Classic French Steak Au Poivre
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Master the art of steak au poivre—pan-seared filet mignon coated in cracked peppercorns, finished with a rich Cognac sauce.
When I was twenty years old, I signed up to work as an au pair in Paris. I went there believing I’d be visiting museums and lingering in Parisian cafés as the children scampered about me in adorable berets, always ready and willing to take a nap when I needed a break. HA! I still laugh about that to this day. Instead, I was taking care of three mischievous little boys and a puppy, running errands, and ironing children’s clothes for hours on end.
But the job did have one special thing going for it: my host mother, Valérie, was a wonderful cook. When I think of her today, I still picture her standing at the kitchen table, crushing peppercorns with the back of a frying pan for her signature dish, steak au poivre—beef tenderloin fillet with a crunchy peppercorn crust and a rich Cognac sauce. Though I learned to make the dish while working in a French restaurant, this steak au poivre recipe always brings me back to Valérie’s kitchen.
“I made this for my husband on Valentine’s day and he said it was one of the best things I have ever cooked. Thank you!”
What You’ll Need To Make Steak au Poivre
- Vegetable Oil: Used to sear the steaks, ensuring they develop a rich, golden-brown crust; this type of oil stands up to the high heat required for a perfect sear.
- Filet mignons: Cut from the beef tenderloin, this lean, buttery-soft steak pairs nicely with the bold, peppery crust and rich, creamy sauce. New York strip steaks are also a great option if you prefer a heartier, more flavorful cut.
- Kosher salt: Brings out the natural flavors of the steak and balances the seasonings. Its coarse texture makes it easier to sprinkle evenly over the meat.
- Whole peppercorns: Cracked by hand, black peppercorns create the bold, spicy crust that defines the dish. For a twist, you can also add green peppercorns, which are milder.
- Unsalted Butter: Used to cook the shallots, it adds richness and depth of flavor to the sauce.
- Shallots: Their mild, sweet onion flavor adds a layer of complexity to the sauce without overwhelming the taste of the steak.
- Cognac: Deglazes the pan, adding a complex, slightly sweet flavor that’s the foundation of the sauce. Feel free to substitute brandy if that’s what you have on hand.
- Heavy cream: The key to the au poivre sauce’s creamy texture, it balances the heat of the peppercorns and enriches the flavor.
- Dijon mustard: Adds tanginess and depth to the sauce.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1: Sear the Steaks
To begin, seal the peppercorns inside a small plastic bag and place on a cutting board. Using a meat pounder, pound the peppercorns until they are coarsely crushed.
Pat the steaks dry and, if they are thick, gently press them down so that they are about 1-1/2 inches tall. Season the steaks all over with the crushed peppercorns and salt, pressing to make sure the seasoning adheres.
In a large stainless steel or cast iron skillet, heat the oil over medium-high heat. When the oil is hot and shimmering, add the steaks.
Cook about 4 minutes on each side, turning only once, for medium-rare (or about 5 minutes per side for medium). Transfer the steaks to a plate and tent with foil.
Step 2: Make the Pan Sauce
Pour off the excess fat from the pan but do not wipe clean. Lower the heat to medium-low and add the butter and shallots.
Cook, stirring constantly with a wooden spoon and scraping up the brown bits, until the shallots are golden brown and softened, 2 to 3 minutes.
Carefully add the Cognac (it may flare up) and bring to a boil, stirring to scrape up the browned bits from the bottom of the pan. You can flambé the alcohol if you’d like, but it’s not necessary—simmering will burn it off just the same. Just be cautious: If you’re cooking over a gas flame, it’s easy for the Cognac to ignite unexpectedly when it hits the pan, which can be alarming, especially when the flames get a little too close to your cabinets!
Cook until the liquid is reduced to a glaze and mostly absorbed by the shallots, a few minutes.
Add the cream and mustard and bring to a gentle boil.
Simmer until thickened, about 3 minutes, and then stir in any meat juices that accumulated on the plate.
Transfer the steaks to plates and spoon the cream sauce over top. Pair steak au poivre with roasted potatoes and a simple green vegetable, like roasted asparagus, French green beans, or roasted Brussels sprouts.
Frequently Asked Questions
The key to achieving your preferred level of doneness is using a meat thermometer and understanding the correct internal temperatures: 120-125°F for rare, 130-135°F for medium-rare, 140-145°F for medium, 150-155°F for medium-well, and 160-165°F for well done. Remember to remove the steak from the heat a few degrees before it reaches the target temperature, as it will continue to cook while resting. Allowing the steak to rest for 5-10 minutes before serving also helps redistribute the juices, ensuring a moist and flavorful steak.
For cooking steak, I recommend cast iron or stainless steel skillets. Cast iron provides superior heat retention for an even sear, while stainless steel offers excellent heat transfer and is great for browning and making sauces. Both are perfect for getting that restaurant-quality sear that truly makes a great steak.
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Steak au Poivre
Master the art of steak au poivre—pan-seared filet mignon coated in cracked peppercorns, finished with a rich Cognac sauce.
Ingredients
- Four 6- to 8-ounce filet mignons
- 1 heaping teaspoon kosher salt
- 1 tablespoon whole peppercorns
- 1 tablespoon vegetable oil
- 2 tablespoons unsalted butter
- ⅓ cup finely chopped shallots, from 1 medium shallot
- ½ cup Cognac or other brandy
- ¾ cup heavy cream
- 1 teaspoon Dijon mustard
Instructions
- Pat the steaks dry and, if they are thick, gently press them down so that they are about 1½ inches thick. Season the steaks all over with the salt.
- Seal the peppercorns inside a small plastic bag and place on a cutting board. Using a meat mallet or the bottom of a frying pan, pound the peppercorns until they are coarsely crushed. Press the crushed pepper evenly onto both sides of the steaks.
- In a large stainless steel or cast iron skillet, heat the oil over medium-high heat. When the oil is hot and shimmering, add the steaks and cook about 4 minutes on each side, turning only once, for medium-rare (or about 5 minutes per side for medium). Transfer the steaks to a plate and tent with foil.
- Pour off the excess fat from the pan but do not wipe clean. Lower the heat to medium-low and add the butter and shallots. Cook, stirring constantly with a wooden spoon and scraping up the brown bits, until the shallots are golden brown and softened, 2 to 3 minutes. Carefully add the Cognac (it may ignite) and boil, again stirring to scrape up the brown bits, until the liquid is reduced to a glaze and mostly absorbed by the shallots, a few minutes. Add the cream and mustard and gently boil until thickened, about 3 minutes. Stir in any meat juices that accumulated on the plate. Transfer the steaks to plates and spoon the sauce over top.
Pair with
Nutrition Information
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- Serving size: 1 6-oz filet
- Calories: 721
- Fat: 55 g
- Saturated fat: 26 g
- Carbohydrates: 5 g
- Sugar: 2 g
- Fiber: 1 g
- Protein: 34 g
- Sodium: 587 mg
- Cholesterol: 217 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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I made this to celebrate my husband’s retirement. It was excellent. It’s funny, the sauce in its own was okay when I tasted it, but it was stellar on the steaks. I will make definitely this again and have shared the link with two friends.
Would you mind sharing a link to the meat pounder you use? We have a long handled wooden one with flat and toothed sides but I’d like a metal one. Easier to clean and probably more hygienic.
So glad you enjoyed it! This is a little different than the one I have and I’m not sure where I got it (I’ve had it forever) but I really like this one too.
Ive been making recipes from this website and they have all been awesome. Its really hard to top filet as is-salt and pepper is all it needs. If you are going to make a sauce to go with this choice cut of meat, the wine sauce with the filet is excellent. The recipe for the au poivre sauce is what it is. Some will enjoy. 5 stars for the stake, 3 for the sauce.
I just made this for NYE dinner. It was so delicious. My husband didn’t think he wanted the sauce, but he swiped the bowl clean! It was a great dinner to end 2020 and look forward to 2021.
A favorite simple dish I occasionally cook. However may I suggest adding 1T of ketchup and 5 drops of Worcestershire to the sauce. Adds a bit of tang and color is more pleasing to the eye. Love your recipes Jenn!
Can I substitute bourbon if I don’t have cognac or brandy on hand?
Sure – hope you enjoy!
Hi, I love every single one of your recipes that I’ve tried. Is there anything I can do with this dish to make it ahead?
So glad you like the recipes! I think this one is best prepared right before it’s served — sorry!
Another recipe that did not disappoint! 3 minutes/side made for perfectly rare steaks. Sauce was easy and even the picky teens poured copious amounts on their steaks. Thank you for all of your amazing recipes!
Can I prepare without cognac Or substitute something if I don’t have it? Thanks. I’ve loved everything I’ve made from your site so far!
Glad you’re enjoying the recipes! You could get away with substituting with a good quality brandy here. Please LMK how it turns out if you try it!
This tasted like I was at a high-end steakhouse. You continue to impress..thank you!
PS what is the green on top of the sauce in the picture? Dont see it on the list…
Italian/flat-leaf parsley. 🙂
The steak was delicious and 4min.per side was a perfect medium rare. The sauce was not as flavorful or as thick as I would have liked…a little on the soupy side. It was my first attempt at this recipe. Next time, I’ll reduce the sauce more.Quite an easy, quick recipe and impressive! Thank you, Jenn!
Delicious!
I made this for my husband on Valentine’s day and he said it was one of the best things I have ever cooked. Thank you!