Classic French Steak Au Poivre

Why You’ll Love This Recipe

Classic French Steak Au Poivre is a timeless dish that embodies elegance and bold flavor. Featuring a perfectly seared steak crusted with cracked black peppercorns and served with a rich, creamy cognac sauce, this French bistro favorite offers the perfect balance of spice, depth, and indulgence. Ideal for a romantic dinner or special occasion, it brings restaurant-quality taste to your home kitchen.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

steak (typically filet mignon or sirloin)coarse black peppercornssaltunsalted butterolive oilshallotscognacheavy creambeef broth

directions

Pat the steaks dry and season generously with salt and crushed black pepper on both sides, pressing the pepper to adhere.

Heat olive oil and 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.

In the same skillet, add minced shallots and sauté until translucent.

Carefully pour in the cognac (off the heat if using an open flame) and cook until reduced by half.

Add beef broth and simmer for a few minutes.

Stir in heavy cream and simmer until the sauce thickens to your liking.

Return the steaks to the skillet and spoon the sauce over them.

Serve hot with extra sauce on the side.

Servings and timing

This recipe serves 2.Preparation time: 10 minutesCooking time: 15 minutesResting time: 5 minutesTotal time: 30 minutes

Variations

Use brandy or bourbon instead of cognac for a different flavor profile.

Add green peppercorns or a touch of Dijon mustard to the sauce for a tangy twist.

Swap filet mignon for ribeye or New York strip if preferred.

Top with a pat of herb butter for extra richness.

storage/reheating

Store leftover steak and sauce separately in airtight containers in the refrigerator for up to 3 days.To reheat, gently warm the steak in a skillet or oven to maintain tenderness, and reheat the sauce over low heat, stirring constantly.

FAQs

What is Steak Au Poivre?

It’s a classic French dish featuring steak encrusted with crushed peppercorns and served with a creamy cognac-based sauce.

Can I make this dish without alcohol?

Yes, substitute cognac with beef broth and a splash of apple cider vinegar or balsamic vinegar.

Is this dish spicy?

The cracked pepper gives a noticeable kick, but the cream sauce balances the heat nicely.

What’s the best cut of steak for this recipe?

Filet mignon is traditional, but ribeye or sirloin also work well.

Do I have to crush the peppercorns myself?

Freshly crushed peppercorns give the best texture and flavor, but pre-crushed can be used in a pinch.

Can I use cream alternatives?

Yes, use half-and-half or coconut cream for a lighter or dairy-free version, though flavor and texture will differ.

Why is cognac used?

Cognac adds depth and complexity to the sauce, enhancing the steak’s flavor.

Can I grill the steak instead?

Yes, grill the steak and prepare the sauce separately on the stovetop.

How do I know when the sauce is ready?

It should be thick enough to coat the back of a spoon.

Can I double the recipe?

Absolutely, just be sure not to overcrowd the pan when searing.

Conclusion

Classic French Steak Au Poivre delivers sophisticated flavor with simple ingredients and technique. Whether you’re cooking to impress or indulging in a cozy gourmet night at home, this dish elevates steak night into a culinary celebration. With its bold pepper crust and luxurious sauce, it’s a recipe you’ll turn to again and again.

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