Name: Steak Au Poivre Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 4 steaks (filet mignon or sirloin cuts); 3 tablespoons black peppercorns (crushed); 2 tablespoons butter; 1 tablespoon olive oil; 2 shallots (finely minced); ¼ cup brandy or cognac; ½ cup heavy cream; ½ cup beef stock; Salt (to taste)

Jump to Recipe Print Recipe

Making Steak Au Poivre Recipe at home felt like achieving a culinary milestone for me! I always thought such a rich, flavorful dish was reserved for professional kitchens, but I was so wrong. The way the coarsely cracked peppercorns form a crispy crust and the creamy sauce elevates the steak’s juiciness is nothing short of magical.

What surprised me most was how easy it was to prepare. With just a few ingredients and straightforward steps, this dish can transform a simple dinner into something unforgettable. You can also enjoy similar recipes like Ribeye Steak with Chimichurri Sauce for a flavorful twist.

The Ingredients You’ll Need

Here’s a breakdown of the ingredients you’ll need and why they’re essential for creating the magic of Steak Au Poivre.

Steaks (4 filet mignons or sirloin cuts): Tender cuts with a good balance of fat create a perfect base.
3 tablespoons black peppercorns (crushed): Deliver the signature flavor and crunchy crust.
2 tablespoons butter: Adds richness and helps achieve that golden-brown sear.
1 tablespoon olive oil: Prevents sticking and ensures even cooking.
2 shallots (finely minced): Adds depth and subtle sweetness to balance the bold flavors.
¼ cup brandy or cognac: Adds a luxurious, smoky note to the sauce.
½ cup heavy cream: The base for our velvety and creamy sauce.
½ cup beef stock: Enhances the meaty flavors in the sauce.
Salt (to taste): Rounds out the seasoning.

Note: This recipe serves 4 people, making it perfect for an intimate dinner or small gathering.

Variations to Elevate Your Steak

The beauty of Steak Au Poivre lies in its adaptability. Mix it up with these substitutions or additions.

Dairy-Free Sauce: Substitute heavy cream with coconut cream for a creamy texture without the dairy.
Extra Heat: Add a pinch of cayenne pepper or red chili flakes to liven up the sauce.
No Alcohol? No Problem! Use apple cider vinegar or extra beef stock to replace the brandy.
Alternative Proteins: This sauce pairs wonderfully with lamb chops, pork tenderloin, or even tofu for a vegetarian option.

Cooking Time Breakdown

This elegant dish doesn’t take forever to make! Here’s the timeline to guide you.

Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes

Kitchen Tools You’ll Need

Get these tools ready for a smooth cooking experience.

Heavy Skillet: To sear the steaks perfectly while locking in flavors.
Mortar and Pestle: For crushing peppercorns to the perfect consistency.
Saucepan: For simmering the luscious peppercorn sauce.
Tongs: To flip the steaks without piercing them.
Meat Thermometer: Ensures your steak is cooked to the desired doneness.

How to Make Steak Au Poivre?

This steak recipe is simpler than it looks. Each step builds on the last to create an unforgettable dish.

Prepare the Steaks

Start by patting your steaks dry with a paper towel, which helps create that gorgeous sear. Allow them to sit at room temperature for about 20 minutes. Season the steaks generously with salt, then press the crushed black peppercorns onto both sides. The crust should be noticeable but not overpowering.

Sear the Steaks

Heat olive oil and butter in a heavy skillet over medium-high heat. Once the butter starts foaming and the pan is very hot, carefully place the steaks into the skillet. Sear them for 3–4 minutes per side for medium-rare, or adjust based on your preferred doneness. Remove the steaks from the pan, tent them with foil, and set aside while you make the sauce.

Deglaze the Pan

Lower the heat slightly and toss in your minced shallots. Sauté until fragrant and translucent, scraping up the browned bits from the pan (they pack a ton of flavor!). Pour in the brandy or cognac, and carefully ignite it (optional, but impressive!). This will burn away the alcohol while intensifying the flavor.

Create the Velvet Sauce

Add the beef stock and additional crushed peppercorns to the shallots and brandy, then simmer until the mixture reduces slightly. Stir in the heavy cream, letting the sauce thicken into a rich, creamy consistency. Taste it and adjust the seasoning if needed.

Bring It All Together

Return the steaks to the skillet, letting them soak up the sauce for about a minute. This step enhances the juiciness and ensures every bite is packed with flavor. Plate immediately with a generous drizzle of the sauce on top. If you’re looking for more ideas, check out this Cajun Butter Bourbon Steak recipe for another indulgent option.

Tips for a Luxurious Steak Au Poivre

From one home cook to another, here are my tried-and-true tips for perfect results every time.

Use Quality Steak: Filet mignon is a classic choice, but ribeye or sirloin works beautifully too.
Crush the Peppercorns by Hand: A mortar and pestle gives you coarser, more flavorful pieces than pre-ground pepper.
Rest the Steak: Allow the steaks to rest after searing to lock in the juices.
Get the Right Pan: A heavy cast-iron skillet provides even heat and a flawless crust.
Sauce Too Thick? Add a little extra beef stock to reach your desired consistency.

How to Serve Steak Au Poivre?

Steak Au Poivre deserves an equally impressive accompaniment. Serve it over buttery mashed potatoes or with roasted garlic asparagus for a classic finish. Garnish with fresh parsley or a sprinkle of extra crushed peppercorn for presentation. Add crusty bread on the side to mop up every last drop of the sauce. Pair this dish with a robust red wine like Cabernet Sauvignon or a classic Bordeaux to complete the experience.

Nutritional Information

Curious about the nutrition? Here’s an approximate breakdown in each serving of Steak Au Poivre.

Calories: 550
Protein: 35g
Carbohydrates: 10g
Fat: 42g

Keep in mind, these numbers may vary slightly based on your specific ingredients.

Make Ahead and Storage

This dish can be partially prepped to save time or stored for leftovers with minimal flavor loss.

Refrigeration

Cooked steak and sauce can be refrigerated for up to 2 days in separate airtight containers. Reheat gently on the stovetop for the best results.

Freezing

Freeze the sauce in a freezer-safe container for up to 3 months. For the steak, it’s best to cook it fresh, but uncooked steaks can be frozen and thawed before use.

Why You’ll Adore This Recipe?

Steak Au Poivre is the perfect blend of flavor, elegance, and simplicity. Here’s why you’ll love it too!

Effortless Fancy: Tastes like fine dining without extra effort.
Customizable Flavors: Adjust the spice level, richness, and even the protein to suit your tastes.
Quick and Easy: Done in under 30 minutes, making it perfect for any night of the week.
Diet-Friendly: Naturally gluten-free and easy to adapt for dairy-free diets.
Wow Factor: Impress guests or treat yourself with this restaurant-quality dish.

Once you’ve made Steak Au Poivre from scratch, you’ll see how incredibly approachable fine dining can be right at home. Enjoy every decadent bite! For more lunch ideas, you can explore lunch recipes that are equally delightful.

To learn more about the steps, watch this easy video guide: