Steak Au Poivre, a French classic, is the ultimate indulgence for steak lovers. Translating to “steak with pepper,” this dish is all about simplicity and bold flavors. The star of the show is a perfectly seared steak encrusted with cracked black peppercorns, which add a fragrant heat that complements the richness of the meat. The pièce de résistance is the luscious pan sauce, made with cognac, heavy cream, and a hint of Dijon mustard. Elegant yet surprisingly easy to prepare, Steak Au Poivre is perfect for date nights, celebrations, or whenever you’re craving a restaurant-quality meal at home.
Why You’ll Love This Recipe
This recipe is a celebration of everything good about steak—juicy, tender meat, bold flavors, and a creamy sauce that you’ll want to spoon over everything. The peppercorn crust gives each bite a satisfying crunch and a touch of heat, balanced perfectly by the creamy cognac sauce. Despite its sophisticated presentation, Steak Au Poivre is incredibly simple to prepare with just a handful of ingredients. Plus, it’s customizable: you can adjust the spice level, choose your favorite cut of steak, and pair it with sides that suit any occasion.
Preparation Time and Servings
- Prep time: 15 minutes
- Cook time: 20 minutes
- Total time: 35 minutes
- Yield: 2 servings
- Serving size: 1 steak with sauce
Nutritional Information (per serving)
- Calories: 650
- Carbohydrates: 5g
- Protein: 38g
- Fat: 50g
- Fiber: 1g
- Sugar: 1g
Ingredients
For the perfect Steak Au Poivre, gather these ingredients:
- 2 boneless steaks, such as filet mignon, strip steak, or ribeye (6–8 oz each, about 1 inch thick)
- 1 tablespoon kosher salt
- 2 tablespoons whole black peppercorns, coarsely cracked
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
For the sauce:
- 1/3 cup cognac (or brandy)
- 1/2 cup heavy cream
- 1 teaspoon Dijon mustard
- Salt to taste
Step-by-Step Instructions
- Prepare the steaks:
Remove the steaks from the refrigerator about 30 minutes before cooking to allow them to come to room temperature. Pat them dry with paper towels and season generously with kosher salt. Press the cracked black peppercorns firmly onto both sides of the steaks to create a crust. - Sear the steaks:
Heat a large skillet or cast-iron pan over medium-high heat. Add the olive oil and 1 tablespoon of butter. When the butter is melted and sizzling, carefully place the steaks into the pan. Sear for 3–4 minutes on each side for medium-rare, or adjust the time based on your desired doneness. Use a meat thermometer to check: 125°F (52°C) for medium-rare, 135°F (57°C) for medium. - Rest the steaks:
Once the steaks are cooked to your liking, transfer them to a plate and tent loosely with foil to rest while you make the sauce. Resting allows the juices to redistribute, ensuring a tender and juicy steak. - Deglaze the pan:
Reduce the heat to medium and carefully pour the cognac into the pan. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the skillet—this is where the flavor is! Allow the cognac to simmer for 1–2 minutes to reduce slightly and burn off the alcohol. - Make the sauce:
Stir in the heavy cream and Dijon mustard, whisking until the sauce is smooth and creamy. Let it simmer for 2–3 minutes until slightly thickened. Taste and season with salt as needed. - Serve:
Place the rested steaks on serving plates and spoon the warm cognac cream sauce generously over the top. Garnish with fresh herbs like parsley or thyme if desired.
Ingredient Background
The magic of Steak Au Poivre lies in its simplicity and the quality of its ingredients. The steaks are the centerpiece, so opt for premium cuts like filet mignon for tenderness or ribeye for marbling and flavor. The black peppercorn crust is essential for the dish’s bold flavor—whole peppercorns are coarsely cracked to provide a robust yet balanced heat. Cognac adds depth and a touch of sweetness to the sauce, while heavy cream ensures richness. Dijon mustard adds just a hint of tangy complexity to round out the flavors.
Technique Tips
- Use a heavy pan: A cast-iron skillet retains heat evenly, ensuring a perfect sear on the steaks.
- Crack your own peppercorns: For the best flavor, crush whole peppercorns using a mortar and pestle or a heavy skillet. Pre-ground pepper won’t give the same texture or aroma.
- Flambé for flair: If you’re comfortable, carefully ignite the cognac while it’s in the pan for a dramatic flame that burns off the alcohol quickly. Always exercise caution and keep a lid nearby.
- Resting is key: Allowing the steaks to rest after cooking ensures that they remain juicy and tender.
Alternative Presentation Ideas
For an elegant plating, slice the steaks into thin medallions and fan them out on the plate. Drizzle the cognac cream sauce artistically over the slices and around the plate. Garnish with sprigs of fresh thyme or parsley for added visual appeal. Serve alongside roasted vegetables or a dollop of mashed potatoes for a complete, restaurant-style presentation.
Additional Tips for Success
- Temperature control: A hot pan is crucial for a proper sear, but don’t let it overheat to the point where the butter burns. Adjust the heat as needed.
- Room temperature steaks: Letting the steaks come to room temperature before cooking ensures even cooking throughout.
- Don’t overcook the sauce: Over-reducing the cream sauce can make it too thick. Keep an eye on its consistency and remove it from the heat when it lightly coats the back of a spoon.
Recipe Variations
- Green Peppercorn Sauce: Swap black peppercorns for green peppercorns for a milder, fruitier flavor profile.
- Red Wine Sauce: Replace cognac with red wine for a richer, more robust sauce.
- Garlic Butter Au Poivre: Add minced garlic to the butter when searing the steaks for a subtle garlic undertone.
- Herb-Crusted Au Poivre: Mix dried herbs like thyme or rosemary with the cracked pepper for an aromatic twist.
Freezing and Storage
Steak Au Poivre is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of cream to the sauce if it thickens too much. Freezing is not recommended, as the texture of the cream sauce may change upon thawing.
Healthier Twist Ideas
- Lighter cream: Substitute heavy cream with half-and-half for a lighter sauce.
- Lean cuts: Use leaner cuts like sirloin to reduce fat content.
- Butter alternatives: Replace butter with olive oil to cut down on saturated fats.
Serving Suggestions for Events
Steak Au Poivre is a show-stopper dish that works beautifully for romantic dinners, holiday celebrations, or gourmet dinner parties. Pair it with creamy mashed potatoes, roasted asparagus, or a simple green salad for a well-rounded meal. To elevate the experience further, serve with a bold red wine like a Cabernet Sauvignon or a classic French Bordeaux.
Special Equipment
- Cast-iron skillet: Essential for achieving the perfect sear on the steaks.
- Meat thermometer: Helps ensure the steaks are cooked to your desired doneness.
- Mortar and pestle: Ideal for cracking whole peppercorns.
Frequently Asked Questions
1. Can I use a different type of alcohol instead of cognac?
Yes, brandy is a great substitute for cognac. If you prefer a non-alcoholic option, use beef or chicken stock instead.
2. What’s the best cut of steak for this recipe?
Filet mignon is a classic choice for its tenderness, but ribeye and New York strip steaks are also excellent options due to their rich flavor.
3. Can I make this dish without cream?
Yes, you can use a dairy-free alternative like coconut cream, though it will alter the flavor slightly.
4. Is this dish very spicy?
The cracked peppercorns add a subtle heat, but it’s not overwhelmingly spicy. You can reduce the amount of peppercorns if you prefer a milder flavor.
5. Can I cook the steaks in advance?
It’s best to cook the steaks right before serving to ensure they’re juicy and tender. If needed, you can keep them warm in a low oven while preparing the sauce.
6. What sides pair well with Steak Au Poivre?
Mashed potatoes, roasted vegetables, or a simple arugula salad are all excellent accompaniments.
7. Can I flambé the sauce safely?
Yes, but always exercise caution. Turn off the heat before adding the cognac and ignite it with a long lighter or match, keeping your face and hands away from the flame.
8. How do I know when the sauce is ready?
The sauce is ready when it’s thick enough to coat the back of a spoon but still pourable.
Conclusion
Steak Au Poivre is a timeless classic that brings elegance and indulgence to any meal. With its bold peppercorn crust, tender steak, and luxurious cognac cream sauce, it’s a dish that never fails to impress. Whether you’re treating yourself to a gourmet dinner or preparing a special meal for loved ones, this recipe delivers on all fronts. Pair it with your favorite sides and a glass of wine, and savor the magic of French cuisine right in your own kitchen!
Classic Steak Au Poivre
- Total Time: 35 minutes
- Yield: 2 servings 1x
Ingredients
For the perfect Steak Au Poivre, gather these ingredients:
- 2 boneless steaks, such as filet mignon, strip steak, or ribeye (6–8 oz each, about 1 inch thick)
- 1 tablespoon kosher salt
- 2 tablespoons whole black peppercorns, coarsely cracked
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
For the sauce:
- 1/3 cup cognac (or brandy)
- 1/2 cup heavy cream
- 1 teaspoon Dijon mustard
- Salt to taste
Instructions
- Prepare the steaks:
Remove the steaks from the refrigerator about 30 minutes before cooking to allow them to come to room temperature. Pat them dry with paper towels and season generously with kosher salt. Press the cracked black peppercorns firmly onto both sides of the steaks to create a crust. - Sear the steaks:
Heat a large skillet or cast-iron pan over medium-high heat. Add the olive oil and 1 tablespoon of butter. When the butter is melted and sizzling, carefully place the steaks into the pan. Sear for 3–4 minutes on each side for medium-rare, or adjust the time based on your desired doneness. Use a meat thermometer to check: 125°F (52°C) for medium-rare, 135°F (57°C) for medium. - Rest the steaks:
Once the steaks are cooked to your liking, transfer them to a plate and tent loosely with foil to rest while you make the sauce. Resting allows the juices to redistribute, ensuring a tender and juicy steak. - Deglaze the pan:
Reduce the heat to medium and carefully pour the cognac into the pan. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the skillet—this is where the flavor is! Allow the cognac to simmer for 1–2 minutes to reduce slightly and burn off the alcohol. - Make the sauce:
Stir in the heavy cream and Dijon mustard, whisking until the sauce is smooth and creamy. Let it simmer for 2–3 minutes until slightly thickened. Taste and season with salt as needed. - Serve:
Place the rested steaks on serving plates and spoon the warm cognac cream sauce generously over the top. Garnish with fresh herbs like parsley or thyme if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 650
- Sugar: 1g
- Fat: 50g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 28g