If there’s one recipe that always makes me feel like I’ve pulled off something a little special, it’s steak au poivre. I first made it years ago for a date night at home, and it instantly felt like restaurant dining without leaving the kitchen. Now, it’s become my go-to whenever I want a meal that’s impressive yet surprisingly simple to pull together.
The combination of the peppercorn crust with that creamy cognac sauce is everything I love about cooking: bold flavors, a little bit of drama (hello, sizzling pan and cognac), and a result that makes everyone at the table pause after the first bite.
Ingredients You’ll Need
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Steak: Traditionally filet mignon is used, but I actually prefer New York strip for its marbling and flavor. Ribeye works beautifully too.
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Coarse Black Pepper: Freshly cracked peppercorns are the heart of this dish. Don’t use pre-ground pepper; it just won’t have the same punch.
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Cognac: Adds depth to the sauce. A decent brandy can stand in if cognac isn’t in the budget.
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Heavy Cream: Makes the sauce velvety and rich.
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Shallots: Sweet and mild, they balance out the heat of the pepper.
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Butter & Oil: For searing and finishing the sauce.
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Green Peppercorns (optional): A little briny, a little fresh—they make the sauce extra interesting.
Step-By-Step Cooking Guide
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Prep the Steaks: Take them out of the fridge about an hour ahead so they cook evenly. Pat dry, season with salt, then press into crushed black peppercorns to create that crust.
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Sear: Heat oil in a cast-iron or stainless pan until shimmering. Lay the steaks in and let them sear undisturbed—about 4 minutes per side for medium-rare. If the steaks are thick, finish in a 350°F oven.
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Rest: Move steaks to a cutting board, tent with foil, and let them rest while you make the sauce.
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Start the Sauce: Pour off excess fat, sauté shallots until soft, then deglaze with cognac. Scrape up all those browned bits—they’re flavor gold.
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Creamy Finish: Add heavy cream, simmer until it coats the back of a spoon, then stir in a knob of cold butter to finish. Add green peppercorns if using.
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Plate: Spoon sauce on the plate first, set the steak on top, and drizzle more sauce over.
The smell alone will make you feel like you’re in a French bistro.
My Favorite Tips for Success
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Room Temperature Meat: Taking the chill off helps with even cooking and better crust.
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Don’t Skimp on the Pepper: This dish is meant to be pepper-forward. Adjust to taste, but don’t be shy.
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Have Sides Ready: The sauce comes together fast, and the steak is best enjoyed immediately, so make sure your mashed potatoes, bread, or greens are already finished.
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Check Temp, Not Time: Use an instant-read thermometer—125°F for rare, 130–135°F for medium-rare. The steak will continue cooking slightly as it rests.
What I Like to Serve It With
I usually make steak au poivre on nights when I want the whole meal to feel indulgent. My favorite pairings:
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Roasted garlic mashed potatoes (perfect for soaking up the sauce)
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Creamed spinach or simple buttered green beans
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A crusty baguette to swipe through every last bit of pan sauce
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A glass of red wine, like cabernet sauvignon or malbec, though a full-bodied syrah works wonderfully too
It’s a dish that begs for a little ceremony—candles, music, and a table that feels just a bit dressed up.
Common Questions About Steak au Poivre
Can I make this dish without cognac?
Yes—you can swap in brandy, or even whiskey for a slightly different flavor. If you’d rather avoid alcohol, a splash of beef stock works in a pinch.
What’s the best cut of steak for this recipe?
Filet mignon is classic, but New York strip and ribeye are excellent choices for more flavor and marbling. Just adjust cooking time based on thickness.
How spicy is it with all that black pepper?
It’s bold, but not overwhelming. Crushing the peppercorns instead of grinding them fine helps create bursts of flavor without a harsh burn. You can always use less if you prefer.
Can I prepare the sauce ahead of time?
The sauce is best made fresh right after searing the steak since it relies on those browned bits in the pan. You can, however, prep the shallots and measure out ingredients ahead to make things faster.
Is this recipe good for leftovers?
Steak au poivre is at its best fresh. The sauce tends to separate when reheated, and the steak loses its texture. If you do have leftovers, reheat gently and use the sauce as a base for pasta or eggs the next day.
Steak au Poivre
A French bistro classic, steak au poivre is seared to perfection with a peppercorn crust and finished in a luxurious cognac cream sauce.
Ingredients
- 2 New York strip steaks (about 12 oz each, brought to room temperature)
- 3 tbsp coarsely crushed black peppercorns
- 2 tsp kosher salt
- 2 tbsp neutral oil (avocado, vegetable, or canola)
- 1 medium shallot, finely minced
- ⅓ cup cognac or brandy
- 1 cup heavy cream
- 1 tbsp cold unsalted butter
- 1 tbsp green peppercorns (optional, for garnish and extra flavor)
Instructions
- Blot the steaks dry with paper towels. Sprinkle with salt, then press both sides firmly into the crushed peppercorns so they form a flavorful crust.
- Heat a heavy skillet (cast iron or stainless steel works best) over medium-high heat. Add the oil, and once it shimmers, lay in the steaks. Sear for about 4 minutes per side without moving them. If the steaks have thicker fat edges, use tongs to stand them on their sides and sear until browned.
- Cook to your desired doneness — about 120–125°F for rare, allowing carryover heat to finish them to medium-rare at 130–135°F. Transfer the steaks to a cutting board, tent loosely with foil, and let them rest.
- Pour off excess fat from the pan, then add the shallot with a pinch of salt. Cook until softened, 2–3 minutes. Remove the pan briefly from the heat, add the cognac, then return to medium-high. Let it reduce almost completely, about 2 minutes.
- Pour in the cream and simmer until slightly thickened, about 2–3 minutes, stirring often. Stir in green peppercorns if using, adjust seasoning, then whisk in the butter until silky.
- Spoon some sauce onto each plate, set the steaks on top, and finish with the remaining sauce. Serve immediately for the best flavor and texture.
Notes
- For extra-thick steaks (1 ½ inches or more), sear as directed, then finish in a 350°F oven until the desired temperature is reached.
- Always use an instant-read thermometer for accuracy.
- This dish is best enjoyed fresh — steak au poivre doesn’t make great leftovers.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 1008Total Fat 82gSaturated Fat 40gTrans Fat 2gUnsaturated Fat 36gCholesterol 217mgSodium 1351mgCarbohydrates 16gFiber 4gSugar 5gProtein 27g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
For me, steak au poivre is proof that you don’t need a dozen complicated steps to create a meal that feels special. A good steak, cracked pepper, and a sauce that comes together in the same pan are all it takes.
Whether you’re cooking it for a date night, a family celebration, or just because you found a great cut of beef at the store, this recipe has never let me down. It’s rich, bold, and comforting—exactly the kind of food I want to sit down and linger over.
