Gordon Ramsay Recipes

Gordon Ramsay Steak Au Poivre Recipe [+Tips]

5 min read

I still remember the first time I tried Steak Au Poivre at a fancy restaurant. The peppery crust and rich sauce blew me away. When I discovered Gordon Ramsay’s version, it felt like unlocking a secret to making restaurant-quality steak at home.

  • Steak Au Poivre means ’pepper steak’ in French.
  • It’s a classic French dish where a juicy steak is crusted in cracked black peppercorns.
  • The peppercorn crust gives a fiery kick and a crunchy texture.
  • Ramsay’s recipe balances that heat with a smooth, creamy pan sauce made from cognac and cream.
  • The dish is all about contrast: the tender steak, the crunchy pepper and the silky sauce.

This recipe turns a simple steak into a showstopper. It’s perfect for impressing guests or just treating yourself on a special night.

Gordon Ramsay Steak Au Poivre Recipe

Ingredients Needed

When I first gathered ingredients for this dish, I was surprised how few but quality items really make it shine.

  • Steak: Filet mignon or ribeye (about 8 oz per person)
  • Black peppercorns: Freshly cracked, not pre-ground, for texture and bite
  • Sea salt: Coarse is best for seasoning
  • Olive oil: For searing, high smoke point preferred
  • Butter: Adds richness to the sauce and helps brown the steak
  • Shallots: Finely chopped, they add sweetness to balance the pepper
  • Cognac or brandy: For flambéing and deglazing the pan
  • Heavy cream: Creates the silky, luxurious sauce
  • Beef stock or broth: Enhances the sauce’s depth

The key to success? Use the freshest and best-quality steak and peppercorns you can find.

Equipment Needed

I learned early on that having the right tools made cooking this dish way easier and better.

  • Heavy skillet or cast iron pan: For a great sear and even heat distribution
  • Mortar and pestle or spice grinder: To crack the peppercorns fresh
  • Tongs: For flipping the steak without piercing it
  • Meat thermometer (optional but recommended): To nail your preferred doneness
  • Small saucepan: For preparing the sauce if you want to separate it from the pan
  • Sharp knife and cutting board: For chopping shallots and prepping

Good equipment can make the difference between a restaurant-level steak and a just-okay steak.

Ingredient Science Spotlight

Here’s where it gets fascinating. I geek out over what makes each ingredient do its magic.

  • Peppercorns: The cracked pepper creates texture and releases piperine. the compound that gives pepper its heat and aroma. Crushing them just before cooking keeps the oils fresh.
  • Steak fat: Marbling in the meat melts during cooking, adding juiciness and flavor.
  • Butter: Contains milk solids that brown (Maillard reaction) and add a nutty, rich flavor.
  • Cognac: The alcohol burns off quickly when flambéed, leaving behind complex caramelized flavors.
  • Cream: Fat in cream thickens the sauce and mellows the sharpness of the pepper.
  • Shallots: Their mild sweetness balances the pepper’s bite and enhances the sauce’s depth.

Understanding these helps you tweak the recipe and troubleshoot if something isn’t quite right.

Instructions To Make Gordon Ramsay’s Steak Au Poivre

Here’s how I walk through it every time, step by step:

  1. Prep The Steak

    • Pat dry your steaks with paper towels.
    • Press the cracked peppercorns firmly into both sides.
    • Season lightly with sea salt.

  2. Sear The Steak

    • Heat olive oil and half the butter in a heavy skillet over medium-high heat.
    • Add steaks and sear without moving for 2-3 minutes until crust forms.
    • Flip and sear other side for another 2-3 minutes.
    • Add remaining butter, spoon melted butter over steaks as they cook (basting).
    • Use thermometer to check doneness (130°F for medium-rare).
    • Remove steaks and rest under foil.

  3. Make The Sauce

    • In the same pan, add shallots and sauté until soft.
    • Carefully add cognac and flambé (ignite with a match if comfortable).
    • Once flames subside, add beef stock, reduce by half.
    • Stir in heavy cream, simmer until sauce thickens.
    • Season to taste.

  4. Serve

    • Plate the steak and spoon sauce generously over the top.

Common Mistakes & Fixes

I’ve definitely burned this a few times-here’s what I learned:

  • Pepper Burns Too Fast

    Fix: Press pepper onto steak firmly but don’t pile on too much. Sear at medium-high, not super-high heat.

  • Steak Overcooked Or Undercooked

    Fix: Use a meat thermometer. Remember, steak will keep cooking a bit while resting.

  • Sauce Too Thin Or Bland

    Fix: Reduce longer to thicken. Season with salt and pepper. Use good beef stock.

  • Alcohol Doesn’t Flambé

    Fix: Remove pan from heat before adding cognac. Light carefully with a long match.

Smart Substitutions

Not everything may be on hand or fit your taste. I’ve swapped a few ingredients with great results:

  • Peppercorns: Use green peppercorns for a milder, fresher flavor.
  • Cognac: Substitute brandy or whiskey but avoid cheaper cooking wine.
  • Cream: Half-and-half works if you want less richness but expect a thinner sauce.
  • Butter: Ghee or clarified butter for a cleaner flavor and higher smoke point.
  • Beef stock: Mushroom broth adds an earthy depth if you want something different.

FAQs

What Cut Of Steak Does Gordon Ramsay Use For Steak Au Poivre?

He usually goes for a tender fillet steak to get that perfect juicy bite.

How Does Gordon Ramsay Make The Pepper Crust On The Steak?

He crushes black peppercorns coarsely and presses them onto the steak before searing it.

What Kind Of Sauce Is Served With The Steak Au Poivre?

Gordon makes a creamy pan sauce using brandy, cream, and beef stock to pour over the steak.

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