Steak Au Poivre Recipe: A French Classic Made Easy
If you’ve ever wanted to impress with a dish that’s simple yet luxurious, Steak Au Poivre is your answer. This French classic, meaning “peppercorn steak,” features tender beef coated in cracked peppercorns and topped with a creamy, flavorful pan sauce. It’s an elegant meal that’s surprisingly quick to prepare, making it perfect for both special occasions and indulgent weeknight dinners.
Let me walk you through my tried-and-true recipe for Steak Au Poivre—one that’s both approachable and utterly delicious.

Why You’ll Love This Steak Au Poivre Recipe
- Elegant yet simple: With just a few ingredients, you can create a dish that feels like fine dining.
- Bold flavors: The peppery crust paired with the creamy sauce is a match made in heaven.
- Quick to make: This recipe takes only about 30 minutes from start to finish.
- Perfect for any occasion: Whether you’re cooking for date night or treating yourself, it’s a showstopper.
This dish will leave you feeling like a pro in the kitchen, even if it’s your first time making it!
Ingredients for Steak Au Poivre
Here’s everything you’ll need to recreate this French masterpiece:
- 2 ribeye steaks (about 1 inch thick, or use filet mignon)
- 2 tablespoons black peppercorns (cracked coarsely)
- Salt (to taste)
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/2 cup cognac or brandy (for deglazing)
- 1/2 cup heavy cream
- 1 teaspoon Dijon mustard (optional, for added depth)
- Fresh parsley (for garnish)
Using freshly cracked peppercorns is key to the dish’s bold flavor, so skip pre-ground pepper if possible.
How To Make Steak Au Poivre

Step 1: Prep the steaks.
Season the steaks generously with salt on both sides. Press the cracked peppercorns onto the surface of each steak, coating them evenly. This will create the signature peppery crust.
Step 2: Sear the steaks.
Heat the olive oil and 1 tablespoon of butter in a heavy skillet over medium-high heat. Once the butter is melted and foamy, add the steaks. Sear for about 3-4 minutes per side for medium-rare (adjust cooking time for your desired doneness). Remove the steaks and set them aside on a plate to rest.
Step 3: Deglaze the pan.
Carefully pour the cognac or brandy into the skillet, tilting it slightly to ignite the alcohol (if using a gas stove). If not, simply let it simmer and reduce for 1-2 minutes, scraping up any browned bits from the pan.
Step 4: Make the sauce.
Lower the heat to medium and stir in the heavy cream. Add the Dijon mustard, if using, and simmer the sauce for 2-3 minutes until thickened. Taste and adjust seasoning with salt if needed.
Step 5: Finish the dish.
Return the steaks (and any juices from the plate) to the skillet, spooning the sauce over them to warm through for about 1 minute.
Step 6: Serve.
Plate the steaks, pour the sauce over the top, and garnish with fresh parsley. Serve immediately for the best experience.
Pro Tips for Perfect Steak Au Poivre
- Crack the peppercorns freshly: Use a mortar and pestle or place them in a zip-top bag and crush with a rolling pin for the best flavor.
- Choose high-quality beef: Ribeye and filet mignon are ideal for their tenderness and flavor.
- Don’t skip resting the steak: This allows the juices to redistribute for a more tender bite.
- Deglaze with care: When adding alcohol, always pour it away from the flame to avoid accidents.
- Keep it warm: If you’re making this for a group, tent the steaks with foil to keep them warm while preparing the sauce.
How To Serve Steak Au Poivre
This luxurious dish pairs beautifully with:
- Mashed potatoes: Their creamy texture complements the bold sauce.
- Roasted vegetables: Try asparagus, carrots, or Brussels sprouts for a balanced meal.
- Buttered noodles: For a classic French-inspired side.
- Fresh salad: A light, crisp green salad adds a refreshing contrast.
Nutritional Information (Per Serving)
Here’s an estimate for one serving (based on 2 servings):
- Calories: ~650
- Protein: ~45g
- Carbs: ~5g
- Fat: ~50g
To make the dish lighter, you can use half-and-half instead of heavy cream, though the sauce may be less rich.
Storage and Reheating Tips
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm gently in a skillet over low heat, adding a splash of cream or broth to loosen the sauce.
- Freezing: This dish is best enjoyed fresh, as the cream sauce may separate when frozen.
Conclusion
Steak Au Poivre is proof that gourmet food doesn’t have to be complicated. This dish delivers on flavor, texture, and presentation, making it a staple for anyone who loves steak and wants to try something special.
Whether you’re cooking for a celebration or simply treating yourself to a fancy dinner at home, I hope this recipe becomes a favorite for you, as it has for me. Don’t forget to share how it turns out—I’d love to hear your thoughts!
Bon appétit!
FAQs
Q1: What is the best cut of steak for steak au poivre?
A: The best cut of steak for steak au poivre is filet mignon or tenderloin. These cuts are tender, flavorful, and ideal for the rich peppercorn sauce that accompanies the dish.
Q2: What does “au poivre” mean on steak?
A: “Au poivre” is French for “with pepper.” It refers to a preparation where the steak is coated with crushed black peppercorns, which create a crust and add a bold, spicy flavor.
Q3: What sauce does Gordon Ramsay use for steak?
A: Gordon Ramsay often uses a red wine or demi-glace-based sauce for steak, enhanced with shallots, garlic, butter, and herbs. For steak au poivre specifically, he prepares a creamy peppercorn sauce with cognac or brandy.
Q4: What can I use instead of cognac in steak au poivre?
A: Instead of cognac, you can use brandy, whiskey, or even a splash of dry white wine. If you prefer a non-alcoholic option, beef or chicken stock can add depth of flavor.
Q5: What red wine is best for steak au poivre?
A: A medium to full-bodied red wine like Cabernet Sauvignon, Merlot, or Syrah pairs well with steak au poivre. These wines complement the rich, peppery sauce without overpowering the flavors.

Hi, I’m Emma Collins, a 24-year-old mom of two daughters and a little boy who keeps life full of energy. Cooking is my passion and my way of bringing my family together. Whether I’m experimenting with new recipes or perfecting old favorites, I love making meals that are simple, delicious, and full of love. As a busy mom, I’ve learned how to keep things quick and easy without sacrificing flavor. I’m excited to share my recipes and tips with you, hoping they inspire you to create memorable moments in your own kitchen with your loved ones.