Steak Au Poivre Recipe | Juicy, Peppery & Elegant Dinner

When I first decided to make Steak au Poivre at home, I was a bit intimidated. It always seemed like a fancy restaurant dish that was out of my league. But after trying it, I realized how surprisingly simple it is to create this classic French meal.

The combination of a peppercorn-crusted steak with a rich, creamy cognac sauce is pure elegance, and it’s become my go-to recipe for any special occasion or when I just want to treat myself to something truly delicious. You can also enjoy similar comforting flavors in a Cauliflower Sausage Kale Soup Recipe for a hearty starter or lighter dinner option.

Ingredients

Here are the essential components you’ll need to bring this classic French dish to life. Using high-quality ingredients will make a noticeable difference in the final flavor.

2 (12-ounce) New York strip steaks: I find NY strip steaks work wonderfully because their fat content adds a ton of flavor, but filet mignon is the traditional choice and also excellent.
3 tablespoons black peppercorns: You’ll want to crush these coarsely yourself for the best texture and a pungent, spicy crust.
2 teaspoons kosher salt: Kosher salt has larger crystals that season the steak more evenly than table salt.
2 tablespoons neutral oil: An oil with a high smoke point like avocado, canola, or vegetable oil is best for searing without burning.
1 medium shallot: Minced finely, shallots provide a delicate, sweet flavor to the sauce that’s less overpowering than regular onion.
1/3 cup cognac or brandy: This is the star of the sauce, adding depth and a signature flavor. A good quality brandy works just as well if cognac is out of your budget.
1 cup heavy cream: This creates the luxuriously smooth and creamy texture of the pan sauce.
1 tablespoon cold unsalted butter: Whisking in cold butter at the end makes the sauce glossy and adds a final touch of richness.
1 tablespoon green peppercorns (optional): These are pickled and offer a milder, brighter peppery note that complements the black pepper.

Note: The ingredient quantities listed above will yield two generous servings. For a seafood twist, you could pair the richness of this steak with a Blackened Salmon in Creamy Cajun Sauce Recipe on the side for a luxurious surf-and-turf experience.

Variations

While the classic recipe is fantastic on its own, you can easily adapt it to your preferences or dietary needs.

Different Cuts of Steak: Feel free to use other tender cuts like filet mignon for a leaner option, or even ribeye if you love a richer, more marbled steak.
Alcohol-Free Sauce: If you prefer to avoid alcohol, you can substitute the cognac with an equal amount of beef broth mixed with a teaspoon of Dijon mustard to add some complexity.
Dairy-Free Option: For a dairy-free sauce, use full-fat coconut cream or a high-quality cashew cream instead of heavy cream. You can also use a plant-based butter substitute.
Flavor Enhancements: Add a crushed garlic clove along with the shallots for an extra aromatic layer. A splash of Worcestershire sauce or a teaspoon of Dijon mustard can also deepen the sauce’s flavor.

Cooking Time

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Equipment You Need

Having the right tools ready will make the cooking process smooth and efficient.

Large Cast Iron or Stainless Steel Pan: Ideal for achieving a perfect, even sear on the steaks.
Meat Mallet or Rolling Pin: Essential for coarsely crushing the peppercorns to create the iconic crust.
Tongs: For safely flipping the steaks and searing the fatty edges without piercing the meat.
Whisk: Helps to smoothly incorporate the cold butter into the sauce at the end for a velvety finish.
Instant-Read Thermometer: The most reliable way to check the steak’s internal temperature for your desired doneness.

How to Make Steak au Poivre

This recipe comes together quickly, with the sauce being made right in the same pan used to cook the steaks. This technique captures all the flavorful bits left behind from searing.

Prepare the Steaks

First, take your steaks out of the refrigerator about an hour before you plan to cook. Pat them completely dry with paper towels and season them generously on all sides with kosher salt. Place your whole peppercorns on a cutting board and use the flat side of a meat mallet or a rolling pin to crush them into coarse pieces. Press both sides of each steak firmly into the crushed peppercorns to create an even crust.

Sear the Steaks

Heat your large pan over medium heat and add the neutral oil. Once the oil shimmers, carefully place the steaks in the pan. Let them cook undisturbed for about 4 minutes on the first side to develop a beautiful crust. Flip the steaks and cook for another 4 minutes for a medium-rare finish. If your steaks have a thick fat cap on the side, use tongs to hold them upright and sear that edge until browned.

Rest the Steaks

Once cooked to your liking (125°F on an instant-read thermometer for medium-rare), transfer the steaks to a cutting board. Tent them loosely with foil and let them rest. This crucial step allows the juices to redistribute throughout the meat, ensuring a tender and flavorful steak.

Create the Pan Sauce

Pour off any excess fat from the pan, leaving the browned bits. Add the minced shallot and a pinch of salt, and sauté for 2-3 minutes until softened. Carefully remove the pan from the heat, pour in the cognac, then return it to the stove. Let the cognac bubble and reduce by about half, scraping the bottom of the pan with a wooden spoon to lift all the flavorful fond.

Finish the Sauce and Serve

Pour the heavy cream into the pan and bring it to a simmer. Cook for 2-3 minutes, allowing the sauce to thicken until it can coat the back of a spoon. If using, stir in the green peppercorns. Turn off the heat and whisk in the cold butter until it’s fully melted and the sauce is glossy. To serve, spoon some of the sauce onto each plate, place a steak on top, and pour the remaining sauce over it.

Additional Tips for Making This Recipe Better

Over the years, I’ve picked up a few tricks that take this dish from great to absolutely perfect.

Don’t skip the resting time. I can’t stress this enough. Resting the steak is non-negotiable if you want a juicy, tender result. Cutting into it too soon will cause all the delicious juices to run out onto your plate.
Control your heat. The peppercorns can burn if the pan is too hot. I find that a steady medium heat is perfect for getting a great sear without scorching the pepper crust and creating a bitter taste.
Use cold butter at the end. Adding cold butter to the sauce after you’ve turned off the heat is a classic French technique called “monter au beurre.” It emulsifies the sauce, giving it a beautiful sheen and a velvety texture that I just love.

How to Serve Steak au Poivre

This elegant dish deserves a presentation that matches its incredible flavor. For a classic steakhouse experience, serve it alongside roasted garlic mashed potatoes, which are perfect for soaking up the extra sauce. Steamed asparagus or simple creamed spinach also makes an excellent companion. When plating, I like to pour a pool of the sauce onto the plate first and then place the steak on top, finishing with another drizzle of sauce and a sprinkle of fresh parsley for a pop of color.

Nutritional Information

Here is an approximate nutritional breakdown for one serving of Steak au Poivre.

Calories: 1044 kcal
Protein: 60.7 g
Carbohydrates: 1.7 g
Fat: 81.2 g

Make Ahead and Storage

While Steak au Poivre is best enjoyed immediately, you can manage leftovers with these tips.

Storing: If you have leftovers, store the steak and sauce in separate airtight containers in the refrigerator. They will stay fresh for up to 3 days.

Freezing: I don’t recommend freezing the finished dish, as the cream-based sauce can separate and become grainy upon reheating. The steak’s texture will also suffer.

Reheating: Gently reheat the sauce in a small saucepan over low heat, stirring occasionally. To reheat the steak, place it in a moderately hot pan with a little oil just until warmed through, being careful not to overcook it.

Why You’ll Love This Recipe

There are so many reasons to fall in love with this classic recipe.

Restaurant-Quality at Home: It allows you to recreate a high-end dining experience in your own kitchen. The flavors are sophisticated, yet the process is straightforward enough for any home cook.
Incredibly Flavorful: The bold, spicy crust from the peppercorns perfectly complements the rich, savory steak and the luxurious, creamy cognac sauce. It’s a powerful and satisfying combination of tastes.
Quick and Impressive: This dish comes together in under 30 minutes, making it an ideal choice for a weeknight indulgence or an impressive last-minute meal for guests.
Customizable to Your Liking: You can easily adjust the amount of pepper, choose your favorite cut of steak, or even modify the sauce to suit your taste, making it a versatile and repeatable favorite.

Ash Tyrrell