If you’re looking to impress at your next dinner or treat yourself to some culinary magic, nothing delivers quite like a classic Steak au Poivre Recipe. This beloved French dish is the very definition of luxury on a plate: tender beef steaks adorned with a boldly peppery crust, bathed in a silky, aromatic Cognac cream sauce. Each bite is an irresistible blend of richness, warmth, and just the right touch of spice. Whether you’re pouring a glass of wine to match or just relishing every last drop of that sauce with a crust of bread, the Steak au Poivre Recipe is pure celebration at home.
Ingredients You’ll Need
What makes this Steak au Poivre Recipe so special is its simplicity—each ingredient has a distinct purpose and brings standout flavor or beautiful texture to the plate. Let’s break down what you need and why it matters.
- Beef tenderloin steaks: The star—choose about 6 oz per serving for melt-in-your-mouth tenderness with a mild, luxurious flavor.
- Whole black peppercorns, coarsely crushed: These give the steak its trademark crust and a satisfyingly bold, spicy kick.
- Salt: Essential for seasoning and bringing all the flavors into focus—don’t skimp!
- Unsalted butter: Lends a rich, nutty depth to both the sear and the finished pan sauce.
- Olive oil: Raises the smoke point so you get a gorgeous, golden crust without burning the butter.
- Cognac or brandy: Adds a sophisticated, warming aroma to the sauce—don’t worry if it flames, it’s all part of the magic.
- Heavy cream: Brings lushness and turns the pan sauce into a silky blanket for your steak.
- Dijon mustard (optional): If you love a subtle tang that cuts through the cream, this is a secret weapon.
- Chopped fresh parsley (optional): A sprinkle at the end adds color and an herbaceous freshness that livens up the dish.
How to Make Steak au Poivre Recipe
Step 1: Prepare and Season the Steaks
Begin by patting your beef tenderloin steaks dry with paper towels. This crucial step ensures a proper sear. Liberally season each side with salt, then press the coarsely crushed peppercorns into the surface of the steaks until there’s a visible, even crust. The peppercorns should be cracked not finely ground, to provide that signature crunch and bite.
Step 2: Sear Steaks to Perfection
Heat a large skillet over medium-high heat and add the butter along with olive oil. Once the butter is melted and sizzling, add the steaks. Sear them for 3 to 4 minutes per side for classic medium-rare, or adjust to your liking. You’re aiming for a richly caramelized crust with a juicy, tender interior. When done, set the steaks aside on a plate and tent loosely with foil to keep them warm and succulent.
Step 3: Create the Pan Sauce
Now for the showstopper of any Steak au Poivre Recipe: the sauce! With the skillet still hot, carefully pour in the Cognac or brandy. Stand back—it may flame briefly. Scrape up the browned bits with a wooden spoon, absorbing all the meaty goodness. Stir in the heavy cream and Dijon mustard (if using), letting the mixture bubble gently until thickened and glossy—about 2 or 3 minutes.
Step 4: Finish and Serve
Return the steaks and any accumulated juices to the skillet, turning once or twice to coat each one in that dreamy sauce. Spoon extra sauce over the top before plating. This final touch ties the whole steak au poivre recipe together and ensures every bite is utterly divine.
How to Serve Steak au Poivre Recipe
Garnishes
Even the most classic recipes deserve a little personal flair. Just before serving, sprinkle your Steak au Poivre Recipe with a handful of chopped fresh parsley. Not only does it give a pop of inviting green, but it lightens up the richness of the sauce ever so slightly. If you’re feeling especially decadent, a drizzle of extra cream around the plate looks stunning and tastes even better.
Side Dishes
This steak loves friends! Velvety mashed potatoes, crisp-tender green beans, or a simple butter lettuce salad make ideal partners. The creamy sauce begs to be mopped up with something starchy—think crusty baguette or even roasted potatoes. If you like a bit of tang, a sharp arugula salad with vinaigrette really pops against the peppery steak.
Creative Ways to Present
Make your Steak au Poivre Recipe worthy of a bistro: slice the steaks after resting for a dramatic fanned presentation, garnish with whole peppercorns for extra flair, or serve family-style on a big platter with an abundant pour of sauce. For date night, present each steak atop a swirl of mashed potatoes, then spoon sauce artfully around.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, let the cooked steak and sauce cool completely before sealing them in an airtight container. Store in the fridge for up to three days. Keep sauce and steak separate when possible to preserve the perfect steak texture.
Freezing
Steak au Poivre Recipe can be frozen, though cream sauces sometimes change texture when thawed. For best results, freeze the steak and sauce separately in freezer-safe bags. Thaw overnight in the refrigerator before reheating for up to one month.
Reheating
To bring back those dinner party vibes, gently reheat the steak in a skillet over low heat, adding a splash of cream to the sauce to restore silkiness if needed. Avoid microwaving, as it can toughen the steak. A low-temperature oven works well too—just cover loosely to prevent drying out.
FAQs
Can I use another cut of beef if I don’t have tenderloin?
Absolutely! While tenderloin is the classic choice for Steak au Poivre Recipe, sirloin or New York strip are both delicious alternatives thanks to their flavor and tenderness.
What if I don’t have Cognac or brandy?
No Cognac? No problem. A splash of bourbon or even whiskey works well, or you can simply deglaze with a little beef broth for depth—though the signature aroma of Cognac takes it up a notch.
Do I have to use heavy cream?
Heavy cream gives the sauce its body and richness, but you could substitute with half-and-half for a slightly lighter result. Just simmer a little longer to get the proper consistency.
How spicy is this dish?
The hallmark of Steak au Poivre Recipe is a bold, peppery crust, but you can control the heat by pressing fewer peppercorns into your steak. For milder palates, try a mix of black and pink peppercorns for a toned-down yet flavorful experience.
Can I make this recipe gluten-free?
Great news—the Steak au Poivre Recipe is naturally gluten-free, as long as you double-check your brandy, Dijon, and any sidedishes you add!
Final Thoughts
There’s a reason this Steak au Poivre Recipe has been a favorite in French bistros and home kitchens alike for generations—it’s indulgent, dramatic, and surprisingly simple to make. Gather your ingredients, pour your favorite wine, and treat yourself or your loved ones to a classic steak night you’ll want to repeat again and again!
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Steak au Poivre Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the classic French dish with this Steak au Poivre recipe. Tender beef tenderloin steaks coated in crushed peppercorns and served with a luxurious cognac cream sauce.
Ingredients
Beef Tenderloin Steaks:
- 4 beef tenderloin steaks (about 6 oz each)
- 2 tablespoons whole black peppercorns, coarsely crushed
- 1 teaspoon salt
Peppercorn Cream Sauce:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/3 cup cognac or brandy
- 3/4 cup heavy cream
- 1 teaspoon Dijon mustard (optional)
- Chopped fresh parsley for garnish (optional)
Instructions
- Prepare the Steaks: Pat the steaks dry, season with salt, press crushed peppercorns onto steaks.
- Sear the Steaks: Sear steaks in a skillet, then transfer to a plate and tent with foil.
- Make the Sauce: Deglaze the pan with cognac, add cream, and mustard if desired. Simmer until thickened.
- Finish and Serve: Return steaks to the pan, coat with sauce, and garnish with parsley. Serve hot.
Notes
- For a stronger flavor, use green peppercorns in brine instead of black peppercorns.
- Pair with mashed potatoes, green beans, or a simple salad.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 580
- Sugar: 1g
- Sodium: 540mg
- Fat: 44g
- Saturated Fat: 23g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 39g
- Cholesterol: 155mg
