Steak au Poivre Bites in One Skillet: 10-Minute Bistro Dinner Tips, FAQ & printable recipe

Tips for success

For the best crust, make sure the beef is very dry before pressing it into the peppercorn mixture. Pat the cubes with paper towels and let them sit on a wire rack for a few minutes if they seem moist.

Also, crush the peppercorns coarsely—if they are ground too fine, they will burn before the meat is seared.

When flambéing, always stand back and use a long lighter or a long match. If the flames get too high, do not panic; they will subside on their own. Keep a lid nearby to smother the fire if necessary. The flambé not only adds flavor but also impresses guests, so enjoy the show.

Variations

• Green Peppercorn Sauce: Substitute 2 tablespoons of brined green peppercorns, drained and crushed, for the black peppercorns. The sauce will have a fruitier, less pungent heat. Add a tablespoon of the brine to the sauce for extra tang.
• Chicken Tenders: Use chicken tenderloin cubes instead of beef. Sear for 2 minutes per side until the internal temperature reaches 165°F (74°C). The sauce remains the same, though you may want to reduce the pepper crust slightly.
• Mushroom Twist: Add 8 ounces of sliced cremini mushrooms to the skillet after searing the beef, and sauté until browned before flambéing. The mushrooms will absorb the Cognac and cream, adding an earthy depth to the sauce.
• Dijon Cream Sauce: For a tangier sauce, stir in 1 tablespoon of Dijon mustard along with the cream and demi-glace. The mustard brightens the sauce and adds a classic French note that pairs beautifully with the pepper crust.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce may thicken; add a splash of cream or water when reheating.

Freezer

Freeze the cooked bites and sauce in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.

Reheat

Reheat in a skillet over medium-low heat, adding a splash of cream or water to loosen the sauce. Stir occasionally until heated through, about 3 to 5 minutes.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The sauce may thicken as it cools; reheat gently on the stovetop, adding a splash of cream or water to loosen it.

The beef will continue to cook slightly upon reheating, so take care not to overcook it.

The peppercorn-salt mixture can be made up to a week ahead and stored in an airtight container. The beef can be cut and coated up to 4 hours in advance; keep it covered in the refrigerator and bring it to room temperature for up to 30 minutes before searing.

The sauce is best made fresh, but the full dish can be assembled and reheated gently the next day.

Serving ideas

Serve the steak au poivre bites immediately after resting, spooning the sauce over the top.

They are excellent on their own as an appetizer, or as a main course with a side of crusty bread to soak up the peppercorn cream sauce. A simple green salad with a tangy vinaigrette balances the richness.

For a more substantial meal, pair the bites with buttery mashed potatoes or a pile of sautéed mushrooms. The sauce is so good that you will want to mop up every last drop. A glass of red wine, such as a Côtes du Rhône or a Pinot Noir, makes a perfect accompaniment.

Frequently asked questions

Recipe card

Steak au Poivre Bites in One Skillet: 10-Minute Bistro Dinner

Prep 5 minCook 5 minRest 3 minTotal 13 minServes 4

Ingredients

• 1 1/2 lb beef tenderloin, cut into 1-inch cubes
• 2 tbsp Tellicherry black peppercorns, coarsely crushed
• 1 tbsp kosher salt
• 1/3 cup VSOP Cognac
• 3/4 cup heavy cream
• 1 tbsp beef demi-glace

Instructions

1. Pat the beef tenderloin cubes dry with paper towels. In a shallow dish, combine the coarsely crushed peppercorns and kosher salt. Press each cube into the mixture, coating all sides evenly. Let the coated cubes stand at room temperature for up to 30 minutes while the skillet heats.
2. Place a 12-inch cast-iron skillet over high heat for 3 to 4 minutes until it is smoking hot. Add a thin layer of high-smoke-point oil (such as grapeseed or canola) and swirl to coat.
3. Carefully place the coated beef cubes in the hot skillet in a single layer, leaving space between each piece. Sear for 90 seconds per side without moving them, until a deep brown crust forms. Use tongs to turn each cube and sear all four sides for about 90 seconds each, for a total of about 6 minutes for medium-rare. Let it rest for 3 minutes before slicing.
4. Remove the skillet from the heat and carefully pour in the Cognac. Using a long-handled lighter, ignite the Cognac to flambé. Let the flames subside naturally, then return the skillet to medium heat.
5. Pour in the heavy cream and stir in the beef demi-glace, scraping up any browned bits from the bottom of the skillet. Let the sauce simmer gently for 1 to 2 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon.
6. Remove the skillet from the heat and let the steak bites rest in the sauce for at least 3 minutes. The internal temperature will continue to rise to 145°F (63°C) for medium-rare. Serve immediately, spooning the velvety sauce over each bite.

Contains: milk, sulfites

Estimated nutrition per serving

Calories

520

Protein

32 g

Carbohydrates

4 g

Fat

40 g

Automatic estimate from the ingredient list, not laboratory-verified.