Steak Au Poivre

Make steak au poivre at home and enjoy a delicious pan seared peppercorn steak with a rich and creamy cognac sauce. It sounds fancy, but it comes together easily to create a quality dish that rivals the best steakhouses!

If you’re looking to elevate a simple steak dinner then try this peppercorn-crusted ribeye with cognac cream sauce. Juicy steak is covered in a rich and creamy pepper sauce.

The deglazing of the pan with the cognac adds a subtle sweetness. The alcohol is mostly cooked off but adds complexity and depth to the sauce. When combined with the heavy cream and other ingredients, it creates a cream sauce that is completely irresistible.

This is the type of dish you’ll want to make for date-night or anytime you’re craving a steak with rich, creamy flavor. Serve it with a classic caesar salad, a side of potatoes, or your favorite vegetable side dish.

What is Steak Au Poivre?

Steak au piovre is a classic French dish made with peppercorn crusted steaks in a creamy pan sauce. The overall concept is simple, but the combination of ingredients adds incredible flavor to create an easy yet impressive dish.

Learn to make this simple, elegant, and restaurant-worthy dish in the comfort of your own kitchen. It looks impressive, but steak is relatively easy to make if you follow my recipe.

Why This Recipe Works

• Made with common ingredients: You can find most of the ingredients at your local grocery store. You will also need a splash of cognac.
• Quick and easy: Everything cooks in one pan in under 30 minutes! Don’t be intimated by this steak recipe as it’s a really simple meal with just two components – the seared steak and the cream sauce.
• It’s impressive: This dish looks like something you might find at a fine-dining French restaurant, but it’s something you can make at home with ingredients for your pantry or fridge. Simple ingredients create complex flavor.
• Perfect balance of flavor: All of the ingredients combined create the perfect balance of creaminess, heat, and umami flavor.

Ingredients You Need

NOTE: The full list of ingredients with measurements is provided in the recipe card below.

• Steak: I use boneless ribeye steaks for this recipe, but you can also use New York strip steak, sirloin, or even filet mignon.
• Heavy Cream: Adds the rich and creamy texture of the sauce to balance some of the heat from the peppercorns.
• Shallot: This is a classic ingredient that adds depth of flavor when cooked in the garlic butter sauce.
• Garlic: Use freshly minced garlic for the best flavor.
• Butter: Use unsalted butter. This adds plenty of buttery flavor to the shallots and garlic.
• Oil: Use a neutral-flavored oil here for cooking the steak in the pan at high heat to achieve a rich, golden crust. Vegetable oil, canola oil, grapeseed oil or sunflower oil are best choices for steak.
• Cognac: You’ll only need a splash to help deglaze the pan. If you don’t have cognac, you can use more beef broth.
• Beef Broth: Adds flavor to the steak sauce.
• Worcestershire Sauce: Adds a rich umami flavor to the sauce. I don’t suggest substituting, but if you have to then you can use 1 teaspoon of balsamic vinegar.
• Dijon Mustard: Adds a tangy mustard flavor to the sauce.
• Black Peppercorns: I use black peppercorns for this recipe because they are easy to find, but you can substitute with green peppercorns, if desired. Green peppercorns are sometimes used in French cooking as they are more aromatic and have a milder flavor.
• Chives: The chives are optional and serve as a garnish for the steak. They also add a bit of flavor the the steak sauce.

How to Make Steak Au Poivre

Step 1: Prep and season the steak. Remove the steak from the fridge. Let it rest at room temperature for at least 30 minutes before cooking. This helps the steak cook evenly.

Pat the steak dry and season with 2 teaspoons of salt and half of the crushed peppercorns, pressing to adhere to the steak.

TIP: To crush the peppercorns, you can seal them inside of a small plastic bag on a cutting board. Use a meat pounder to pound the peppercorns until they are coarsely crushed.

Step 2: Sear the steak. Heat the oil in a skillet over medium-high heat. Sear the steaks for 3 to 4 minutes per side, or until they reach an internal temperature of 135 to 140°F (or medium doness.)

TIP: Use a heavy pan like a cast iron pan or stainless steal pan. Cast iron holds the heat well and gives you a consistent sear.

Step 3: Make the sauce. Lower the heat to medium-low. In the same pan, add the butter, garlic, and shallots. Saute for 1 to 2 minutes, until fragrant. Add the cognac, stirring up the browned bits from the bottom of the pan. Let it reduce slightly.

Add the beef broth, heavy cream, and Dijon mustard. Simmer until slightly thickened. Stir in the Worcestershire sauce and the remaining crushed peppercorns. Simmer for 2 to 3 minutes, until it thickens slightly and starts to coat the back of the spoon.

Step 4: Serve. Spoon the sauce over the steaks and garnish with chopped chives.

Expert Tips

• Choose the best steak: I love boneless ribeye, but other good choices include New York strip, sirloin, or even filet. Use steaks at least 1¼ inches thick. If there is any excess fat on the steak, be sure to trim it.
• Remove the steak from the fridge: Let it rest at room temperature for at least 30 minutes before cooking. This helps the steak cook evenly.
• Steak Doneness: Buy a meat thermometer so that you can check your steak for doneness. The internal temperature inserted into the thickest part of the steak should read the following – Rare: 120°; Medium-rare: 130°F; Medium: 140°F; Medium-Well: 150°F; Well Done: 160°F+.

Storage and Reheating

Steak au poivre tastes best when served immediately. If you have any leftovers, you can store them in a sealed container in the refrigerator for up to 3 days. Reheat on the stovetop before serving.

More Steak Recipes

Steak is one of the best things to make for dinner. It cooks quickly and creates a hearty meal.

• Pan Seared Ribeye Steak – pan sear ribeye for a classic steak recipe any time!
• Garlic Butter Steak and Potatoes – succulent garlic butter potatoes combine with juicy steak for a complete meal.
• Easy Grilled Skirt Steak – prepped with an easy citrus marinade. You can also serve with my homemade chimichurri sauce.