Steak au Poivre is a timeless French bistro dish that I love to bring to the table when I want something elegant yet easy to make at home. Thick, juicy beef tenderloin steaks are crusted in cracked black pepper, seared to perfection, and coated in a silky cognac cream sauce that’s loaded with flavor. This is the kind of recipe that feels like a luxury but comes together in under 30 minutes.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
4 beef tenderloin steaks, about 6 oz each and 1½ inches thick
Kosher salt, to taste
2 tablespoons whole black peppercorns
1 tablespoon unsalted butter
1 tablespoon vegetable oil
⅓ cup Cognac
¾ cup heavy cream
Directions
I start by letting the steaks rest at room temperature for 30 minutes. Then I pat them dry with paper towels and season generously on both sides with kosher salt.
I place the peppercorns in a zip-top bag and crush them with a rolling pin or meat mallet until coarsely cracked. I press them evenly onto both sides of each steak.
In a large heavy skillet, preferably cast iron, I heat the butter and oil over medium-high heat until just smoking.
I sear the steaks for about 3 to 4 minutes per side for medium-rare. Then I transfer them to a plate and tent them with foil to rest.
Carefully, I pour the Cognac into the skillet, keeping the pan away from the heat to avoid flare-ups. I return it to the heat and cook for about 1 minute, scraping up the browned bits.
I stir in the heavy cream and bring the mixture to a boil. I let it simmer until slightly thickened, about 3 to 4 minutes.
I return the steaks to the pan and spoon the sauce over them, letting them rest in the pan for another 2 minutes before serving.
Servings and timing
This recipe makes 4 servings.
Prep time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Calories per serving: 530 kcal
Variations
I sometimes swap Cognac with brandy if that’s what I have on hand.
For a sharper bite, I like to mix green peppercorns with black.
If I want a more budget-friendly option, I use sirloin or New York strip instead of tenderloin.
To make it dairy-free, I’ve tried coconut cream in place of heavy cream—it gives a subtle twist without losing richness.
Storage/Reheating
Leftover Steak au Poivre can be stored in an airtight container in the fridge for up to 3 days. When I reheat it, I prefer doing so gently on the stovetop over low heat to avoid overcooking the steak. I add a splash of cream or broth to loosen the sauce if it thickens too much in the fridge. I don't recommend freezing, as the cream sauce can separate.
FAQs
What does "au poivre" mean?
"Au poivre" is French for "with pepper." It refers to the cracked peppercorn crust that defines this classic dish.
Can I make this without Cognac?
Yes, I’ve used brandy, whiskey, or even beef broth in place of Cognac. Each option changes the flavor slightly but still works beautifully.
What’s the best cut of meat for Steak au Poivre?
Beef tenderloin is traditional and very tender, but I also like using ribeye or New York strip for a bit more marbling and flavor.
How do I crush peppercorns without a grinder?
I put them in a zip-top bag and use a rolling pin or meat mallet. I just aim for coarse pieces, not a fine grind.
Can I make the sauce ahead of time?
I prefer making the sauce fresh, but I’ve prepped it an hour ahead and kept it warm on very low heat before. Just be sure to stir often so it doesn’t separate.
Conclusion
Steak au Poivre is one of those recipes I turn to when I want to impress without stressing in the kitchen. The crisp pepper crust and rich, velvety cognac sauce are a perfect match for a tender steak—and it all comes together in less than 30 minutes. Whether it's a date night, a dinner party, or just a cozy night in, this French classic never fails to satisfy.
📖 Recipe:
Steak au Poivre
- Total Time: 25 minutes
- Yield: 4 servings
Description
Steak au Poivre is a classic French bistro dish featuring tender beef steaks crusted with cracked black pepper and served with a rich cognac cream sauce. Elegant, flavorful, and surprisingly simple to prepare in under 30 minutes.
Ingredients
4 beef tenderloin steaks (about 6 oz each, 1½ inches thick)
Kosher salt, to taste
2 tablespoons whole black peppercorns
1 tablespoon unsalted butter
1 tablespoon vegetable oil
⅓ cup Cognac
¾ cup heavy cream
Instructions
- Let the steaks rest at room temperature for 30 minutes. Pat dry with paper towels and season generously with kosher salt.
- Place peppercorns in a zip-top bag and crush coarsely using a rolling pin or meat mallet. Press the cracked pepper onto both sides of each steak.
- In a large heavy skillet over medium-high heat, heat butter and oil until just smoking.
- Sear the steaks for 3 to 4 minutes per side for medium-rare. Transfer to a plate and tent with foil to rest.
- Carefully pour the Cognac into the skillet off the heat. Return to heat and cook for 1 minute, scraping up browned bits.
- Stir in the heavy cream, bring to a boil, and simmer until slightly thickened, about 3 to 4 minutes.
- Return the steaks to the pan and spoon sauce over them. Let them rest in the sauce for 2 minutes before serving.
Notes
Brandy or whiskey can be substituted for Cognac.
Try mixing green peppercorns with black for a different flavor.
Sirloin or New York strip can be used as a budget-friendly alternative.
For a dairy-free version, substitute heavy cream with coconut cream.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of cream or broth.
Not recommended for freezing as the sauce may separate.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 530
- Sugar: 1g
- Sodium: 320mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 42g
- Cholesterol: 145mg
