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’ve made this twice now and like all Jen’s recipes, it is amazing and easy. The first time I cooked the steaks in my cast iron pan on the stove top and they were very good. However, the second time, the steaks were really thick (at least 3 inches) so I seared them in the cast iron pan and then baked them at 400 degrees for about 15 minutes and they were melt in your mouth amazing. By the way, Trader Joe’s has excellent fillets…not cheap, but worth it.
Hi Jenn,
I’m planning to make this tonight but my husband INSISTS that filet is to be cooked on the grill and not in our cast iron skillet. Ugh. How do you suggest making the sauce without the pan being seasoned from the steaks? Sorry – cook newbie and always follow your recipes to a tee (you’re making us non-cooks look good!!!) so this is off-brand for me! Thank you and congrats on your new cookbook!
Taylor
Hi Taylor, Thanks for your nice words about the cookbook! Regarding the steaks, you could add a touch more butter to the pan when cooking the shallots. Other than that there’s not a whole lot to change. The sauce will still be good but just not quite as flavorful without those Little browned bits that you would’ve gotten from cooking the steaks in the pan. Hope that helps!
Hi Jenn! I’ve been meaning to try this recipe ever since I got your cookbook over a year ago. However, we don’t consume alcohol. Is there a non-alcoholic alternative to cognac? Thank you!
Hi Maria, There’s not a great non-alcoholic substitute for the cognac but you can make this without it. It won’t be quite as flavorful, but will still be good. Please LMK how it turns out if you try it!
I adore steak au poivre and realized that I hadn’t had since I moved overseas 15 years ago.
However, since then, I’ve had some dairy issues with my tummy so I simply substituted beef broth for the cream. I certainly missed the creamy texture but my stomach thanked me later!
Another delicious, easy recipe – thanks Jenn!
LMRM
My husband always believed a grill was the only way to cook a steak. I made Valerie’s steak au poivre and he is a convert! The sauce was fabulous. I also made the garlic and herb roasted baby potatoes and butter-braised brussel sprouts with shallots. What a meal to remember!
Made this for Valentine’s Day dinner. It is easy and incredible. My husband was thinking of where he had eaten this before then remembered it was in Paris. Thank you Jenn for making incredible food so easy for me to make.
This was delicious! I had to return the steaks to the skillet though as they were not cooked enough for our taste. We prefer our steaks medium. How long would you recommend I cook them next time to get a perfectly medium cooked steak ? (6 oz)
Hi Caroline. Glad you liked this! I’d cook them 5 minutes per side for medium.
OMG … Jenn. This Steak au Poivre recipe was truly incredible. I am not a huge fan of Filet Mignon, nor is my son, but I needed a stove top beef dish for his birthday dinner, as he loves meat. Problem is that our oven crapped out, which is why I needed the stove top strategy. (I couldn’t do my fall back Rosa de Parma.) Well, this entire ensemble (I did the pureed cauliflower and green beans with shallots) was magnificent. I have to say that the cauliflower dish was amazing, as well .. and surprising! But the sauce for the meat was beyond amazing. So Thank you! I can’t wait to try more of your recipes. (I am a newbie to your site).
Cheers
Hi Jenn,
Love all your recipes I’ve tried!! Planning on doing this steak for Valentine’s Day. What do you suggest for sides? In the picture – is that roasted brussel sprouts & shallots?
Thanks!
Hi Cyndi, This would be nice with Green Beans with Shallots and Cauliflower Purée. It would also be great with the Brussels Sprouts in the picture. If you have my cookbook, the recipe is on page 166. If you don’t own the book, but would like the recipe, let me know and I can email you with it. Hope that helps!
We have made this recipe several times and it is our favorite recipe for filet mignon. I use a cast iron to sear the steaks. The cook time is accurate and yields tender, juicy steaks. Our family thinks the best part is the sauce which complements the crushed pepper on the steak. I simmer the sauce until the desired thickness and there is plenty of it to eat with everything else on the plate!
I made this recipe a few times now. It takes me back to the red velvet chairs, stuccoed walls and professional waiters wearing tuxedos doing tableside caesar salad, pepper steaks, steak Dianne, etc. The trick here is to use only the best ingredients. A poor cut of meat is a death blow to this recipe, so I encourage splurging on the neat quality.
I followed the recipe fairly closely making one change that will most certainly furrow your brow… I used a non dairy cream instead of the real stuff because of allergies. It lost some of the richness that is so pleasing in a good pepper steak, but given the circumstances, it was excellent!