Steak au Poivre (pepper-crusted steak)
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Steak au Poivre is a classic French bistro dish featuring a thick-cut steak, typically filet mignon or ribeye, coated in coarsely crushed black peppercorns and pan-seared to create a flavorful crust. It is traditionally finished with a pan sauce made from the steak drippings, cognac or brandy, and heavy cream, resulting in a rich, peppery, and elegant main course.
🍽️ Nutrition at a glance
This dish is very high in protein from the steak and high in fat from both the meat's marbling and the creamy sauce, with virtually no carbohydrates. A typical serving can range from 600 to over 1000 calories, depending on the cut of steak, portion size, and the amount of butter and cream used in the sauce.
💡 What's interesting
Culturally, it's a hallmark of French 'haute cuisine' that transforms a simple steak into a sophisticated dish through technique and a bold flavor profile. Nutritionally, the piperine in black pepper is known to enhance the absorption of certain nutrients, and the dish provides a substantial amount of iron and B vitamins from the red meat.