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Steak au poivre sliced and plated with shoestring fries.
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5 from 1 vote

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!
Prep Time10 minutes
Cook Time15 minutes
Rest Time10 minutes
Total Time35 minutes
Course: Main Course
Cuisine: French
Keyword: au poivre steak recipe, steak au poivre, steak au poivre recipe
Servings: 2 servings

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 white peppercorns
  • 1 tablespoon pink peppercorns
  • 1 tablespoon black peppercorns
  • kosher salt to taste
  • 2 beef filet mignon steak (~10 ounce / 280 gram each) trimmed and cut thick
  • 2 tablespoon neutral oil
  • 4 tablespoon unsalted butter

Peppercorn Sauce

  • 1 tablespoon reserved crushed peppercorns
  • 1 medium shallot finely diced
  • 1 garlic clove finely diced
  • 1 tablespoon green peppercorns in brine drained
  • ¼ cup French brandy
  • 2 cup good-quality beef stock
  • 1 cup heavy cream
  • 1 teaspoon sherry vinegar plus more to taste
US Customary - Metric

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