If you haven’t figured it out by now, I am a big fan of French cuisine. There are some things I won’t touch with a bargepole, foie gras or any other organ meat, but then there are things I really like. One of those is Steak au Poivre.
I didn’t really have much food/restaurant variety in my life until I went to the Navy and moved to
Their Crème Brûlée was, to this date, the best I’ve ever had. I kept going back and the driving force behind that was the amazing Steak au Poivre. I had never had anything like it before but I was hooked from the first bite. They also taught me to love medium rare and give up my heretic well-done ways. Up to that point, I had lived a nearly sheltered life and all of a sudden I was enlightened.
From then on, I ate snails, and liked it; and I swore to have Bouillabaisse someday. I haven’t had it yet because I want my first time to be magical, I want it to authentic and I want to remember for ever. I am waiting until the day I travel to Marseille so I can have a bowl, or three, sitting at a nice outdoor restaurant overlooking the sea. Romanticized idea? Perhaps, but it is MY idea and that’s how I like it!
Anyhow, for the first time ever, I decided to give the Steak au Poivre a try at home. It seemed simple enough, as good French cookery usually is. I wasn’t sure what to expect because the recipe did call for a lot of pepper but, hey, what can you expect from a recipe for PEPPER steak?
I have to say that it doesn’t taste like Mon Ami Gabi’s but it was good. The one at Mon Ami Gabi, from what I remember, was normal grilled steak with a peppercorn sauce. This one was rolled in crushed peppercorns and fried in butter. Anything fried in butter is bound to be good! I omitted the
Steak au Poivre
4 200g (7oz) fillet steaks
2 tbsp oil
6 tbsp black peppercorns, crushed
40g (1 ½ oz) butter
60ml ( ¼ cup) white wine
125ml ( ½ cup) double (thick/heavy) cream
Rub the steaks on both sides with the oil and press the crushed peppercorns into the meat. Melt the butter in a large frying pan and cook the steaks for 2-4 minutes (or to taste) on each side, depending on how you like your steak.
If you don’t like black pepper, stay away from this one!!!