Steak au Poivre Pasta

Active Time:

45 mins

Total Time:

45 mins

Yield:

4 servings

Classic steak au poivre is a peppercorn-crusted tenderloin that’s pan-seared and topped with a creamy pan sauce made with cognac, shallots, stock, and cream. It’s often served with fries but we swap them for noodles, specifically mafalda corta, to soak up all the delicious sauce. Brined peppercorns and creme fraiche give the sauce extra tang and depth but capers and heavy cream can be used in a pinch. Serve this meal with a green salad and glass of Rhône red.

Steak au Poivre Noodles — Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen

Frequently asked questions

What does “au poivre” mean in cooking?

Au poivre means prepared or served with a generous amount of pepper - either whole peppercorns or ground black pepper.

What is the best type of steak for steak au poivre?

Classic steak au poivre traditionally uses filet mignon (also known as beef tenderloin) but any quick-cooking, tender steak can be used, such as skirt, strip, or ribeye.

Notes from the Food & Wine Test Kitchen

Mafalda corta is the shorter cut version of mafaldine, which is a long, flat pasta with ruffled edges that resembles thinner lasagna noodles. If you can’t find it, opt for any short, ruffled pasta that holds onto sauce well, such as farfalle, fusilli, or campanelle. Look for brined green peppercorns near the capers in your grocery store.

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Ingredients

8 ounces uncooked mafalda corta pasta (or mafaldine, broken into 1- to 3-inch lengths)
1 1/4 pounds beef strip steak, trimmed and cut into 1-inch cubes
2 1/2 teaspoons coarsely cracked black pepper, divided, plus more for garnish
1 1/2 teaspoons kosher salt, divided
1 tablespoon neutral cooking oil (such as canola oil)
5 tablespoons unsalted butter, divided
1/2 cup finely chopped shallots (from 2 large shallots)
1 1/2 tablespoons drained green peppercorns in brine (optional)
1 teaspoon finely chopped fresh thyme leaves, plus more for garnish
1/4 cup cognac or brandy
1/2 cup unsalted beef or chicken stock
1 (8-ounce) container crème fraîche
1 teaspoon Dijon mustard
1 ounce finely grated Parmigiano-Reggiano cheese (about 1/4 cup)

Directions

Bring a large pot of salted water to boil over high. Cook pasta according to package directions for al dente. Drain pasta, reserving 1/2 cup cooking water; set aside.
Meanwhile, pat steak dry with paper towels, and sprinkle with 2 teaspoons of the black pepper and 1 teaspoon of the salt, pressing gently for the pepper to adhere to the steak.
Heat oil and 1 tablespoon of the butter in a large skillet over medium-high. Add half of the steak pieces to the skillet, keeping space between each piece. Cook, undisturbed, until browned and crispy on bottoms, about 1 minute. Flip steak pieces, and continue cooking until browned on other side, about 1 minute. Flip pieces again, and cook, turning occasionally, until most sides are browned and crispy and steak is almost medium-rare, 1 to 2 minutes. Transfer steak to a large bowl. Repeat cooking process with remaining steak pieces, transferring cooked steak to bowl with the first batch; set aside. Do not wipe the skillet clean.
Reduce heat to medium, and add shallots, green peppercorns, and thyme to drippings in skillet. Cook, stirring often, until shallots are softened, about 2 minutes. Remove skillet from heat, and pour in cognac to deglaze skillet. Return skillet to medium, and cook, stirring constantly to scrape up any browned bits on the bottom of the skillet, until cognac is nearly evaporated, about 30 seconds. Pour in broth, and bring to a simmer over medium. Simmer, stirring occasionally, until slightly reduced, about 2 minutes. Stir in the remaining 4 tablespoons butter, 1 tablespoon at a time, until sauce is glossy and smooth, about 2 minutes. Stir in crème fraîche, Dijon mustard, remaining 1/2 teaspoon each black pepper and salt. Simmer, stirring occasionally, until sauce is slightly thickened, about 5 minutes.
Add drained pasta, Parmigiano-Reggiano, and 1/4 cup of the reserved cooking water to sauce, and toss to coat. Add additional cooking water as needed, tossing constantly, to create a glossy sauce. Remove from heat, and toss in steak cubes.
Divide pasta and steak evenly among 4 plates, and garnish with additional fresh thyme and black pepper.