marco pierre white’s steak au poivre
Marco Pierre White, the original enfant terrible of British cuisine, once said, “Perfection is lots of little things done well.” Nowhere is this philosophy more evident than in his beloved steak au poivre. I investigated the many versions of his pepper steak recipe, weaving together the best elements to create a dish that’s indulgent, fiery, and utterly satisfying.
Steak au poivre—or steak in pepper sauce—is a French classic Marco swears by, calling it one of his favourites. Despite its popularity, no two recipes of Marco’s are alike. Some include cognac; others skip the booze. Some add mustard, onions, or even Worcestershire sauce. What they all share, however, is a focus on cream, black pepper, and quality steak.
I’ve found versions online, some in print, other videos he’s made.
For my version, I begin with onions sweated down in clarified butter. This technique, straight from Marco’s repertoire, ensures a silky-smooth base for the sauce. The secret here is patience: allowing the onions to break down slowly, removing water content, and coaxing out their natural sweetness. From there, I deglaze with port (a personal choice over cognac) and add double cream for richness, plus Worcestershire sauce for depth. Chicken stock gives the sauce body, while cracked white peppercorns add that final peppery punch.
The steak itself is where Marco’s genius truly shines. He learnt his techniques at the Box Tree restaurant in Yorkshire, where he combined cornflour and black pepper to create a crust that locks in flavour. Instead of an expensive fillet, I opted for rump steak—a humble cut that delivers incredible flavour when cooked properly.
Cooking the steak involves achieving the perfect crust without burning the pepper. Once the steak is cooked to medium (or your preferred doneness), it’s finished with the sauce in the same pan, picking up all those caramelised bits—the fond—that elevate the dish to new heights.
Serving this steak au poivre is a celebration of indulgence. Plate it with crispy chips and drizzle over the velvety sauce. Each bite hits all the right notes: fiery spice from the pepper, creamy sweetness from the sauce, and the savoury depth of perfectly cooked steak.
The beauty of this recipe is its flexibility, echoing Marco’s belief that recipes are living philosophies. Don’t have cognac? Use port. Prefer a spicier kick? Add more pepper. It’s all about making it your own.
Recreating Marco Pierre White’s steak au poivre has been a journey into the mind of a culinary genius and a celebration of classic French cuisine.
steak au poivre
Ingredients
For the Sauce:
- 1 onion roughly diced
- 50 g clarified butter plus extra for frying
- 1 tablespoon freshly ground black pepper
- 50 ml port or cognac, if preferred
- 50 ml Worcestershire sauce
- 300 ml double cream
- 1 beef or chicken stock cube dissolved in 200ml water
- 1 tsp cracked white peppercorns
For the Steak:
- 2 rump steaks or fillet, if preferred
- 3 tbsp black pepper coarsely ground
- 2 tbsp cornflour
Instructions
- Melt the clarified butter in a pan over low heat.
- Add the diced onion and gently sweat until soft, stirring frequently. Avoid browning.
- Season with the freshly ground black pepper and continue cooking until the onions are very tender and water content is reduced.
- Turn up the heat, add the port (or cognac), and deglaze the pan, scraping up any bits stuck to the bottom. Allow the alcohol to bubble and reduce to a syrup.
- Stir in Worcestershire sauce and reduce further for concentrated flavour.
- Lower the heat, add the double cream, and simmer gently until the sauce thickens to coat the back of a spoon.
- Gradually add the concentrated stock, a little at a time, to balance the sauce’s flavour and consistency.
- Stir in the cracked white peppercorns for a final kick. Cover and set aside.
- Mix the cornflour and coarsely ground black pepper on a plate. Press the steaks into the mixture, coating evenly on both sides to form a crust.
- Heat a pan with clarified butter over medium heat. When hot, add the steaks and cook for about 2-3 minutes per side, depending on thickness and preferred doneness (aim for 52–54°C internal temperature for medium-rare).
- Once the steaks are cooked, move them to one side of the pan and strain the sauce directly into the same pan using a sieve.
- Stir the sauce gently to reheat. Check for seasoning.