Classic Steak au Poivre
Behold this old-school bistro classic! Steak au Poivre is a classic French recipe of pan-seared steak smothered in a creamy pepper sauce – easily one of the best sauces you’ve ever tasted. If you’ve ever dined at a French bistro, you’ve probably seen this on the menu. It’s simple, yet luxurious, and easy to make at home! What Is Steak au Poivre? Steak au poivre is a classic French dish that translates to “pepper steak”. Traditionally made with a tender cut like filet mignon, the steak is seared to perfection…
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- filet mignons/tenderloin or strip steaks (about 6-8 oz each, 1.5 inches thick)
- 1/2 tsp salt
- 1 tsp freshly ground black pepper
- For the sauce:
- 1oz (30g) whole black peppercorns, roughly crushed
- 3 tbsp (45ml) extra virgin olive oil
- 1 tbsp butter
- 1 garlic clove, peeled and finely minced
- 1 shallot, peeled and finely minced
- 1/4 cup (60ml) cognac or brandy
- 3/4 cup (180ml) beef stock (ideally, low sodium)
- 1/2 cup (120ml) heavy cream
- 1 tsp Dijon mustard
Instructions
- 1
Prepare the steaks. Pat the steaks dry with paper towels. Season both sides generously with salt and pepper. Press the pepper onto the steaks so they stick and let sit on the counter for 1 hour.
- 2
Sear the steaks. Heat up the butter and oil in a heavy-bottomed pan or cast-iron skillet over medium-high heat. Once the oil shimmers, add the steaks. Sear for 3–4 minutes per side for medium-rare (adjust time based on thickness). Transfer steaks to a warm plate and loosely cover with foil. Resting the steaks before slicing ensures the juice are evenly distributed.
- 3
Make the sauce. Lower heat to medium. In the same pan, sauté the minced garlic and shallot until golden for about 1 minute. Carefully deglaze with cognac, scraping up browned bits. Add the crush peppercorns and beef stock, bring to a simmer and reduce by half. This should take about 4-5 minutes. Add heavy cream and Dijon, stirring constantly until thickened for about 3 minutes. Don’t overcook the sauce—cream can break if boiled too hard or too long. Season with salt to taste.
- 4
For serving, slice the steaks into strips, place on plates and spoon the warm peppercorn sauce over each one. Serve immediately with French fries, mashed potatoes, or a simple green salad.