Steak au Poivre

Steak au Poivre, translated as “pepper steak” in French, is a classic dish that originated in France. It became popular in the 19th century and is known for its simple yet sophisticated preparation, featuring a steak coated with cracked peppercorns and typically served with a rich pan sauce. This dish highlights the bold flavors of pepper, complementing the tender meat beautifully.


  • 4 beef tenderloin steaks, about 1 inch thick
  • Salt
  • 2 tablespoons whole black peppercorns
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1/2 cup beef broth
  • 1/2 cup heavy cream
  • 2 tablespoons cognac or brandy (optional)
  • Chopped fresh parsley for garnish (optional)

Serves: 4


  • Preparation: 10 minutes
  • Cooking Time: 15 minutes
  • Total Time: 25 minutes


Prepare the Steaks

Pat the beef tenderloin steaks dry with paper towels and season both sides generously with salt.

Crush the Peppercorns

Place the black peppercorns in a resealable plastic bag and crush them using a rolling pin or the flat side of a meat mallet until coarsely ground.

Coat the Steaks

Press the crushed peppercorns onto both sides of each steak, coating them evenly.

Sear the Steaks

Heat the olive oil in a large skillet over medium-high heat. Once hot, add the steaks to the skillet and cook for about 3-4 minutes on each side for medium-rare, or until desired doneness is reached. Remove the steaks from the skillet and set aside on a plate.

Make the Pan Sauce

In the same skillet, add the unsalted butter and melt over medium heat. Pour in the beef broth and heavy cream, stirring to combine. Bring the mixture to a simmer and let it cook until slightly thickened, about 5 minutes. If using cognac or brandy, carefully add it to the sauce and simmer for an additional minute.


Return the cooked steaks to the skillet, turning them to coat with the sauce. Allow the steaks to heat through for a minute or two. Garnish with chopped fresh parsley if desired, then serve immediately.

Nutrition Facts (per serving)

  • Calories: 450
  • Total Fat: 30g
  • Saturated Fat: 14g
  • Cholesterol: 120mg
  • Sodium: 400mg
  • Total Carbohydrates: 2g
  • Dietary Fiber: 0g
  • Sugars: 1g
  • Protein: 40g


For best results, use freshly cracked peppercorns for maximum flavor.

The cognac or brandy adds a depth of flavor to the sauce, but you can omit it if desired.

Steak au Poivre is traditionally served with mashed potatoes or crusty bread to soak up the delicious pan sauce.

Allergy Warning

This dish contains beef and dairy. If you have allergies or dietary restrictions, please consult the ingredient list carefully before consuming.

Ignatius Thornfield
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Ignatius Thornfield, the discerning Recipe Connoisseur behind this site, is a culinary aficionado dedicated to transforming pet dining into an art form. With an exquisite taste for flavors and a keen eye for nutritious combinations, Ignatius shares a curated collection of gourmet pet recipes. His site is a sanctuary for pet owners seeking to indulge their furry friends with delectable and health-conscious meals. Ignatius's expertise in the realm of pet cuisine is evident in the sophisticated and thoughtfully crafted content he presents. For those who appreciate the finer culinary experiences for their pets, Ignatius Thornfield's site is a treasure trove of gastronomic delights.