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Peppered steak served with creamy sauce
Juicy steak au poivre smothered in a rich, creamy peppercorn sauce

Classic steak au poivre with creamy peppercorn sauce

Author: Flavelo
Recipes Main Courses Quick Meals
'Steak au Poivre' is a cornerstone of French bistro cuisine. The concept is brilliant: the sweet, iron-rich flavour of the beef is counterpointed by the heat of the pepper, then softened by the creamy sauce. The secret lies in the coarsely crushed peppercorns, which lose their biting aggression during frying and become fragrant and nutty. This is not a hot dish, but a spiced masterpiece.
🕒 Prep Time 10 mins
🍳 Cook Time 15 mins
⌛ Total Time 25 mins
🍽️ Servings 4 servings
🔥 Calories 560 kcal
🌍 Cuisine French Bistro

Ingredients

Equipment Needed

  • Mortar and pestle (for crushing peppercorns)
  • Heavy-based frying pan (not non-stick if possible!)
  • Wooden spoon

Allergen Information

⚠️ Milk

Instructions

1 ✓

Crush the peppercorns coarsely in a mortar (or with a rolling pin between a tea towel). It shouldn't be powder-like!

Tip: The essential oils of freshly crushed pepper are truly released during frying.
2 ✓

Salt the steaks, then press them firmly into the crushed pepper on both sides so the peppercorns stick to the meat.

Tip: This pepper crust will toast and become crispy.
3 ✓

Heat the oil and half the butter in the frying pan over a medium-high heat. Fry the meat to your liking (3-4 minutes per side for medium).

Tip: Don't move the meat! Let the pepper and meat proteins caramelise. [Maillard reaction].
4 ✓

Remove the meat and let it rest, covered. DO NOT wash the pan! The brown bits remaining are flavour bombs.

Tip: This is called 'fond', and it will be the soul of your sauce.
5 ✓

Throw the finely chopped shallot into the pan and sauté for 1 minute. If using cognac, pour it in now and let it bubble away (you can also flambé it).

Tip: The alcohol dissolves the flavours baked onto the bottom of the pan. [Deglazing].
6 ✓

Pour in the stock, boil to reduce by half, then add the double cream. Simmer until thick enough to coat the back of a spoon.

Tip: Reduction concentrates flavours and thickens the sauce without flour.
7 ✓

Stir in the remaining cold butter for a glossy finish. Serve the rested steaks with the sauce poured over.

Tip: Pour any resting juices from the meat back into the sauce too!

Recipe FAQ

Can I use ground pepper?
Please don't! Finely ground pepper just burns and tastes bitter during searing. You need coarsely crushed peppercorns here that provide a crunch.
What meat should I buy?
Beef fillet is the authentic choice, but sirloin or a good quality rib-eye is also perfect. The key is that it should be suitable for quick frying (flash frying).

Ingredients

  • 4 slices Aged beef steak (fillet or sirloin, approx. 150g each)
  • 2 tbsp Whole black peppercorns
  • 50 g Butter
  • 1 tbsp Oil
  • 1 small bulb Shallot (or brown onion)
  • 50 ml Brandy or Cognac (optional but recommended)
  • 100 ml Beef stock
  • 150 ml Double cream
  • 1 tsp Salt