There’s something undeniably magical about steak au poivre—the way the cracked peppercorns create this bold, spicy crust that gives way to tender, juicy beef, all wrapped up in a silky cream sauce. Now, imagine that luxurious experience in a single, flaky, golden bite. That’s what we’re making today.
Essential Ingredients & Tools
Ingredients:
- 1 lb filet mignon or ribeye, cut into 1-inch cubes (see variations for swaps)
- 1 tbsp olive oil (or avocado oil for high-heat searing)
- 1 tsp kosher salt
- 2 tbsp mixed peppercorns (black, green, and pink), freshly cracked
- 2 tbsp butter
- 1 small shallot, minced
- 1 tbsp cognac (optional; bourbon or whiskey work too)
- ½ cup heavy cream (or coconut cream for dairy-free)
- 1 sheet puff pastry, thawed (gluten-free pastry works)
- 1 egg, beaten (for egg wash)
Tools You’ll Need
- Cast-iron skillet (or heavy stainless steel pan)
- Wooden spoon (flat-edged for scraping fond)
- Rolling pin (or wine bottle in a pinch)
- Pastry brush (or clean finger for egg wash)
- Baking sheet lined with parchment
How to Make Steak au Poivre Bites
Step 1: Sear the Steak Like a Pro
First things first—dry your steak cubes. Moisture is the enemy of the Maillard reaction, the chemical process that creates that deep, savory crust. Pat them dry twice: once before seasoning, and again right before searing.
Heat your skillet over high heat until a drop of water sizzles violently. Add 1 tbsp olive oil, then arrange the cubes in a single layer with space between them—crowding causes steaming, not searing. Press the 2 tbsp mixed peppercorns into the meat to adhere. Sear 1–2 minutes per side, flipping only once. Transfer to a plate; the residual heat (carryover cooking) will bring them to medium-rare.
Step 2: Craft the Sauce of Dreams
In the same skillet (keep those flavorful browned bits!), melt 2 tbsp butter over medium-low heat. Sauté 1 small minced shallot until translucent—about 2 minutes—to mellow their sharpness. Deglaze with 1 tbsp cognac, scraping up the fond (those caramelized bits equal free flavor). Simmer until the alcohol evaporates (30 seconds), then add ½ cup heavy cream. Cook until the sauce coats the back of a spoon (3–4 minutes). If it breaks, whisk in 1 tsp cold butter off-heat to re-emulsify.
Step 3: Assemble with Care
Roll 1 sheet puff pastry to ¼-inch thickness—handle it lightly to avoid tough layers. Cut into 2-inch squares. Spoon ½ tsp sauce and a steak cube onto each center. Brush edges with 1 beaten egg (this acts as edible glue), fold into triangles, and press seams to seal. Chill 10 minutes to prevent pastry shrinkage.
Step 4: Bake to Golden Perfection
Preheat oven to 400°F (200°C). Brush bites with more egg wash for shine. Bake 10–12 minutes, rotating the tray halfway, until puffed and golden. Let cool 2 minutes—the filling is lava-hot!
Pro Technique
- Peppercorn Power: Toast peppercorns in a dry pan before crushing to amplify aroma. A mortar and pestle gives the best crack—pre-ground lacks complexity.
- Pastry Hack: Fold chilled pastry like a letter before rolling for extra flaky layers. If edges won’t seal, dab with water before egg washing.
- Sauce Rescue: If too thin, simmer longer; if too thick, add a splash of beef stock.
Perfect Pairings
Complementary Dishes
- Roasted Asparagus with lemon oil cuts through the richness.
- Frisée salad with walnuts and a sharp vinaigrette refreshes the palate.
Drinks
- Cabernet Sauvignon mirrors the pepper’s boldness.
- For white lovers, an oaked Chardonnay complements the cream sauce.
Something Sweet
- Dark Chocolate Truffles (70% cocoa) echo the cognac’s warmth.
- Poached Pears with cinnamon offer a light, fragrant finish.
Storage & Freshness Guide
- Make-Ahead: Unbaked bites keep refrigerated for 8 hours or frozen (2 hours on a tray, then transfer to a container). Bake frozen bites 3–5 minutes longer.
- Leftovers: Reheat at 350°F (175°C) on a wire rack for 5–7 minutes to revive crispness. Avoid microwaving.
- Food Safety: Discard bites left out over 2 hours. Freeze for up to 1 month (pastry may lose some flakiness).
Chef’s Wisdom
These bites are a masterclass in balancing luxury and approachability. Whether for a party or a solo indulgence, they deliver steakhouse elegance in every flaky, peppery bite.
Steak au Poivre Bites: A Bite-Sized Symphony of Flavor
Elevate your appetizer game with Steak au Poivre Bites—tender beef, bold peppercorns, and creamy sauce wrapped in flaky pastry. Try this showstopper recipe today!
Ingredients
For the Steak
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1 lb filet mignon (cubed)
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1 tbsp olive oil
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1 tsp kosher salt
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2 tbsp cracked mixed peppercorns
For the Sauce
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2 tbsp butter
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1 small shallot (minced)
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1 tbsp cognac
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½ cup heavy cream
For Assembly
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1 sheet puff pastry
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1 egg (beaten)
Instructions
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Pat steak dry, season with salt and peppercorns. Sear in hot oil 1–2 mins per side. Rest.01
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In same pan, melt butter. Sauté shallots, deglaze with cognac, add cream. Simmer 3–4 mins.02
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Roll pastry to ¼-inch thickness. Cut into squares. Top with sauce and steak, fold, seal.03
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Chill 10 mins. Brush with egg wash, bake at 400°F for 10–12 mins until golden.04
