Celebrate Steak Au Poivre Day with Barker Butchers
Although Steak Au Poivre Day originated in France, we don’t need a good reason to celebrate steak here at Ian Barker Butchers.
It may sound fancy, but Steak Au Poivre simply translates to a good old fashioned peppered steak. Here we will explore the history of the peppered steak and why now is the best time to have a steak night!
The History of Steak Au Poivre
The tradition began in the 1960s when peppering meals became a popular concept to work with. Also during this period, many French recipes were being introduced to households across the world looking for something spice up mealtimes.
Peppered meats were first mentioned during the 18th century, with cooks peppering venison to offset the gaminess of the meat. Fast-forward to the early 1900s and the peppered sauce was a regular side paired with steak, and ‘Steak a la Diane’ was born, which referred to Diana, the goddess of the hunt.
The modern-day peppered steak is a filet mignon coated with cracked black peppercorns which are cooked at a high temperature. The peppercorns crust harmonises the flavour of the fillet magnon which adds layers of texture and enhances the sweetness of the fillet.
The peppered sauce is made using heavy whipping cream, reduced cognac and buttered peppercorns which can easily be made at home. While this dish is seen as a luxury meal, it is easy to make at home using fresh cuts from Ian Barker Butchers.
Fresh Cuts Delivered to Your Doorstep
We also offer free delivery for orders within a 15-mile radius of our store in Rolleston on Dove, provided they are over £50 in value.
So why not celebrate Steak Au Poivre Day on 9th September with the finest steak around. If you have any questions about our fresh cuts of beef, please feel free to contact us today.