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This classic method for easy steak au poivre is simple. It consists of a well coated peppercorn-encrusted filet of beef that has been seared in a cast iron pan at high heat, the drippings from that meat, a liberal portion of Cognac, and some heavy cream. Best yet, with a little prep, it comes together in just about 15 minutes!
If you love cozy beef dinners, don’t miss these great recipes for Dixie Pot Roast and this Christmas Dinner Beef Tenderloin Roast.
Bistro Magic at Home
A touch of Cognac whisked into the drippings from a peppercorn-crusted steak and swirled with a splash of cream gives you the magic of classic steak au poivre. This peppery beef and silky sauce is ready to eat in under 15 minutes, and it tastes like you’re dining in a Parisian bistro. It tastes great on easy grilled steak that’s been marinated in my homemade steak marinade, too!
I fell in love with this dish in France, not only for its elegant simplicity but also for how natural and un-fussy the cooking felt. Ordering this mouthwatering dish at Café Un Deux Trois in New York is worth every penny of the $40 it costs! Perfecting it at home was a no-brainer, and now this steakhouse-worthy sauce makes a regular appearance on my table. If a novice home cook like me can make it exquisite every single time, so can you.
Pantry + Steak Staples for This Classic French Dish
Curious what the key ingredients are for this simple French recipe? Grab these important ingredients, along with a few others, and then you’ll be ready to start cooking!
- Beef Tenderloin Steaks: For this dish, I like filet mignon steaks or a New York strip. I am sure there are chefs who use other cuts, but these are the two I prepare at home. Bottom line, buy the highest quality beef you can afford because the payback in satisfaction is ten fold. (Use up any leftover steak in these steak tartines with red peppers or this sweet potato and steak salad!)
- Cognac: I keep a a fairly inexpensive bottle of a drinkable cognac or cognac style brandy on hand just for cooking. Because the alcohol is flamed off, brands that cost less will still get me “there” but with less spend out. E&J XO and Paul Masson XO are both widely available and are really fantastic for any recipes calling for cognac or brandy. Each are less than $15 a bottle. Also, and if you can find it, a very good French Cognac called Raynal is worth purchasing.
- Peppercorns: The key to this dish is using coarsely cracked pepper, not pepper shaker pepper. That said, some will argue the merits of green peppercorns over black peppercorns and visa versa. Go with whatever peppercorns you have or can easily find for purchase. Just do not use the fine black pepper from your pantry. That is the fastest way to spoil an otherwise stupendous dish.
See recipe card for full information on ingredients and quantities.
Variations
- Adding Rosemary: Grab a mortar and pestle and a branch of fresh rosemary and muddle it to release the oils. Add the branch to the cream mixture as it’s reducing, but remove before adding the steaks back to the pan. Magnifique!
- Substituting a Different Protein: Use a tuna steak, boneless pork chops (no more than 2-inches thick), chicken breasts, or veal shank. I was fortunate enough to savor chicken au poivre in Montreal and it was fabulous, so do not discount chicken for sauce poivre. (It would be just as delicious as Chicken Francaise or chicken cutlets in tomato cream sauce!)
- Vegetarian Version: Roughly chop two shallots and a handful of fresh parsley. You’ll need to build flavor whereas it would normally come from the beef. Toss them into a skillet with 2 to 3 tablespoons of unsalted butter and sauté. Add a tablespoon of crushed peppercorns and a teaspoon of Kosher salt. Off the heat, add the Cognac and carefully ignite. Once the flames are dead, place the pan back over the heat and add the cream, bringing all to a boil. Reduce and thicken, about 5 to 6 minutes. Et voila!
Easy Instructions for Classic Steak au Poivre
Scroll down for the full printable recipe or stick around for the step-by-step breakdown with photos to walk you through every delicious detail.
1
Prep
First and foremost, grab those tenderloin filets and set them on the counter AT LEAST 30 minutes before you plan to cook. Sprinkle all sides liberally with Kosher salt. Allow the beef to rest undisturbed so that the salt can work its magic
Next up are the peppercorns. If you have a spice grinder, hooray! Your task has just been made easy. If not, a mortar and pestle, the broad side of a meat mallet, or a rolling pin and plastic baggie will be your tools of choice. Load the peppercorns in the mortar or a plastic baggie, and crush away!
2
Sear
Once the tenderloin filets (or tuna steak for tuna au poivre) have had their half hour, spill the crushed peppercorns into a pie plate and coat the steaks on all sides. You may have to press to evenly coat the surfaces. Looks like a ton of pepper, right? You’ll barley notice it in the end, promise!
In a cast iron skillet over medium heat, combine the butter and olive oil until they’re melted and almost at the smoking point. Add the filets and step back. No playing with them. PUT THE TONGS DOWN! Allow the steaks to sear undisturbed for 4 minutes per side for medium rare. Up the time by 1 minute per side for medium.
3
Tent
Remove the steaks to a plate and wrap with foil to keep them hot and allow the juices to redistribute. THIS IS CRUCIAL. 5 minutes at least.
4
Sauce
Now remove the cast iron pan from the heat. Blot the fat from the pan using a paper towel but leave the bits and the abandoned peppercorns. I make sure to hold it AWAY FROM MY CABINETS and I always try to have a helper. Add the Cognac all at once. Tilt the pan slightly. Light a long match (or fire starter) and wave it just above the surface of the Cognac in the pan. The vapors will ignite and as you swirl and swish the liquid, the alcohol will burn off. DON’T PANIC! The flames extinguish pretty quickly!
Okay, so you’ve made culinary history!!! But you’re not done, so put that cast iron back down and turn the heat to high. Pour off any of the juices from the plate the steaks are resting on into the Cognac. Add the cream and half the thyme leaves and whisk as this ensemble of genius cooking comes to a boil. It’s also rapidly thickening.
5
Plate
Lower the heat SLIGHTLY and allow the mixture to reduce and to thicken, about 5 to 6 minutes. Add an additional tablespoon of Cognac to the now thickened sauce, whisk to combine, and off the heat. Add the steaks back to the pan and spoon the sauce over top.
Add the remaining thyme leaves. In case you don’t know it yet, you’ve just created one of the ten best things you’ll ever put in your mouth… Enjoy!
Recipe FAQs
Au Poivre is French. Translated literally, it means peppercorn sauce. An example of au poivre would be steak rubbed with freshly cracked black peppercorns and then added to a cast iron skillet to sear, which is called steak au poivre.
The pan sauce that is au poivre is complex in its flavor profile, but ridiculously easy to achieve with only seven ingredients, chief among them being Cognac. This recipe for Sauce Au Poivre (recette sauce au poivre), is a 15-minute, mind blowing bite of deliciousness.
You just need a few basic ingredients, like beef steak, salt, pepper, butter, oil, Cognac, heavy cream, and thyme. Like most French recipes, use high-fat ingredients that are good quality, and you’ll enjoy an amazing dish!
The word “steak” is pronounced as it is in English, while the word “au poivre” is pronounced “oh PWAHV-ruh”. Be sure to emphasize the first syllable in the word “poivre”.
Here’s the thing: prep and measure your ingredients ahead of time if you need to shave off the minutes. But don’t try to pre-make and re-heat a delicacy best consumed moments after making it. Just don’t.
Serving Beef Au Poivre
This steak dish is traditionally paired with frites; those super skinny little fries that are as narrow or more than a pencil. That’s what goes with this dish in every French bistro in Paris and it’s what is served in any of New York Cities finest steakhouses! If you’re a fan of steak, you’ll also want to try my recipes for Sweet Potato & Steak Salad with Carolina Mustard Vinaigrette and Marinade For Steak.
For more serving ideas, try this dish along with an appetizer of Normandy French onion soup, a side dish of brown butter French green beans, and a classic Manhattan cocktail. Enjoy a slice of this French pear tart with shortbread crust for dessert!
Expert Tips
- Let the meat warm up to room temperature for at least 30 minutes before cooking. This will help the meat cook more evenly and turn out tender.
- Let the meat sit tented with foil after cooking for at least 5-10 minutes. This gives the juices inside time to redistribute.
- Use caution when igniting alcohol. But also, stay cool because the flame burns out very quickly. Always remove the pan from the heat source before adding the alcohol. Once the alcohol is in the pan, give a slight tilt to pool the liquid on one side, and pass either a click lighter or a long match just above the liquid. The vapors/alcohol will catch and just by swishing and swirling, those flames will be out in a matter of a minute. What’s left is liquid gold, folks!
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Easy Steak Au Poivre Recipe
Equipment
- click lighter or long stick matches
Ingredients
- 4 8-ounce beef filet mignon steaks, no thicker than 1 1/2 inches
- Kosher salt, to taste
- 2 tablespoons whole peppercorns
- 1 tablespoon unsalted butter
- 1 teaspoon olive oil
- 7 tablespoons Cognac
- 1 cup heavy whipping cream, warmed
- 1 tablespoon fresh thyme, divided
Instructions
- At least 30 minutes (and up to 1 hour) before you plan to cook, remove the fillet mignon steaks from the refrigerator. Sprinkle all sides liberally with Kosher salt. Allow the beef to rest undisturbed on the counter.
- Set a non-stick saucepan on the stove top over very low heat and warm the heavy whipping cream slowly. It needn't be hot, simply warmed.
- Use a spice grinder, mortar and pestle, or plastic baggie and a meat mallet to coarsely crush the peppercorns.
- When you are ready to begin cooking, pour the crushed peppercorns in a pie plate. Take each steak and press it into the peppercorns being sure to coat all sides.
- Place a large cast iron skillet atop the stove and add the unsalted butter followed by the olive oil. Heat until they're melted, golden brown, and almost at the smoking point. Add the filets and allow the steaks to sear undisturbed for 4 minutes per side for medium rare. Up the time by 1 minute per side for medium.
- Remove the steaks to a plate and wrap with foil to keep them hot and allow the juices to redistribute, 5 to 10 minutes.
- Remove the cast iron pan from the heat. Blot the fat from the pan using a paper towel but leave the browned bits and the abandoned peppercorns. Hold the pan away from your overhead cabinets or other flammable surfaces. Add the Cognac all at once. Tilt the pan slightly. Light a long match (or click lighter) and wave it just above the surface of the Cognac. The vapors in the alcohol will ignite. Hold the pan as you swirl and swish the liquid. The flames will extinguish once the alcohol has burned off.
- Replace the cast iron to the heat and turn the heat to high. Pour off any of the juices from the steaks into the Cognac. Add the warmed heavy cream and half the thyme leaves and whisk as the mixture comes to a boil. Reduce heat slightly and thicken the mixture, about 5 or 6 minutes.
- Add an additional tablespoon of Cognac to the now thickened sauce, whisk to combine, and off the heat. Add the steaks back to the pan and spoon the sauce over top. Add the remaining thyme leaves. Serve immediately.
Notes
- Let the meat warm up to room temperature for at least 30 minutes before cooking. This will help the meat cook more evenly and turn out tender.
- Let the meat sit tented with foil after cooking for at least 5-10 minutes. This gives the juices inside time to redistribute.
- Use caution when igniting alcohol. But also, stay cool because the flame burns out very quickly. Always remove the pan from the heat source before adding the alcohol. Once the alcohol is in the pan, give a slight tilt to pool the liquid on one side, and pass either a click lighter or a long match just above the liquid. The vapors/alcohol will catch and just by swishing and swirling, those flames will be out in a matter of a minute. What’s left is liquid gold, folks!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The steak and sauce combo was so incredible! Such great comfort food that I can’t get enough of! It’s time to put this on the regular rotation! Thank you!
You had me at cognac!! Thanks for sharing at the What’s for dinner party – hope to see you at this weeks party.