Steak au Poivre is all about big flavors and simple elegance. The peppercorn crust adds heat and crunch, while the luxurious pan sauce brings balance with its creamy, slightly boozy depth. It’s surprisingly easy to make and comes together quickly in one pan. Whether you’re cooking for yourself or entertaining guests, this dish never fails to impress.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Boneless steaks (such as filet mignon or sirloin)
Coarsely crushed black peppercorns
Salt
Vegetable oil or butter (for searing)
Heavy cream
Beef stock or broth
Directions
Pat the steaks dry and season generously with salt. Press the crushed peppercorns onto both sides of the steaks.
Heat oil or butter in a heavy skillet over medium-high heat. Sear the steaks for 3–4 minutes per side for medium-rare, or to your desired doneness. Transfer to a plate and tent with foil.
Carefully add cognac to the hot pan (remove from heat first if using gas). Let it bubble, scraping up browned bits.
Add beef stock and reduce slightly. Then stir in the heavy cream and simmer until the sauce thickens.
Return the steaks to the pan briefly to coat with the sauce, or pour the sauce over when serving.
Servings and timing
This recipe serves 2. Prep time: 10 minutes Cook time: 15 minutes Total time: 25 minutes
Variations
Green Peppercorn Sauce: Use brined green peppercorns for a milder, classic variation.
Herb-Infused: Add fresh thyme or rosemary to the sauce for added aroma.
Mushroom Sauce: Add sautéed mushrooms to the pan before deglazing for an earthy twist.
Different Cuts: Try with New York strip.
Storage/Reheating
Store leftover steak and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to prevent the sauce from separating. Freezing is not recommended, as the cream sauce may lose its smooth texture when thawed.
FAQs
What kind of steak is best for Steak au Poivre?
Filet mignon is traditional, but sirloin, ribeye, or New York strip also work well.
Can I use pre-ground pepper?
Freshly crushed whole peppercorns are best—they provide texture and bold flavor.
How do I crush the peppercorns?
Use a mortar and pestle, spice grinder, or place them in a bag and crush with a rolling pin.
Is Steak au Poivre spicy?
It has a warm peppery bite, but the cream sauce balances the heat.
Can I cook the steaks to medium or well-done?
Yes, just adjust the searing time to your preferred doneness.
What should I serve with Steak au Poivre?
It pairs well with mashed potatoes, green beans, roasted vegetables, or a crisp salad.
Can I make the sauce in advance?
You can prepare the sauce separately, but it’s best made fresh for the best consistency and flavor.
Is this a good dish for entertaining?
Absolutely. It’s elegant, quick to cook, and impressive on the plate.
Can I double the recipe?
Yes, but cook the steaks in batches to avoid overcrowding the pan, then prepare the sauce.
Conclusion
Classic French Steak au Poivre is an iconic dish that brings restaurant-quality flavor to your home kitchen. With its peppery crust and luxurious pan sauce, it’s the kind of recipe that feels fancy without being fussy. Perfect for date nights, special occasions, or whenever you’re craving a bold and satisfying steak dinner.
Steak au Poivre is a classic French dish featuring tender steak crusted with coarsely crushed black peppercorns, seared to perfection, and served with a creamy, rich pan sauce. It’s bold, elegant, and surprisingly easy to make at home.
Ingredients
2 boneless steaks (such as filet mignon, sirloin, or New York strip)
2 tablespoons coarsely crushed black peppercorns
Salt, to taste
1 tablespoon vegetable oil or butter (for searing)
1/2 cup beef stock or broth
1/3 cup heavy cream
Instructions
Pat steaks dry with paper towels and season both sides generously with salt.
Press the crushed black peppercorns into both sides of the steaks to create a crust.
Heat oil or butter in a heavy skillet over medium-high heat. Sear steaks for 3–4 minutes per side for medium-rare, or adjust to desired doneness. Remove steaks and tent with foil.
Carefully add cognac to the hot pan (remove from heat first if using gas). Allow it to bubble, scraping up any browned bits from the pan.
Add beef stock and simmer until slightly reduced, about 2–3 minutes.
Stir in heavy cream and simmer for another 2–3 minutes until the sauce thickens.
Return steaks to the pan briefly to coat in the sauce, or pour sauce over the steaks before serving.
Notes
Use freshly crushed peppercorns for the best flavor and texture.Sear steaks in batches if doubling the recipe to avoid overcrowding the pan. leaving behind rich flavor.For a milder sauce, use green peppercorns instead of black.
