Steak au poivre from Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking by Anthony Bourdain

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • marin_4o52wd on March 23, 2026

    Used filets.. did 5 min each side in pan and 12 minutes in oven as my oven doesn’t get up to 425… ended up slightly over cooked. So would reduce oven time to 9-10 minutes in 400 deg oven for medrare/medium. Great crust on them though.. also didn’t have brandy so used sherry and bourbon.. tasted fine- sauce broke a bit but still a nice addition to the steak. Cognac is on my next grocery/liquor list.

  • Ro_ on September 13, 2023

    My steaks ended up overcooked. I only gave them a couple of minutes each side on the pan, and five minutes at the bottom of the oven, but it was still too long - the steaks I had were big but not particularly thick so I should have trusted my gut and reduced the oven time to just a couple of minutes. The pepper coating was OK but it can be a bit overwhelming. My favourite thing about this recipe was the sauce with cognac and veal stock, which was absolutely delicious and an element I will repeat.

  • Smokeydoke on December 27, 2016

    I've never had steak au poivre before, it is a very spicy dish! Much too spicy for me, I could barely swallow it with the mashed potatoes. But Mr. Smokey says this is how it is suppose to be. I made it again, but only added black pepper to the butter sauce per taste and it was wonderful, but it was hardly steak au poivre. I used Costco's Black Malabar Peppercorns which are very strong. Make sure to open all the windows and have the vents going. The dish is a stinker!

  • Delys77 on October 31, 2011

    Make sure you don't overheat the pan or the sauce will be burnt

  • fprincess on September 29, 2011

    Wonderful as all the other steak recipes in that book. Very old school.

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