In the world of classic French cuisine, few combinations capture the essence of elegant dining quite like Steak au Poivre paired with Pommes à la Lyonnaise. This duo is not just a feast for the senses but a celebration of French culinary tradition, steeped in history and regional influences. Whether you’re a seasoned gourmand or a curious food lover, understanding the origins and nuances of this dish adds a layer of appreciation to every bite.
The Origins of Steak au Poivre
Steak au Poivre, or peppered steak, is a quintessentially French dish that has graced tables since at least the 19th century. The term “au poivre” simply means “with pepper,” and this dish is a perfect example of how a few simple ingredients can be transformed into something extraordinary.
The dish is typically made with a high-quality cut of beef, such as filet mignon, ribeye, or sirloin, which is generously coated with crushed black peppercorns before being seared in a hot pan. The pepper forms a crust that seals in the meat’s juices and adds a robust, spicy flavour to each bite. The steak is often finished with a rich, creamy sauce made from pan drippings, cognac, and heavy cream, creating a luxurious and indulgent dish that balances heat with richness.
While the exact origins of Steak au Poivre are unclear, its roots are firmly planted in French culinary traditions, particularly those that emphasise the importance of sauces and precise cooking techniques. The dish likely gained popularity in the early 20th century, during a time when French cuisine was revered for its sophistication and attention to detail.
The Accompaniment: Pommes à la Lyonnaise
No classic French steak dish would be complete without a worthy side, and Pommes à la Lyonnaise is a perfect match for Steak au Poivre. This dish hails from Lyon, a city often regarded as the gastronomic capital of France. Lyon’s cuisine is known for its hearty, flavourful dishes that showcase the region’s rich culinary heritage.
Pommes à la Lyonnaise consists of thinly sliced potatoes that are pan-fried until golden and crispy, then tossed with caramelised onions, parsley, and sometimes a touch of garlic. The result is a comforting yet sophisticated side dish that perfectly complements the bold flavours of Steak au Poivre.
The dish’s origins can be traced back to the home kitchens and bouchons (traditional Lyonnais bistros) of Lyon, where simple, rustic ingredients are transformed into something truly special. The combination of crispy potatoes and sweet, caramelised onions is a testament to the region’s ability to elevate humble ingredients through careful preparation and a deep understanding of flavour.
The Perfect Pairing
When served together, Steak au Poivre and Pommes à la Lyonnaise create a harmonious balance of flavours and textures. The peppery, tender steak is offset by the crispy, sweet potatoes, making each bite a delightful contrast. The creaminess of the pepper sauce enhances the dish’s richness, while the caramelised onions in the potatoes add a subtle sweetness that rounds out the meal.
Bringing French Elegance to Your Table
While Steak au Poivre and Pommes à la Lyonnaise might seem intimidating to prepare, they are actually quite approachable for the home cook. The key is to start with high-quality ingredients and take the time to master the techniques. Whether you’re hosting a dinner party or simply treating yourself to a special meal, this classic French duo is sure to impress.
To make Steak au Poivre, you’ll want to choose a thick cut of beef and crush your peppercorns fresh for maximum flavour. Sear the steak in a hot pan to develop a beautiful crust, then deglaze the pan with cognac or brandy to create the base for your sauce. A touch of cream brings everything together, creating a sauce that is as decadent as it is delicious.
For Pommes à la Lyonnaise, the key is to cook the potatoes slowly, allowing them to develop a crispy exterior while staying tender on the inside. The onions should be caramelised to a deep, golden brown, adding sweetness and depth to the dish. Fresh parsley adds a bright, herbaceous note that cuts through the richness of the potatoes.
A Taste of France in Every Bite
Steak au Poivre and Pommes à la Lyonnaise may be rooted in the traditions of French cuisine, but their appeal is timeless and universal. By bringing these dishes to your table, you’re not just serving a meal—you’re inviting a piece of France into your home. Whether enjoyed with a glass of red wine in a cosy bistro or recreated in your own kitchen, this classic pairing is a true testament to the enduring allure of French culinary artistry.
So, why not take a culinary journey to France and experience the magic of Steak au Poivre and Pommes à la Lyonnaise for yourself? After all, in the words of legendary chef Julia Child, “The only time to eat diet food is while you’re waiting for the steak to cook.” Bon appétit!
Recipe: Steak au poivre, pommes à la Lyonnaise
Serves 2
30 minutes cooking
Ingredients
2 filets steak of 200 g each
1 tablespoon of chopped shallots
1 garlic clove chopped finely
1 tablespoon of mignonette (crushed peppercorn)
Fine salt p/m
2 tablespoons of crème fraîche (cultured cream)
300 ml beef stock
50 ml brandy
2 tablespoons of fresh green peppercorn rinsed from brine (1 tablespoon crushed / 1 tablespoon whole )
2 tablespoons vegetable oil
50 g butter, unsalted
2 sprigs of thyme
1 garlic clove, crushed with the back of the knife
Method
Start by warming up your cast iron skillet.
Season the steak with fine salt and mignonette.
Don’t hesitate to press the mignonette onto the beef.
Add the vegetable oil to the hot skillet. When oil begins to smoke, pan fry the beef. (be careful of the flame return)
Leave the beef to sear properly before moving it.
Flip the beef filets over and colour the other side. Reduce heat and add the butter. Bast the beef with the foamy butter until the desired temperature is reached. Clear the beef fillet onto a plate and cover with some of the butter, thyme and garlic. Cover with foil and leave to rest until sauce is made.
In the same skillet, add and sweat the chopped shallots, add the garlic and sweat garlic. Add crushed peppercorn and whole peppercorn. Mix thoroughly.
Deglaze the pan with the brandy and flambé. Once alcohol is cooked add the beef stock and cook a couple of minutes to get all the flavours to combine.
Reduce and when consistency is reached, add mustard and crème fraîche Mix but don’t over-boil it.
Rectify seasoning and place beef filet in the sauce. Get the beef nicely coated with the sauce and serve, pouring the sauce over the meat making sure you coat the beef with the green peppercorn.
Pommes à la lyonnaise
Ingredients
Three large potatoes peeled and cut in slices 1 cm thick.
Vegetable oil 3 tablespoons spoon ( or duck fat)
1 onion sliced ( not too thin or it will burn during cooking process) red or brown , which ever you prefer)
1 tablespoons spoon chopped Fresh parley
Fine salt / black pepper
Method
Preheat the oven at 175 degrees celsius.
In a hot skillet, add the vegetable oil and on high heat add the potato slices.
Pan fry the potatoes, flipping them a couple of times.
Do not season with salt at the beginning. You need the potatoes to form a skin before seasoning. Season with salt and flip again to make sure seasoning is spread thoroughly.
Once potatoes are flipped a couple more times and start cooking, place the skillet in the oven for 20 minutes. Keep an eye on them to make sure it doesn’t colour too quickly. After twenty minutes, take the skillet out and place back on the heat. Flip a couple more times. Add the thinly sliced onion, flip some more to combine onions to potatoes and place back in the oven for another 15 minutes.
After 15 minutes, take the skillet out and check that potatoes and onions are cooked.
Verify seasoning with salt and freshly ground black peppercorn. Add chopped parsley and flip the pan to mix thoroughly.
Serve and enjoy.
Recipe: Gregory Czarnecki
