Sichuan Steak au Poivre – A Spicy Twist on the French Classic

Discover an exciting twist on the iconic French Steak au Poivre by bringing in bold Sichuan flavours. We pair the richness of tender fillet steak with the numbing heat and citrusy aroma of Sichuan peppercorns, and create a vibrant sauce featuring toasted coconut cream and Sichuan fermented chilli bean paste. Learn the secrets behind achieving the perfect crust using potato starch, and how careful heat management unlocks maximum flavour. This is steak like you’ve never tasted before—intense, aromatic, and utterly delicious! Ingredients (Serves 2) For the Steak: • 2 fillet steaks (~180–200 g each) • 1 tbsp Sichuan red peppercorns, coarsely crushed • 1–2 tsp potato starch • Neutral oil (e.g. vegetable or grapeseed), for searing For the Sauce: • 3–4 tbsp coconut cream (plus extra to finish) • 1 tsp ginger, finely minced • 1 tsp garlic, finely minced • 1 scallion, white and green parts separated and finely chopped • 1 tbsp doubanjiang (fermented chilli bean paste) • 1 tbsp light soy sauce • 2 tbsp Shaoxing wine (or dry sherry) • Salt, to taste (optional) Method 1. Crush the peppercorns: Coarsely crush the Sichuan peppercorns using a mortar and pestle. Don’t toast them—this preserves their citrusy aroma. 2. Prep the steak: Pat the steaks dry but do not dry-brine. Lightly dust both sides with potato starch, then press the crushed peppercorns onto the surface. Let rest for 10 minutes to allow the starch to bind. 3. Sear the steak: Heat neutral oil in a pan over medium heat. Gently sear the steak on each side for 1–2 minutes until a golden crust forms, being careful not to burn the peppercorns. Sear the sides as well for even colour, or skip the sides to preserve the crust, if preferred. 4. Finish in the oven: Transfer the steaks to a wire rack in a 120°C oven. Cook until they reach your desired internal temperature (about 50°C for rare; 10 minutes estimated). Let rest before slicing. 5. Make the sauce: In the same pan, remove and reserve most of the peppercorn oil, leaving a thin layer. Add 3–4 tbsp coconut cream over medium heat. Let it bubble gently to evaporate water and toast the solids. 6. Aromatics: Add ginger, garlic, and the white parts of the scallions. Cook until fragrant and softened, allowing the oil to split and the fond to build. 7. Build the sauce: Add doubanjiang and stir for 1–2 minutes to cook it out. Deglaze the pan with light soy sauce and Shaoxing wine. Simmer gently to bring everything together. 8. Finish the sauce: Taste and adjust seasoning. Add more coconut cream to balance heat, then stir in chopped scallion greens for freshness and body. 9. Plate: Slice the rested steak and spoon over the sauce. Drizzle with reserved numbing oil for added aroma and mouth-tingling finish. Notes • Potato starch creates a crust that binds well with peppercorns and gives better texture than flour. • Coconut cream here functions as both fat and flavour—it’s a substitute for French cream sauces, but with added sweetness and complexity. • You can substitute doubanjiang with gochujang or miso in a pinch, but it won’t have the same fermented funk. ____ Follow us on Instagram:   / w2kitchn   #W2Kitchen #peppersteak #sichuancooking