Gordon Ramsay’s Steak Au Poivre Recipe [+Tips & Tricks]

If you’re a fan of rich, bold flavors and perfectly cooked steak, Gordon Ramsay’s Steak Au Poivre is an absolute must-try!

This classic French dish, crafted by a culinary legend, combines a succulent cut of beef with a mouthwatering peppercorn sauce that’s as luxurious as it is flavorful.

What Is Gordon Ramsay’s Steak Au Poivre

Steak Au Poivre is a French culinary classic that combines a perfectly seared steak, usually a tender cut like filet mignon or sirloin, coated with cracked black peppercorns. The steak is then cooked to the desired level of doneness and served with a rich, creamy peppercorn sauce. The sauce is made from a combination of brandy (or cognac), cream, and the fond left behind in the pan after cooking the steak, creating a luxurious and indulgent dish that’s a favorite in both French restaurants and home kitchens.

Gordon Ramsay’s take on this classic involves his signature techniques, delivering a sophisticated but easy-to-make version of this iconic meal that’s perfect for impressing guests or enjoying a special dinner.

Gordon Ramsay’s Steak Au Poivre Recipe

Ingredients Needed

To make Gordon Ramsay’s Steak Au Poivre, you’ll need the following ingredients:

1. Steak: A high-quality cut of beef is essential. A tenderloin, filet mignon, or sirloin is ideal.
2. Black Peppercorns: Freshly cracked for the peppercorn crust.
3. Butter: To sear the steak and create richness in the sauce.
4. Olive Oil: For cooking the steak at the right temperature.
5. Garlic: Adds aromatic depth to the sauce.
6. Brandy or Cognac: For flambéing and creating the flavorful base of the sauce.
7. Beef Stock: To add richness to the sauce.
8. Heavy Cream: For the luxurious, creamy texture of the sauce.
9. Salt: To season the steak and the sauce.
10. Fresh Parsley (optional): For garnish.

Equipment Needed

You don’t need much equipment to make this dish, but having the right tools can elevate the result:

1. Heavy-Skilled Pan: A cast-iron or stainless steel pan works best for a good sear and the fond needed for the sauce.
2. Tongs: To flip and handle the steak without piercing the meat.
3. Sharp Knife: For cracking the peppercorns and slicing the steak.
4. Meat Thermometer: Optional, but helpful for perfect doneness.
5. Small Saucepan: To reduce the sauce if needed.
6. Wooden Spoon: For stirring the sauce without damaging the pan.

How To Make Gordon Ramsay’s Steak Au Poivre?

Making this dish at home can seem a bit intimidating, but Gordon Ramsay’s approach is both approachable and rewarding. Follow these steps for an incredible Steak Au Poivre:

1. Prepare the Steak: Take your steak out of the fridge about 30 minutes before cooking to bring it to room temperature. This ensures even cooking. Coat the steak with a generous amount of cracked black pepper on both sides, pressing the peppercorns gently into the meat.
2. Sear the Steak: Heat olive oil in a heavy pan over medium-high heat. Once hot, add the steak and sear for about 3-4 minutes on each side, or until the steak reaches your preferred level of doneness. Remove the steak from the pan and set aside to rest.
3. Make the Sauce: In the same pan, lower the heat and add butter. Add the garlic and sauté until fragrant. Pour in the brandy or cognac, and carefully flambé by tilting the pan slightly and igniting the alcohol (or, if you’re not comfortable with flambéing, simply let the alcohol cook off). Add beef stock to deglaze the pan and stir to incorporate all the flavorful bits stuck to the bottom. Allow the sauce to reduce slightly, then add heavy cream and stir until it thickens.
4. Finish the Dish: Taste the sauce and adjust the seasoning with salt if needed. Return the steak to the pan for a quick reheat, spoon some of the sauce over it, and let it soak in the flavors.
5. Serve: Place the steak on a plate, pour the sauce generously over the top, and garnish with freshly chopped parsley if desired. Serve immediately with sides of your choice.

Expert Tips

1. Choose the Right Cut of Meat: The quality of the steak makes a huge difference. Opt for a high-grade cut like filet mignon for tenderness or ribeye for flavor.
2. Crack the Peppercorns Fresh: Freshly cracked black peppercorns have a more intense and aromatic flavor, so use a pepper mill or mortar and pestle to crack the peppercorns just before cooking.
3. Control the Flame When Flambéing: If you decide to flambé with the brandy or cognac, be careful and keep the pan away from any open flames. Alternatively, let the alcohol cook off naturally for a less dramatic effect.
4. Don’t Overcook the Steak: Use a meat thermometer to ensure the steak is cooked to your liking. For medium-rare, the internal temperature should be around 130°F (54°C).
5. Rest the Meat: Let the steak rest for about 5 minutes after cooking to allow the juices to redistribute, resulting in a juicier steak.

Gordon Ramsay’s Steak Au Poivre is the perfect dish for anyone looking to elevate their cooking game and indulge in a restaurant-quality meal at home. The combination of tender, flavorful steak with the creamy, peppery sauce creates a luxurious experience that’s sure to impress.

By following these simple steps and expert tips, you can enjoy this classic French dish any night of the week. So, gather your ingredients, get cooking, and treat yourself to a decadent meal that’s rich in flavor and history!.

Easy Recipe Variations For Gordon Ramsay’s Steak Au Poivre

Gordon Ramsay’s Steak Au Poivre is known for its peppercorn-crusted filet mignon, flambéed in brandy, and finished with a luxurious cream-based pan sauce. But what makes this dish versatile is how easily it can be adapted while preserving its French bistro soul. Here are a few elegant and approachable variations:

1. Alternate Proteins
   While filet mignon is the classic cut, you can swap in other tender steaks:

• Ribeye: Offers more marbling, making it juicier and richer. Ideal for those who love bold beef flavor.
• NY Strip: Firmer texture, slightly less buttery, but stands up beautifully to the peppercorn crust.
• Pork Tenderloin: For a lighter spin, still works beautifully with the brandy-cream sauce.

1. Peppercorn Customization
   Traditional au poivre uses crushed black peppercorns, but try a more nuanced blend:

• Rainbow Peppercorns: Add visual flair and subtle sweetness.
• Sichuan Peppercorns: Introduce a citrusy, tongue-tingling sensation for a modern East-meets-West twist.
• Smoked Peppercorns: Deepen the dish’s intensity, especially if pan-searing with butter and herbs.

1. Sauce Variations
   Though Ramsay’s version uses double cream and brandy, here are some creative tweaks:

• Cognac & Shallots: Swap brandy for cognac and infuse the sauce with finely diced shallots for elegance.
• Dijon-Mustard Cream Sauce: Add a teaspoon of Dijon to enhance depth and cut the richness with a hint of tang.
• Blue Cheese Finish: Crumble a bit of Gorgonzola or Roquefort into the sauce just before serving for a decadent twist.

1. Herb Enhancements
   For aromatic complexity, finish the steak with fresh herbs:

• Thyme & Rosemary: Infused in the pan during the sear for earthy, piney notes.
• Tarragon: Pairs wonderfully with cream-based sauces and elevates the French flair.

1. Vegetarian Alternative
   Transform the sauce into a topping for roasted cauliflower steaks or thick-cut portobello mushrooms. The peppercorn cream complements the umami in mushrooms exceptionally well.

Best Practices To Store Leftovers

Steak Au Poivre is best savored fresh, but when stored properly, leftovers can still be an indulgence.

1. Cooling and Storage

• Let the steak cool completely at room temperature (no more than 2 hours).
• Wrap the steak and sauce separately in airtight containers. Use wax paper or parchment between steak slices if storing cut portions.
• Store in the refrigerator for up to 3 days.

1. Reheating Tips

• For the steak: Warm gently in a low oven (250°F/120°C) wrapped in foil to prevent drying, or in a pan with a touch of butter.
• For the sauce: Reheat slowly on the stovetop over low heat. Add a splash of cream or broth to bring it back to its silky consistency-do not boil or it may split.
• Avoid microwaving the steak, as it can become rubbery and overcooked.

1. Freezing?
   Not ideal. The cream-based sauce tends to separate when thawed, and the texture of the steak suffers. If you must freeze, remove the sauce and freeze only the steak (up to 1 month, tightly wrapped and in a freezer-safe container).

What Goes Well With Steak Au Poivre?

To elevate Steak Au Poivre into a complete gourmet experience, pair it with sides and drinks that enhance its bold and creamy character.

Perfect Side Dishes

• Pommes Purée: Silky mashed potatoes with loads of butter and a touch of cream. A classic French partner to sop up every drop of sauce.
• Haricots Verts: Lightly sautéed with garlic and lemon zest. Adds a fresh, crisp contrast.
• Roasted Root Vegetables: Caramelized carrots, parsnips, and beets offer sweet-earthy balance.
• Gratin Dauphinois: Thinly sliced potatoes layered with cream and cheese-rich, indulgent, and perfect for special occasions.
• Crusty Baguette or Sourdough: For a simple but deeply satisfying way to enjoy the sauce.

Wine & Drink Pairings

• Red Wine: A peppery Syrah (especially from the Rhône), bold Cabernet Sauvignon, or a smooth Malbec complement the richness of the steak and cream sauce.
• White Wine (if using a lighter cream sauce): A buttery Chardonnay or aged white Burgundy offers depth without overpowering.
• Cognac or Armagnac: Serve a small glass post-meal to echo the brandy in the dish and round out the experience.

Conclusion

Gordon Ramsay’s Steak Au Poivre is a celebration of contrasts: the sharp bite of pepper against velvety cream, the seared crust of steak hiding its tender heart, and the rustic simplicity elevated by luxurious technique. Whether you’re crafting it exactly as Chef Ramsay would or making it your own with a sprinkle of blue cheese or a twist of brandy, this dish is endlessly adaptable.

Pair it thoughtfully, store it wisely, and most of all-savor each bite with the reverence it deserves. This isn’t just dinner. It’s a culinary event waiting to happen in your kitchen.

FAQs

What Is Gordon Ramsay’s Steak Au Poivre Recipe?

Gordon Ramsay’s steak au poivre is a classic French dish featuring a steak (usually fillet mignon or ribeye) coated with crushed black peppercorns, pan-seared, and served with a rich sauce made from the drippings, cream, brandy, and sometimes mustard or stock. It’s a flavorful and luxurious dish.

Can I Use Any Type Of Steak For Gordon Ramsay’s Steak Au Poivre Recipe?

While Gordon Ramsay suggests using a tender cut such as fillet mignon or ribeye for the best results, you can also use other steaks like sirloin, though the texture and flavor may differ. Tenderness is key to achieving the best steak au poivre.

What Kind Of Peppercorns Should I Use For The Pepper Crust?

For a traditional steak au poivre, you should use black peppercorns. Crush them coarsely so they create a flavorful crust on the steak, providing a balance of spice and texture. A combination of black, green, and pink peppercorns can also be used for a more nuanced flavor.

How Do I Make The Sauce For Gordon Ramsay’s Steak Au Poivre?

To make the sauce, you need to deglaze the pan with brandy or cognac (or a non-alcoholic substitute), scraping up the flavorful bits left from the seared steak. Then, add cream and cook until thickened. Some versions also incorporate stock, mustard, or even a bit of butter for added richness.

Can I Make Steak Au Poivre Without Alcohol?

Yes, if you prefer to avoid alcohol, you can substitute the brandy or cognac with beef stock, chicken stock, or even a splash of apple cider vinegar to add acidity. This will create a slightly different flavor profile but still produce a delicious sauce.

What Is The Best Way To Cook The Steak To The Right Doneness?

To achieve your preferred doneness, cook the steak over medium-high heat. For rare, cook for about 2-3 minutes per side, for medium-rare 3-4 minutes, and for medium, about 4-5 minutes per side. The steak should be seared on the outside while staying tender and juicy inside.

Should I Rest The Steak After Cooking?

Yes, after cooking, let the steak rest for about 5 minutes before serving. This allows the juices to redistribute, ensuring a juicy and flavorful steak.

Can I Make Steak Au Poivre In Advance?

While the steak is best served immediately after cooking, you can prepare the sauce ahead of time. Simply reheat it gently on the stovetop while cooking the steak. However, for the best flavor and texture, it’s recommended to make and serve the dish fresh.

What Sides Should I Serve With Gordon Ramsay’s Steak Au Poivre?

Classic sides for steak au poivre include mashed potatoes, roasted vegetables, sautéed spinach, or a simple green salad. These sides complement the rich flavors of the steak and sauce, providing balance to the dish.

Can I Substitute The Cream In The Sauce For Something Else?

If you’re looking for a lighter alternative, you can substitute the cream with half-and-half or a combination of milk and butter. However, for the rich, velvety texture that defines steak au poivre, heavy cream is the best option.