Beurre Poivre Vert is an amazing green peppercorn sauce that is the perfect accompaniment to steak. Steak au poivre sounds as if it would be difficult, but it is actually quite simple to prepare, and makes an easy and elegant (perhaps somewhat pricy) meal. Essentially it is a sautéed steak, with a quick pan sauce. This version of Beurre Poivre Vert sauce is made with green peppercorns and tastes bright but not overpoweringly peppery. If you serve it with scallion-mashed potatoes, your home cooked steak au poivre will put the best neighborhood bistro to shame.

Steak with green peppercorn sauce is a French bistro classic. The sauce is done in the pan after the steak is cooked. The method of making the sauce is so simple, obvious and French that finding where it came from is essentially impossible.

Steak au poivre is sometimes prepared by adding a full-on peppercorn crust to the steak and then cooking and smothering over with the green peppercorn sauce. This results in a very peppery and delicious dish. Bon appetit!

Looking For Other “Flippin” Amazing Recipes?

Head on over to our Recipe Index for over 1,200 recipes to try at home! The index is fully searchable by both category and ingredient. We hope you love our recipes as much as we do!

Show Us Some “Flippin” Love

If you try this recipe, be sure to rate it, leave a comment or tag #flipflopfoodies on Instagram. You can also follow us on Facebook, Instagram, and Pinterest.

Beurre Poivre Vert

5 from 1 vote

Recipe by Flip Flop Foodies Course: Roux’s Sauces Stocks & MarinadesCuisine: FrenchDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• 8 oz 8 unsalted butter, chipped

• 3 tbsp 3 green peppercorn liquid

• 1/2 cup 1/2 dry white wine

• 2 tbsp 2 lemon juice

• 2 cloves 2 garlic, minced

• 1 tbsp 1 green onions, sliced

• 2 tbsp 2 green peppercorns

• Louisiana Hot Sauce, to taste

• salt, to taste

Directions

• In a sauté pan, combine peppercorn liquid, wine, lemon juice, garlic and green onions over medium-high heat. Bring to a low boil and add green peppercorns. Continue to sauté until liquid is reduced to approximately 2 tablespoons.
• Swirling pan constantly, add a few chips of butter at a time until all is used. Do not stir with a metal spoon or wire whisk as hot spots will develop and butter will separate. Remove from heat and season with hot sauce and salt.

Notes

• This sauce is excellent with fish or veal.