Classic French Steak Au Poivre

This steak au poivre recipe is one of my favorite classic French dishes: tender, juicy steak with a peppery crust and a rich Cognac cream sauce. I first learned to make it while working in a French restaurant, but my earliest memory of the dish goes back to my twenties, when I lived in France. My host mother, Valérie, would crush the peppercorns with the bottom of a frying pan—and it works!

The name simply means “pepper steak” in French, and while the dish sounds fancy, it’s surprisingly quick to make at home. With a good steak and a handful of ingredients, you can have the whole thing on the table in about 30 minutes. Serve it with French fries or crispy potato wedges and a simple green salad for a classic bistro-style dinner.

What You’ll Need To Make Steak au Poivre

• Vegetable Oil: Used to sear the steaks for a rich, golden-brown crust; this type of oil stands up to the high heat required for a perfect sear.
• Filet mignons: Cut from the beef tenderloin, this lean, tender steak pairs nicely with the bold, peppery crust and rich, creamy sauce. New York strip steaks are also a great option if you prefer a heartier, more flavorful cut.
• Kosher salt and whole peppercorns: Kosher salt enhances the flavor of the steak and its coarse texture makes it easy to season evenly. Cracked black peppercorns form the signature spicy crust—don’t skimp! For a twist, you can swap in some green peppercorns, which are a bit milder.
  
• Unsalted Butter and shallots: Shallots cooked in butter add richness and depth of flavor to the sauce.
• Cognac: A splash deglazes the pan, picking up all those tasty browned bits and adding a touch of warmth and complexity to the sauce. Brandy works just as well if that’s what you have.
• Heavy cream: The key to the au poivre sauce’s creamy texture, it balances the heat of the peppercorns and enriches the flavor.
• Dijon mustard: Just a spoonful adds a gentle tang and depth you wouldn’t get from yellow mustard.
• Jump to the printable recipe for precise measurements

How To Make Steak Au Poivre

Prep the steaks: Pat the steaks dry and season with salt. Coarsely crush the peppercorns, then press them onto both sides of the steaks so they adhere.

Sear the steaks: Heat the oil in a heavy skillet until very hot, then add the steaks and cook until deeply browned on the first side. Flip and cook until they reach your desired doneness (see my pro tip below). Transfer the steaks to a plate to rest while you make the sauce.

Make the sauce: Add the shallots to the skillet and cook until softened. Remove the pan from the heat before adding the Cognac, then return it to the heat and cook until reduced to a glaze, scraping up the browned bits from the bottom of the pan. Add the cream and Dijon and simmer until the sauce thickens slightly, then stir in the butter.

Serve: Spoon the sauce over the steaks and enjoy.

Pro Tips for Steak au Poivre

Be Cautious: When you add the Cognac, it may flare up—especially if you’re cooking over a gas flame. The alcohol can ignite unexpectedly, and the flames can leap higher than you’d expect (sometimes a little too close to your cabinets!). To stay on the safe side, remove the pan from the heat before adding the Cognac, then return it to the burner.

Doneness Tip: Use a meat thermometer to determine doneness. Aim for these internal temps: 120–125°F for rare, 130–135°F for medium-rare, and 135–145°F for medium. The steaks will continue to cook slightly as they rest.

Use The Right Pan: Use a heavy pan like cast iron or stainless steel. Cast iron holds heat exceptionally well, giving you an even, consistent sear, while stainless steel heats quickly and evenly—perfect for browning and building flavor for the sauce.

Video Tutorial