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A filet of beef, generally Filet Mignon, covered in slightly cracked peppercorns and then seared quickly at high heat in butter and oil. This is to create a crust on the outside while leaving the inside rare to medium rare.
The steak is then usually sliced after a rest period during which the chef creates a pan sauce using the fond (pan leftover goodness) along with cognac, heavy cream, and other choice flavorants.

The sauce is poured over the Steak Au Poivre, and generally the dish is served with steamed Asparagus.
'We went to this snazzy French joint and I got something called Steak Au Poivre, hoping it would be okay, it was yummy as hell."
by Guiseppe2490 October 16, 2009
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