Steak au Poivre or Steak au Poivre with Rum Sauce for dinner always sounds good in my ears. I do not particularly eat red meat very often but having an extra dose of protein certainly helps. My Steak au Poivre recipe is full of bold flavors because I added my Pineapple Gourmet Hot Sauce.
Steak au Poivre is actually quite simple to prepare. There are several recipes on the internet and in several in cookbooks. The types of meat cuts may be slightly different but it is the taste that is the most important factor in creating an excellent dish in my opinion.
Compared to many recipes, my recipe has a nice blend of herbs and spices. Usually, in a good recipe, the instructions will say to marinate the meat with garlic, black pepper, and salt. With this recipe, not only you marinate the meat with the spices, but you also add red wine to the marinade. Yes!!! Red wine!!!
That’s not all, ladies and gents! After the meat has been marinated, it is seared in unsalted butter and Gourmet Pineapple Hot Sauce then finished in a rum sauce. Can we spell YUMMY in caps! Yes, we can.
The wine tenderizes the meat while the rum adds a smooth and pleasant taste to the finished sauce.
Lastly, both the wine and the rum do not overwhelm the dish. You can use either white or black peppercorn.
Steak au Poivre or Steak au Poivre with Rum Sauce
- 4 beef tenderloin steaks 6 ounces each, cut 1 inch thick
- 4 - 6 garlic crushed
- ½ teaspoon Salt
- 1 teaspoon coarsely crushed black pepper
- ½ cup dry red wine
- 3 tablespoons unsalted butter
- 1 medium white onion finely diced
- 1/2 to 1 tsp pineapple gourmet hot sauce
- 2 - 3 tablespoons dark rum
- 1 tablespoon black or white peppercorn or a mixture of both
- ¼ cup heavy cream
- Additional salt to taste
- After cleaning the meat, put steaks in a shallow dish and season well on both sides with salt and black pepper and garlic evenly over steaks. Press spices mixture into both sides with hands. Pour wine on the side of the dish and let marinate at least 1 hour.
- Put a large heavy bottom skillet over high heat. When surface is nearly smoking, swirl 2 tablespoons butter in the pan and add steaks. Adjust heat as necessary to keep steaks sizzling briskly.
- Cook for 2 minutes on first side; seared side should be nicely browned. Flip and cook for 2 minutes more. Transfer steaks to a warm platter.
- Make the sauce: Add 1 tablespoon butter to the pan. Add onion and pineapple gourmet hot sauce and sauté for a minute or so, stirring, until the onion slices begin to brown. Add rum and bring to a brisk simmer. Add heavy cream continue to simmer until reduced by half, 3 to 4 minutes. Stir in heavy cream, return the steaks to the pan and cook until sauce is slightly thickened and all flavors have incorporated.
- Serve immediately with mashed potatoes or roasted vegetables or both.