Classic Steak Au Poivre Recipe: A French Bistro Favorite at Home

Few dishes deliver the bold sophistication of a Classic Steak Au Poivre—a peppercorn-crusted steak seared to perfection and finished with a rich, cognac-spiked cream sauce. It’s a dish synonymous with French bistro fare, evoking the charm of a candlelit dinner in Paris or the comfort of an upscale meal made from the heart.

This indulgent dish is perfect for special occasions, romantic dinners, or when you want to impress without spending hours in the kitchen. The combination of juicy steak and creamy, peppery sauce is both decadent and approachable, offering the kind of culinary satisfaction that feels indulgent yet totally achievable at home.

My inspiration for this recipe came from a quiet anniversary dinner in a small French restaurant tucked away in Montreal. The Steak Au Poivre I tasted there was so perfectly balanced, it redefined what a peppercorn sauce could be—creamy but not heavy, fiery but not overpowering. After that meal, I was determined to recreate the magic in my own kitchen.

What Is Steak Au Poivre?

Steak Au Poivre, which translates to “pepper steak,” is a classic French dish that dates back to the 19th century. Traditionally made with filet mignon, this dish is defined by its coarse peppercorn crust, which delivers a spicy, aromatic punch that pairs beautifully with the richness of the steak and the silky cream sauce.

The magic lies in the balance of textures and flavors: the crisp seared crust, the tender juicy interior, and the velvety sauce made from cognac, cream, and pan drippings. It’s an elegant dish that feels luxurious but is surprisingly simple to prepare.

Why You’ll Love This Recipe

• Restaurant-quality at home: This recipe delivers bistro-level flavor with easy-to-follow steps.

• Fast and elegant: It comes together in under 30 minutes, making it perfect for weeknight luxury or weekend indulgence.

• Customizable: Use your favorite cut of steak—filet, ribeye, or New York strip—and tweak the sauce to your liking.

• Impressive presentation: A beautifully seared steak with creamy sauce always looks stunning on a plate.

Ingredients You’ll Need

For the Steak:

• 2 boneless beef steaks (filet mignon, ribeye, or New York strip; 1 to 1.5 inches thick)

• 1 tablespoon whole black peppercorns

• Kosher salt

• 1 tablespoon vegetable oil

• 1 tablespoon unsalted butter

For the Sauce:

• 2 tablespoons shallots, finely minced

• 1/3 cup cognac or brandy

• 1/2 cup heavy cream

• 1/4 teaspoon Dijon mustard (optional)

• Salt, to taste

Tip: Don’t skip the peppercorns! Crushing them coarsely preserves their bold flavor and gives the steak its signature crust.

Step-by-Step Instructions

Step 1: Prepare the Peppercorn Crust

Place the peppercorns in a zip-top bag or between two sheets of parchment paper. Use a meat mallet or rolling pin to crush them coarsely. Avoid grinding them too fine—texture is key.

Pat the steaks dry and season them generously with kosher salt on both sides. Press the crushed peppercorns evenly onto both sides of each steak, pressing firmly so they adhere.

Step 2: Sear the Steak

In a heavy skillet (preferably cast iron), heat the oil over medium-high heat until shimmering. Add the butter and swirl to coat.

Carefully place the steaks in the pan and sear for 3-4 minutes per side for medium-rare, depending on thickness. Use tongs to turn them only once to ensure a proper crust.

Remove steaks from the skillet and tent loosely with foil to rest while you prepare the sauce.

Step 3: Make the Cognac Cream Sauce

Pour off excess fat, leaving about 1 tablespoon of drippings in the pan. Reduce heat to medium and add the minced shallots. Sauté for 1-2 minutes until softened.

Deglaze the pan by adding the cognac. If using gas, carefully tilt the pan to flambé and burn off the alcohol, or simply let it simmer and reduce by half—this should take about 2-3 minutes.

Stir in the heavy cream and optional Dijon mustard, then simmer until the sauce thickens slightly—about 3-5 minutes. Season with salt to taste.

Step 4: Serve

Place the rested steaks on serving plates and spoon the sauce over the top. Garnish with a few extra crushed peppercorns if desired.

Choosing the Right Cut of Steak

Though traditionally made with filet mignon, Steak Au Poivre is incredibly versatile:

• Filet Mignon: Most tender; ideal for special occasions.

• Ribeye: Rich and marbled; adds depth of flavor.

• New York Strip: Firm and flavorful; holds up well to searing.

For best results, choose a cut that’s at least 1 inch thick to ensure a perfect medium-rare interior after searing.

Pairing Suggestions

A dish this indulgent deserves thoughtful pairings. Here are some classic accompaniments:

Wine:

• Red Bordeaux

• Cabernet Sauvignon

• Syrah/Shiraz

These bold reds complement the creamy pepper sauce and beefy richness of the steak.

Sides:

• Pommes Frites: Classic French fries make the ultimate companion.

• Garlic Mashed Potatoes: Creamy and comforting.

• Haricots Verts: Lightly sautéed green beans with lemon and butter.

You can also serve this dish with a simple arugula salad to balance the richness with a bit of peppery freshness.

Tips for Success

• Don’t overcrowd the pan: Cook steaks one at a time if your skillet is small to ensure even searing.

• Use heavy cream: Half-and-half or milk won’t give the same richness or viscosity.

• Deglaze carefully: Cognac can be flammable; remove the pan from direct flame when adding alcohol if you’re unsure.

• Rest the meat: Letting the steak rest after searing ensures juices stay inside for the most tender result.

Make-Ahead and Storage

While this dish is best served fresh, here’s how to manage leftovers:

• Make-Ahead Sauce: The sauce can be made a few hours in advance and reheated gently.

• Leftover Steak: Store in an airtight container in the fridge for up to 3 days. Reheat gently in a pan or oven.

• Freezing: Not recommended for the sauce, but cooked steak can be frozen for up to 2 months.

Variations and Twists

Mushroom Steak Au Poivre

Add sautéed mushrooms to the sauce for an earthy, umami-rich twist.

Green Peppercorn Sauce

Use brined green peppercorns for a milder, slightly tangy flavor profile.

Bourbon Instead of Cognac

Swap in bourbon for a smokier flavor and a slight sweetness that pairs beautifully with steak.

Dairy-Free Version

Substitute heavy cream with coconut cream or a high-fat plant-based alternative for a dairy-free variation. The result is slightly sweeter but still creamy and indulgent.

Frequently Asked Questions

Can I make this without alcohol?
Yes. Replace the cognac with beef broth or a splash of balsamic vinegar to add depth without alcohol. It won’t be quite as rich, but it’s still delicious.

What if I don’t have whole peppercorns?
You can use coarsely ground black pepper, but the texture and crust won’t be quite as distinctive. Avoid finely ground pepper—it lacks punch.

Can I grill the steak instead of pan-searing?
You can, but you’ll lose the flavorful pan drippings that form the base of the sauce. A stovetop sear is best for authentic flavor.

Is this dish spicy?
The pepper crust adds a noticeable kick, but it’s balanced by the cream sauce. If you’re spice-sensitive, reduce the peppercorn amount slightly.

Print