Steak au poivre, also known as pepper steak, is a classic French dish that is sure to impress any guest. It features a tender peppercorn-crusted steak coated in a dreamy Cognac cream pan sauce. While it looks fancy, you’ll be surprised to find out this dish only uses a handful of ingredients and is ready in a few quick steps.
This recipe starts off with beef tenderloin steaks which contrast wonderfully against the crunchy peppercorn crust. Then, you create a quick pan sauce with some Cognac and cream, and you’re ready to serve! For another dinner recipe that is perfect for any occasion, try my chicken florentine recipe, lobster ravioli recipe, or chicken Francese recipe.
What You Need to Make This Recipe
Steak — try to buy steaks that are similar in size, so they all cook at the same time. Tenderloin steaks can be on the more expensive side, but you can purchase a tenderloin roast to slice into steaks to save money. Just be sure to cut them to an even thickness.
Peppercorns — you can use only black peppercorns or a mix of black, white, and pink peppercorns for a slightly different flavor profile. Pink peppercorns have a slightly fruitier aroma, and white peppercorns are slightly less pungent than black peppercorns.
Cognac — while Cognac is the traditional ingredient (Cognac is a type of brandy made in France), you can swap in any good quality brandy if you do not have Cognac on hand.
Heavy cream — you do not want to use milk or a low-fat substitution. You’ll need heavy cream to make the luscious and creamy sauce that goes on top of your perfectly seared steaks.
How to Make Steak au Poivre
1. Sprinkle both sides of the steaks with salt. Coarsely crush the peppercorns in a mortar and pestle and press the peppercorns onto both sides of the steaks until it coats the surface.
2. In a large skillet over medium-high heat, heat the oil and butter until the butter is melted and begins to brown.
3. Add the steaks and cook on each side for 3 to 4 minutes or until browned and crusty, and the internal temperature is 130F to 140F.
4. Transfer the steaks to a platter to rest and loosely cover with foil to keep warm.
5. Add the shallot to the skillet and cook until softened, about 2 minutes. Remove the pan from the heat and add the Cognac. Carefully ignite the Cognac with a long match, gently shaking the pan until the flames are out, or simmer for 1 minute to burn off the alcohol.
6. Return the pan to medium heat and whisk in the cream. Bring to a boil, constantly whisking, until sauce thickens and coats the back of a spoon. Serve the steaks immediately with the sauce spooned over the top.
Pro Tips for Making This Recipe
- If you do not have a mortar and pestle or a spice grinder, you can place the peppercorns in a small ziptop bag and use a rolling pin or heavy object to crush the peppercorns.
- Add some crème fraîche to the skillet alongside the heavy cream to add some tanginess to the sauce.
- To ensure the steaks cook evenly, it’s essential to let your steak come to room temperature beforehand. Simply place it out of direct sunlight on your kitchen counter before you start seasoning the steaks.
- If there is moisture on your steaks, pat them dry before seasoning. Doing so will ensure you get a nice sear on the steaks.
- If you don’t want to ignite the Cognac, you can bring it to a boil and cook for 1 minute to cook off the alcohol.
- Don’t disturb the steaks until they are ready to turn. You want a nice peppery crust to form on the surface.
Frequently Asked Questions
What is the best cut of steak to use?
For this steak au poivre recipe, I use beef tenderloin steaks, but you can also use New York strip, ribeye, sirloin, flank steak, or skirt steak. Use whichever steak is accessible to you.
Can I make this ahead of time?
I don’t recommend making this recipe ahead of time as it’s best served immediately. However, you can make sides such as garlic bread, roasted carrots, mashed potatoes, or sweet potato fries ahead of time.
How do I store leftovers?
If you plan on not eating all four steaks, you should store the steak separately from the sauce to keep the steak from getting soggy. Reheat everything gently on the stove. I do not recommend freezing this peppercorn-crusted steak recipe.
Can this recipe be made without alcohol?
While the Cognac adds a nice depth of flavor to the sauce, you can skip it altogether if you do not want to use alcohol.
If you love this recipe try these out!
If you’ve tried this Steak au Poivre recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Steak au Poivre
Video
Equipment
- Rimmed baking sheet or platter
- Mortar and pestle or spice grinder
- Large skillet
- Foil
Ingredients
- 4 beef tenderloin steaks (6-ounce/168g)
- 1 teaspoon kosher salt
- 2 tablespoons whole black peppercorns
- 2 tablespoons unsalted butter
- 2 teaspoons vegetable oil
- 1 shallot finely chopped
- ⅓ cup Cognac or brandy (80mL)
- ½ cup heavy cream (120mL)
Instructions
- Lay out the steaks on a rimmed baking sheet or large plate. Let the steaks sit at room temperature for 45 minutes.
- Sprinkle both sides of the steaks with salt. Coarsely crush the peppercorns in a mortar and pestle or spice grinder. Press the peppercorns onto both sides of the steaks until it coats the surface.
- In a large stainless steel or cast-iron skillet over medium-high heat, heat the oil and butter until the butter is melted and begins to brown. Add the steaks and cook on each side for 3 to 4 minutes or until browned and crusty and the internal temperature is 130F - 140F. Transfer the steaks to a platter to rest and loosely cover with foil to keep warm.
- Add the shallot to the skillet and cook until softened, about 2 minutes. (If your pan is super hot from cooking the steaks, remove it from the heat for a minute or two to cool down.)
- Remove the pan from the heat and add the Cognac. Carefully ignite the Cognac with a long match, gently shaking the pan until the flames are out. (If cooking with gas, the Cognac may ignite when added to the pan if left on the flame. Remove the pan from the flame, add the Cognac, then return the pan to the heat to prevent an uncontrolled flare-up.) If you do not want to ignite the Cognac, simmer for 1 minute to burn off the alcohol.
- Return the pan to medium heat and whisk in the cream. Bring to a boil, whisking constantly, until sauce thickens and coats the back of a spoon, about 3 to 4 minutes. Serve the steaks immediately with the sauce spooned over the top.
Notes
- If you do not have a mortar and pestle or a spice grinder, you can place the peppercorns in a small ziptop bag and use a rolling pin or heavy object to crush the peppercorns.
- Add some crème fraîche to the skillet alongside the heavy cream for some tanginess in the sauce.
- To ensure the steaks cook evenly, it’s essential to let your steak come to room temperature beforehand. Simply place it out of direct sunlight on your kitchen counter before you start seasoning the steaks.
- If there is moisture on your steaks, pat them dry before seasoning. Doing so will ensure you get a nice sear on the steaks.
- If you don’t want to ignite the Cognac, you can bring it to a boil and cook for 1 minute to cook off the alcohol.
- Don’t disturb the steaks until they are ready to turn. You want a nice peppery crust to form on the surface.
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