Dr. Paul’s Steak au Poivre

by drpaul

This is beyond delicious – it’s gourmet personified! It also happens to be relatively easy, as the video shows.

Many, many years ago, I was a waiter at Cafe Pierre, a wonderful restaurant in my hometown of Manhattan Beach which is known for this fantastic dish. The hot-tempered chef would get so angry when I watched him cook – he’d bang his chef’s knife on the stainless shelf and yell ‘get out of my kitchen’. It was worth his wrath, for sure.

One 8 oz. grass fed filet mignon, per person
Garlic cloves, chopped
Organic, grass-fed butter
Sea salt and fresh cracked black pepper
3 teaspoons whole black peppercorns per steak, most of them crushed, with some left whole
Organic heavy cream

  • Liberally salt and pepper both sides of the steaks
  • In a large stainless saute pan over medium heat, melt 1 tablespoon of butter per steak
  • Cook steaks for 3-5 minutes on each side, depending on how thick the steaks
  • When done, remove steaks to separate platter
  • Add garlic to pan that steak was cooked in, stirring to mix all the juice and whatever might be sticking to the pan; cook for 1 -2 minutes
  • Optional: add 1-2 tablespoons dry sherry
  • Add 1/4 cup heavy cream per steak that was cooked (i.e. four steaks = 1 cup cream)
  • Watching heat, allow cream to come to boil – once boiling, REDUCE HEAT to low
  • Simmer cream sauce, stirring often
  • Add crushed and whole peppercorns
  • Add a bit more salt to taste
  • As sauce thickens, continue to stir and add juice from the platter where the steaks have been sitting
  • Don’t over cook sauce
  • Serve sauce over steaks