Name: Steak au Poivre: A Classic French Pepper Steak with Rich Cognac Cream Sauce Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: French
Ingredients: 2 beef tenderloin or strip steaks (6–8 oz each); 2 tablespoons whole black peppercorns, coarsely crushed; Kosher salt, to taste; 1 tablespoon olive oil; 2 tablespoons butter; ⅓ cup cognac or brandy; ½ cup beef broth; ½ cup heavy cream; 1 teaspoon Dijon mustard (optional); 1 tablespoon butter

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If you’ve been dreaming of a dish that perfectly balances bold flavor with elegant simplicity, then Steak au Poivre: A Classic French Pepper Steak with Rich Cognac Cream Sauce Recipe is exactly what you need. This iconic French bistro favorite features tender, juicy steaks encrusted in a crust of cracked black peppercorns, creating a glorious peppery crust that seals in all the savory goodness. What truly elevates this dish is the luscious cognac cream sauce that’s spooned generously over the meat, offering a rich, velvety finish with hints of warmth and depth. Whether it’s a special date night or a weekend indulgence, this recipe promises a restaurant-worthy experience in the comfort of your own kitchen.

Ingredients You’ll Need

The image shows a white oval plate in the center with three pieces of raw red meat stacked on top, displaying smooth and moist textures. Surrounding the plate are small brown bowls containing white cream, white cheese cubes, an onion with garlic cloves and dry herbs, and a cup with amber-colored liquid. There is also a small white bowl with clear yellow oil, a small green bowl with green lentils or peas, a white bowl with light brown powder, and a medium white bowl filled with yellow broth. A black stone mortar with mixed peppercorns and a pestle is in the upper left corner. The entire setup is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Every ingredient in the Steak au Poivre: A Classic French Pepper Steak with Rich Cognac Cream Sauce Recipe is carefully chosen to layer flavor, texture, and aroma beautifully. From the robust peppercorn crust to the silky sauce, each element plays an essential role in delivering a truly unforgettable meal.

2 beef tenderloin or strip steaks (6–8 oz each): Choose good quality, well-marbled steaks for optimum tenderness and flavor.
2 tablespoons whole black peppercorns, coarsely crushed: The star of the dish, these give that signature spicy crunchy crust.
Kosher salt, to taste: Enhances the natural steak flavors perfectly.
1 tablespoon olive oil: For a high-heat sear that locks in juices and builds flavor.
2 tablespoons butter: Adds richness and helps caramelize the peppercorn crust.
⅓ cup cognac or brandy: Imparts a lovely depth and subtle sweetness in the sauce.
½ cup beef broth: Creates a savory base for the silky cream sauce.
½ cup heavy cream: Gives the sauce its indulgently smooth and luscious texture.
1 teaspoon Dijon mustard (optional): Adds a mild tang and complexity to the pan sauce.
1 tablespoon butter: Stirred in at the end to finish the sauce with a beautiful sheen.

How to Make Steak au Poivre: A Classic French Pepper Steak with Rich Cognac Cream Sauce Recipe

Step 1: Prep and Season the Steaks

Begin by patting your steaks dry with paper towels—this crucial step ensures a perfect sear. Salt both sides lightly, then press the coarsely crushed black peppercorns firmly onto each side, creating that irresistible pepper crust that defines this dish.

Step 2: Sear to Perfection

Heat the olive oil and two tablespoons of butter in a heavy skillet over medium-high heat until sizzling. Carefully add the steaks and sear them for about 3–4 minutes per side if you prefer medium-rare doneness. This quick, hot sear locks in all the juices and develops a beautiful crust that makes every bite memorable.

Step 3: Rest the Steaks

Once seared, transfer the steaks to a plate and tent loosely with foil. Resting allows the juices to redistribute, ensuring every bite remains juicy and tender. Use this time to move on to the crave-worthy sauce that pairs perfectly with the peppery crust.

Step 4: Create the Luxurious Cognac Cream Sauce

Reduce the heat to medium, and carefully pour the cognac into the hot pan—off the flame if you want to be cautious with the alcohol. Let it simmer for 1–2 minutes, scraping the pan to lift those flavorful brown bits stuck to the bottom. Add the beef broth next and continue reducing until it’s about half the original volume. Stir in the heavy cream and Dijon mustard, then simmer gently for 3–5 minutes until the sauce thickens. Finish by whisking in a tablespoon of butter for a glossy, velvety finish that will have you spooning extra over every bite.

Step 5: Serve Immediately

Return the rested steaks to the pan briefly to coat them slightly in the sauce or simply plate them and spoon the sauce generously over the top. This moment is pure magic—the contrast of the crisp, peppery crust and the rich, creamy sauce is what makes this recipe a timeless favorite.

How to Serve Steak au Poivre: A Classic French Pepper Steak with Rich Cognac Cream Sauce Recipe

Steak au Poivre: A Classic French Pepper Steak with Rich Cognac Cream Sauce Recipe - Recipe Image

Garnishes

A sprinkle of freshly chopped parsley or a few vibrant microgreens add not only a pop of color but a fresh herbal note that brightens the dish. For an extra touch of indulgence, a pat of herb butter melting atop the steak just before serving is divine.

Side Dishes

This dish begs for simple, comforting sides that soak up the luscious sauce beautifully. Think classic French fries, creamy mashed potatoes, or silky buttered green beans. Roasted root vegetables or a light salad with a tangy vinaigrette can also balance the richness perfectly.

Creative Ways to Present

For an elegant dinner party, consider plating the steak slices fanned out on a warmed plate with the sauce artfully drizzled. Adding a small quenelle of herb-infused butter or a drizzle of aged balsamic reduction can elevate presentation. Alternatively, serve with roasted fingerling potatoes tucked beside the steak, garnished with fresh thyme sprigs to impress your guests.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store the steaks and sauce separately in airtight containers in the refrigerator for up to 2 days. Keeping the sauce separate helps preserve the texture and flavor when reheating.

Freezing

While freezing steak au poivre is possible, it’s best to freeze only the cooked steaks (wrapped tightly) and sauce individually in freezer-safe containers. They’ll keep for up to 2 months, but fresh is always best for this delicate sauce.

Reheating

Gently reheat steaks in a low oven to avoid overcooking, and warm the sauce slowly on the stovetop, stirring frequently. Avoid microwaving if you want to preserve the texture. Pour sauce over the warmed steak just before serving for the best experience.

FAQs

What cut of steak works best for Steak au Poivre?

Classic choices are tenderloin or strip steaks because they’re tender and cook evenly, creating the perfect canvas for the pepper crust and cream sauce.

Can I substitute brandy for cognac?

Absolutely! Brandy or even bourbon can be substituted with minor flavor differences; both bring wonderful warmth and depth to the sauce.

How do I get the peppercorns to stick to the steak?

Patting the steak dry then seasoning lightly with salt first helps the crushed peppercorns adhere. Press them firmly onto both sides for a well-coated crust.

Is Dijon mustard necessary in the sauce?

It’s optional but highly recommended as it adds a subtle tang and complexity that balances the richness of the cream and cognac.

How should I check the steak’s doneness?

Using a meat thermometer is the most accurate method: aim for 130–135°F for medium-rare. Remove the steaks a few degrees below target as they will continue to cook while resting.

Final Thoughts

There’s something truly special about mastering Steak au Poivre: A Classic French Pepper Steak with Rich Cognac Cream Sauce Recipe. It’s a dish that feels sophisticated yet surprisingly straightforward, brimming with flavor that begs to be savored slowly. Whether for a cherished date night or simply to treat yourself to a luxe dinner at home, this recipe makes you look and feel like a star in your own kitchen. Go ahead, try it—you’ll be delighted every time the peppery crust meets that velvety sauce!