Name: Steak au Poivre
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: French
Ingredients: Four 6–8-ounce filet mignons; 1 heaping teaspoon kosher salt; 1 tablespoon whole peppercorns; 1 tablespoon vegetable oil; 2 tablespoons unsalted butter; ⅓ cup finely chopped shallots (from 1 medium shallot); ¼ cup Cognac; ¾ cup heavy cream; 1 teaspoon Dijon mustard

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Steak au Poivre is a French bistro classic featuring tender filet mignon coated with crushed peppercorns, pan-seared to perfection, and served with a rich, creamy Cognac and Dijon mustard sauce. It’s an elegant yet surprisingly simple dish that makes any dinner feel special.

Why You’ll Love This Recipe

Restaurant-quality flavor in under 30 minutes
The peppercorn crust adds bold, aromatic heat without overpowering the beef
Rich, creamy Cognac sauce enhances the steak’s natural flavor
Simple ingredients, sophisticated results
Perfect for date nights, celebrations, or indulgent dinners at home

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Four 6–8-ounce filet mignons
1 heaping teaspoon kosher salt
1 tablespoon whole peppercorns
1 tablespoon vegetable oil
2 tablespoons unsalted butter
⅓ cup finely chopped shallots (from 1 medium shallot)
¾ cup heavy cream
1 teaspoon Dijon mustard

Directions

Prepare the steaks: Pat dry and press to about 1½ inches thick if needed. Season all over with salt.
Crush the peppercorns: Place peppercorns in a sealed plastic bag and crush with a meat mallet or heavy pan until coarsely ground. Press onto both sides of the steaks.
Sear the steaks: Heat oil in a large stainless steel or cast-iron skillet over medium-high heat. Add steaks and cook about 4 minutes per side for medium-rare (5 minutes for medium). Transfer to a plate and tent with foil.
Make the sauce: Pour off excess fat from the pan, leaving the browned bits. Lower heat to medium-low, add butter and shallots, and cook 2–3 minutes until softened and golden.
Deglaze and finish: Carefully add Cognac (it may ignite) and cook until reduced to a glaze. Stir in cream and Dijon mustard, then gently boil until thickened, about 3 minutes. Stir in any juices from the resting steaks.
Serve steaks topped with the creamy peppercorn sauce.

Servings and Timing

Servings: 4
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Ribeye or strip steak: Swap filet mignon for other tender cuts.
Brandy instead of Cognac: Brandy works as a flavorful substitute.
Green peppercorns: Use brined green peppercorns for a milder, tangier crust.
Extra creamy: Add an extra ¼ cup of cream for a richer sauce.

Storage/Reheating

Best served immediately for peak flavor and texture.
Refrigerate leftovers in an airtight container for up to 2 days.
Reheat gently in a skillet over low heat, adding a splash of cream to refresh the sauce.

FAQs

1. Can I make this without Cognac?

Yes, you can substitute brandy, whiskey, or even beef broth for a non-alcoholic option.

2. How do I get the perfect crust?

Ensure the steaks are dry before pressing in the peppercorns, and use a hot pan without overcrowding.

3. Is filet mignon the only cut I can use?

No, ribeye, strip steak, or sirloin also work well.

4. Can I prepare the sauce in advance?

You can make the sauce base ahead of time, but add the cream and pan juices just before serving.

5. How spicy is the pepper crust?

It’s a gentle, aromatic heat rather than an overwhelming spiciness; adjust pepper quantity to taste.

6. Can I use pre-ground pepper?

Freshly crushed whole peppercorns are best for flavor and texture.

7. How do I know when the steaks are done?

Use a meat thermometer—130°F for medium-rare, 140°F for medium.

8. Can I make it dairy-free?

Use dairy-free cream and plant-based butter, though flavor will vary slightly.

9. What sides pair best with Steak au Poivre?

Mashed potatoes, roasted vegetables, or a crisp green salad complement it perfectly.

10. Can I use a non-stick skillet?

You can, but cast iron or stainless steel helps develop a better crust and fond for the sauce.

Conclusion

Steak au Poivre is a French classic that turns a few simple ingredients into an elegant, flavor-packed meal. With its peppery crust, tender beef, and luscious Cognac cream sauce, it’s perfect for making any dinner feel like a fine dining experience at home.

Maggie