Go Back
Easy French Steak au Poivre Recipe with Cream Sauce featuring peppercorn-crusted steak.

Steak au Poivre

A quick and elegant French dish, perfect for a cozy dinner, featuring a peppercorn-crusted steak with a creamy pan sauce.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: French
Calories: 800
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 pieces steaks (ribeye, strip, or filet mignon, about 1 to 1.5 inches thick)
  • 1 teaspoon salt
  • 1-2 tablespoons coarsely crushed black peppercorns Adjust based on desired boldness.
  • 1 tablespoon oil (neutral like avocado or canola)
  • 1 tablespoon butter
  • 1 small shallot, finely chopped (optional) Enhances flavor.
  • 1/3 cup brandy or cognac (or beef broth) For an alcohol-free version, use beef broth.
  • 3/4 cup heavy cream
  • 1 small spoon Dijon mustard (optional) For added flavor at the end.

Method
 

Preparation
  1. Take the steaks out of the fridge about 20 to 30 minutes before cooking. Pat them dry with paper towels.
  2. Season both sides with salt. Press the crushed peppercorns onto both sides.
Cooking
  1. Heat a heavy pan over medium-high heat. Add oil. When it looks shimmery, add the steaks.
  2. Sear for 3 to 5 minutes per side, depending on thickness. Add butter during the last minute.
  3. Move steaks to a plate and loosely tent with foil to rest.
  4. Turn the heat to medium. If using shallot, add to the same pan and stir for 30 seconds.
  5. Carefully add brandy/cognac or broth, scraping browned bits from the bottom. Let it reduce for 1 to 2 minutes.
  6. Add cream and simmer until thickened, about 3 to 6 minutes. Optionally whisk in Dijon.
  7. Taste the sauce and add a pinch of salt if needed. Pour it over the steaks or serve on the side.

Notes

Rest the steak for at least 5 minutes before slicing. Use a meat thermometer for precise cooking.