A French Favorite: Steak au Poivre
Steak au poivre. It’s a classic French dish. As someone who grew up in France, I can tell you firsthand that Steak, Frites, and Salad are more than just a meal; they’re a staple.
It is the kind of dish that feels both everyday and special, rustic yet refined. Steak au Poivre has long been a favorite in French kitchens and bistros alike, with as many versions as there are chefs. In my home, we keep it classic: no heavy cream, just a robust pan sauce made with stock that lets the peppercorns shine.
I prepare my steak rare, the way I was taught and the way I prefer it, but if you enjoy yours more done, a simple adjustment—finishing it in a lower-temperature oven—will give you a perfect result without overcooking or burning the pepper crust.
This recipe reflects both my roots and my taste, and I am excited to share it with you. Whether you’re celebrating Bastille Day or simply craving a bit of French flair at your table, this dish never disappoints.
Most of all, please do not leave the French fries unattended, as they tend to disappear around little ones as well as around big ones.
Why you will love this recipe
Chef-approved – by my 30-plus years of restaurant ownership and a Michelin-accredited Chef Elaine from Epicurean Flow. See the personal story below.
Easy – takes no time at all to prepare this recipe.
Your guests will be mesmerized – This recipe is restaurant-worthy, if not better, if I may say so myself.
Perfect date dinner – impress that special someone with this steak, and the sky is the limit.
What is steak au poivre?
A classic French dish, steak au poivre, meaning steak with pepper, typically consists of filet mignon coated with coarsely cracked peppercorns and seared in a pan.
At the serving time, a sauce is prepared that consists of shallots, sometimes heavy cream, and brandy or cognac.
Filet mignon is the usual choice, but New York strip or ribeye can be used.
The steak needs to be seared quickly over medium-high heat to create a crust while retaining all its juices for the perfect medium-rare result.
A Personal Story
This is a personal story that I must share. I have a fabulous friend and chef who has mentored me for years. Michelin-accredited Chef Eliane. Yes, we met online; so much for telling my kid not to do so.
A couple of years ago, she invited me to her house in Holland to train me to give cooking classes, which I was doing then. I spent a fantastic week talking about food from sunrise to sunset. It was a dream come true for all of us who cook and share our passion.
The time came, and she came to visit us in Arizona. I was super excited to finally cook for her until I woke up at two am in full panic: I was going to cook for a chef.
A chef accredited by the Michelin. Talk about pressure!!
Well! She had to eat, and since my family had not starved throughout the years, I felt confident and put aside my fear, preparing a menu for her during her visit.
This steak au poivre was on the menu.
Cooking under her watchful eyes in my kitchen, with me in charge, was a dance. If you have ever worked with a chef, you know that every move is looked and each step you make comes with a nugget of advice. I love it, to be honest.
The cooking process goes smoothly – almost home-free.
Tasting time has come, and here is when you hold your breath and hope for the best.
Spoon in hand, she tried my sauce and loved it.
The pressure was off, and I proudly can say this recipe is chef-approved.
And, yes, there was a pearl of advice: To make the sauce more refined, pass it through a fine sieve to remove any extra peppercorns or particles that may cloud your sauce.
Ingredients needed to make this recipe
This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.
Fillet mignon—6 to 8 ounces is the perfect amount for an adult. Choose them all the same size so they can cook at the same time and be ready at the same time. I prefer this cut of meat as it is as lean as possible. Of course, the New York strip is a perfect substitute for a cut of beef. Adjust cooking time accordingly.
Whole Black peppercorns – I prefer to crush it myself, but store-bought crushed peppercorns are also excellent to use. Use a mortar and pestle or the bottom of a heavy iron skillet to crush them.
Olive oil – used to cook your steaks in conjunction with the butter.
Unsalted butter – I always use unsalted butter in my cooking or baking to control the amount of sodium. Salted butter not only adds too much salt to your dish, but it changes the flavor.
Shallots – add a fantastic flavor to the sauce; do not skip using them. Your sauce will not be the same.
Cognac – this type of brandy pairs beautifully with steak au poivre; do not substitute it, as you will not achieve the same rich, flavorful sauce.
Beef stock – sodium-free is my choice, as I prefer not to eat too salty food.
Salt – to season your steak.
How to make your steak au poivre
For all my recipes, please assemble all the ingredients before cooking and baking.
Season your fillets generously with salt on all sides
Press the peppercorns into the fillet mignon, encrusting them.
Heat the oil and butter over high heat in a large skillet. You want your fillets to sear and the black pepper to adhere to them. Sear them for 2 to 3 minutes or until the underside is well seared. Turn and repeat on the other side. At this point, the steaks are rare. Cook for an additional minute per side for medium-rare. Remove and place on a warm plate
Add the shallots to the skillet and scrape any browned bits.
Remove the pan from the stove and add the Cognac in the middle of the skillet.
Return the pan to the stove and simmer until the alcohol has evaporated.
Add the stock to your skillet and boil for a minute to reduce.
Add the last of the butter and melt it by swirling it around to incorporate it with the rest of the juices. Add any juice from the steaks at this point.
Serve the sauce over the steaks and savor the flavor.
TIPS on Cooking with alcohol
Be extremely careful when placing alcohol in a skillet. I always remove the skillet from the heat source and turn it off.
Placing the alcohol in the middle of the pan is also a safe way of doing it
Of course, always keep your eyes on the skillet, however, as it may be pouring away from you. Also, keep all loose clothing away from the heat source.
When returning to the stove, start with a low flame and gradually increase it. Gently swirl it around and add the cream.
Ingredients needed to make your Steak Au Poivre
2 fillet mignons, 8 ounces each
2 tablespoons black peppercorns
1 teaspoon olive oil
1 teaspoon unsalted butter
2 tablespoons shallots, minced
2 tablespoons Cognac
½ cup beef stock, sodium-free
1 tablespoon unsalted butter
salt
What dishes can you enjoy with this pepper steak?
The fun begins here, and your artistic side can truly shine. I am traditional with this steak au poivre; therefore, it will be the only time I make French fries at home.
Any potato dishes, with my favorite being spicy potatoes, are the perfect side.
Of course, the classic and always faithful butter lettuce salad. It is almost sacrilegious not to have it alongside.
If you enjoy this steak au poivre recipe, try my other recipes.
Pork Steaks with Mustard and Rosemary Sauce
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Meet Chef Giangi
I am a passionate cook, recipe developer, author, and food photographer with 15 years of food blogging experience. Inspired by my French and Italian heritage, I collaborate with fellow foreign and domestic chefs, and have engaged in numerous discussions with chefs from renowned restaurants worldwide. I enjoy sharing these creative culinary delights in simple, straightforward, easy-to-understand recipes.