Steak au Poivre

France is a country renowned for its culinary excellence, often celebrated for its sophisticated flavors and preparation methods. Among its iconic dishes, Steak au Poivre (or Black Pepper Steak) stands out as a prime example of French culinary identity. Today, Rimping Supermarket invites you to delve into the history of this classic dish.

Obscure Origins: From Normandy to Paris

The origin of Steak au Poivre is somewhat obscure, but it is believed to have originated in the 19th century in Normandy, a region in northern France.

However, in 1950, the culinary magazine La Revue Culinaire published an article about Steak au Poivre, attributing its creation to Émile Lerch, the owner of Restaurant Albert on Champs-Élysées in Paris. She claimed that while she was a chef there in the 1930s, the common practice of pre-dinner drinking would diminish the flavors of the meal due to the alcohol's effects. Thus, she created this dish to enhance the meat's flavor, with the pungency of the pepper also stimulating appetite and helping to counteract the effects of alcohol.

It is also said that the creation of Steak au Poivre aligns with a shift in French cooking known as la Cuisine Bourgeoise (Bourgeois Cuisine). This style of cooking focused on simple preparation methods while maintaining high-quality ingredients, rich flavors, and affordability. It differed from the aristocratic cooking style, which involved lengthy, complex, and elaborate preparations. Hence, this culinary approach was often referred to as middle-class cuisine.

Signature and Preparation

The unique characteristic of Steak au Poivre lies in its simple yet sophisticated preparation method. It involves generously coating a high-quality sirloin or tenderloin steak with coarsely crushed black peppercorns, after which it's often buttered or creamed. It's then seared rapidly over high heat to achieve a quick, flavorful crust while keeping the inside juicy and tender.

It is traditionally served with a rich Peppercorn sauce, typically made with peppercorns (often green or pink), heavy cream, Cognac, shallots, and mustard. This sauce beautifully complements the steak, mellowing the pepper's heat with its creamy richness.

Culture and Beliefs

Throughout history, Steak au Poivre has been immensely popular in France, even giving rise to a tradition called Steak au Poivre Day, celebrated annually on September 9th. On this day, people invite family members, friends, or loved ones to enjoy Steak au Poivre together, a small tradition that fosters warmth and strengthens bonds.

Furthermore, in the past, it was also believed that Steak au Poivre was an aphrodisiac. Men would often take their partners to enjoy Steak au Poivre for a late dinner, believing that pepper possessed properties as a male tonic. This interesting belief adds a touch of romantic lore to the dish.

Global Popularity

Over time, Steak au Poivre rapidly gained international popularity due to its straightforward and uncomplicated nature. Although initially conceived as a middle-class dish, today Steak au Poivre has become a dish enjoyed by all social classes, including the upper echelons. Consequently, you can find Steak au Poivre widely available in fine dining establishments as well as casual roadside restaurants worldwide.

Steak au Poivre is therefore more than just a steak; it is a symbol of the refined simplicity of French cuisine. At Rimping Supermarket, we offer excellent quality beef, black peppercorns, and all the necessary ingredients, ready for you to create a delicious Steak au Poivre yourself at home and experience the unique taste of France.