Steak au Poivre

Rich, silky, peppery, and bold. This sauce takes the French classic and levels it up with our Beef Bone Broth, Bestia. 

Ingredients (Serves 2-3) 

• 1 sachet of our Beef Bone Broth, Bestia

• 1 cup warm water

• 2 tbsp butter

• ½ red onion, finely chopped

• 5–6 garlic cloves, minced (go heavy here)

• 2 tsp black peppercorns, freshly cracked

• 3–4 fresh sage leaves, chopped

• ¼ cup heavy cream (optional, for extra richness)

Instructions

1. Make the broth: Dissolve Bestia in 1 cup warm water and set aside.

2. Sauté the aromatics: In a skillet, melt butter over medium heat. Add red onion and cook until soft and translucent, about 3 minutes. Stir in garlic and sage, cooking until fragrant.

3. Build the sauce: Add the cracked black pepper and toast it in the butter for 1 minute. Pour in the prepared BESTIA broth and bring to a simmer.

4. Finish: Reduce slightly for 3–5 minutes, then swirl in cream (if using). Season with salt to taste.

5. Serve: Spoon generously over seared steak, roasted chicken, or grilled vegetables.

✨ Shortcut: Make a double batch. The sauce keeps well and gets even better the next day.