French-Style Steak au Poivre with Kampot Pepper
Best pepper to use: Black Kampot Pepper
Servings: 2 servings
Total cooking time: 25–30 minutes
Steak au Poivre is a classic French-style steak dish built around one important ingredient: freshly cracked pepper. The steak is seared until browned, then served with a creamy pepper sauce made in the same pan.
This recipe is perfect for Kampot pepper because the pepper is not hidden. It becomes the main flavor of the sauce. Black Kampot Pepper gives the steak a warm aroma, deep flavor, and clean heat without overpowering the meat.
For the best result, use whole peppercorns and crack them right before cooking. This keeps the pepper fresh and helps preserve its natural aroma, flavor, and heat.
Ingredients
For the steak
2 steaks, such as ribeye, New York strip, filet mignon, or sirloin
1 tablespoon freshly cracked Black Kampot Pepper
1 teaspoon salt, or to taste
1 tablespoon vegetable oil
1 tablespoon butter
2 cloves garlic, lightly crushed, optional
1 sprig thyme or rosemary, optional
For the pepper sauce
1 tablespoon butter
1 small shallot, finely minced
1 teaspoon freshly cracked Black Kampot Pepper
¼ cup beef stock
½ cup heavy cream
1 teaspoon Dijon mustard, optional
Salt, to taste
A small splash of brandy or cognac, optional
For serving
Mashed potatoes, roasted potatoes, or fries
Green beans, asparagus, or a simple salad
Extra freshly cracked Black Kampot Pepper
Instructions
1. Prepare the steak
Take the steak out of the refrigerator about 20–30 minutes before cooking.
Pat it dry with a paper towel. This helps the steak brown properly in the pan.
Season both sides with salt and freshly cracked Black Kampot Pepper. Press the pepper gently into the steak so it sticks.
2. Sear the steak
Heat a skillet over medium-high heat. Add vegetable oil.
When the pan is hot, place the steaks in the skillet. Sear for 3–4 minutes on the first side, then flip and cook for another 3–4 minutes, depending on thickness and your preferred doneness.
Add butter, garlic, and thyme or rosemary if using. Spoon the melted butter over the steak for extra flavor.
3. Rest the steak
Transfer the steak to a plate and let it rest for 5–10 minutes.
Do not skip this step. Resting helps the juices stay inside the meat, so the steak stays tender when sliced.
4. Make the pepper sauce
In the same pan, lower the heat to medium.
Add butter and minced shallot. Cook for about 1 minute, until softened and fragrant.
Add the freshly cracked Black Kampot Pepper and stir for a few seconds. This helps release the pepper’s aroma into the sauce.
If using brandy or cognac, add a small splash and let it reduce briefly.
Add beef stock and scrape the browned bits from the bottom of the pan. These bits carry a lot of flavor.
Pour in the heavy cream and add Dijon mustard if using. Let the sauce simmer for 2–4 minutes, until slightly thickened.
Taste and adjust with salt.
5. Serve
Place the steak on a plate and spoon the warm pepper sauce over the top.
Serve with mashed potatoes, roasted potatoes, fries, green beans, or a simple salad.
Finish with a small amount of freshly cracked Black Kampot Pepper right before serving for the best aroma.
Cooking notes
Use whole peppercorns: This recipe is best with whole Black Kampot Pepper. Crack the pepper right before cooking so the aroma and heat stay fresh.
Do not grind the pepper too fine: A coarse grind is better for steak au poivre. It gives texture, flavor, and a stronger pepper presence without turning dusty.
Use a hot pan: A hot skillet helps create a deep brown crust on the steak. That crust gives the sauce more flavor.
Let the steak rest: Resting keeps the steak juicy. If you cut it too soon, the juices will run out onto the plate.
Add pepper in layers: Use some pepper on the steak, some in the sauce, and a little at the end. This gives the dish more depth and keeps the pepper aroma alive.
Keep the sauce gentle: Once the cream is added, do not boil the sauce too hard. A gentle simmer keeps it smooth.
