Equipment
Ingredients
Veal
- 360 g veal steaks, room temperature
- 4 g kosher salt
- 15 ml grapeseed oil
- 15 g unsalted butter
Sauce
- 1 shallot, minced
- 30 ml cognac
- 120 ml veal stock
- 15 g brined green peppercorns, drained and lightly crushed
- 60 ml crème fraîche
- 5 g dijon mustard
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 572 kcal
- Protein
- 39 g
- Carbohydrates
- 10 g
- Fat
- 38 g
- Fiber
- 2 g
- Sugar
- 3 g
- Sodium
- 1113 mg
- Saturated Fat
- 14 g
- Trans Fat
- 1 g
- Monounsaturated Fat
- 13 g
- Polyunsaturated Fat
- 7 g
- Cholesterol
- 140 mg
- Potassium
- 738 mg
- Calcium
- 103 mg
- Iron
- 2.6 mg
- Magnesium
- 102 mg
- Phosphorus
- 466 mg
- Zinc
- 4.0 mg
- Vitamin A
- 91 mcg
- Vitamin C
- 1 mg
- Vitamin D
- 3.1 mcg
- Vitamin E
- 3.1 mg
- Vitamin K
- 16 mcg
- Vitamin B6
- 1.2 mg
- Vitamin B12
- 4.5 mcg
- Thiamin
- 0.20 mg
- Riboflavin
- 0.63 mg
- Niacin
- 12.6 mg
- Folate
- 15 mcg
- Water
- 221 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Remove veal steaks from the refrigerator 30 minutes before cooking. Pat dry thoroughly with paper towels to ensure a good crust, then season both sides evenly with kosher salt.
Heat the grapeseed oil in a heavy skillet over medium-high heat until shimmering. Carefully place the veal steaks in the pan, pressing down lightly for even contact.
Sear for 3 to 4 minutes per side until a deep golden-brown crust forms. Reduce heat to medium, add the unsalted butter to the pan, and baste the steaks for 1 minute until the internal temperature reaches 57°C/135°F for a perfect medium-rare.
Transfer the veal steaks to a warm plate, tent loosely with foil, and let them rest for at least 5 to 10 minutes while you prepare the sauce.
Drain excess fat from the skillet, leaving just enough to coat the bottom. Add the minced shallots and saute over medium heat, scraping up any browned bits from the steaks, until translucent, about 2 minutes.
Remove the pan from the heat to avoid flare-ups and carefully pour in the Cognac to deglaze. Return to the heat and simmer until the alcohol aroma burns off and the liquid is almost entirely evaporated.
Stir in the veal stock and the lightly crushed green peppercorns. Simmer rapidly until the liquid reduces by half and thickens slightly, about 3 to 4 minutes.
Reduce the heat to low. Whisk in the crème fraîche and Dijon mustard. Simmer gently, incorporating any resting juices from the steaks, until the sauce coats the back of a spoon. Do not allow it to boil vigorously.
Place the rested veal steaks on warm serving plates. Spoon the hot green peppercorn and crème fraîche sauce generously over the top of each steak.
Chef's Notes
- Crushing a portion of the green peppercorns releases their essential oils and intensifies the flavor of the sauce, while leaving some whole provides satisfying pops of texture.
- Crème fraîche is preferred over heavy cream for its subtle tang, which cuts through the richness of the veal and balances the pungent botanical notes of the peppercorns.
- Always rest the veal for at least 5 to 10 minutes before serving to ensure the muscle fibers relax and juices redistribute. Any juices that accumulate on the plate must be whisked back into the pan sauce for maximum flavor.
- When deglazing with Cognac, removing the pan from an open flame is a critical safety step to prevent an unintended flambé.
Storage
Refrigerator: 3 days — Store steaks and sauce in separate airtight containers if possible to maintain meat texture.
Freezer: 1 month — The dairy-based sauce may split upon thawing; whisk vigorously while reheating gently.
Reheating: Gently reheat veal steaks in a low oven. Reheat the sauce in a skillet over very low heat, whisking constantly to prevent breaking.
Troubleshooting
Sauce splits, looking oily or grainy
Cause: The pan was too hot when the crème fraîche was added, or it was allowed to boil vigorously
Fix: Remove from heat immediately and whisk vigorously with a splash of cold water or a small cube of cold butter
Prevention: Lower the heat entirely before whisking in the dairy and maintain a gentle simmer
Steaks lack a proper crust
Cause: Meat surface was wet, pan wasn't hot enough, or pan was overcrowded
Fix: Cannot be fixed once cooking is complete, but the rich sauce will help compensate for texture
Prevention: Thoroughly pat steaks dry and ensure oil is shimmering before adding meat
Cultural Context
Steak au poivre vert is a hallmark of classical French bistro cuisine, emerging as a lighter, brighter variation of the traditional black peppercorn steak. The use of brined young green peppercorns introduces a fresh, herbaceous pungency that perfectly complements the delicate, sweet flavor profile of veal without overwhelming it.
