Gordon Ramsay Steak Au Poivre Recipe

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Gordon Ramsay Steak Au Poivre (Pepper Steak) is a French bistro classic that creates a bold, spicy, and creamy dining experience. The recipe involves coating a tender filet mignon or sirloin in crushed peppercorns to create a pungent crust, searing it to perfection, and then creating a luxurious pan sauce with shallots, cognac, beef stock, and heavy cream. It is the ultimate balance of heat and richness.

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Why You Will Love Steak Au Poivre Recipe:

Texture Contrast: The coarsely crushed peppercorns create a crunchy, spicy exterior that contrasts beautifully with the tender, juicy meat inside.
The Sauce: This isn’t just a steak with pepper; the sauce is a velvety emulsion of beef juices, sweet cognac, and rich cream that tames the heat of the pepper.
Classic Technique: It teaches the essential skill of making a “pan sauce” using the fond (browned bits) left in the skillet, ensuring no flavor is wasted.
Fast but Fancy: Despite looking and tasting like a high-end restaurant meal, the entire dish comes together in under 20 minutes.
Adjustable Heat: By crushing your own peppercorns, you control the texture and spice level, ensuring it is bold but not overwhelming.

Gordon Ramsay Steak Au Poivre Ingredients

2 Filet Mignon or Sirloin steaks (approx 200g each)
2 tbsp whole black peppercorns (or a mix of black, white, and green)
1 tbsp olive oil
25g unsalted butter
1 shallot, peeled and finely minced
50ml Cognac or Brandy
100ml rich beef stock
4 tbsp (approx 60ml) double cream (heavy cream)
Sea salt (to taste)

How To Make Gordon Ramsay Steak Au Poivre

Prepare the Peppercorns: Place the 2 tbsp of peppercorns in a mortar and pestle and crush them coarsely. You do not want a fine powder; you want split peppercorns for texture. Spread them out on a plate.
Coat the Steak: Season the steaks generously with salt. Press one or both sides of the steaks firmly into the crushed peppercorns so they stick and form an even crust.
Sear: Heat the 1 tbsp of oil and half the butter in a heavy skillet over medium-high heat. Once hot, add the steaks. Cook for 2 to 3 minutes on each side for medium-rare (adjusting for thickness).
Rest: Remove the steaks from the pan and set them aside on a warm plate to rest. Do not clean the pan.
Sauté Aromatics: Reduce the heat to medium. Add the finely minced shallot to the steak juices in the pan. Sauté for 1 to 2 minutes until softened but not burnt.
Flambé: Turn off the heat momentarily for safety. Pour in the 50ml of Cognac. Turn the heat back on and carefully tilt the pan to ignite the alcohol (or use a long match). Let the flames subside. Scrape the bottom of the pan to release the sticky beef bits.
Build the Sauce: Pour in the 100ml of beef stock. Boil rapidly for 2 to 3 minutes until the liquid is reduced by half and slightly syrupy.
Finish: Stir in the 4 tbsp of double cream. Simmer for 1 to 2 minutes until the sauce coats the back of a spoon. Taste and adjust salt if needed.
Serve: Place the steaks onto plates and pour the rich peppercorn sauce generously over the top.

Recipe Tips

Crush, Don’t Grind: Do not use a pepper grinder. Grinders make the pieces too small and powdery, which can make the steak bitterly hot. Use a mortar and pestle or the bottom of a heavy saucepan to crack them.
Watch the Heat: Peppercorns can burn and turn bitter if the heat is too high. Medium-high is safer than scorching high heat for this specific recipe.
The Cream: Use full-fat heavy cream (double cream). Low-fat milk or single cream will curdle when mixed with the alcohol and hot stock.
Resting is Crucial: While you make the sauce, the steak rests. This allows the juices to redistribute so they don’t run out when you cut into it.

What To Serve With Steak Au Poivre?

The classic French pairing is Pommes Frites (thin french fries) to dip into the extra cream sauce. For a lighter option, serve with Haricots Verts (thin green beans) sautéed with garlic, or a simple Green Salad with vinaigrette to cut through the richness of the cream. Dauphinoise Potatoes are also an excellent choice for a decadent meal.

How To Store Leftovers Steak Au Poivre?

Refrigerate: Store the steak and sauce separately if possible, or together in an airtight container for up to 3 days.
Freeze: It is best not to freeze the sauce as the cream may separate upon thawing. The cooked steak can be frozen for up to 2 months.

How To Reheat Leftovers Steak Au Poivre?

Important Tip: Reheat gently to stop the cream sauce from breaking.

Stovetop: Place the steak and sauce in a skillet over low heat. Add a teaspoon of water or milk to loosen the sauce. Cover and simmer gently for 4 to 5 minutes until the steak is warm.

FAQs

Can I use any cut of beef for Steak Au Poivre?

Yes, but tender cuts work best because the cooking time is short. Filet Mignon, Ribeye, or New York Strip are ideal. Flank or skirt steak can be used but will be chewier.

Can I make it without alcohol on Steak Au Poivre?

Yes. You can skip the Cognac. Just use a little extra beef stock and perhaps a teaspoon of Worcestershire sauce for depth. You will miss the slight sweetness of the brandy, but it will still be delicious.

Is green peppercorn sauce the same thing for Steak Au Poivre?

Similar, but Green Peppercorn Sauce usually uses pickled green peppercorns (brined) which are softer and less spicy. Steak Au Poivre typically uses dry black or white peppercorns for a crunchier crust.

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Steak Au Poivre Nutrition Facts

Serving Size: 1 steak with sauce (serves 2)

Calories: 540 kcal
Total Fat: 38g
Saturated Fat: 20g
Cholesterol: 160mg
Sodium: 550mg
Total Carbohydrate: 6g
Dietary Fiber: 1g
Sugars: 2g
Protein: 32g