Steak au Poivre with Kampot Pepper

A French bistro classic — elevated by the bold, floral, and citrusy heat of Kampot pepper. This dish is all about letting the pepper shine — warm, complex, and perfectly balanced against creamy sauce and seared beef.

Ingredients (Serves 2)

• 2 high-quality beef tenderloin steaks (filet mignon), 1.5–2 inches thick
• 2 tbsp whole black Kampot peppercorns, lightly crushed
• 1 tsp sea salt
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1/3 cup cognac or brandy
• 1/2 cup heavy cream
• Optional: 1 tsp Dijon mustard for extra depth

Instructions

1. Crush the Pepper

Place Kampot peppercorns in a mortar & pestle or under a heavy pan. Gently crush to a coarse grind — enough to coat the steak but keep texture.

2. Season the Steak

Pat steaks dry. Season both sides generously with sea salt and press the crushed peppercorns into the surface to create a crust.

3. Sear to Perfection

Heat butter and olive oil in a heavy pan over medium-high heat. When hot, sear the steaks for about:

• 3–4 mins per side for medium-rare
• 4–5 mins per side for medium

Remove steaks and rest, loosely covered, for 5 minutes.

4. Deglaze & Make Sauce

Turn heat to low. Add cognac to the hot pan (careful — it may flame). Scrape up the flavorful bits. Stir in cream (and Dijon if using). Simmer gently for 2–3 mins until sauce thickens slightly.

5. Serve

Plate the steak, spoon sauce over top, and finish with a final crack of Kampot pepper.
Pair with roasted potatoes or a simple green salad.

Why Kampot Pepper Elevates This Dish

Kampot pepper’s signature heat is layered with notes of pine, citrus, and subtle floral tones — creating a balance that perfectly complements the richness of steak and cream. It’s not just spice — it’s story, soul, and terroir on a plate.

Written and curated by the TYKCOLLECTIVE Research & Culinary Studio.

Image by Helia Ghaharian via Pexels.

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