10 Min
12 Min
2 Mains
Modern brasserie
Gluten-free
Introduction
Classic steak au poivre takes a Parisian detour: Poivre Bleu (our blue premium gourmet pepper assembly) forms both crust and sauce, lending violette tones and slow mineral heat.
Cognac deglazes the fond, double cream rounds the spice, and a final thread of FLORALE No 1 honey steadies the finish.
Ingredients
Steak
2 beef tenderloin pavés, about 220 g each, 4 cm thick
2 tsp Poivre Bleu, coarsely crushed
Fine sea salt
1 Tbsp OLEA432 extra-virgin olive oil
Sauce
1 small shallot, minced
30 g unsalted butter, divided
60 ml cognac
80 ml rich beef stock or veal fond
100 ml double cream
1 tsp Poivre Bleu, freshly ground
½ tsp FLORALE No 1 honey
Finish
Chive batons or pink pepper cress
Directions
Season and sear
Pat steaks dry, coat cut surfaces with crushed Poivre Bleu and a light veil of salt. Heat a heavy skillet until just smoking, add OLEA432, then sear steaks two minutes per face and one minute on the edges for uniform crust.
Reduce heat to medium, add half the butter, baste for one minute, then transfer steaks to a warm plate to rest five minutes.
Build the sauce
Discard excess fat, leaving a thin film. Add shallot; sweat thirty seconds. Off the heat, pour in cognac, return to flame, allowing alcohol to burn off.
Reduce by half to glaze.
Add stock; simmer until the volume looks halved again, about two minutes.
Stir in cream and remaining butter, simmer gently until the sauce coats a spoon.
Season
Fold in ground Poivre Bleu and honey, tasting for balance. A pinch of salt may be necessary depending on stock salinity.
Serve
Place steaks on warm plates, spoon the cognac cream over and around, scatter chive batons. Serve immediately.
Serving Notes
Poivre Bleu steak pairs elegantly with crisp pommes frites, celery root purée, or charred broccolini. Leftover sauce behaves kindly with grilled portobello caps or folded through egg pasta.
Why It Works
Blue pepper’s violet-skin berry notes amplify cognac’s fruit; cream buffers capsaicinoid intensity without muting aroma. Honey bridges pepper tannin to the steak’s Maillard depth, while OLEA432 provides a high-smoke conduit that respects delicate pepper oils.
