Steak au Poivre Seasoning Paste
Steak Au PoivreExclusive
Steak au poivre is a true taste of Paris. A favorite on bistro menus, it’s traditionally seasoned with aromatic peppercorns to imbue the meat with a spicy complexity. To help you prepare this French classic, we’ve created an easy-to-use paste with all the right flavors. Our recipe combines a hint of garlic and allspice with a quartet of cracked peppercorns: black tellicherry, pink, green and white.
- 8.5 oz.
- Made in USA.
- A Williams-Sonoma exclusive.
- Using a spoon, stir the paste to evenly distribute the oil and spices. Use 2 Tbs. paste per 1 lb. of steak, spreading the paste evenly on both sides and gently pressing the peppercorns into the meat. Cover the steaks with plastic wrap and let stand at room temperature for 30 minutes to 1 hour before cooking. For best results when grilling or pan-searing the steaks, use medium heat to prevent the spices from burning.
- Canola oil, black Tellicherry peppercorns, white peppercorns, pink peppercorns, allspice, green peppercorns, kosher salt, granulated garlic.