Steak Au Poivre

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.

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.