Steak au poivre is French for pepper steak. Typically, it’s made with filet mignon. However, there’s no hard and fast rule that says you have to use filet mignon. I mean it’s quite pricey! This is my ‘variation’ my boho’ing of traditional steak au poivre. Yes, there’s the peppery taste, and, yes, there’s the high temp pan searing in the cast iron skillet.
If you choose a cut of beef that’s just not as tender as a filet, like I did in this case with a top sirloin, making it more ‘tender & juicy’ means a few things for me. Scoring it prior to cooking, keeping it at a rare to medium rare finish, slicing it thin at an angle when serving and creating a nice butter sauce when serving. Here then is my boho rendition of steak au poivre. Enjoy! xo ~peace~ ally
steak au poivre with lemon pepper butter herb sauce
- Cooking Spray (I used coconut oil cooking spray.)
- 1 lb. beef (I used a top sirloin cut, but you could use ribeye or ny strip--about 1 1/4 to 1 1/2" thick)
- 1 1/2 tsp. sea salt (divided)
- 1 tsp. pepper/garlic blend (if making yourself: 1/2 tsp. garlic granuales + 1/2 tsp. coarse ground pepper)
- 8 oz. mushrooms (your choice)
- 1 tsp. lemon pepper
- 2 Tbl. butter, melted in microwave on high about 18 seconds
- 2 Tbl. fresh flat parsley, finely chopped
- Score the steak (about 1/4" deep criss-cross pattern) on one side. Sprinkle both sides with one teaspoon of salt and pepper/garlic blend; work into the meat with your fingers. Coat both sides with cooking spray.
- Let a 10" cast iron skillet over medium high heat get hot. Put the steak in, scored side down, and let it sear on the first side about 3-4 minutes. Flip and cook on the other side about 3-4 minutes. The steak will be about rare to medium rare. (Remember you can always 'cook a little more' but you can't 'uncook'.) Remove from heat and let it rest about 3 minutes then slice at an angle for serving.
- For the mushrooms, coat the skillet with cooking spray. Turn heat to medium high, put the mushrooms in, sprinkle with remaining salt and cook about 5 minutes tossing and turning. Turn off heat, cover with a lid and let them steam about 5 minutes.
- Put the butter in a small microwavable bowl; melt on high for about 20-25 seconds, remove and add the lemon pepper and parsley and blend. Drizzle some over the steak and leave some for individual servings.
I used two 10" cast iron skillets--one for cooking the mushrooms and one for the steak; however, you could use one.
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