Multi Cooker
Steak Au Poivre
- Main Dish
Steak au poivre is sirloin steak, topped with a savory dijon and cracked black pepper sauce. Make this French bistro classic at home with minimal fuss in your multicooker.
- Servings 2
- Preparation
- Cooking
Ingredients
- 1 tablespoon whole peppercorns
- 1 tablespoon onion, minced
- 1 tablespoon dijon mustard
- 2 tablespoons cream
- 1 tablespoon beef broth
- 2 tablespoons butter
- 2 6-ounce sirloin steaks
- Salt, to taste
Directions
- Place the peppercorns in a small plastic bag or between paper towels. Use the bottom of a mug to press on them until they are cracked/crushed.
- Transfer the peppercorns to a bowl and add the onion, mustard, cream, and beef broth. Mix well and set aside.
- Pat each sirloin steak dry with a paper towel and sprinkle salt on both sides. Set aside.
- Turn the multi cooker on and select the saute option.
- Set the heat to high and press start.
- Set the cooking time to 20 minutes and press start. The multi cooker will take a few minutes to preheat and will beep when it’s ready.
- Add the butter to the multi-cooker inner pot.
- When the butter has melted and is bubbling, add the steaks. Cook on each side for 4 minutes for medium done, or 5 minutes for well done.
- Transfer the steaks to serving plates and set aside.
- Add the mustard sauce to the inner pot and cook for 2 to 3 minutes, until the sauce is boiling and slightly thickening.
- Spoon the sauce over each steak and serve.
FRENCH BISTRO AT HOME… STEAK AU POIVRE
About the only thing more evocative of a fortifying dinner in Paris than steak frites, is a perfectly cooked filet or sirloin coated in a peppery dijon sauce. Steak au poivre means pepper steak – and it’s right at home with a side of fries, sauteed asparagus, ratatouille Provençale or a steaming bowl of shrimp bisque. But there’s no need to buy a business class ticket to Paris just for dinner. Because we’ve got an easy recipe for steak au poivre you can make at home.
HOW TO COOK A STEAK IN A MULTICOOKER
We’re using the saute setting on the Tiger Multi Cooker – which is the custom setting that allows for open-lid-cooking. When it comes to sauteing steak, we only flip the steaks one time. This ensures each side gets an even sear and browned exterior crust, while cooking evenly inside. Then, after removing the cooked steaks, we make the au poivre sauce in the inner pot with the butter and cooking juices included for maximum flavor.
RECIPE TIPS AND VARIATIONS
- Be sure to let the steaks rest before serving. After sauteing the steaks – but before serving – set them aside on a cutting board or plate for 5-10 minutes before cutting into them. During this rest time, the muscle fibers relax and reabsorb the juices. If you cut in right away, the juice will spill out. Luckily, for steak au poivre, this is equivalent to the time it takes to make the sauce – so the timing works out perfectly!
- Don’t pulverize the peppercorns. When making au poivre sauce, the peppercorns should be generally cracked, but not ground. If there are a few whole peppercorns in there, that’s not the end of the world. That said, if you like it super peppery, you can augment the cracked peppercorns with a little added ground pepper for good measure.
- Use the cut of meat you like best. Ribeye, sirloin, New York strip and filet mignon are all great choices. But we’ve even made this with minute steaks. The au poivre sauce works on other proteins like chicken and salmon too. So feel free to experiment!
Products used in this recipe
Electric Multi-Cooker COL-A40U
The compact cooker for daily use. A 2.6 qt (2.5 L) multi-cooker that allows you to make great-tasting dishes w […]
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