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This elegant French dish is easier to make at home than you might think. Steak au poivre features tender steak crusted in crushed peppercorns, seared to perfection, then topped with a creamy, brandy-infused sauce. Rich and flavorful with just the right amount of heat, it’s perfect for date nights, dinner parties or simply treating yourself to a restaurant-style meal at home. Even if you’ve never tried this French steak recipe at a restaurant, you’ll love how simple it is to make at home.
Steak au poivre, or pepper steak, is a French classic featuring tender, peppercorn-crusted steak and a creamy brandy sauce. It’s an elegant dish, full of rich flavor.
If you enjoy this recipe, you might also like to try coffee rubbed steak, Italian steak, steak sandwiches, and Swiss steak.
Why You’ll Love It
Simple ingredients: You only need a handful of kitchen staples for steak au poivre.
Big flavor: Peppercorn crust and creamy sauce make a bold combo.
Impressive presentation: Looks fancy but is actually pretty easy to pull off.
Quick cook time: This delicious steak dish is ready in under 30 minutes.
Steak au Poivre Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Boneless steaks: Ribeye, filet mignon or New York strip all sear beautifully and stay juicy.
Whole black peppercorns: Crushed for a bold, crunchy, spicy crust.
Olive oil: Helps create a golden sear.
Butter: Used for both searing and sauce richness. Salted or unsalted butter works.
Shallot: Adds mild onion flavor to the sauce.
Brandy or cognac: Adds depth and a touch of sweetness to the sauce.
Heavy cream: Creates a rich, velvety finish.
Beef broth: Adds savory depth to balance the cream.
Fresh herbs: Thyme or parsley give a fresh, aromatic garnish.
How to Make Classic Steak au Poivre
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Crush the peppercorns: Use a mortar and pestle or the bottom of a cast iron skillet or frying pan.
Season and coat the steaks: Season with kosher salt and gently press into the crushed peppercorns.
Sear the steaks: Cook in hot oil and butter until golden brown and cooked to your desired doneness. I cooked mine to an internal temperature of 130°F for medium rare.
Sauté minced shallots: Add more butter and cook them until soft.
Deglaze the pan: Add brandy and carefully deglaze, scraping up the browned bits.
Simmer the sauce: Add broth and cream and cook until slightly thickened.
Warm the steaks in the sauce: Return steaks briefly to the pan.
Serve: Plate with sauce and garnish if liked.
Substitutions and Variations
Swap brandy for wine: Use dry white wine or cognac if brandy isn’t available.
Use different cuts: Try sirloin or flat iron for a more budget-friendly version.
Add Dijon mustard: Stir in a little for an extra layer of flavor.
Olive oil: Feel free to use canola or vegetable oil instead.
Cracked peppercorns: You can substitute green peppercorns for some of the cracked black peppercorns. Green peppercorns are milder than black and slightly fruity.
Make it dairy free: Substitute cream with a thick cashew or oat-based alternative.
Serving Suggestions
With potatoes: Enjoy mashed red skin potatoes, roasted potatoes, garlic butter fondant potatoes or parmesan baby potatoes. French fries are another option.
With a salad or veggies: Serve your steak au poivre with an iceberg wedge salad or roasted Brussels sprouts.
With other side dishes: Warm bread with honey butter would be good, or you might prefer air fryer onion rings.
Wine pairing: Steak in black pepper cream sauce pairs well with bold reds that echo its peppery depth. Try a French Syrah, Australian Shiraz, Bordeaux blend or a rich Cabernet Sauvignon.
How to Store Pepper Steak
Store: Keep leftovers in an airtight container in the refrigerator and eat within 3 days. You can put the steak and sauce in one container or in separate ones.
Freeze: I don’t recommend freezing this dish.
Reheat: You can warm it back up in a 300°F oven or in a skillet on the stovetop.
Top Tips
Crush the peppercorns: You want texture, not powder, so crush instead of grinding.
Use room temperature steaks: Helps them cook evenly.
Deglaze carefully: If flambéing, always turn off the heat first.
Taste the sauce: Adjust cream, salt or broth before serving.
Rest the meat: Always let it sit before slicing.
Peppercorn Crusted Steak FAQs
Whole peppercorns give the best texture and flavor, but coarse ground works in a pinch.
For perfect steak au poivre, use filet mignon, ribeye or New York strip steaks.
Yes, you can use extra broth instead of brandy.
Steak au Poivre Recipe
Steak au Poivre
Equipment
- Mortar and Pestle Optional
Ingredients
- 2 steaks, boneless ribeye, New York strip or filet mignon, about 1-inch thick
- 1 Tablespoon black peppercorns, whole
- 1 Teaspoon salt
- 1 Tablespoon olive oil
- 2 Tablespoons butter
- 1 shallot, small, finely minced
- ¼ Cup brandy, or cognac
- ½ Cup heavy cream
- ¼ Cup beef broth
Optional Garnishes
- fresh parsley
- fresh thyme
Instructions
- Crush the peppercorns using a mortar and pestle or the bottom of a heavy skillet. Spread them evenly on a plate.
- Pat the steaks dry with paper towels. Season each side with salt, then press them into the crushed peppercorns to coat both sides evenly.
- Heat the olive oil and half the butter in a heavy skillet over medium-high heat until very hot but not smoking.
- Add the steaks and sear for 3 to 4 minutes per side for medium-rare, depending on thickness. Adjust time to your preferred doneness. Transfer steaks to a plate and tent with foil to rest.
- Lower the heat to medium. Add the other half of the butter to the skillet, then sauté the minced shallot for about 1 minute, scraping up any browned bits.
- Carefully pour in the brandy. (If desired and safe, flambé by briefly igniting with a long lighter to burn off alcohol). Let it simmer for 1 to 2 minutes to reduce slightly.
- Add beef broth and simmer for another minute. Stir in the cream and let the sauce simmer until thickened slightly, 2 to 3 minutes.
- Return the steaks to the pan briefly to warm through, spooning sauce over the top.
- Serve hot, drizzled with sauce and garnished with herbs if desired.
Notes
Use room temperature steaks: Helps them cook evenly.
Deglaze carefully: If flambéing, always turn off the heat first.
Taste the sauce: Adjust cream, salt or broth before serving.
Rest the meat: Always let it sit before slicing.
Nutrition
If you’ve been craving a rich and satisfying steak dish with French flair, this steak au poivre recipe is a winner. The creamy pan sauce brings out the flavor of the juicy, pepper-crusted steak, making each bite unforgettable. Whether you’re cooking for a special occasion or just want something a little extra, this dish delivers. Keep it simple with fries or dress it up with wine and sides for an impressive meal.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
