Beef
As for the skillet, well, long before I discovered grilling, I learned to cook in Paris. There, we’d saute steak in butter in a skillet, using the pan juices to build the sauce. I’d never do this for T-bone or rib steak, but pan-frying is perfect for a lean cut like filet mignon, which tends to dry out on the grill.
Which brings us to steak au poivre, French pepper steak. This bistro classic is traditionally cooked in a skillet, which not only helps keep the peppercorn crust intact, but also gives you pan juices for the sauce.
While a French chef would stick to cracked black pepper, I like to elevate the dish with a custom spice rub. I roast peppercorns, mustard seeds, fennel, and other spices in the skillet to release their smoky aroma, then grind them fresh with a mortar and pestle or spice grinder.
The result? A peppery crust so bold and complex, you’ll never again think of filet mignon as bland.
Want more heat for this night of love and passion? Add some sliced jalapenos. Either way, these steaks are all about meat with heat, and they’re guaranteed to impress.
The sauce itself is a game-changer. The recipe calls for green peppercorns, which are the fruit of the pepper plant before it’s dried into familiar black or white peppercorns. You can find green peppercorns bottled in brine at specialty shop or online, or for an even more vibrant flavor, seek out fresh or frozen green peppercorns at an Asian market. If unavailable, don’t worry—you can still achieve an amazing sauce by adding an extra spoonful of the pepper steak rub.
This Valentine’s Day, skip the crowded restaurants and create a cozy, intimate dinner at home. Picture this: a perfectly seared steak, crusted with aromatic spices and topped with a velvety peppercorn sauce, served alongside a glass of gorgeous red wine and perhaps a side of smashed potatoes or roasted vegetables link. It’s a meal that’s as thoughtful as it is delicious, and it’s guaranteed to make your Valentine feel special.
Happy Valentines Day!
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