steak au poivre

Au Poivre Peppercorn Sauce for steak can also be used for chicken or vegetables. An easy, creamy beef sauce spiked with peppercorns and Dijon mustard.&nbsp;

Au Poivre Peppercorn Steak Sauce

butter

beef bouillon powder*

water

Dijon mustard

thyme springs

brandy (, optional)

heavy cream

white peppercorns (, crushed)

arrowroot or corn starch

Heat butter over medium heat in a heavy bottom sauce pan.

Whisk in beef bouillon. When bouillon starts to brown, whisk in water, dijon mustard, fresh thyme springs, brandy (optional) and heavy cream. Bring to a low simmer.

Add crushed peppercorns, stirring well.

Ladle out a small amount of sauce, whisking with arrowroot or cornstarch. Return to mixture to thicken. Stir until it sticks to the back of a wooden spoon. Remove woody pieces of thyme springs.&nbsp;

Serve over your favorite steak.

If you've tried this recipe, please come back and let us know how it was!

There are few things are as perfect as Steak au Poivre done right. Juicy fillet served ith creamy pepper sauce is a showstopper, every time.

Steak au Poivre

600 g (21 ounces) beef fillet / fillet mignon ((4 x 150 grams/5.29 ounces))

cracked pepper

tsp flaky sea salt

tbsp butter

garlic

thyme

onion / shallot (finely diced)

beef stock

heavy cream / whipping cream

tsp wholegrain mustard

lemon juice

tsp black pepper

salt (to taste)

Sprinkle black pepper and sea salt on a chopping board then press the steaks into the seasoning, making sure the steak is crusted all over.

Heat a large pan over high heat. Add a splash of oil to the pan then add the steak. Allow to cook for 2-3 minutes per side until well-browned.

Add the butter, whole garlic cloves and fresh thyme and baste the steak with the butter until it is cooked to your liking. Medium rare: 55ºC/135ºF. Medium: 63º/145ºF.

Remove the steak from the pan and allow to rest while you make the sauce.

Remove the garlic and thyme from the pan. Add the onion/shallot and garlic and cook until soft and translucent.

Pour in the beef stock (you can use brandy as well if you prefer) then allow to simmer, scraping the sticky bits off the bottom of the pan.

Pour in the cream and add the mustard, lemon juice and cracked pepper. Bring to a simmer and cook for 5 minutes until the sauce has reduced slightly and coats the back of a spoon.

Season with salt then serve over the steak.

Steak Au Poivre

tenderloin

salt

black whole peppercorns

pink whole peppercorns, or additional black peppercorns

butter, divided

shallots

beef broth

Salt as needed to taste (we used an additional ½ teaspoon)

Remove the two steaks from refrigeration, pat dry with paper towels and set on a rack over a plate.

Pat the teaspoon of kosher salt over all tops and sides of each steak then let them sit at room temperature for 30 minutes.

While the steaks are resting, place the two types of peppercorns in a mortar and crush with a pestle to a coarse consistency, do not use a grinder. Alternatively, you could place the peppercorns in a kitchen towel and crack with a mallet or the bottom of a heavy pan. Some uncracked pieces are fine.

Cut the shallots and prepare and measure out all other ingredients before you start.

Place the steaks on a plate and pat on cracked peppercorns to top. Flip steaks and repeat for the opposite side. Press any peppercorns from the plate back onto the steaks so all of the peppercorns get used.

Turn oven to a warm setting (the lowest temp for your oven &#8211; 250 degrees F or less) and place two dinner plates in to warm. Try not to get them too hot.

When ready to cook, turn your stove fan to high and heat a cast iron pan on high heat and once smoking hot, add two tablespoons of the butter. Be ready for close-by smoke detectors to start singing.

The butter will melt then start to froth and brown. As soon as the butter starts to brown add both steaks and do not touch them for four minutes.

Flip and cook between three and six minutes on the second side depending on the thickness of the steak and your level of doneness. I always use the poke test where I tuck my thumb into my palm and make a loose fist. If I press on the pad above my thumb, that is how a medium rare steak will feel. If I squeeze tighter and press, that is how a medium steak will feel. If I open my hand and press the pad, that is how a rare steak will feel when poked. This method works extremely well for me. A steak that is 1 ½-inches thick should take about 8-9 minutes total. A 2-inch steak will take closer to 10 minutes, possibly longer, depending on how you like it cooked of course. Also don’t forget that the steak will need to rest and cook a little more off-heat. For steaks 2-inches and greater, you may need to sear the sides as well as the top and bottom so try to keep them under 2-inches thick. An 8-ounce steak should be right at 1 ½-inches thick. (See this tutorial on the Easiest Way to Tell when Steak is Done).

Remove the cooked steaks to the warm plates and cover each loosely with foil.

Turn heat under pan to medium and add the last tablespoon of butter. Once melted, add the shallots and stir and cook one minute.

Please take caution with this next step as you will be igniting the cognac.

Shut off heat and pour in the quarter cup of cognac then turn the heat to high. With a long match, light cognac. It will flare up for a second or two then go out as the alcohol gets burned off. Cook until most of the cognac has cooked off, about a minute or two.

Add the beef stock and boil to reduce to a third, about five minutes.

Add cream and once it starts to boil, reduce to a medium simmer and cook until the back of a spoon gets coated when dipped in the sauce. As it reduces, it thickens.

Remove from heat and stir in the teaspoon of cognac then taste. Add more kosher salt as needed. I added ½ teaspoon.

Place the steaks back into the sauce and coat. Then remove back to the serving dishes and serve with the sauce on the side or poured over each portion.

Incredible! If I could give this 10 stars, I would!

A delicious Steak with Peppercorn Sauce (Steak au Poivre) which can be made in 30 minutes! Use beef fillet or filet mignon for a delicious treat with this easy and creamy peppercorn sauce.

Steak with Peppercorn Sauce (Steak au Poivre)

olive oil

beef

sea salt

pepper

unsalted butter (optional)

shallots, finely chopped

60 ml (1/4 cup) brandy

250 ml (1 cup) chicken stock or beef stock

green peppercorns

cornflour (cornstarch)

parsley, finely chopped

Heat the oil in a large frying pan which can fit all of the pieces of beef comfortably.

Season each piece of beef with salt and pepper. (See Kitchen Notes)

Sear each piece of beef over medium-high heat until you have a nice golden crust on each side. This should take about 4-5 minutes per side for medium-rare meat. If you like your beef more well-done, cook it for longer. (See Kitchen Notes)

Remove the beef to a plate and set aside.

Turn the heat down and add the butter and shallots.

Use a wooden spoon to try and scrape any caramelised bits from the pan.

Add the brandy or cognac and let the mixture bubble away for a few minutes.

Add the stock, cream, and green peppercorns.

Meanwhile, mix the cornflour (cornstarch) with a bit of water.

To thicken the sauce, pour some of the cornflour mixture into the sauce and quickly mix it in with a spoon. Add more cornflour mixture as necessary until the sauce has thickened to your liking.

Return the pieces of beef to the pan and reheat them briefly in the sauce.

Serve with steamed greens, boiled potatoes, roast potatoes or French fries.

I haven't had pepper sauce like this in ages. It looks wonderful with the steak.

This would be the perfect meal for date night. The peppercorn sauce and the tender beef, what a meal!

That's a good beefsteak recipe. I like this smell.

Beautiful recipe! This is easy to make and looks spectacular when serving, especially for a dinner party. I'll be making this again for sure.

Impress your friends and family with this simple to prepare classic steak au poivre recipe with a delicious cognac peppercorn cream sauce.

Steak Au Poivre Recipe

New York Strip Steaks

unsalted butter

sea salt and cracked pepper

shallot

peppercorns

cognac

heavy whipping cream

parsley

Season the steaks well with salt and pepper.  If wanting to encrust the steak with peppercorns, see chef notes.

Add the oil to a large frying pan over high heat and heat up until it begins to smoke lightly.

Place in the steaks, turn the heat down to medium-high, add in the butter, garlic, and thyme and cook for 2-3 minutes per side for a medium-rare internal temperature.

Remove the steaks and let rest on a plate.  Drain the oil from the pan.

Sauce: Add the butter to the pan over low to medium heat and lightly sauté the shallots, garlic, and peppercorns for a few minutes or until lightly browned.

Deglaze with the cognac and cook until it is almost gone.

Pour in the cream and cook over low to medium heat until it becomes very thick or nappe.

Season with salt and parsley, and serve the sauce with the steaks.

OUTSTANDING!  much easier than Diane, I like easy recipes, but seemed like something was missing. Why do i want to add mushrooms to everything. Thanks Chef. Another winner.

Just made steak au poivre for the first time, and I used this recipe. It was very tasty and the directions were easy to follow. Will definitely make this again.  Just read Julia Child's memoir, and wanted to make something French.  Billy Parisi's site and recipes are excellent!

Oh thank you Yes ChefBilly👋😋😁🤩

Thank you fabulous ChefBilly 😁👋😋🤩

What can one say? I usually like my steak just salt, pepper and garlic but I made this for my wife one night and it was special, all of it. The sauce complimented the steak like a good wine. Don’t plan on staying on your diet but it’s worth the extra few calories. Thanks chef.

I have served this several times.  So good!

Awesome Delicious Recipe 

What’s For Dinner Cooked For For My Friend, Magret de Canard et sa Sauce au Vin ( BBQ Roasted Duck Breast With Roasted Potatoes With Duck Roasted Skin With 2021 Deep Sea Winnery Rose So Deliciously Delightful And Amazing. Bon Appetite 😜

This was not difficult at all to make, and the results were amazing, the crispness of the seared steak combined with the juices from the meat then the bam of the cream sauce - it was really delicious.,

I’ve made this Steak au Poivre a couple times now. It’s always a hit!

https://www.youtube.com/watch?v=AfnLSRqnRjA

Impress your friends and family with this simple to prepare classic steak au poivre recipe with a delicious cognac peppercorn cream sauce.

Steak au poivre, pronounce “oh-pwav,” simply means with pepper in French.  This traditional recipe did not feature a sauce as we know it today, in fact, all it was, was a steak rolled in cracked peppercorns and pan-roasted.   The sauce wasn’t made popular until the early 20th century and that did not have peppercorns in it, it was a simple brandy cream sauce.  

Ingredients for this recipe:

For the Steak:

• 2 12-ounce New York Strip Steaks
• 2 tablespoons oil
• 1 tablespoon unsalted butter
• 5 garlic cloves
• 3 sprigs fresh thyme
• sea salt and cracked pepper to taste

For the Sauce:

• 2 teaspoons unsalted butter
• 1 peeled and finely minced shallot
• 2 finely minced cloves of garlic
• 1 ½ tablespoons crushed peppercorns
• ¼ cup cognac
• 1 ½ cups heavy whipping cream
• 1 tablespoon chopped fresh parsley
• sea salt to taste

Serves 2

Prep Time: 5 minutes

Cook Time: 15 minutes


1. Season the steaks well with salt and pepper.  If wanting to encrust the steak with peppercorns, see chef notes.
2. Add the oil to a large frying pan over high heat and heat up until it begins to lightly smoke.
3. Place in the steaks, turn the heat down to medium-high, and add in the butter, garlic, and thyme and cook for 2-3 minutes per side for a medium-rare internal temperature.  
4. Remove the steaks and let rest on a plate.  Drain the oil from the pan.
5. Sauce: Add the butter to the pan over low to medium heat and lightly sauté the shallots, garlic, and peppercorns for a few minutes or until lightly browned.
6. Deglaze with the cognac and cook until it is almost gone.
7. Pour in the cream and cook over low to medium heat until it becomes very thick, or nappe. 
8. Season with salt and parsley and serve the sauce with the steaks. 

Chef Notes:

Make-Ahead: This recipe is meant to be served as soon as it is finished cooking.

How to Reheat: This recipe does not reheat well, but if you do need to reheat it, then re-sear it in a hot pan with lightly smoked oil until warmed. 

How to Store: Cover and keep in the refrigerator for 3 days.  This recipe will not freeze well.

If you want to make this recipe where the steak is coated in peppercorns, simply encrust the steak after seasoning it with salt in the peppercorns that were broken down with the pan, and then obviously the cream sauce will not have any peppercorns.  This part is up to you.

Cognac is the better option to use over brandy, but brandy can be used.

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