped in the husk, which is why you should crush them just before cooking rather than reaching for old ground pepper. That aromatic burst is the heart of steak au poivre, an emblem of French bistro cooking that took off in Paris in the early twentieth century, when restaurants wanted to dress up simple cuts with affordable luxury. The technique rests on two moments. First, searing the steak in a screaming-hot pan to trigger the Maillard reaction, the golden crust that concentrates the meat's flavor. Then deglazing the pan: liquid and cream dissolve the caramelized juices stuck to the bottom, the prized sucs, which would otherwise go to waste and which form the backbone of any self-respecting French sauce. The cream rounds out the pepper's bite without dulling it. Rest the steak a few minutes before slicing so the juices redistribute; cut it too soon and they spill onto the plate. Baby carrots and green beans cut through the richness of the sauce.

Ingredients

2 pieces beef fillets (200g each)

2 tablespoons mixed peppercorns (lightly crushed)

100 ml heavy cream

1 bunch baby carrots and green beans (blanched)

2 pieces medium potatoes (wedged)

1 tablespoon butter

Instructions

Season the fillets with salt and sear in a hot skillet with butter until the desired doneness is reached; remove and set aside.

In the same skillet, add the peppercorns and let them release their aroma for one minute.

Pour in the cream and reduce over low heat until the sauce thickens and turns golden.

Meanwhile, sauté the vegetables and potatoes with a bit of rosemary until golden brown.

Serve the steak generously coated with the sauce and arrange the vegetables on the side for a clean presentation.

Beef Steak in Peppercorn Sauce

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