See all pies in the category:

Professional Baker | Savory

Steak au Poivre

Recipe By: Mikey Deegan
Year Submitted: 2026
Winner First Place
Sponsor:

Ingredients

The Ingredients

For the Braise:

  • 2 large beef cheeks (cut into sizable chunks)

  • 2 onions, 2 carrots, 2 celery (diced for mirepoix)

  • 1 bulb garlic (halved)

  • Fresh thyme, rosemary, and 1 bay leaf

  • 1 tbsp tomato paste

  • 200ml red wine

  • 1L chicken stock

For the Au Poivre Sauce:

  • 3 shallots (finely diced)

  • 6 cloves garlic (minced)

  • 200ml Cognac

  • 60g butter & 60g flour (for the roux)

  • 1L reserved braising liquid (from the beef)

  • 250ml cream

  • The Peppercorn Medley: 50g Sarawak peppercorns, 25g White Penja peppercorns, 100g Brined green peppercorns

Directions

Part 1: The Beef Cheek Braise

  1. The Sear: Brown the beef cheek chunks in a heavy pan until deeply caramelized. Remove the meat and set aside.

  2. The Mirepoix: In the same pan, add the onions, carrots, and celery. Cook until they reach a light brown color. Stir in the herbs (thyme, rosemary, bay) and the bulb of garlic.

  3. The Paste: Add the tomato paste and “cook it out” for 2–3 minutes until it turns a rusty brick red.

  4. The Reduction: Pour in the red wine and reduce by half.

  5. The Braise: Return the meat to the pan. Add the chicken stock until the meat is covered. Cover with a cartouche (parchment lid) and braise for 1.5–2 hours.

  6. The Texture Test: The meat is done when it can be cut with a spoon but still holds its distinct chunk shape.

  7. The Chill: Let the meat cool completely in the cooking liquid. Once cooled, remove the meat and store it in the fridge. Reserve the braising liquid.

Part 2: The Au Poivre Sauce

  1. The Aromatics: In a clean pan, sauté the shallots and minced garlic for one minute until fragrant but not browned.

  2. The Deglaze: Pour in the Cognac to deglaze the pan (careful of the flame if using gas!).

  3. The Roux: Stir in the butter and flour, cooking for 2 minutes to create a roux.

  4. The Velouté: Gradually whisk in the reserved braising liquid to create a thick, glossy velouté.

  5. The Finish: Stir in the cream and all three types of peppercorns (Sarawak, Penja, and Green).

  6. Combine: Fold the chilled beef cheek chunks back into the sauce. Season with salt as needed.