Steak au poivre, a preparation of steak with pepper and served with cognac cream sauce is one of the renowned French preparations.
Although most people focus on the type of steak to prepare, making the right choices of the side dishes truly takes this meal to the next level.
In this side dish guide, we will look into the right companion that will round up your steak au poivre meal in terms of taste and texture.
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1. Roasted Potatoes
Fry potatoes and this is best served and go well with steak au poivre. The outside part has a crunchy texture as compared to soft and tender inside to compensate for the tenderness of the steak and the thickness of sauce.
Before, season it by putting the cubed potatoes in a bowl then coat it with olive oil and garlic and rosemary and salt and pepper. Bake at 400°F (200°C) until the turkey is a nice golden brown and a fork can be easily inserted into the thickest part of the turkey, about 30 to 40 minutes.
2. Sautéed Mushrooms
Pan fried mushrooms are a delicious side order that goes very well with the richness of steak au poivre. Part of what defines them is their meaty consistency and the way that they perfectly complement the peppery steak in terms of taste.
In some butter, sauté sliced mushrooms with garlic, thyme, salt, and pepper until mushrooms are a nice golden brown and tender.
3. Roasted Asparagus
Roasted asparagus is a light and tasty addition to steak au poivre that can help cut away from the greasiness. Season the asparagus spears with olive oil, garlic, salt and pepper.
It must be well cooked, and slightly burning on the edges – The vegetables should be roasted at 400°F (200°C) for around 12-15 min.
4. Creamed Spinach
Creamed spinach is another one of those tender, silky, delightful side dishes that goes exceedingly well with steak au poivre.
The sauce is rich and smooth and for that touch of pepperiness in the steak, adding spinach gives the food a healthy feel. Cook spinach in a pan in butter, add heavy cream, parmesan, nutmeg, salt, and pepper in it.
Garlic Mashed Potatoe
Steak au poivre goes well with garlic mashed potatoes that help to absorb the flavorsome sauce made for the steak.
The creamy demeanour of this sauce with that slightly nutty garlic makes it the perfect complement to the sharp, leafy pepperiness of the steak. May potatoes until soft – then mash with butter, milk, garlic, salt and pepper.
6. Roasted Brussels Sprouts
Steak au poivre is outstanding; roasted Brussels sprouts are simply delicious. Because they taste somewhat bitter and their caramelised coating complements the peppery meat of the steak.
Wash Brussels sprouts, and put it again in a bowl then drizzle olive oil, salt, and pepper, mix well and bake it at 400F for 20-25 min until crisp tender.
7. Wedge Salad
A baked potato is also a very common side dish which complements the steak au poivre perfectly, however a wedge salad is also an appropriate side dish as it provides a crunchy sensation which cuts down on the density of the dish.
Since the lettuce and cream based dressing offer a clean texture, the bacon, cheese and tomatoes are opposite to the pepper taste of the steak.
8. Macaroni and Cheese
Macaroni and cheese is a comforting and indulgent side that pairs well with steak au poivre. The creamy, cheesy sauce complements the peppery steak, while the pasta provides a satisfying texture.
Prepare your favorite macaroni and cheese recipe, or try a variation with added ingredients like bacon or jalapeños.
9. Roasted Beets
Roasted beets offer a sweet and earthy contrast to the peppery steak au poivre. Their vibrant color also adds a beautiful visual element to the plate.
Toss beet wedges with olive oil, salt, and pepper, then roast at 400°F (200°C) until tender and caramelized, about 30-40 minutes.
10. Grilled Asparagus
Grilled asparagus is a simple and flavorful side that pairs well with steak au poivre. The smoky char from the grill complements the peppery steak, while the asparagus provides a crunchy texture.
Toss asparagus spears with olive oil, salt, and pepper, then grill over medium-high heat until tender and slightly charred, about 5-7 minutes.
Key Takeaways
• Roasted potatoes, sautéed mushrooms, and roasted asparagus are classic side dish options that complement the flavors of steak au poivre.
• Creamed spinach and garlic mashed potatoes provide a creamy and comforting contrast to the peppery steak.
• Roasted Brussels sprouts, wedge salad, and macaroni and cheese offer unique flavor and texture combinations that balance the richness of the dish.
• Roasted beets and grilled asparagus add a touch of sweetness and freshness to the meal.
FAQ
1. What is the best way to cook steak au poivre?
The best way to cook steak au poivre is to sear the steak in a hot pan to create a crispy crust, then finish cooking in the oven until it reaches your desired doneness. The steak is then topped with a rich cognac cream sauce.
2. What type of steak is best for steak au poivre?
Tender cuts like filet mignon, ribeye, or strip steak are ideal for steak au poivre. These cuts have a fine texture and are less likely to become tough when cooked to medium-rare or medium.
3. How do I make the cognac cream sauce for steak au poivre?
To make the sauce, sauté shallots in the pan after searing the steak. Deglaze the pan with cognac, then add heavy cream and Dijon mustard. Simmer until the sauce thickens, then spoon it over the steak.
4. Can I make steak au poivre ahead of time?
While you can prepare some of the side dishes in advance, it’s best to cook the steak au poivre just before serving for the best texture and flavor. The sauce can be made ahead of time and reheated gently before serving.
5. What wine pairs well with steak au poivre?
A bold red wine, such as a Cabernet Sauvignon or Merlot, complements the peppery flavors of steak au poivre. The tannins in the wine help cut through the richness of the dish.
6. How do I reheat steak au poivre?
To reheat steak au poivre, place the steak and sauce in an oven-safe dish and cover with foil. Heat in a 350°F (175°C) oven until warmed through, about 10-15 minutes. Avoid reheating in the microwave, as it can make the steak tough.
7. Can I use a different type of brandy besides cognac?
Yes, you can use other types of brandy or even whiskey in place of cognac in the sauce. However, cognac is the traditional choice and provides a unique flavor profile that complements the peppery steak.
8. How do I crush the peppercorns for steak au poivre?
To crush the peppercorns, place them in a resealable plastic bag and use a meat mallet, rolling pin, or the bottom of a heavy pan to lightly crush them. You want a coarse, cracked texture rather than a fine powder.
9. Can I make steak au poivre with a different type of steak?
While tender cuts like filet mignon or ribeye are traditional, you can use other types of steak for steak au poivre. However, keep in mind that tougher cuts may require longer cooking times to become tender.
10. How do I know when the steak is cooked to my desired doneness?
Use a meat thermometer to check the internal temperature of the steak. For rare, aim for 120-125°F (49-52°C), medium-rare is 130-135°F (54-57°C), medium is 140-145°F (60-63°C), medium-well is 150-155°F (66-68°C), and well-done is 160-165°F (71-74°C).
Conclusion
steak au poivre is a delicious and elegant dish that pairs well with a variety of side dishes. From roasted potatoes and sautéed mushrooms to creamed spinach and grilled asparagus, there are many options to choose from to create a harmonious and satisfying meal.
By following these tips and trying out different side dish combinations, you can elevate your steak au poivre experience and impress your guests with your culinary skills.