Our delicious Steak au Poivre is a delicious main dish that is perfect for a regular family dinner or special occasion! Made with tender steak and an epic pan sauce. Everyone is going to love this classic French dish!
The Best Steak au Poivre Recipe
We absolutely love a good steak recipe! Whether you are making grilled steaks, garlic butter steak bites, cast iron flank steak, or sous vide steak, we love them all. And after trying a steak au poivre recipe at our local French restaurant, we knew it was time to make our own version! It is made entirely in one skillet on the stove top. It is one of our favorite meals that’s perfect for a date night in, Valentine’s Day, or other special occasion!
Looking for More Steak Recipes?
If you love steak as much as we do, you definitely need to try our Hibachi Steak!
What You Will Need
- steak fillets – traditional steak au poivre is made with filet mignon, but you can also use strip steak, ribeye steaks or another cut of beef.
- salt and crushed peppercorns – simple seasonings that are always a must when cooking any type of meat.
- unsalted butter – a little bit in the bottom of the pan to give the steak flavor and a perfect outside crust.
- shallots – a great option for adding a subtle, mild flavor.
- cognac or brandy – just a splash to give this easy recipe a great depth of flavor.
- heavy cream – highly recommend using this for a creamy pan sauce, but you can also lighten it up with a dairy-free creamer.
- whole black peppercorns – an essential ingredient when making any steak au poivre recipe.
- dijon mustard – just a little goes a long way to help add the best and unique flavors!
- lemon zest – prinkle some acidity over this complex sauce to brighten everything up.
How To Make Steak au Poivre
The first steps to making this classic recipe are to gather the simple ingredients.
Now season both sides of the steaks with salt and pepper. Bring a large skillet to a medium high heat, melt butter, and sear the peppered steaks for 2 minutes per side. Continue to spoon the melted butter over the steaks and flipping until they reach an internal temperature of 127 degrees F (use a meat thermometer). Transfer steaks to a cutting board and let the meat rest at room temperature.
Return the hot pan to a medium heat and add the shallots. Move around with a wooden spoon to soften in the bottom of a frying pan.
Remove from the heat and add the cognac or brandy. Return to heat and add the rest of the sauce ingredients. Whisk the au poivre sauce and simmer for 3-5 minutes or until it reaches your desired consistency.
Cut the cooked steak into strips and return to the pan, along with any steak juices that settle on the cutting board.
What To Serve With Steak au Poivre
Simply place your desired amount of steak on a plate and spoon that delicious sauce over the top! option to garnish with some fresh parsley. And if you are looking for a side dish recipe, we highly recommend some creamy mashed potatoes, roasted potatoes, french fries, green beans, or air fryer broccolini. Plus, a glass of red wine and you are set!
Recipe FAQs and Tips
- What does “au poivre” mean on steak? This typically means that your steak of choice is rubbed in coarsely ground pepper and includes a flavorful sauce.
- Storage: leftover steak can be kept in an airtight container in the fridge for 3-4 days, along with the sauce.
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Other Recipes You Might Like
- Ribeye Steak (+ garlic herb butter)
- The Best Steak Fajitas
- Beef Tenderloin Steak Tips
- Grilled Marinated Flank Steak (+ chimichurri)
Steak au Poivre
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner/Entree
- Method: Stove Top
- Cuisine: American
Description
Our juicy and decadent Steak au Poivre recipe is full of flavor and perfect for a date-night in, holiday dinner, or other special occasion!
Ingredients
Steak:
- (2) 1 inch thick ribeye steaks
- kosher salt & ground black pepper
- 1 tablespoon butter, more as-needed (sub plant-based butter)
Poivre Sauce:
- 2–3 tablespoons beef broth
- 2–3 tablespoons shallots, minced
- 1/3 cup cognac or brandy
- 1 cup heavy cream (sub unsweetened, unflavored dairy-free alternative)*
- 1 tablespoon butter (sub plant-based butter)
- 1 tablespoon whole peppercorns
- 1 teaspoon dijon mustard
- scant amounts of lemon zest, grated
- kosher salt, to taste
- optional garnish: chopped fresh parsley
Instructions
- Prep Steak: Place steaks on a large plate or cutting board and season with salt and pepper on both sides and along the sides.
- Cook Steak: Bring a large cast iron skillet to a medium-high heat and add butter to melt. Sear steak on each side for 2 minutes and 1 minute on any fat that may be on the sides of the steak. Note: you may need to turn on your cooktop fan for this part. Reduce to a medium-low heat. Spoon melted butter over steak and flip every 1-2 minutes until it reaches an internal temperature of 128 degrees F. (for a medium-rare finish).
- Meat Rest: Remove steaks from the hot pan and let rest. Steak will continue to cook as it rests and the internal temperature will end up between 130-135 degrees F which is medium rare). Use an instant read thermometer.
- Make Poivre Sauce: Return the large skillet to a medium heat and add beef broth to deglaze the pan, scraping up all the bits stuck to the bottom. Add shallots to the pan; move around to soften. Remove the pan from the heat, briefly, to add the 1/3 cup cognac (or brandy) and then return to the heat. Let reduce 2-3 minutes. Add 1 cup cream, 1 tablespoon butter, 1 tablespoon peppercorns, 1 teaspoon dijon mustard, and a sprinkling of lemon zest. Whisk to combine and let simmer for 5-7 minutes to reduce (or until sauce is thick enough to coat the pan). Feel free to also add any steak juices that have settled on the resting plate.
- Serve: Cut the steak into strips and return to the pan to toss in the sauce or serve with the sauce on top!
Notes
- *Cream: option to use heavy cream or lighten things up with NutPods creamer or Califia Farms Better Half.
- Steak: feel free to use other cuts of steak (New York Strip, Filet, etc), you will just need to adjust the cook time if they are thicker than 1 inch.
- Storage: leftover steak can be stored in an airtight container in the fridge for 4-5 days. Be sure to keep some of that sauce too!
Nutrition
- Serving Size: 6oz
- Calories: 260
- Sugar: 0.5 g
- Sodium: 480.4 mg
- Fat: 15.9 g
- Carbohydrates: 3 g
- Protein: 25.4 g
- Cholesterol: 72.3 mg
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