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Steak Au Poivre Recipe

Classic Steak Au Poivre features tender, juicy steak coated in crushed peppercorns and topped with a creamy, rich pan sauce. This French-inspired dish is ideal for special occasions or a decadent dinner at home.
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Ingredients Equipment Method

Ingredients
  

  • 2 boneless steaks such as filet mignon, ribeye, or New York strip (about 1 ½ inches thick)
  • Salt to taste
  • 2-3 tablespoons black peppercorns crushed
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • ¼ cup cognac or brandy
  • ½ cup heavy cream
  • 1 teaspoon Dijon mustard optional, for added depth
  • Fresh parsley chopped, for garnish

Equipment

  • Large heavy-bottomed skillet (cast iron recommended)
  • Tongs
  • Meat mallet or rolling pin (for crushing peppercorns)
  • Small saucepan (optional, for warming the sauce)

Method
 

  1. Prepare the Steaks
  2. Season the steaks with salt on both sides. Press the crushed black peppercorns onto both sides of the steaks, coating them evenly for a flavorful crust. Set aside to rest while you heat the skillet.
  3. Sear the Steaks
  4. In a large skillet, heat the butter and olive oil over medium-high heat until hot but not smoking. Carefully add the steaks and cook for 3-4 minutes on each side for medium-rare, or adjust based on your desired doneness. Once done, transfer the steaks to a plate and cover with foil to keep warm.
  5. Make the Pan Sauce
  6. Carefully add the cognac to the skillet, using caution as it may briefly flame. Stir and scrape up any browned bits from the pan. Let the cognac reduce by half, about 1-2 minutes.
  7. Add Cream and Mustard
  8. Lower the heat to medium, then add the heavy cream and Dijon mustard (if using). Stir to combine and simmer until the sauce thickens, about 3-5 minutes. Taste and adjust seasoning with salt if needed.
  9. Serve
  10. Pour the creamy pepper sauce over the steaks and garnish with fresh parsley.