If you’re in the mood for an indulgent steak dinner, you can’t go wrong with Steak Au Poivre. This elegant dish features tender, pan-seared ribeye steaks coated in a rich, creamy cognac sauce that’s bursting with flavor. While it may sound fancy, it’s surprisingly easy to whip up in your own kitchen, making it a fantastic choice for date nights or special occasions.

Imagine biting into a juicy steak smothered in a luscious peppercorn sauce that balances the heat of the peppercorns with a velvety creaminess. The deglazing process with cognac adds just the right amount of sweetness and complexity to this impeccable sauce. Whether paired with a classic Caesar salad, roasted potatoes, or your favorite seasonal vegetables, this dish is sure to impress.

What is Steak Au Poivre?

Steak au poivre is a renowned French classic that marries peppercorn-crusted steaks with a creamy, flavorful sauce. The concept is straightforward, but the result is nothing short of spectacular. With just a few simple ingredients, you can create a dish that feels like a luxury dining experience right in your own home.

Why This Recipe Works

• Common ingredients: Most of what you need can be found at your local grocery store, with a splash of cognac being the only unique addition.
• Quick and easy: This dish cooks up in under 30 minutes, all in one pan! Don’t be intimidated—it’s a breezy dish with just two main components: the steak and the sauce.
• Impressive presentation: While it might look like it belongs in a high-end French restaurant, it’s entirely achievable with everyday ingredients from your pantry.
• Perfectly balanced flavors: The combination of creaminess, heat from the peppercorns, and savory umami creates a delightful taste experience.

Ingredients You Need

NOTE: The full list of ingredients with measurements is provided in the recipe card below.

• Steak: Boneless ribeye is my favorite choice here, but you can also opt for New York strip, sirloin, or even filet mignon.
• Heavy Cream: This is essential for achieving that decadent, creamy texture for your sauce.
• Shallot: A delicious addition that enhances flavor when sautéed.
• Garlic: Freshly minced garlic gives the best flavor—don’t skimp on this!
• Butter: Unsalted butter is perfect here, adding rich flavor to the garlic and shallots.
• Oil: Use a neutral-flavored oil like vegetable or canola to sear the steak without imparting any unwanted flavors.
• Cognac: A splash is all you need to deglaze the pan, adding depth. If you don’t have any, more beef broth will work.
• Beef Broth: Adds an essential layer of flavor to your sauce.
• Worcestershire Sauce: This adds a rich umami element. If you must substitute, balsamic vinegar can be used as a last resort.
• Dijon Mustard: This ingredient contributes a tangy kick to the sauce.
• Black Peppercorns: These provide the necessary spice for the crust; green peppercorns can also be used for a milder flavor.
• Chives: Optional but recommended as a garnish for added flavor and a pop of color.

How to Make Steak Au Poivre

Step 1: Prep and Season the Steak

Begin by taking the steak out of the fridge and letting it sit at room temperature for at least 30 minutes. This ensures even cooking. Pat the steak dry with paper towels and season it generously with 2 teaspoons of salt and half of the crushed peppercorns, pressing them in to help them adhere.

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TIP: To crush the peppercorns, place them in a small plastic bag and use a meat pounder to crush them coarsely.

Step 2: Sear the Steak

Heat the oil in a skillet over medium-high heat. Once hot, add the steaks and sear for 3 to 4 minutes on each side, or until the internal temperature reaches 135 to 140°F for medium doneness. Remove the steaks from the skillet and let them rest.

TIP: A heavy pan, like cast iron or stainless steel, will give you the best sear due to its heat retention properties.

Step 3: Make the Sauce

Lower the heat to medium-low. In the same skillet, add the butter, minced garlic, and shallots. Sauté for about 1 to 2 minutes, until fragrant. Pour in the cognac, scraping up any browned bits from the bottom of the pan, and let it reduce slightly.

Next, add the beef broth, heavy cream, and Dijon mustard. Allow it to simmer until slightly thickened. Finally, stir in the Worcestershire sauce and the remaining crushed peppercorns, letting it simmer for an additional 2 to 3 minutes until thickened enough to coat the back of a spoon.

Step 4: Serve

Plate the steaks and generously spoon the sauce over them. Garnish with chopped chives for a fresh, colorful touch.

Expert Tips

• Choose the right steak: While I particularly enjoy boneless ribeye, other great options like New York strip, sirloin, or filet mignon also work well. Look for steaks that are at least 1¼ inches thick, and trim any excess fat.
• Temperature matters: Allowing the steak to come to room temperature before cooking ensures even doneness.
• Checking doneness: A meat thermometer is invaluable. The internal temperature for desired doneness should be: Rare: 120°F; Medium-Rare: 130°F; Medium: 140°F; Medium-Well: 150°F; Well-Done: 160°F+.

Storage and Reheating

For best results, enjoy your Steak au Poivre immediately. If you happen to have leftovers, store them in a sealed container in the refrigerator for up to 3 days. Reheat gently on the stovetop to preserve flavor and texture.

More Steak Recipes

Steak is a delightful choice for dinner, cooking up quickly to create a satisfying, hearty meal. Explore more delicious steak recipes to discover other amazing flavors and preparations!