Steak au Poivre with Haricots Verts

Inspired by the sultry bistro energy of Stockholm’s Bar Nîmes, this recreation elevates classic steak au poivre into pure dinner-party theater. Tender medallions of center-cut beef tenderloin are seared to deep mahogany, resting over a silky bed of wilted baby spinach and snappy haricots verts. The magic lies in the pan sauce—a glossy emulsion of crushed peppercorns, flamed Cognac, rich veal reduction, and heavy cream that blankets the plate.

The Bistro Recipe

Tender filet mignon seared to a mahogany crust, served atop wilted buttered spinach with crisp haricots verts, finished under a rich, glossy Cognac-peppercorn emulsion.

Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Servings 2

Method Pan-Sear & Reduction

Scale

1x 2x 3x

Units

US Metric

Ingredients

The Beef Tenderloin

• 0.9 lb center-cut beef tenderloin (2 equal steaks)
• 1 tbsp neutral high-smoke oil
• 1 tbsp unsalted butter, for pan-basting
• Flaky sea salt & cracked black pepper, to taste

The Peppercorn Sauce

• 1 piece small shallot, finely minced
• 1 tbsp green peppercorns in brine, drained and crushed
• 1 tsp black peppercorns, coarsely crushed
• 0.25 cup Cognac or French brandy
• 0.5 cup rich veal or dark beef stock
• 0.5 cup heavy whipping cream (38–40%)

The Bistro Greens

• 0.33 lb fresh baby spinach
• 0.33 lb haricots verts, blanched
• 1 tbsp unsalted butter

Instructions

1. 1
   Hard Sear

   Sear seasoned tenderloin in smoking oil until deeply browned, about 3 minutes. Flip, baste with butter, and cook to 52°C/125°F.

2. 2
   Rest the Meat

   Transfer medallions to a warm plate and rest 5 minutes; retain pan drippings and fond in skillet.

3. 3
   Wilt the Greens

   In a separate pan, melt butter and wilt spinach until tender. Toss haricots verts until hot, glossy, and bright green.

4. 4
   Aromatics & Peppercorns

   Add shallots and crushed green and black peppercorns to steak skillet. Sauté over medium heat until sizzling and fragrant.

5. 5
   Deglaze & Flambé

   Pour in Cognac, flambé carefully, and scrape fond from pan bottom until alcohol cooks off and pan liquid reduces syrupy.

6. 6
   Emulsify the Sauce

   Whisk in stock, cream, and accumulated beef resting juices. Rapidly simmer until velvety, glossy, and clinging smoothly to a spoon.

7. 7
   Assemble & Nap

   Layer spinach centrally, rest steak on top, tuck haricots verts beside, and flood plate generously with warm peppercorn cream sauce.

The Bistro Secret

The hallmark of Bar Nîmes’ sauce is using both soft brined green peppercorns (lightly bruised for fruity sharpness) and coarse black peppercorns for throat heat. Always pour the resting juices back into the reducing cream sauce right before serving for that restaurant-grade mahogany depth.

Pair With: Northern Rhône Syrah (Saint-Joseph or Cornas) — peppery aromatics and dark bramble fruit cut through rich cream and complement tender beef.

More inspiration from Bar Nimez

Bar Nimez

Zucchini Salad with Green Peas & Pecorino

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