Steak au Poivre with Cognac Peppercorn Cream Sauce
A French bistro classic you can pull off on a weeknight: a thick steak crusted in coarsely cracked peppercorns, seared to a deep mahogany crust, then bathed in a silky cognac-spiked cream sauce. It tastes like a candlelit Paris dinner but comes together in about 30 minutes flat.
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Nutrition (per serving)
There is a reason steak au poivre has stayed on bistro menus for a century. The coarse pepper crust crackles against a perfectly seared steak, and the cream sauce, loosened with a splash of cognac, turns the whole thing luxurious. It is restaurant cooking that happens to be genuinely easy at home.
The trick is heat and patience: a screaming-hot pan for that mahogany crust, then a gentle reduction for a sauce that clings to every bite. Two pans' worth of flavor builds in a single skillet, so nothing of the steak is wasted.
Step-by-step instructions
Pat the steaks completely dry and season both sides generously with salt. Press the crushed peppercorns firmly into the surface so they stick, coating both sides in a craggy pepper crust.
Heat the olive oil and 1 tablespoon of butter in a heavy skillet over high heat until shimmering. Sear the steaks for 3 to 4 minutes per side for medium-rare, then transfer to a plate to rest.
Lower the heat to medium, add the minced shallot to the same pan, and cook for 1 minute until softened. Pull the pan off the heat, pour in the cognac, and carefully return it to flame to flambe and reduce by half.
Stir in the cream, Dijon, and remaining butter, scraping up all the browned bits from the bottom. Simmer for 2 to 3 minutes until the sauce is glossy and thick enough to coat a spoon.
Spoon the warm peppercorn cream sauce over the rested steaks, finish with flaky sea salt and a shower of parsley, and serve at once with frites or a crisp green salad.
Let the steaks rest a few minutes before slicing so the juices settle, then fan them out and pour the sauce over the top at the table for maximum drama. A pile of golden fries or a sharp, lemony green salad is all you need alongside. Any leftover sauce is incredible spooned over roasted potatoes the next day.
Ingredients
- 2 beef steaks such as sirloin, ribeye, or filet (about 8 oz / 225g each), at room temperature
- 2 tbsp whole black peppercorns, coarsely crushed
- 1 tbsp olive oil
- 2 tbsp unsalted butter, divided
- 1 small shallot, finely minced
- 1/4 cup (60ml) cognac or brandy
- 3/4 cup (180ml) heavy cream
- 1 tsp Dijon mustard
- Flaky sea salt, to taste
- Fresh parsley, finely chopped, to garnish
Step-by-Step
- 1
Pat the steaks completely dry and season both sides generously with salt. Press the crushed peppercorns firmly into the surface so they stick, coating both sides in a craggy pepper crust.
- 2
Heat the olive oil and 1 tablespoon of butter in a heavy skillet over high heat until shimmering. Sear the steaks for 3 to 4 minutes per side for medium-rare, then transfer to a plate to rest.
- 3
Lower the heat to medium, add the minced shallot to the same pan, and cook for 1 minute until softened. Pull the pan off the heat, pour in the cognac, and carefully return it to flame to flambe and reduce by half.
- 4
Stir in the cream, Dijon, and remaining butter, scraping up all the browned bits from the bottom. Simmer for 2 to 3 minutes until the sauce is glossy and thick enough to coat a spoon.
- 5
Spoon the warm peppercorn cream sauce over the rested steaks, finish with flaky sea salt and a shower of parsley, and serve at once with frites or a crisp green salad.
Recipe
Steak au Poivre with Cognac Peppercorn Cream Sauce
Ingredients
- 2 beef steaks such as sirloin, ribeye, or filet (about 8 oz / 225g each), at room temperature
- 2 tbsp whole black peppercorns, coarsely crushed
- 1 tbsp olive oil
- 2 tbsp unsalted butter, divided
- 1 small shallot, finely minced
- 1/4 cup (60ml) cognac or brandy
- 3/4 cup (180ml) heavy cream
- 1 tsp Dijon mustard
- Flaky sea salt, to taste
- Fresh parsley, finely chopped, to garnish
Instructions
- 1
Pat the steaks completely dry and season both sides generously with salt. Press the crushed peppercorns firmly into the surface so they stick, coating both sides in a craggy pepper crust.
- 2
Heat the olive oil and 1 tablespoon of butter in a heavy skillet over high heat until shimmering. Sear the steaks for 3 to 4 minutes per side for medium-rare, then transfer to a plate to rest.
- 3
Lower the heat to medium, add the minced shallot to the same pan, and cook for 1 minute until softened. Pull the pan off the heat, pour in the cognac, and carefully return it to flame to flambe and reduce by half.
- 4
Stir in the cream, Dijon, and remaining butter, scraping up all the browned bits from the bottom. Simmer for 2 to 3 minutes until the sauce is glossy and thick enough to coat a spoon.
- 5
Spoon the warm peppercorn cream sauce over the rested steaks, finish with flaky sea salt and a shower of parsley, and serve at once with frites or a crisp green salad.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.