Steak au Poivre

A classic French dish, steak au poivre is one of those recipes that’s incredibly tasty and elegant but deceptively easy to prepare—it’s the perfect thing to make if you’re having people over for a nice dinner but don’t want to spend a ton of time in the kitchen. You’ll season steaks with coarsely crushed black peppercorns and salt and pan-sear them, then quickly make a cognac-cream sauce right in the pan. The trick is to use high-quality ingredients (a good flaky salt, freshly ground pepper and a nice cut of steak) for the best results.

Serve with homemade fries, a mound of watercress and a glass of juicy, full-bodied red, and you’ll feel like your kitchen has magically turned into a French bistro. Bon appetit!

Steak au Poivre Ingredients

Steak:

• Whole peppercorns: When whole peppercorns are crushed, they provide a warm sweet spice and pleasant zing that’s integral to this recipe.
• New York strip or beef top loin steak: You could also make steak au poivre with filet mignon, or any other cut you prefer.
• Olive oil: The olive oil keeps the juice inside the steak and promotes caramelization.
• Butter: It’s best to use unsalted butter so you can control the salt content of this dish.
• Seasoning: Use your best-quality flaky salt here, plus garlic cloves and fresh thyme sprigs.

Sauce:

• Butter: Again, using unsalted butter is key since you’re already using plenty of salt elsewhere in this recipe.
• Shallot and garlic: Take the time to finely dice the shallots and garlic so their flavor is well-integrated.
• Cognac: Cognac balances the heat from the peppercorns.
• Heavy whipping cream: Use creme fraiche in place of cream for more of a tangier sauce (creme fraiche is similar to sour cream).
• Salt: Salt to taste (you may not need much).

Directions

Step 1: Season the steak

Kristina Vänni for Taste of Home

Use a mortar and pestle to crush the peppercorns. Pat the steak dry (it should be very dry) and season with crushed peppercorns and salt on all sides.

Editor’s Tip: Use a heavy rolling pin or the underside of a cast iron skillet if you don’t have a mortar and pestle.

Step 2: Cook the steak

Kristina Vänni for Taste of Home

Heat the oil in a cast iron skillet over high heat. Place the steak in the skillet and cook until a golden brown crust forms, three to four minutes on each side. Add the butter, garlic and thyme to the pan.

Step 3: Baste with butter

Kristina Vänni for Taste of Home

Use a spoon to baste the steaks with butter for the last couple of minutes of cooking. Continue cooking to your desired degree of doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Discard the garlic and thyme. Remove from the pan and let stand.

Step 4: Make the sauce

Kristina Vänni for Taste of Home

Reduce the skillet heat to medium; add butter, shallots and garlic and cook until the shallots and garlic are slightly soft, about two minutes. Stir in the cognac and let simmer until most of the liquid has dissipated. Add the cream and bring to a simmer for two to three minutes or until the sauce coats the back of a spoon. Stir in the salt.

Step 5: Serve

Kristina Vänni for Taste of Home

Cut steak into thick 2-inch slices. Spoon the sauce over the finished steak.

Kristina Vänni for Taste of Home

Steak Au Poivre Variations

• Use a different meat: You can make this recipe with tuna steaks or (small) chicken breasts if you’d like.
• Omit the sauce and grill the steaks: Grill the pepper steaks and serve with grilled or roasted veggies in place of the cream sauce for a lighter alternative.

How to Store Steak Au Poivre

Store leftover steak au poivre in an airtight container in the fridge. It will stay good for up to two or three days (and can be repurposed into a delicious steak salad).

Can I make steak au poivre in advance?

Definitely not. Steak au poivre is best enjoyed fresh off the skillet.

Steak Au Poivre Tips

Kristina Vänni for Taste of Home

How long should I let the steaks sit after seasoning them with salt and pepper?

Season your steaks and then let them sit for at least 15 to 30 minutes before cooking to ensure optimal flavor and texture.

What kind of wine pairs best with steak au poivre?

Steak au poivre pairs well with a variety of red wines, but you really can’t go wrong with a Cabernet or Rhone red here.

What should I serve with steak au poivre?

Traditionally, steak au poivre is served with French fries and watercress. We’re partial to serving it with a lightly dressed green salad and some crusty bread to sop up all that yummy sauce.