Porterhouse Steak au Poivre
Porterhouse Steak au Poivre is a luxurious French bistro classic featuring a thick-cut porterhouse steak coated in crushed peppercorns and pan-seared, then finished with a rich, creamy cognac or brandy-based sauce. It combines the robust beefiness of the porterhouse with the sharp, aromatic heat of black pepper and the velvety depth of a pan sauce.
🍽️ Nutrition at a glance
This dish is high in protein and fat, with minimal carbohydrates, making it a hearty, calorie-dense meal typically ranging from 800 to 1,200 calories per serving depending on the cut size and sauce richness. It provides substantial iron, zinc, and B vitamins from the beef, along with calcium and fat from the cream-based sauce.
Nutrition breakdown
| Calories | 850 kcal |
| Protein | 75 g |
| Carbs | 4 g |
| Fat | 60 g |
| Fiber | 0.5 g |
| Sugar | 1 g |
| Sodium | 750 mg |
| Iron | 6 mg |
| Zinc | 15 mg |
| Potassium | 900 mg |
| Phosphorus | 550 mg |
| Vitamin B12 | 4 mcg |
| Niacin (B3) | 18 mg |
| Selenium | 70 mcg |
| Vitamin B6 | 1.2 mg |
Per 1 steak (340 g) · estimated, varies by recipe
💡 What's interesting
Culturally, 'au poivre' (with pepper) is a hallmark of French culinary technique, showcasing how simple, bold ingredients can elevate a premium cut of meat. Nutritionally, the peppercorns contain piperine, which may enhance nutrient absorption and add a metabolism-boosting kick to the rich dish.
