Steak au Poivre: The Ultimate Guide to a French Classic

Steak au poivre combines two of my favorite things: steak, and French bistro food. It's packed with flavor, has a delicious crust combined with the melt-in-your-mouth tender, and then drizzled with an outrageous brandy sauce made with pan drippings. Like, wut.

Jump to:

• Why You’ll Love This Recipe
• What Is Steak au Poivre? Where Did It Come From?
• What Cut of Steak to Use and Why
• Ingredients (and Why They Work)
• How to Make Steak au Poivre
• Internal Temperatures and What They Mean
• Pro Tips and Tricks
• Making Ahead and Storage
• Easy Variations
• FAQs
• Serving Suggestions (Including Wine)
• 📖 Recipe

Why You’ll Love This Recipe

Because it’s steak, covered in pepper, swimming in a silky cognac cream sauce. Do I really need to say more? Fine. It’s also shockingly easy, looks like it came straight from a fancy French bistro, and makes you feel like an absolute boss in the kitchen. Plus, that crispy, peppery crust with the buttery, rich sauce? Perfection.

What Is Steak au Poivre? Where Did It Come From?

Steak au poivre is a French dish that translates to "pepper steak." It's essentially a seared steak encrusted in coarsely cracked peppercorns, finished with a pan sauce made from cognac, heavy cream, and sometimes a splash of stock.

Its origins? Like most great food, it has a bit of a murky past. Some say it was invented in Normandy, others say Parisian bistros popularized it in the early 20th century. What we do know is that it’s the perfect balance of bold, spicy, creamy, and rich. If steak frites had a suave, pepper-loving cousin, this would be it. And actually, a dose of frites would pair perfectly with this recipe. So. Do with that information what you will.

What Cut of Steak to Use and Why

If you’re going to go through the trouble of making a dish this legendary, use a good steak. The best choices:

• Filet mignon: Classic for steak au poivre. Super tender, but not the most flavorful.
• Ribeye: A little unconventional, but its marbling makes it extra rich.
• New York strip: A solid balance between tender and flavorful.
• Sirloin: A more affordable option, though not quite as luxurious.

Filet mignon is the traditional choice because it’s incredibly tender, and the pepper crust gives it some much-needed character. But if you love more flavor and don’t mind a bit of chew, ribeye or strip steak will give you that extra oomph.

Ingredients (and Why They Work)

• Steak (filet mignon or your choice) – The star of the show.
• Black peppercorns – Coarsely cracked for a bold, spicy crust. I like getting them down to about a quarter of their original size, but if you want more sass, leave them bigger.
• Salt – Enhances all the flavors.
• Butter – Adds richness and helps develop a golden crust.
• Olive oil – Prevents the butter from burning while searing.
• Shallots – Adds depth and sweetness to the sauce.
• Cognac or brandy – Gives the sauce its signature flavor and deglazes the pan beautifully.
• Heavy cream – Creates that dreamy, velvety texture.
• Beef stock (optional) – Adds an extra layer of umami. Note if you add the beef stock, the sauce will be thinner.

How to Make Steak au Poivre

Prep the steaks: Let them come to room temp. Pat them dry and season generously with salt. Crush the peppercorns until they're about ¼ to ⅛ of their original size (or to your preference).

Crust it up: Press coarsely crushed black peppercorns onto both sides.

Sear like a pro: Heat oil in a pan. Sear steaks on both sides until crusty and golden (3-4 minutes per side).

Make the sauce: Remove the steaks, add butter, then sauté shallots in the same pan.

Deglaze: Add cognac (careful—it might flame up!) and scrape up all the good bits. Let the cognac reduce by about half.

Finish it off: Stir in cream (and beef stock, if using) and let it thicken. *Note: if you're using the beef stock, it won't thicken as much.

Serve: Pour that gorgeous sauce over the steak and bask in the genius of French cuisine.

How to Reverse Sear Steak au Poivre:

Now - you guys know I'm a huge fan of the reverse sear method for steaks. It takes a little longer, but cooks it beautifully. If you want to give it a go see below.

Step 1: Prep the Steak

• Choose a thick-cut steak (1.5 inches+ is ideal).
• Let it come to room temp and season with salt (but NOT the pepper yet—it burns during the slow cook).
• Place it on a wire rack over a baking sheet (this helps air circulate for even cooking).

Step 2: Low and Slow in the Oven

• Preheat your oven to 225°F (107°C).
• Cook the steak low and slow until it reaches 10-15°F below your target temp (for medium-rare, pull it at 115°F).
• This takes about 30-45 minutes depending on thickness.

Step 3: The Sear

• Crush your peppercorns and press them into the steak now (they’ll stick better with residual moisture).
• Heat a cast iron skillet over high heat with a mix of butter and oil.
• Sear for 45-60 seconds per side, basting with butter as you go.
• Get those crispy, golden edges by holding the steak with tongs and searing the sides.

Step 4: Make the Sauce

• Remove the steak and let it rest.
• Lower the heat, sauté shallots, deglaze with cognac, stir in cream, and simmer.
• Pour that silky sauce over your perfectly reverse-seared steak.

Why Reverse Sear?

✅ Even doneness – No overcooked outer layers.
✅ More control – Harder to mess up.
✅ Better crust – The low heat dries out the exterior, making for an even crispier sear.

If you’re using filet mignon, this method is a game-changer. It locks in all the juices while giving you that classic steak au poivre magic.

Internal Temperatures and What They Mean

Want to get the inside scoop on how to cook your steak to the perfect temperature? Check out this huge guide I made on the topic.

• Rare (120-125°F): Cool, red center. Ultra tender.
• Medium-Rare (130-135°F): Warm, red center. Perfect balance of tender and juicy.
• Medium (140-145°F): Warm, pink center. Still juicy but slightly firmer.
• Medium-Well (150-155°F): Slightly pink center. Less juice, more chew.
• Well-Done (160°F+): No pink, pretty firm. If this is your choice, I support you, but my heart breaks a little.

Pro Tips and Tricks

• Use freshly cracked pepper. Pre-ground won’t cut it. (If you don't have a mortar and pestle, then throw the peppercorns in a plastic resealable bag and go at it with a rolling pin. A bit messy, but effective).
• Let the steak rest for at least 5 minutes after cooking.
• Don’t skip the cognac. It adds an incredible depth of flavor. (For no alcohol - use Worcestershire sauce).
• If your pan catches fire when adding alcohol, don’t panic. It’ll burn off quickly (or just take a step back and let it do its thing).

Making Ahead and Storage

• Making ahead: You can pre-crust the steak and refrigerate it for a few hours. Make sure you let it come up to room temp before cooking.
• Storage: Store leftover steak in an airtight container for up to 3 days (but honestly this is best served fresh).
• Reheating: Gently reheat in a skillet over low heat. Microwaving will murder your perfect steak. Every time.

Easy Variations

• Swap the steak: Try pork chops or even thick-cut cauliflower steaks.
• Add mushrooms: Sautéed mushrooms take this sauce to another level.
• Use bourbon: If you don’t have cognac, bourbon works surprisingly well.

FAQs

Serving Suggestions (Including Wine)

• Classic pairing: Crispy French fries or mashed potatoes.
• Fresh contrast: Arugula salad with lemon vinaigrette.
• Vegetable side: Sautéed green beans or broiled asparagus.
• Wine pairing: A bold red like Cabernet Sauvignon, Syrah, or a rich Bordeaux.

📖 Recipe