Chicago is renowned for great steak and my hosts were taking me to their favorite steakhouse. My mouth was watering from anticipation when I spied king cut steak au poivre on the menu.
I’m also a card carrying pepper-head. The combination of the best cut of meat and creamy peppercorn sauce looked like a marriage made in heaven. That filet called to me like a siren luring a sailor to his demise and I could not resist.
Since then, I found that a good version of this was hard to come by. In my hometown, where there are a couple of restaurants where a good steak can be had, there is not an au poivre option. When you can find it on any menu there are lots of pretenders, but few winners. Most lack the correct cooking technique or the sauce is hastily made and poorly flavored. There is no better way to solve the problem than to tackle it at home.
Seared on the outside and red in the center, juicy but not bloody is my ideal filet. Seeking advice, I found many restaurants sear the meat over fire or in a pan then finish it in the oven to achieve that perfect balance. Some reverse the process, but either way you have to have an available oven. My problem, is that my oven is usually occupied with a baked potato or roasting vegetables. The temp is too high for finishing a steak.
I’m going to teach you how to make perfect king cut steak au poivre. Read my solution below and pair this with a good Cabernet Sauvignon for maximum enjoyment.
Serving
And just one more thing…
If you really like pepper and steak, just pass on anything from a steakhouse. Once you D.I.Y. following this recipe nothing else will taste as good!
Find it online: https://www.cooksavorcelebrate.com/steak-au-poivre/