Gordon Ramsay Steak Au Poivre 

This Gordon Ramsay Steak Au Poivre is a French-inspired classic featuring a perfectly seared steak coated in crushed peppercorns and served with a rich, creamy peppercorn sauce. Made with butter, shallots, Dijon mustard, Worcestershire sauce, and heavy cream, this dish delivers deep, savory flavors and a perfect balance of heat from the peppercorns. Ready in 30 minutes, it’s a restaurant-quality meal that’s surprisingly easy to make at home.

What is Gordon Ramsay Steak Au Poivre?

Steak Au Poivre is a classic French dish where a steak is crusted with cracked peppercorns, pan-seared to perfection, and served with a creamy, brandy-infused peppercorn sauce. Gordon Ramsay’s version enhances the dish with Dijon mustard, Worcestershire sauce, and a touch of butter, creating a rich and luxurious sauce that complements the bold pepper flavor.

Other Gordon Ramsay Recipes

• Gordon Ramsay Steak Diane
• Gordon Ramsay Moussaka
• Gordon Ramsay Barbecue Steak
• Gordon Ramsay Beef Curry

Reasons to Try Gordon Ramsay Steak Au Poivre

• Rich, creamy peppercorn sauce: Perfectly coats the steak.
• Perfectly seared steak: Juicy inside with a flavorful crust.
• Quick and easy: Ready in just 30 minutes.
• Elegant restaurant-quality dish: Perfect for special occasions.
• Customizable heat: Adjust the peppercorns for your spice level.

Ingredients Needed to Make Gordon Ramsay Steak Au Poivre

For the Steak

• 2 sirloin or filet mignon steaks (about 1 inch thick)
• 1 teaspoon salt
• 1 tablespoon whole black peppercorns, coarsely crushed
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter

For the Peppercorn Sauce

• 1 tablespoon unsalted butter
• 1 small shallot, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• ¼ cup brandy (or non-alcoholic substitute: beef broth + 1 teaspoon apple cider vinegar)
• ½ cup beef stock
• ½ cup heavy cream
• ½ teaspoon salt (adjust to taste)
• ½ teaspoon crushed black peppercorns (for extra heat, optional)

Instructions to Prepare Gordon Ramsay Steak Au Poivre

Step 1: Prepare the Steak

1. Pat the steaks dry with paper towels to ensure a good sear.
2. Season both sides with salt.
3. Press the crushed peppercorns onto both sides of the steak to create a crust.

Step 2: Sear the Steak

4. Heat olive oil and butter in a pan over medium-high heat.
5. Sear steaks for 2-3 minutes per side for medium-rare (adjust for preferred doneness).
6. Remove from the pan and let rest on a plate, loosely covered with foil.

Step 3: Make the Peppercorn Sauce

7. Melt butter in the same pan over medium heat.
8. Sauté shallots and garlic for 1 minute until fragrant.
9. Stir in Dijon mustard and Worcestershire sauce, mixing well.
10. Deglaze with brandy (or beef broth mixture) and let it reduce for 1 minute.
11. Pour in beef stock and heavy cream, stirring continuously until thickened.
12. Season with salt and extra crushed peppercorns (if desired) and simmer for 2 minutes.

Step 4: Assemble and Serve

13. Return the steak to the pan, spooning sauce over the top.
14. Serve immediately with mashed potatoes, roasted vegetables, or a fresh salad.

What Goes Well With Gordon Ramsay Steak Au Poivre

• Garlic Mashed Potatoes: Perfect for soaking up the sauce.
• Roasted Asparagus: Adds a fresh, slightly crispy contrast.
• Crispy French Fries: A steakhouse classic side.
• Creamed Spinach: A rich, creamy addition.
• Red Wine (Cabernet Sauvignon or Pinot Noir): Complements the bold flavors.

Key Tips for Making Gordon Ramsay Steak Au Poivre

• Use high-quality steak: Filet mignon, sirloin, or ribeye work best.
• Crush peppercorns coarsely: Avoid fine grinding to maintain texture.
• Let the steak rest: Helps retain juices for a tender bite.
• Deglaze the pan properly: Scrape up all the flavorful bits.
• Adjust the spice level: Use less peppercorn for milder heat.

Creative Variations of Gordon Ramsay Steak Au Poivre

• Make it spicy: Add red pepper flakes or cayenne for extra heat.
• Try different mustards: Use whole-grain mustard for texture.
• Use a different protein: Try this sauce with chicken or pork.
• Make it dairy-free: Substitute coconut cream for heavy cream.
• Go extra garlicky: Add roasted garlic to the sauce.

Storage Guidelines for Gordon Ramsay Steak Au Poivre

• Refrigerate leftovers: Store in an airtight container for up to 3 days.
• Freeze sauce separately: Keeps for up to 1 month.
• Thaw properly: Defrost in the fridge overnight before reheating.

Reheating Tips for Gordon Ramsay Steak Au Poivre

• Stovetop method: Reheat the steak and sauce over low heat until warmed through.
• Oven method: Heat at 275°F (135°C) for 10 minutes.
• Avoid microwaving: It can make the steak tough.

FAQs

What’s the best cut of steak for Steak Au Poivre?

Filet mignon, sirloin, and ribeye are great choices because they stay tender and juicy.

Can I make Steak Au Poivre without alcohol?

Yes! Replace brandy with beef broth + 1 teaspoon apple cider vinegar for depth of flavor.

Why is my sauce too thick?

Add a splash of beef stock or cream to thin it out.

Can I use green peppercorns instead of black?

Yes! Green peppercorns give a milder, slightly fruity heat.

Final Words

This Gordon Ramsay Steak Au Poivre Recipe delivers a bold, peppery crust with a rich, creamy sauce that makes every bite unforgettable. Whether for a special dinner or an elevated weeknight meal, this dish is a must-try. Try it today for a taste of classic French steakhouse perfection!

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