Steak au Poivre Recipe: How to Make the Perfect Classic French Pepper Steak

Elevate your cooking with a spice-crusted cut and creamy sauce for indulgent flavor.

By Medha deb

Created on Sep 17, 2025

Elevate your cooking with a spice-crusted cut and creamy sauce for indulgent flavor.

Introduction

Steak au poivre, or pepper steak, is a timeless French dish that transforms a simple steak into an elegant, flavorful experience with minimal effort. The secret lies in the crusty exterior of crushed peppercorns and a velvety pan sauce that clings to each bite. This recipe offers clear, foolproof steps for a restaurant-quality result at home, whether for a special date night or to simply elevate your cooking repertoire.

Why Steak au Poivre Stands Out

Unlike standard grilled steaks, steak au poivre is all about contrast: the sharp bite of peppercorns, the tender seared beef, and the creamy, nuanced pan sauce. It’s a dish that feels indulgent yet approachable, and with a few pro tips, you can master the technique—searing, oven finishing, and sauce building—all in one pan for maximum flavor.

Choosing the Right Cut

The classic choice for steak au poivre is a thick, tender beef filet, but a New York strip also works beautifully if you prefer a steak with more marbling and beefy flavor. The key is thickness: aim for steaks at least 1½ inches thick to ensure a succulent, evenly cooked center after searing and oven finishing.

Cut	Texture	Flavor	Best For
Filet	Very tender	Mild, buttery	Classic presentation, special occasions
New York Strip	Firm, juicy	Rich, beefy	More flavor, everyday indulgence

Ingredients

For a perfectly balanced steak au poivre, gather these high-quality ingredients:

2 (6-oz.) beef filets (about 1½ inches thick)
1 tsp kosher salt, plus more to taste
2 Tbsp whole multicolor peppercorns
1 Tbsp olive oil
2 Tbsp salted butter
1 Tbsp Dijon mustard
½ beef bouillon cube, crumbled
½ cup brandy or cognac (sub: whiskey or beef broth for non-alcoholic)
¾ cup heavy cream

Step-by-Step Instructions

Preparing the Steak

Preheat your oven to 400°F (200°C).
Bring steaks to room temperature: Remove steaks from the fridge 30 minutes before cooking. Pat dry with a paper towel and season all over with salt.
Crush the peppercorns: Place peppercorns in a zip-top bag and crush with a rolling pin or heavy skillet. Press the steaks into the crushed peppercorns on both sides to form a crust. Reserve any extra for the sauce.

Searing the Steak

Heat the pan: Add oil and 1 Tbsp butter to a heavy skillet (preferably cast iron) over medium-high heat.
Sear the steaks: Cook steaks for about 2 minutes per side until a dark crust forms. Transfer steaks to a baking sheet and finish in the preheated oven for 5–6 minutes for medium-rare (130°F internal temp). Let rest on a cutting board.

Making the Pan Sauce

Build the base: Reduce skillet heat to medium. Add remaining butter, Dijon mustard, crumbled bouillon cube, and reserved peppercorns. Whisk to combine.
Deglaze: Off heat, carefully add brandy (or substitute), letting it bubble and cook off the alcohol. Return to heat, bring to a boil, and let reduce slightly, about 1 minute.
Finish with cream: Whisk in heavy cream and simmer, stirring frequently, until sauce thickens and reduces by half, 4–6 minutes. Taste and adjust salt as needed.

Serving

Spoon the hot sauce generously over each steak, serving any extra on the side. Pair with roasted potatoes, a simple green salad, or buttered noodles for a complete meal.

Tips for Success

Prep everything in advance: This recipe moves quickly once you start cooking. Have all ingredients measured and ready to go.
Choose your pan wisely: A heavy-bottomed or cast-iron skillet ensures even heat and a good sear.
Don’t rush the rest: Letting the steaks rest before slicing ensures juiciness.
Customize your sauce: Cognac, whiskey, or beef broth can stand in for brandy depending on your preference.

Frequently Asked Questions (FAQs)

What cut of beef is best for steak au poivre?

Beef filet is the classic choice for its tenderness, but a New York strip offers more robust flavor and is also an excellent option.

Can I make steak au poivre without alcohol?

Yes, you can substitute beef broth for the brandy or cognac. The flavor will be different but still delicious.

How do I store and reheat leftovers?

Store any leftover steak and sauce separately in airtight containers in the fridge for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of cream or broth to refresh the sauce.

What’s the best way to crush peppercorns?

Use a zip-top bag and a rolling pin or heavy skillet for even, coarse cracking—avoid a fine grind for the best texture.

What sides pair well with steak au poivre?

Creamy mashed potatoes, roasted vegetables, or a crisp green salad complement the rich, peppery sauce perfectly.

Conclusion

Steak au poivre is more than a recipe—it’s a technique that, once mastered, can elevate any weeknight or special occasion. With the right cut, a bold crust of peppercorns, and a luxe, aromatic pan sauce, you’ll create a dish that’s sure to impress. Whether you opt for the traditional filet or a hearty strip steak, this French classic is a delicious testament to the power of simple ingredients, prepared with care.

Recipe Variations

Feel free to experiment with different types of peppercorns (black, green, pink, or mixed) for varying levels of heat and complexity. For a lighter sauce, substitute half-and-half for heavy cream. Vegetarians can try the technique with thick portobello mushrooms for a meat-free twist.

Nutritional Information

While steak au poivre is undeniably rich, it’s a celebration dish meant for savoring. For a slightly lighter version, use leaner cuts and substitute Greek yogurt or crème fraîche for part of the cream.

References

Author

medha deb

Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.

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