Steak Au Poivre Day
Surprisingly simple and very romantic, Steak A Poivre, or simply pepper steak, makes a great dish for date night, a family meal, or just a nice meal for yourself.
Position Steak Au Poivre as an accessible French-inspired date-night or special occasion meal to drive premium meat sales and restaurant reservations in September.
- How to cook restaurant-quality Steak Au Poivre at home—filet mignon + cracked peppercorns + high heat
- Romantic dinner for two: Steak Au Poivre pairing guide with wine and sides
- French cooking 101: Master the classic peppered steak sauce that elevates any cut of beef
- September date-night special: Premium filet mignon deals tied to Steak Au Poivre Day
Steak Au Poivre is a French dish which translates to simply a peppered steak. It began in the 1960’s when peppering meals became a popular concept to work with. It was also the time period when French recipes were being introduced into American homes. However, the first mention of peppered meats was during the 18th century when cooks would pepper venison to offset the gaminess of the meat. It wasn’t until the early 1900’s that the peppered sauce, which is now most traditionally paired with the steak, was added to the recipe and named “Steak a la Diane,” referring to Diana, goddess of the hunt.
In today’s modern version of the recipe, the steak used is a filet mignon coated with cracked black peppercorns and cooked at a high heat. The peppercorns crust harmonizes the flavor of the filet mignon and added layers of texture that enhance the sweetness of the filet. The sauce itself is a peppered sauce made with heavy whipping cream, reduced cognac, and buttered peppercorns. This dish is primarily served in French restaurants, but can also be easily made at home. Today, it is a dish that has become a luxury, an experience for food connoisseurs to enjoy.