A perfectly seared steak with creamy green peppercorn sauce and golden Lyonnaise potatoes is one of those classic French bistro dinners that feels restaurant-level but is completely doable at home. This version is based on my YouTube video for steak au poivre vert with pommes de terre lyonnaises, but I’ve refined a few details since I first published the video: clarified quantities, simplified timing, and made the instructions friendlier for home kitchens in Canada and the USA.

The combination of duck fat potatoes roasted with onions, plus a rich cognac and cream green peppercorn sauce over a 300 g steak, is exactly the kind of meal you’d expect in a Paris bistro or a Montréal brasserie. If you enjoy other classic steak recipes like steak au poivre or steak with Roquefort sauce, this green peppercorn version will slide right into your regular rotation.

Why you’ll love this steak au poivre vert recipe

Classic French steakhouse flavours in about 45–60 minutes.
Thick 300 g steaks with a proper crust and juicy medium-rare centre.
Creamy green peppercorn sauce with a gentle heat, not harsh spiciness.
Lyonnaise potatoes baked in duck fat with sweet confit onions and fresh parsley.
A special-occasion dinner that pairs beautifully with sides like authentic Belgian fries, homemade mashed potatoes, or a crisp Caesar salad without mayonnaise.

What is steak au poivre vert with Lyonnaise potatoes?

Steak au poivre vert is a French pan-seared steak served with a sauce made from green peppercorns preserved in brine, cognac, stock, and cream. The flavour is warm, slightly spicy, aromatic, and incredibly savoury.

Pommes de terre lyonnaises are thinly sliced potatoes cooked with onions, usually in plenty of butter or duck fat, then finished with fresh parsley. They’re a beautiful alternative to gratin dauphinois or plain roast potatoes when you want something still simple but more “bistro” in style.

In this recipe, both components share some of the same fat (duck or goose fat if you have it), which ties the dish together and gives that traditional French restaurant depth of flavour.

Ingredients

Quantities below are for 2 generous portions (two 300 g steaks).

For the steak and green peppercorn sauce

600g (1.3 lb) striploin, ribeye, or sirloin steaks, 2 × 300g (about 10–11 oz each), at room temperature
10–15g (1–1 ½ tbsp) green peppercorns in brine, drained and lightly crushed
15g (1 tbsp) unsalted butter
15ml (1 tbsp) duck fat or neutral oil, plus more if needed
60ml (¼ cup) cognac or brandy
120ml (½ cup) beef or veal stock
180ml (¾ cup) 15% or 35% cream (table cream or heavy cream)
Salt, to taste

For the Lyonnaise potatoes

800g (1 ¾ lb) Yukon Gold or other yellow potatoes, peeled and sliced 3–4 mm (⅛ inch) thick
250g (9 oz) onions (about 2 medium), thinly sliced
15g (2 tbsp) fresh flat-leaf parsley, finely chopped
30–45ml (2–3 tbsp) duck fat (or a mix of butter and neutral oil)
Salt, to taste

Step-by-step: how to make steak au poivre vert with Lyonnaise potatoes

1. Prep the potatoes, onions, and herbs

Peel the potatoes and slice them into 3–4 mm (about ⅛ inch) rounds. Try to keep the slices even so they cook at the same speed.
Slice the onions finely.
Chop the parsley and set aside for the end.
If you like, you can briefly rinse and dry the potato slices to remove excess starch; this helps prevent sticking and gives crisper edges.

2. Bake the Lyonnaise potatoes

Preheat the oven to 350°F (180°C).
In a large oven-safe skillet or roasting dish, melt the duck fat. Swirl to coat the bottom.
Add the sliced potatoes in an even layer (a little overlapping is fine). Salt lightly.
Bake for about 20 minutes, until the potatoes start to soften and lightly colour on the edges.
Remove the pan from the oven, scatter the sliced onions over the potatoes, and toss gently or just spread the onions on top.
Return to the oven for another 15–20 minutes, until the onions are soft, lightly caramelized, and the potatoes are tender when pierced with the tip of a knife.
When they’re done, remove from the oven, sprinkle with chopped parsley, and gently turn everything with a spatula so the parsley is evenly distributed. Keep warm on low heat or in a warm oven while you finish the steaks.

If you love potato sides, you can also alternate this dish with recipes like Parisian potatoes or a creamy cheesy beef macaroni bake for more casual nights.

3. Sear the steaks

Pat the steaks very dry with paper towel and season generously with salt on both sides.
Heat a heavy skillet (cast iron or thick stainless steel) over medium-high to high heat. Add the duck fat or oil; when it shimmers and just begins to smoke, it’s ready.
Add the steaks and sear for 2–3 minutes per side for medium-rare, depending on thickness. You want a deep golden-brown crust.
If the steaks are very thick, you can also sear the edges briefly.
Remove the steaks to a warm plate and let them rest 5–7 minutes while you prepare the sauce.

For more steak ideas, try my Salisbury steak or black pepper beef on busier weeknights.

4. Make the green peppercorn sauce

Lower the heat to medium. Pour off any excess fat if there is a lot; leave about 1–2 tbsp in the pan.
Add the butter and let it foam.
Stir in the lightly crushed green peppercorns and sauté for about 30 seconds to release their aroma.
Deglaze with the cognac, scraping up all the browned bits from the bottom of the pan. If you’re comfortable with it, you can tilt the pan to flambé the cognac, or simply let it bubble vigorously until the alcohol smell fades.
Add the stock and simmer 2–3 minutes to reduce slightly.
Pour in the cream and simmer again, stirring, until the sauce coats the back of a spoon — slightly thick and glossy. This usually takes another 3–5 minutes.
Taste and adjust seasoning with salt if needed.

If you enjoy sauce recipes, you might also like my creamy Roquefort sauce for steak, creamy mushroom sauce for steak, or homemade Beurre manié to thicken sauces.

5. Finish and serve

Add any resting juices from the plate of steaks into the sauce and stir.
Optionally, you can return the steaks to the pan for 30 seconds per side to warm and lightly glaze them with the sauce, but avoid overcooking.
To serve, spoon a generous portion of Lyonnaise potatoes onto each plate.
Place the steak slightly overlapping the potatoes, with the “point” of the steak facing left for a classic restaurant presentation.
Nap with sauce and serve extra green peppercorn sauce on the side.

Round out the meal with a fresh starter like homemade Greek salad and finish with a dessert such as moist dark chocolate cake or a French fruit tart with pastry cream.

Substitutions and variations

Type of steak: Use striploin, ribeye, New York strip, or sirloin. Flank steak also works if you slice it very thinly across the grain after cooking.
Cream: Heavy cream gives the richest, most stable sauce. Table cream (15–18%) also works; just reduce slightly longer.
Cognac: You can use brandy, whisky, or even white wine in a pinch (flavour will be different, but still delicious).
Duck fat: If you don’t have duck fat, use a mix of butter and neutral oil for the potatoes and steak.
Potatoes: Yukon Gold are ideal, but any all-purpose yellow potato works.
Onions: White, yellow, or even sweet onions are fine here.

For another rich, comforting main course, you might enjoy beef Bourguignon or a simple creamy Tuscan chicken.

FAQ

Can I make the Lyonnaise potatoes ahead of time?
Yes. You can bake the potatoes and onions earlier in the day, then reheat them in the oven at 350°F (180°C) for 10–15 minutes. Add the parsley at the very end so it stays fresh and green.

What if I can’t find green peppercorns in brine?
Green peppercorns in brine are traditional, but you can use a mix of cracked black pepper and a small amount of dried green peppercorns. The flavour will be a little stronger and spicier.

Can I cook this with thinner steaks?
Yes, but you’ll need to shorten the searing time. For thinner steaks (around 200 g / 7 oz), start with 1½–2 minutes per side for medium-rare and adjust as needed.

Is this recipe spicy?
The heat is gentle. Green peppercorns are milder than black pepper and balanced by cream. If you are very sensitive, use the lower end of the peppercorn quantity.

Can I use this sauce for other meats?
Absolutely. The green peppercorn sauce is excellent with pork tenderloin, duck breast with mustard cream, or even chicken.

What to serve with steak au poivre vert

Here are some side dishes and desserts that work really well with this French bistro steak:

Steak au Poivre Vert with Lyonnaise Potatoes (Classic French Green Peppercorn Steak)

Print The Recipe Pin The Recipe

Prep Time 20

Cooking Time 35

Category Main Course

Cuisine French

Portions 2 Portions

Calories 600 kcal