Name: Steak Au Poivre Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: French
Ingredients: 2 filet mignon or New York strip steaks (6–8 oz each); 2 tablespoons whole black peppercorns, coarsely crushed; 1 teaspoon kosher salt; 1 tablespoon olive oil; 2 tablespoons butter; 1 shallot, finely minced; ¼ cup cognac or brandy; 1 cup beef broth; ½ cup heavy cream; 1 teaspoon Dijon mustard (optional)

Jump to Recipe·Print Recipe

If you’ve ever dreamed of savoring a steak that’s bursting with bold peppery flavors and cloaked in a luscious, creamy sauce, you’re in for a real treat with this Steak Au Poivre Recipe. This classic French dish perfectly balances a tender, juicy filet mignon or New York strip steak crusted with cracked black peppercorns and finished with a decadent cognac-infused cream sauce. Elegant yet surprisingly straightforward to make, the Steak Au Poivre Recipe will elevate any dinner into a special occasion worth repeating.

Ingredients You’ll Need

The image shows a white round plate with four raw red beef pieces placed in the center, each with a smooth and slightly shiny texture. Around the plate, there are small clear glass bowls containing different ingredients: one has a thick white liquid, another has a dark red sauce, one bowl has black pepper, and another has a golden-brown powder. A light yellow stick of butter with the word

The magic of this Steak Au Poivre Recipe lies in its simplicity and quality ingredients. Each component brings its own unique texture and depth, creating a harmonious blend of flavors that feels both luxurious and comforting.

Filet mignon or New York strip steaks (6–8 oz each): Choose tender, high-quality cuts for the best eating experience.
Whole black peppercorns, coarsely crushed: Provides that signature spicy and crunchy crust essential to this dish.
Kosher salt: Enhances the natural flavors of the steak without overpowering.
Olive oil: Helps achieve a perfect sear with a subtle fruity finish.
Butter: Adds richness to both the steak and the sauce.
Finely minced shallot: Offers a mild sweetness and delicate aroma to balance the pepper’s heat.
Cognac or brandy: Gives the sauce its sophisticated depth and slight warmth.
Beef broth: Builds a hearty base for the creamy peppercorn sauce.
Heavy cream: Creates the silky, decadent texture that defines the sauce.
Dijon mustard (optional): Adds a subtle tang and extra layer of complexity.

How to Make Steak Au Poivre Recipe

Step 1: Prepare and Season the Steak

First, pat your steaks dry to ensure a gorgeous sear. Season generously with kosher salt on both sides because seasoning is the foundation of flavor. Then, press the coarsely crushed black peppercorns firmly into the meat. This crust is what transforms a simple steak into the bold and aromatic centerpiece of the Steak Au Poivre Recipe.

Step 2: Sear the Steak to Perfection

Heat olive oil and butter in a heavy skillet over medium-high heat until shimmering. Carefully place the steaks in the pan and sear for about 3 to 4 minutes per side for that ideal medium-rare doneness, which keeps the steak juicy and tender. Once cooked, transfer the steaks to a plate and tent loosely with foil to rest—resting lets the juices redistribute so every bite is meltingly tender.

Step 3: Create the Irresistible Sauce

Lower the heat to medium and add the minced shallot to the skillet. Sauté for about a minute until fragrant and soft. Next, pour in the cognac carefully—flames can appear! Allow it to simmer and reduce by half, intensifying the flavor. Stir in beef broth and let it bubble gently for 5 minutes, concentrating the savory notes. Finally, add the heavy cream and optional Dijon mustard, simmering until the sauce thickens to a perfect velvety consistency—about 3 to 5 minutes.

Step 4: Serve and Indulge

Return the rested steaks to the pan to warm briefly if needed, then spoon that luscious peppercorn sauce generously over the top. This final touch brings everything together, making your Steak Au Poivre Recipe an absolute showstopper on the plate.

How to Serve Steak Au Poivre Recipe

A close-up view of a thick steak cooked medium rare with a soft pink center, covered in a creamy brown sauce with small green herb pieces. The steak is on a white plate with a few golden fries on the side. In front of the steak, a black fork holds a small bite of the meat dipped in the sauce. A woman's hand is holding the fork gently. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of finely chopped fresh parsley adds a burst of color and a light herbal freshness that contrasts beautifully with the rich sauce. For a little extra flair, a few whole peppercorns scattered on top provide visual interest and a reminder of the star ingredient. If you love a buttery touch, a small pat of compound herb butter melts wonderfully over the steak just before serving.

Side Dishes

The Steak Au Poivre Recipe pairs harmoniously with classic French sides like pommes frites—crispy golden fries that soak up every drop of the peppery sauce. Creamy mashed potatoes also make an ideal match, offering a smooth and gentle counterpoint to the dish’s boldness. For a lighter alternative, sautéed green beans or roasted asparagus bring freshness and crunch, rounding out the meal perfectly.

Creative Ways to Present

For an impressive dinner party, slice the steak thinly crosswise and fan the pieces neatly on a warmed platter, drizzling the sauce over each slice. You can also plate individual servings with a drizzle of sauce artistically swirled around the steak for a restaurant-quality look. Miniature sprigs of thyme or rosemary tucked alongside enhance both flavor and presentation, inviting your guests to savor every bite.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Steak Au Poivre, store it in an airtight container in the refrigerator within two hours of cooking. The sauce may thicken as it cools, so add a splash of beef broth or cream when reheating to restore its silky texture. Leftovers are best enjoyed within 2 to 3 days for optimal flavor and tenderness.

Freezing

Freezing cooked Steak Au Poivre is possible but a bit tricky. The creamy sauce can sometimes separate upon thawing. To preserve quality, freeze the steak and sauce separately in airtight containers. When ready to eat, thaw overnight in the fridge and gently reheat the sauce with a little broth or cream while warming the steak carefully to avoid overcooking.

Reheating

For the best results, reheat your leftovers slowly over low heat on the stovetop, stirring the sauce frequently until warmed through and smooth. Avoid the microwave if possible, as it can dry out the steak and cause the sauce to curdle. Warming gently keeps the steak tender and the sauce luxuriously creamy, preserving the essence of this Steak Au Poivre Recipe.

FAQs

What cut of steak is best for Steak Au Poivre Recipe?

Filet mignon and New York strip steaks are both excellent choices due to their tenderness and flavor. Filet mignon offers a melt-in-your-mouth texture while New York strip delivers a slightly firmer bite with rich marbling. Whichever you pick, ensure it’s high-quality and at least 6 ounces for the perfect portion.

Can I use ground black pepper instead of whole peppercorns?

It’s best to avoid ground pepper as it lacks the crunch and intensity of whole crushed peppercorns. The peppercorn crust is what sets the Steak Au Poivre Recipe apart, providing that distinctive texture and bold pepper flavor that defines the dish.

What should I do if I don’t have cognac?

If cognac isn’t on hand, brandy makes a wonderful substitute, imparting similar warmth and depth. If you prefer not to use alcohol, you can omit it altogether, though the flavor profile will be slightly less complex. Simply add extra beef broth to maintain the sauce’s volume and richness.

How do I know when the steak is perfectly cooked?

Medium-rare is the classic doneness for Steak Au Poivre, typically achieved at an internal temperature of 135°F (57°C). Use an instant-read thermometer for accuracy, or rely on the finger test for doneness if you prefer. Resting the steak after cooking ensures juices redistribute evenly.

Is this recipe suitable for special diets?

Absolutely! This Steak Au Poivre Recipe is naturally gluten-free and low carb, making it friendly for keto or other low carbohydrate diets. Be mindful of brand-specific broth or mustard brands if you have additional dietary restrictions.

Final Thoughts

This Steak Au Poivre Recipe never fails to impress, whether you’re cooking a romantic dinner or treating yourself to a restaurant-quality meal at home. With its perfect balance of peppery heat, tender steak, and rich sauce, it’s a timeless classic that invites you to slow down and savor every bite. Give it a try and discover why this traditional French favorite remains a beloved dish that warms hearts and tastes buds alike.

Steak Au Poivre Recipe

Ingredients You’ll Need