Steak Au Poivre


Steak Au Poivre

By Shannon O'Donnell

I love it when the Williams-Sonoma catalog comes in the mail, not only because it's so much fun to pour over pages of pricey kitchen gadgets, but also because it also features so many mouthwatering recipes.  Lately they've been focusing on European fare, and this 'steak au poivre' (which is just a fancy way of saying 'steak with pepper'!) is representative of classic French cuisine.  Bon Appetit!


Steak Au Poivre


  • 2 rib-eye steaks, each 1 lb. and 2 inches thick
  • 4 Tbs. steak au poivre paste
  • 2 Tbs. unsalted butter
  • 6 shallots, peeled and sliced 1/8 inch thick
  • 2/3 cup red wine
  • 1 Tbs. beef demi-glace
  • 2/3 cup chicken broth
  • Kosher salt and freshly ground pepper, to taste
  • 1 Tbs. minced fresh flat-leaf parsley


Rub the steaks with the steak au poivre paste according to the package instructions.

Preheat an oven to 375ºF.

Heat a large skillet over medium-high heat. Add the steaks and sear, turning once, until browned, about 7 minutes per side. Transfer the skillet to the oven and roast until an instant-read thermometer inserted into the center of the steaks registers 130°F for medium-rare, 3 to 5 minutes. Transfer the steaks to a cutting board, cover loosely with aluminum foil and let rest for 10 minutes.

Wipe out the skillet. Set the skillet over medium heat and melt the butter. Add the shallots and cook until caramelized, about 10 minutes. Add the wine and simmer for 4 minutes. Stir in the demi-glace and broth and simmer for 5 minutes. Season with salt and pepper and stir in the parsley.

Thinly slice the steaks and serve immediately with the sauce. Serves 4.

Williams-Sonoma Kitchen.
I served this with sour cream mashed need something to soak up the delicious gravy!

Shannon O'Donnell: Rainy Day Cafe


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About Shannon


When she's not forecasting, Shannon O'Donnell enjoys putting together tasty, season-appropriate meals and goodies for her friends and family.

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