Mijoté’s Steak au Poivre Sauce. Credit: Omar Mamoon

Mijoté’s Steak au Poivre Sauce

Name: Mijoté’s Steak au Poivre Sauce
Prep time: 1800 s
Cook time: 14400 s
Total time: 16200 s
Yield: 8
Cuisine: French
Ingredients: FOR THE JUS BASE; Chicken stock: 4 cups; Chicken bones: 3 lbs (chopped); Butter: 8 oz; Garlic: 1 head (peeled and finely chopped); Celery: 3 (finely diced); Large carrots: 2 (finely diced); Yellow onions: 2 (finely diced); FOR THE REDUCED CREAM; Heavy cream: 4 cups; FOR THE BLACK PEPPER AND ONION JAM; Butter: 8 oz; Large yellow onions: 2 (finely diced); Black peppercorns: 1/2 cup (coarsely crushed. with some reserved for finishing); FOR FINISHING; Salt: to taste; Brandy or cognac: optional; Butter: optional

04 Aug 2026

Kosuke Tada

Chef

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Difficulty

Challenge

Total Time

4H 30MIN

Cuisine

French

Ingredients

FOR THE JUS BASE

Chicken stock: 4 cups

Chicken bones: 3 lbs (chopped)

Butter: 8 oz

Garlic: 1 head (peeled and finely chopped)

Celery: 3 (finely diced)

Large carrots: 2 (finely diced)

Yellow onions: 2 (finely diced)

FOR THE REDUCED CREAM

Heavy cream: 4 cups

FOR THE BLACK PEPPER AND ONION JAM

Butter: 8 oz

Large yellow onions: 2 (finely diced)

Black peppercorns: 1/2 cup (coarsely crushed, with some reserved for finishing)

FOR FINISHING

Salt: to taste

Brandy or cognac: optional

Butter: optional

Many dishes at Mijoté arrive with sauce poured tableside, and chef Kosuke Tada’s steak au poivre is a favorite when it appears. Tada prefers onglet, or hanger steak, but the sauce can accompany any cut. Its depth comes from a slow-cooked chicken jus, caramelized onions and peppercorns, and heavy cream reduced until concentrated.

How to make Mijoté’s Steak au Poivre Sauce

01.

Roast the Chicken Bones

Preheat the oven to 450°F.
Arrange the chopped chicken bones on a rimmed baking sheet.
Roast until golden brown, at least 30 minutes.

02.

Reduce the Cream

While the bones roast, place the heavy cream in a large, heavy-bottomed saucepan.
Bring to a gentle simmer and cook until reduced by 75 percent, leaving approximately 1 cup.
Stir every 5 to 10 minutes to prevent scorching. This should take 40 to 60 minutes.
Remove from the heat and set aside.

03.

Brown the Bones and Vegetables

Melt 8 ounces of butter in a large stockpot over medium heat.
Add the roasted bones and cook until deeply browned, about 10 minutes.
Transfer the bones to a bowl.
Add the garlic, celery, carrots, and onions to the same pot.
Cook until deeply caramelized, about 15 to 20 minutes.

04.

Simmer the Jus

Return the bones to the pot and add the chicken stock.
Bring to a boil, skimming away any foam or impurities that rise to the surface.
Reduce to a gentle simmer and cook uncovered for 1 to 2 hours.

05.

Make the Black Pepper and Onion Jam

While the jus simmers, melt the remaining 8 ounces of butter in a separate wide saucepan over medium-low heat.
Add the onions and crushed peppercorns, reserving some peppercorns for finishing the sauce.
Cook until the onions are deeply caramelized and dark golden brown.

06.

Combine and Reduce

Strain the jus directly into the onion jam, discarding the bones and vegetables.
Stir to combine.
Simmer gently for about 1 hour, or until the mixture reaches a sauce-like consistency.

07.

Finish the Sauce

Strain the reduced onion mixture into a clean saucepan, pressing gently on the solids before discarding them.
Stir in the reduced cream and reserved crushed peppercorns. Season with salt to taste.
If desired, add a splash of brandy or Cognac and finish with a knob of butter. Warm gently without boiling and serve with the steak of your choice.

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04 Aug 2026

The Chef

Osaka-born chef Kosuke Tada channels years in French kitchens into Mijoté’s daily-changing, ingredient-driven bistro menu in San Francisco’s Mission District.

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