Classic Steak au Poivre – A Restaurant-Quality Peppercorn Steak You Can Make at Home
Before we get into the rich, peppery glory of this Steak au Poivre, let me just say a big thank you for being here. Seriously—sharing a recipe like this one, that feels fancy but is secretly super approachable, brings me so much joy. Whether you’re here to impress a date, treat yourself, or finally recreate that dish you loved in Paris (or at your favorite steakhouse), you’re in the right place.
💌 Want this recipe sent straight to your inbox? Subscribe below and I’ll send you more delicious, date-night-worthy dinners just like this one!
What is Steak au Poivre?
Why You’ll Love This Recipe
What It Tastes Like
Benefits of This Dish
Ingredients
For the Steak:
For the Sauce:
Tools You’ll Need
Ingredient Additions & Substitutions
How to Make Steak au Poivre
Step-by-Step Instructions
Heat butter and olive oil in a heavy skillet over medium-high. Sear steaks for 3–4 minutes per side for medium-rare (or to your desired doneness). Remove and let rest.
In the same pan, reduce heat to medium. Add shallots and cook until soft, about 1–2 minutes.
Carefully add brandy and let it simmer for 30 seconds to burn off the alcohol (tilt the pan slightly to flambé if you're feeling chef-y!).
Stir in beef broth and reduce for 2–3 minutes.
Lower heat and stir in heavy cream (and mustard if using). Simmer until thickened, 2–4 minutes.
Plate the steak and spoon the sauce generously over the top. Serve with your favorite sides!
What to Serve with Steak au Poivre
Tips for a Perfect Steak au Poivre
Storage Instructions
General Info
Frequently Asked Questions (FAQ)
Can I make this without alcohol?
What’s the best cut of meat?
Is it spicy?
In Conclusion
Nutritional Information (Per Serving – Approximate)
Steak au Poivre is a French classic—a juicy, pan-seared steak encrusted in crushed black peppercorns and finished with a luscious brandy cream sauce. It’s bold, rich, and indulgent, with a beautiful balance of heat and creaminess.
Despite its fancy reputation, this dish comes together in under 30 minutes and is totally doable at home. And oh—the sauce? It’s pure magic.
-
🍽️ Elegant enough for date night, easy enough for weeknight
-
🥩 Incredibly tender, juicy steak with a crisp pepper crust
-
🥄 Creamy, brandy-spiked sauce with just the right amount of heat
-
💡 No fancy equipment required
This dish is the perfect marriage of rich and spicy. The cracked pepper forms a savory crust on the outside of the steak, while the inside stays juicy and tender. The sauce is warm, buttery, and slightly boozy with a touch of cream and crushed peppercorns—it hugs the steak beautifully without overpowering it. Every bite is deeply satisfying.
-
High in protein
-
Surprisingly simple for a gourmet dish
-
Ready in under 30 minutes
-
A showstopper with minimal ingredients
-
2 filet mignon steaks (about 6 oz each)
-
Salt, to taste
-
2 tbsp black peppercorns, crushed coarsely
-
1 tbsp butter
-
1 tbsp olive oil
-
2 tbsp finely chopped shallots
-
¼ cup brandy or cognac
-
½ cup beef broth
-
½ cup heavy cream
-
Optional: 1 tsp Dijon mustard for extra depth
-
Cast iron or heavy-bottom skillet
-
Meat mallet or rolling pin (for crushing peppercorns)
-
Tongs
-
Small saucepan (optional for the sauce)
-
Instant-read thermometer (optional, but helpful)
-
Swap filet mignon with ribeye, strip steak, or sirloin
-
Use green peppercorns in brine for a milder bite
-
Sub brandy with cognac, bourbon, or dry sherry
-
For a dairy-free option, use coconut cream or cashew cream in the sauce
-
Crush your peppercorns using a rolling pin or mortar and pestle. Press them into both sides of your steak. Season with salt.
-
Sear the steaks:
-
Make the sauce:
-
Deglaze with brandy:
-
Add broth and reduce:
-
Finish with cream:
-
Serve:
-
Crispy roasted potatoes or French fries
-
Steamed green beans or asparagus
-
Creamy mashed potatoes
-
Crusty French bread
-
A glass of Cabernet Sauvignon or Syrah (for the full experience!)
-
Let your steak come to room temperature before cooking.
-
Rest the steak after searing so juices don’t run out.
-
Use heavy cream for best richness—half-and-half can split.
-
Use good-quality peppercorns for the best flavor (not pre-ground!).
-
Fridge: Store leftover steak and sauce separately for up to 3 days.
-
Reheat: Gently in a skillet or microwave with a splash of broth to keep the sauce smooth.
-
Freezer: Not recommended for cream sauces—but the steak itself can be frozen if needed.
-
Serves: 2
-
Prep Time: 10 minutes
-
Cook Time: 15–20 minutes
-
Total Time: ~30 minutes
-
Cuisine: French-inspired
Yes! Substitute with extra broth and a splash of balsamic vinegar or Worcestershire for depth.
Filet mignon is classic, but strip steak or ribeye works beautifully too.
The pepper crust gives a bite, but it’s balanced by the creamy sauce—pleasantly warm, not overpowering.
Steak au Poivre may sound fancy, but once you make it, you’ll wonder why it ever seemed intimidating. It’s rich, elegant, and incredibly rewarding to cook and eat. Whether you’re serving it for a special occasion or just because you deserve something fabulous, this dish never fails to impress.
📸 Made it? I’d love to see your steak night masterpiece! Tag me on Pinterest and don’t forget to leave a review below.
-
Calories: 580
-
Protein: 42g
-
Carbs: 6g
-
Fat: 42g
-
Fiber: 1g
-
Sugar: 2g