Do you love dishes that combine rich flavors with simplicity? Steak au Poivre, served with rustic-style fries and a delicious homemade sauce, is an absolute delight. In this post, we’ll go step by step through this classic Steak au Poivre recipe.

Discover how to prepare this iconic dish using quality ingredients, practical tips, and expert advice to recreate these amazing flavors at home.

Ingredients

For the Steak:

1 kg beef steak (preferably high-quality cuts like ribeye or sirloin), about 2-3 pieces
2 tbsp neutral oil (such as canola or peanut oil)

For the Sauce:

2 shallots, finely chopped
250 ml beef stock
125 ml heavy cream (15%)
30 g crushed black peppercorns
50 ml cognac (optional)
100 ml red wine
25 g butter

Step-by-Step Instructions

Preparing the Steak

Remove the steak from the refrigerator about an hour before cooking so it reaches room temperature. This ensures even cooking.
Heat a pan to 400°F (200°C) and add a small amount of neutral oil.
Sear the steak for 1 minute on each side to achieve a nice golden crust.
Reduce the heat and continue cooking to your preferred doneness. For medium-rare, cook for approximately 3 minutes per side, depending on thickness.
Remove the steak from the pan and let it rest under a loose sheet of aluminum foil.

Making the Peppercorn Sauce

In the same pan (after removing the steak), melt the butter and sauté the shallots over medium heat until lightly golden.
Add the crushed black peppercorns and toast them for 1 minute.
(Optional): Return the steaks to the pan, pour the cognac over, and carefully ignite with a lighter to flambé. Once the flames subside, remove the steaks again.
Pour in the red wine and let it reduce by half.
Add the beef stock and let it simmer until reduced by half to concentrate the flavors.
Stir in the cream, simmering gently until the sauce thickens to a smooth consistency.
Taste and adjust seasoning if necessary. Remove from heat and let it cool slightly.
Return the steaks to the pan briefly to warm them up before serving.

Pro Tips & Advice

Use a meat thermometer: For precise doneness, 130°F (55°C) is perfect for a medium-rare steak.
Homemade beef stock makes a difference: If you have time, making your own stock will elevate the dish. Otherwise, use high-quality store-bought stock.
Let the meat rest: This step is crucial to retain the juices and ensure a tender bite.

Related Recipes You Might Enjoy

To expand your beef repertoire, consider these delightful options:

Creamy Mushroom Sauce Steak – Easy and Delicious Recipe
A rich mushroom sauce that pairs perfectly with steak.
Black Pepper Beef – Easy Recipe Ready in Under 30 Minutes
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Homemade Salisbury Steak – Easy, Budget-Friendly, and Delicious Recipe
A comforting classic made with ground beef.

Ingredient Substitutions

Beef cuts: Swap with ribeye, flank steak, or sirloin, adjusting cooking times accordingly.
Black pepper: If crushed black peppercorns are unavailable, use freshly ground pepper.
Beef stock: Replace with a reduced vegetable broth for a lighter taste.
Heavy cream: Substitute with thick cream or a dairy-free alternative like coconut cream.

Frequently Asked Questions

How long should I cook the steak for well-done?

Cook for about 4 minutes per side and check with a thermometer. The internal temperature should reach 160°F (70°C).

Can I make the sauce ahead of time?

Yes! Prepare the sauce in advance and gently reheat it before serving. Add a splash of cream if it thickens too much.

Is the cognac necessary for the sauce?

No, you can skip it or replace it with a splash of brandy or extra red wine.

How long can I store the sauce?

Keep it in an airtight container in the fridge for up to 2 days. Reheat gently before serving.

Plating & Presentation

This is where your culinary skills shine! Place the steak at the center of the plate, generously drizzle the sauce over it, and garnish with fresh herbs for a beautiful finishing touch.

Steak au Poivre – A Flavorful and Simple Recipe

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Prep Time 15

Cooking Time 25

Category Main Course

Cuisine French

Portions 3 people

Calories 800 kcal

Ingredients

For the Steak:

1 kg beef steak preferably high-quality cuts like ribeye or sirloin, about 2-3 pieces
2 tbsp neutral oil such as canola or peanut oil

For the Sauce:

2 shallots finely chopped
250 ml beef stock
125 ml heavy cream 15%
30 g crushed black peppercorns
50 ml cognac optional
100 ml red wine
25 g butter

Instructions

Let the steak reach room temperature before cooking.
Heat a pan to 400°F (200°C), add oil, and sear the steak for 1 minute per side.
Reduce heat and continue cooking to desired doneness (medium-rare: 3 minutes per side).
Let the steak rest under aluminum foil.
In the same pan, melt butter and sauté shallots until golden.
Add crushed peppercorns and toast for 1 minute.
(Optional) Flambé with cognac.
Pour in red wine, reduce by half, then add beef stock and reduce again.
Stir in cream and simmer until thickened.
Taste, adjust seasoning, and remove from heat.
Return the steak to the pan to warm up before serving.

Video

Notes