My classic steak au poivre recipe features tender filet mignon coated in a bold peppercorn crust, pan-seared until beautifully browned, and finished with a rich, creamy peppercorn sauce. It’s surprisingly simple to make but delivers all the flavor and elegance of a steakhouse dinner right at home in about 20 minutes.
I love a good steak recipe, like my steak frites, butter-basted steak, and reverse-seared steak. However, when I really want to pull out all the stops, steak au poivre is my go-to. A classic French dish, it can be found on the menu of nearly every brasserie, and for good reason!
Translated, steak au poivre simply means “steak with pepper.” It might be one of the only steak recipes where the beef takes a backseat to the real star of the show: the peppercorns. I coat the filet mignon in a blend of black, white, and pink peppercorns, then add brined green peppercorns to the sauce. The result is rich and savory with layers of heat, earthiness, subtle floral notes, and briny bursts of flavor. Paired with the creamy pan sauce, it makes for an intensely flavorful meal that’s guaranteed to impress.
Ingredients and Notes
See the recipe card below for the complete ingredient list and instructions.
- Steak – Like classic French chefs, I use filet mignon for this recipe. It’s a mild, incredibly tender cut of beef that provides the perfect blank canvas for the bold peppercorn crust and rich sauce. New York strip steak can also work if you prefer a beefier flavor and slightly firmer chew.
- Peppercorns – I use four types of peppercorns to create layers of flavor. Black peppercorns bring the heat, white peppercorns add earthiness, and pink peppercorns provide subtle fruity and floral notes. Then, brined green peppercorns go into the sauce for spicy, salty pops of flavor.
- Shallot and Garlic – These create the aromatic base of the pan sauce. I make sure to finely dice them so they soften quickly and blend into the sauce.
- French Brandy – I use Cognac, but Armagnac, Calvados, or Marc will also work. The brandy deglazes the pan and adds warmth and depth to the sauce. Flambéing cooks off the alcohol while leaving behind its concentrated flavor.
- Sherry Vinegar – The acidity brightens the sauce and balances the richness of the cream and beef. Add it gradually and adjust to taste.
- Beef Stock – This is reduced significantly to concentrate the beefy flavor and create the base of the peppercorn sauce. Use a good-quality broth or stock for the best flavor.
- Heavy Cream – This transforms the reduced pan sauce into the rich, silky sauce steak au poivre is known for.
How to Make Steak au Poivre
1. Cook the Steak
2. Make the Sauce
3. Serve
Nick’s Tips for Success
- Crush the peppercorns coarsely. You want plenty of texture in the crust, not a fine pepper powder.
- Get the pan nice and hot. A hot pan is key to developing a deep, golden-brown crust without overcooking the center of the filet.
- Use a meat thermometer. I pull the steak from the heat at 118°F (48°C) for a rare steak with a warm red center. The temperature will continue to rise slightly as the steak rests. However, if you prefer medium-rare, pull the steak from the pan when it reaches an internal temperature of 125°F (52°C).
- Don’t skip the resting time. Let the steak rest on a wire rack for eight to ten minutes while you prepare the sauce. This helps keep the meat juicy, and you can add any resting juices back to the sauce for extra flavor.
- Be careful when flambéing. Always remove the pan from the heat before adding the brandy, and never pour alcohol directly from the bottle into a hot pan. Keep your face and anything flammable away from the pan when igniting it.
- Adjust the acidity at the end. Add the sherry vinegar a splash at a time. You aren’t looking for a vinegary flavor, just enough acidity to cut through the richness of the cream and beef.
- Add a side. Personally, I enjoy my steak au poivre recipe on its own, taking the time to really savor each bite. However, if you want to add a side or two, some of my favorite options include potato gratin, crispy roasted potatoes, or mac and cheese.
Steak au Poivre Recipe
This steak au poivre is one of my favorite ways to turn a good steak into something truly special. A tender filet mignon gets coated in a bold blend of peppercorns, pan-seared, and finished with a rich, creamy peppercorn sauce. It’s classic French cooking that feels restaurant-worthy but is surprisingly simple to make at home!
Equipment
- 1 Medium Frying Pan
- Tongs
- 1 Mortar and Pestle or Spice Grinder
- 1 Instant-Read Meat Thermometer
- 1 Silicone Spatula
- 1 Baking Tray with Wire Rack
Ingredients
Steak
- 1 tablespoon (8 gram) white peppercorns
- 1 tablespoon (6 gram) pink peppercorns
- 1 tablespoon (8 gram) black peppercorns
- kosher salt, to taste
- 2 beef filet mignon steak (~10 ounce / 280 gram each), trimmed and cut thick
- 2 tablespoon (30 milliliter) neutral oil
- 4 tablespoon (2 ounce / 57 gram) unsalted butter
Peppercorn Sauce
- 1 tablespoon reserved crushed peppercorns
- 1 medium shallot, finely diced
- 1 garlic clove, finely diced
- 1 tablespoon (10 gram) green peppercorns in brine, drained
- ¼ cup (2 fluid ounce / 60 milliliter) French brandy
- 2 cup (16 fluid ounce / 475 milliliter) good-quality beef stock
- 1 cup (8 fluid ounce / 240 milliliter) heavy cream
- 1 teaspoon (5 milliliter) sherry vinegar, plus more to taste
Instructions
Cook the Steak
- Heat a medium frying pan over medium heat. Add the white, pink, and black peppercorns and toast briefly to release their aromas.1 tablespoon white peppercorns, 1 tablespoon pink peppercorns, 1 tablespoon black peppercorns
- Transfer the toasted peppercorns to a mortar and pestle or spice grinder. Coarsely crush the peppercorns, leaving plenty of texture rather than grinding them into a fine powder.
- Sprinkle most of the crushed peppercorns and kosher salt onto a clean tray, reserving about one tablespoon of the peppercorns for the sauce.kosher salt
- Press both sides of each steak into the peppercorn mixture to coat.2 beef filet mignon steak (~10 ounce / 280 gram each)
- Return the pan to the heat and add the neutral oil. Once hot, carefully lay the steaks in the pan away from you. Sear until well browned on both sides. Using tongs, roll the steaks around their edges to sear all sides.2 tablespoon neutral oil
- Add the butter and reduce the heat. Baste the steaks with the melted butter, turning frequently.4 tablespoon unsalted butter
- Continue cooking until the internal temperature reaches 118°F (48°C) for rare or your desired level of doneness.
- Transfer the steaks to a wire rack and let them rest for eight to ten minutes while you prepare the sauce.
Make the Peppercorn Sauce
- Return the steak pan to medium heat. Add one tablespoon of the reserved crushed peppercorns, followed by the shallot, garlic, and drained green peppercorns. Sauté briefly.1 medium shallot, 1 garlic clove, 1 tablespoon green peppercorns in brine, 1 tablespoon reserved crushed peppercorns
- Measure the brandy into a small measuring cup. Remove the pan from the heat and carefully add the brandy. Tilt the pan slightly toward the flame to flambé, or carefully ignite the alcohol with a long lighter or propane torch. Allow the flame to extinguish.¼ cup French brandy
- Using a silicone spatula, scrape up any browned bits from the bottom of the pan.
- Return the pan to the heat. Add the beef stock and simmer until reduced by about two-thirds.2 cup good-quality beef stock
- Add the heavy cream and continue to simmer over medium heat until the sauce has reduced and is thick enough to coat the back of a spoon.1 cup heavy cream
- Add the sherry vinegar a little at a time, tasting and adjusting as needed.1 teaspoon sherry vinegar
- Pour any juices released from the resting steaks into the sauce and stir to combine.
Serve
- Spoon a generous amount of peppercorn sauce onto each plate.
- Place a steak on top of the sauce, leaving it whole or slicing it before serving.
- If desired, garnish with shoestring fries or serve with green beans.
Video
Notes
*Adjust the ingredient amounts in the recipe instructions accordingly if doubling or tripling the recipe.
Storage: Store leftover steak and peppercorn sauce separately in airtight containers in the refrigerator for up to three days. Reheat the sauce gently over low heat, adding a splash of beef stock or cream if needed to loosen it.
Nutrition
Serving: 1serving, Calories: 891kcal, Carbohydrates: 21g, Protein: 11g, Fat: 80g, Saturated Fat: 43g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 26g, Trans Fat: 1g, Cholesterol: 195mg, Sodium: 667mg, Potassium: 751mg, Fiber: 5g, Sugar: 6g, Vitamin A: 2504IU, Vitamin C: 4mg, Calcium: 176mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Really enjoyed this one!