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Steak Au Poivre is a timeless French classic made with simple ingredients that deliver bold, unforgettable flavor.
This elegant but simple recipe is perfect for date night, Valentine’s Day, special occasions or anytime you want a restaurant-quality steak at home made without special equipment or complicated techniques.
French Steak Au Poivre
Thick-cut boneless steak is coated in fresh cracked black peppercorns then pan-seared to perfection. The peppercorn crusted steak is served with a luxurious, creamy sauce made with pan drippings, shallots, brandy and crème fraîche. This dish is bold, rich and surprisingly easy to make at home!
Key Ingredients
- Steak – for this recipe I used a thick-cut New York Strip Steak. You can also achieve terrific results with filet mignon or ribeye.
- Whole fresh cracked black peppercorns are a must!
- Kosher salt
- vegetable oil
- unsalted butter
- aromatics – fresh thyme sprigs, garlic and shallot
- all-purpose flour – just a little to slightly thicken the sauce
- Crème fraîche or heavy cream – I prefer crème fraîche for the extra richness, thickness and slightly tangy flavor
- Brandy or Cognac
- Low-sodium chicken broth or stock
- Dijon mustard
How to make Steak Au Poivre
1. Preparing and pepper-crusting the steak
- Dry both sides of the steak with paper towels. Season with salt and place on a wire rack set over a rimmed baking sheet. Refrigerate, uncovered, for 30 minutes while preparing the other ingredients.
- Crack the peppercorns into halves and quarters. I use a pepper mill set to the coarsest setting. A mortar and pestle, meat mallet or skillet all work well too.
- Press the peppercorns onto one side of the steak and set aside.
2. Pan-searing for perfect doneness
- Heat oil in a stainless steel or cast iron skillet until shimmering. Add the steak, peppercorn side down, and cook until the peppercorns are toasted. Carefully turn the steak taking care not to remove the crusted pepper.
- Add the butter, thyme and garlic to the skillet. Cook while basting with a spoon until well seared and crusted on the bottom. Remove from the heat and check the internal temperature with an instant-read thermometer.
3. Making the classic peppercorn au Poivre sauce
- Remove all but 1 tablespoon of oil from the skillet. Discard the garlic and thyme sprigs. Add the shallot and any reserved cracked peppercorns. Cook until the shallot is softened.
- Stir in the flour and cook for 1 minute more. Add 2 tablespoons brandy and simmer until almost evaporated.
- Add the chicken broth and bring to a simmer scraping up any browned bits. Continue cooking until the sauce is slightly thickened and reduced.
- Whisk in the crème fraîche and any accumulated meat juices from the steak. Bring to a simmer and cook another minute. Remove from the heat and whisk in the mustard and remaining brandy. Check the seasoning and add salt if needed.
- Slice the steak and serve with the creamy pan sauce.
Best Steak for Steak Au Poivre
For this recipe I used a thick-cut New York Strip Steak. Many will say the gold standard is filet mignon, which is my favorite. However, I only paid about $17 for this thick-cut strip steak and am always happy with the results. Strip steak is tender, flavorful and much more cost effective than some.
Excellent Alternative Cuts of Beef 🥩
Filet Mignon is without a doubt very tender and has a fine grain. The mild flavor pairs well with cracked peppercorns and filet medallions cook quickly and evenly in a hot skillet. Fillets are also the traditional steak used in French bistro versions of the dish. I save these steaks for special occasions.
A larger center cut beef tenderloin will also work well especially if serving more than two.
Ribeye is another great alternative to strip steak and filets. It’s rich and flavorful, though the higher fat content can slightly compete with the peppercorn crust.
Cuts to Avoid
- Tough or heavily worked cuts (flank, skirt, chuck)
- Very thin steaks that can’t hold a pepper crust or develop a proper pan sauce
What to serve with Steak Au Poivre
- Fresh roasted, sautéed or steamed vegetables go well with this tender steak.
- Potatoes such as Air Fryer Baked Potatoes, Mashed Potatoes, French Fries or Garlic Herb Smashed Red Potatoes.
- Hunks of crusty Artisan Bread for sopping up the sauce.
- A fresh, crisp green salad always seals the deal.
Don’t skip fresh-cracked black peppercorns
Steak Au Poivre is a classic dish that traces its roots to late 19th-century France. Peppercorns were once considered a luxury spice and used boldly to prove wealth and confidence in the kitchen.
Au poivre simply means “with pepper.”
Fresh-cracked black pepper is essential to Steak Au Poivre because pepper isn’t just a seasoning, it’s the star of the dish.
Peppercorns make the dish
- Whole black peppercorns contain aromatic oils that give pepper a complex heat and floral bite. Once pepper is ground, those oils disappear quickly. Fresh cracking releases the oils right when the steak hits the pan, delivering far more flavor.
- Fresh-cracked pepper provides a warm, assertive spice without tasting harsh or dusty.
- Coarsely cracked peppercorns create a crust that adheres to the steak and lightly toasts during searing. This adds crunch and contrast to the tender meat.
Steak Au Poivre relies on pepper for flavor, texture, and aroma. Fresh-cracked black pepper delivers all three making the dish taste bold, balanced and unmistakably classic.
Steak Au Poivre
Equipment
- instant read thermometer
- Stainless or cast iron skillet
Ingredients
- 16 oz boneless strip steak 1 ½ inch thick (See NOTES for more options)
- Kosher salt
- 1 tablespoon black peppercorns plus more if needed
- 2 tablespoons vegetable oil
- 1 tablespoon unsalted butter
- 3 springs of fresh thyme
- 1 clove garlic sliced thin
- 1 large shallot minced
- 1 teaspoon all-purpose flour
- 3 tablespoons brandy divided (1¼oz) or Cognac
- ⅔ cup low-sodium chicken broth (5½oz or 156g)
- ⅓ cup creme fraiche (80g) (or ½ cup heavy cream 4oz)
- 1 teaspoon Dijon mustard (4g)
Instructions
- Pat both sides of the steak dry with a paper towel. Season the steak with salt and place on a wire rack set over a rimmed baking sheet. Allow the steak to rest, uncovered, in the refrigerator for about 30 minutes while preparing the other ingredients.
- Crack the peppercorns into halves and quarters. I use a pepper mill set to the coarsest setting. You can also use a mortar and pestle, meat mallet or a skillet with the peppercorns wrapped in a clean kitchen towel.
- Preheat oven to 400℉. Using your fingers, press the peppercorns into one side of the steak to adhere. If you need more to cover crack a few extra. Set aside any extra peppercorns to add to the sauce later.
- Heat oil in a stainless steel or cast iron skillet over medium-high heat until shimmering. Add the steak, peppercorn side down, and cook until the peppercorns are toasted, about 3-4 minutes. Carefully turn the steak taking care not to remove the crusted pepper. Add the butter, thyme and garlic to the skillet. Cook, basting with a spoon until well seared and crusted on the bottom. Remove from the heat.
- Transfer the steak to a small rimmed baking pan or plate and check the internal temperature with an instant-read thermometer. If the steak has reached 120F it’s ready to be served medium-rare. Tent with foil while preparing the sauce.
- If the steak needs to cook a bit longer, transfer to the oven and continue cooking until it reaches 120℉ to 125℉. Watch carefully and check frequently as not to overcook.
- Allow the steak to rest for at least 5 minutes once you’ve reached the desired temperature.
Make the pan sauce:
- Remove all but 1 tablespoon of oil from the skillet. Discard the garlic and thyme. Add the shallot and any reserved cracked peppercorns to the skillet. Heat over medium heat cooking and stirring until the shallot is softened.
- Stir in the flour and cook for 1 minute more. Add 2 tablespoons of brandy and stir to combine. Reserve remaining brandy to add later. If cooking on a gas stove do this step off heat to prevent a flare-up. Cook and stir until most of the brandy has evaporated.
- Add the chicken broth and bring to a simmer scraping up any browned bits from the bottom. Continue cooking until the sauce is slightly thickened and reduced, about 5 to 8 minutes.
- Whisk in the creme fraiche and any accumulated meat juices. Simmer until the sauce is thick enough to glaze the back of a spoon. Remove from the heat and whisk in the mustard and remaining 1 tablespoon brandy. Check the seasoning and add salt if needed.
- Pour the sauce onto a rimmed platter or in a gravy boat. Slice the steak and place on top of the sauce or individual plates. Serve immediately with the sauce.
Recipe Notes
Nutrition
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