Imported from Instagram
Sichuan Peppercorn Steak au Poivre
A fusion twist on the classic French bistro dish, replacing traditional black peppercorns with the numbing, electric heat of Sichuan peppercorns for a unique sensory experience.
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Ingredients
- steak (such as ribeye or filet mignon)
- Sichuan peppercorns (crushed)
- Shaoxing wine (visible in video; used for deglazing)
- Hennessy cognac (visible in video; used for deglazing)
- heavy cream (for the sauce)
- beef stock (implied for au poivre sauce base)
- butter (for searing)
- salt (to taste)
Steps
- 1
Crush the Sichuan peppercorns using a mortar and pestle or the bottom of a heavy pan until coarsely ground.
- 2
Season the steak generously with salt and press the crushed Sichuan peppercorns into both sides of the meat to form a crust.
- 3
Heat a skillet (preferably cast iron) over medium-high heat with butter. Sear the steak to your desired level of doneness, then remove from the pan and let rest.
- 4
Deglaze the pan by adding the Shaoxing wine and Hennessy, scraping up the browned bits (fond) from the bottom.
- 5
Stir in the beef stock and heavy cream. Simmer the sauce until it thickens enough to coat the back of a spoon.
- 6
Slice the steak and serve immediately, drizzled with the Sichuan peppercorn au poivre sauce, alongside fries.
Notes
The creator uses a mix of Shaoxing wine and Hennessy for the deglazing liquid, adding a complex depth that bridges Chinese and French flavors. The Sichuan peppercorns provide a 'numbing' (ma) sensation rather than pure chili heat.
Nutrition per serving
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