Steak au Poivre (Pepper Steak Recipe) with Cognac Cream Sauce
French Steak au Poivre Recipe – This classic dish features tenderloin steaks seared with a peppercorn crust and finished with a decadent cognac cream sauce.
What is Steak au Poivre
Meat fans, prepare to fall in love… These thick, tender, peppery, and juicy steaks are what carnivore dreams are made of!
Steak au Poivre is the original French version of what we often call a pepper steak recipe in the United States. It consists of thick-cut steaks, usually tenderloin filets, pressed into very coarsely ground cracked black pepper, and then seared in a skillet.
As the steaks cook, some of the peppercorns fall into the skillet and are used to flavor the silky cognac cream sauce made quickly after.
Since cognac is the primary flavor, alongside black pepper, it’s important to use a decent amount. However, you should burn off the largest amount before you add the cream, then add a little nip at the end to give the sauce a touch of boozy kick.
What Does it Taste Like
A well-cooked Steak au Poivre is a perfect medium-rare, and melts in your mouth with a crunchy and spicy peppercorn crust. It’s an addictive combination of textures!
The cognac cream steak sauce is rich and velvety, and delightfully boozy. There is a hint of caramel-y sweetness from the alcohol. And because there are also peppercorns in the sauce, it has a bite of spice to compliment the crusted steak.
The Difference Between Steak au Poivre and Steak Diane
Both dishes are made with steak and a cognac cream sauce. Steak Diane does not include peppercorns but does have mushrooms. So instead of being savory and peppery, Steak Diane’s sauce is more sweet and earthy.
Ingredients You Need
- Thick steaks – like tenderloin or ribeye
- Peppercorns – whole black peppercorns are best
- Olive oil – or other preferred high-heat oil, like canola or avocado oil
- Butter – unsalted
- Cognac – see below for other options, including how to make Steak au Poivre without alcohol
- Heavy cream – for the most decadent and delicious sauce
- Garlic – minced
- Dried thyme – for an earthy flavor that brings out the spice and savoriness of the pepper steak
- Beef base – adds great savoriness to balance all of the peppery and sweet flavors.
- Salt – to taste
How to Make Pepper Steak with Cream Sauce
Pull the steaks out of the refrigerator for at least 30 minutes before cooking. (This will ensure that the meat cooks evenly and to the proper internal temperature.) Sprinkle generously with salt on all sides.
I highly suggest hand-grinding whole black peppercorns for the most flavorful dish. To do so, set the pepper grinder on the largest setting. Grind the pepper into very coarse pieces. If you find your pepper grinder settings are small, you can pour the peppercorns into a mortar and pestle and crush them into large coarse pieces.
Pour the cracked peppercorns on a plate. Press the steaks into the peppercorns on both sides. Shake the plate in between to make sure they coat evenly.
Set a large cast-iron skillet over medium heat. Once hot, place the olive oil and butter into the skillet. Once the butter melts, add the steaks to the skillet and sear for 4 to 5 minutes per side. (Four minutes for 1 ½-inch steaks, five minutes for 2-inch steaks.)
Get the Complete Steak au Poivre Recipe Below. Enjoy!
Move the steaks to a holding plate and cover with foil.
Carefully pour ½ cup cognac into the hot skillet. Slightly tip the pan so the cognac catches the flame. Allow the alcohol to burn off, shaking the pan as needed until the flame dies.
Pro Tip: If you like a bit more boozy flavor in your sauce, add a few extra drops of the cognac to the pan before adding the cream.
Pour the heavy cream into the skillet, followed by the minced garlic, dried thyme, and beef base. Whisk well and allow the cream to come to a gentle simmer. Simmer for 4 to 5 minutes until the sauce slightly thickens. Taste, then add 1 to 4 more tablespoons of cognac, to taste. (I usually add 2 tablespoons.) Salt as needed.
Place each seared and rested steak on a plate to serve.
Then pour a generous tablespoon of the sauce over the top of each steak.
Serving Suggestions
Serve the Steak au Poivre immediately with the warm peppercorn sauce.
It pairs beautifully with starchy sides that soak up the cream sauce! Pair with Best Mashed Potatoes or low carb Creamy Cauliflower “Mashed Potatoes,” or fancy Duchess Potatoes. You can even serve it with fluffy white rice or thick egg noodles.
Lighten the meal up just a tad with a veggie side dish, too. Here are a few of our favorite vegetable recipes to complement this pepper steak recipe:
Frequently Asked Questions
What is the difference between Steak Diane and Steak au Poivre?
Both dishes are made with steak and a cognac cream sauce. Steak Diane does not include peppercorns, but does have mushrooms. So instead of being savory and peppery Steak Diane’s sauce is more sweet and earthy.
How long does beef tenderloin take to cook?
Thick-cut tenderloin steaks cook in only about 8-10 minutes total (4 to 5 minutes on each side). This is for a perfect medium rare to medium temperature.
Add another 1 minute per side for more of a true medium cook.
What can I substitute for cognac to make the cream sauce?
White wine, brandy, and bourbon are all great substitutes if cognac isn’t available.
If you prefer to make this Steak au Poivre recipe without alcohol you can swap it with beef broth.
How do you thicken peppercorn sauce?
Continue to cook and stir the sauce until it reaches the thickness you want. This can take up to 5 minutes or slightly more.
But be careful to not over-thicken the sauce… It should be easy to pour with a spoon. If needed you can add a splash more heavy cream as you cook the sauce to thin it back out.
Looking for More Decadent Dinner Recipes? Be Sure to Also Try
- Oven Roasted Salmon with Pink Peppercorn Sauce
- Retro French Chicken (Baked Lemon Garlic Chicken)
- Creamy Coq au Vin
- Easy Chicken Kiev
- Best Smoked Prime Rib Au Jus
Steak au Poivre (Pepper Steak) with Cognac Cream
Ingredients
- 4 tenderloin steaks 1 ½ – 2 inches thick (8 oz each)
- ¼ cup peppercorns
- 1 tablespoon olive oil
- 1 tablespoon butter
- ¾ cup cognac divided
- 1 ¼ cup heavy cream
- 1 clove garlic minced
- 1 teaspoon dried thyme
- ½ teaspoon beef base
- Salt
Instructions
- Pull the steaks out of the refrigerator at least 30 minutes before cooking. Sprinkle generously with salt on all sides.
- Set the pepper grinder on the largest setting. Grind the pepper into very coarse pieces. If you find your pepper grinder settings are small, you can pour the peppercorns into a mortar and pestle and crush them into large coarse pieces.
- Pour the cracked peppercorns on a plate. Press the steaks into the peppercorns on both sides. Shake the plate in between to make sure they coat evenly.
- Set a large cast-iron skillet over medium heat. Once hot, place the olive oil and butter into the skillet. Once the butter melts, add the steaks to the skillet and sear for 4 to 5 minutes per side. (Four minutes for 1 ½-inch steaks, five minutes for 2-inch steaks.)
- Move the steaks to a holding plate and cover with foil. Carefully pour ½ cup cognac into the hot skillet. Slightly tip the pan so the cognac catches the flame. Allow the alcohol to burn off, shaking the pan as needed until the flame dies.
- Pour the heavy cream into the skillet, followed by the minced garlic, dried thyme, and beef base. Whisk well and allow the cream to come to a gentle simmer. Simmer for 4 to 5 minutes until the sauce slightly thickens. Taste, then add 1 to 4 more tablespoons of cognac, to taste. (I usually add 2 tablespoons.) Salt as needed.
- Serve the steaks warm with a hearty spoonful of peppery cognac sauce over the top.
Video
Notes
Nutrition
Making this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!
This was one of the best steaks I have ever had! I could not have loved it more. The peppercorn sauce was amazing.
My mouth is watering!! Love steak recipes, especially ones like this!! The peppercorn crust makes such a difference, especially with the cognac cream sauce!! What a delicious flavor!!
I made this steak for my husband, he has officially requested that I make it this way from now on. Thank you for the recipe!
the mixture of the pepper and the cream sauce makes this an impeccable recipe that will impress anyone! thank you so much for sharing