Steak au Poivre: A French Classic from Emmanuel Langlade of Kansas City’s Aixois Bistro
Few dishes capture the elegance and simplicity of French cuisine like Steak au Poivre (which literally translates to “pepper steak”). With its rich cream sauce, green peppercorns, and a splash of cognac, it's a timeless recipe that proves great cooking doesn't have to be complicated.
For this recipe, we turned to one of Kansas City's most beloved restaurants, Aixois Bistro, and its owner and chef, Emmanuel Langlade.
Located in the heart of Kansas City's Brookside neighborhood, Aixois brings the spirit of a traditional French café to the Midwest. Inspired by the cafés and bistros of southern France, Aixois is known for its warm atmosphere, sidewalk dining, and impeccably prepared French cuisine. It's the kind of place where guests can enjoy a relaxed meal while experiencing the same attention to detail found in some of France's finest restaurants.
Chef Emmanuel Langlade was born and raised in Aix-en-Provence, France, and has spent decades sharing authentic French cooking with Kansas City diners. His approach is rooted in classic French technique and a belief that exceptional ingredients should always take center stage.
That philosophy is on full display in this classic Sauce au Poivre Vert, a creamy green peppercorn sauce that pairs beautifully with a perfectly cooked steak. At Aixois, Chef Emmanuel often serves it with sirloin, but it's equally at home atop a Maries River Wagyu ribeye, New York strip, filet mignon, sirloin steak, or of our premium cuts of Wagyu beef.
Sauce au Poivre Vert
A classic French peppercorn sauce to accompany your favorite steak.
Ingredients
- Butter 1 tbsp
- Green peppercorns in brine 2 tbsp
- Brandy 1/4 cup
- Veal Stock 1 cup
- Heavy cream 1/2 cup
- Salt to Taste
Instructions
Sauté the green peppercorns in butter for about three minutes. Add the cognac and allow the alcohol to burn off. Then add the veal stock and heavy cream and let the sauce reduce until it reaches a rich, velvety consistency that coats the steak beautifully. Season with salt and pepper to taste.
For even more flavor, Chef Emmanuel recommends making the sauce in the same pan used to sear the steak. The caramelized bits left behind from cooking add tremendous depth and richness to the finished sauce.
As Chef Emmanuel says, "You won't regret it."
Bonne appétit.