Steak Au Poivre

Steak Au Poivre.   Yes.   The name says it all.  The Loon and I love Steak Au Poivre so much, the spicy black pepper flavor, with the rich cream sauce is astronomical in flavor.  We love it good and juicy cooked with seared in flavors at medium-rare, but, of course, that’s up to you.  Just make these.   Your guests will literally be blown away.

Steak Au Poivre
Prep time
Cook time
Total time
Steak Au Poivre is amazing. A bit of a kick with the fresh ground pepper, and the super luscious sauce makes this classic steak amazing. Break up the whole peppercorns with a heavy skillet between two pieces of wax paper.
Recipe type: French
Cuisine: French
Serves: 8
  • 1 tablespoon of unsalted butter
  • 1 large shallot, diced
  • 1 tablespoon of whole black peppercorns, roughly broken
  • 1 tablespoon of flour
  • 4 tablespoons of dry white wine
  • 4 tablespoons of good quality Cognac
  • 8 cups of beef stock
  • 1¼ cups heavy cream
  • 1 teaspoon of Kosher salt
  • 3 tablespoons of black peppercorns, roughly broken
  • 1 teaspoon of Kosher salt
  • 6 strip steaks (about 1 inch thick, each)
  • 2 tablespoons of unsalted butter
  2. In a large saute pan, melt the butter over medium-high heat until foamy.
  3. Add the shallots and peppercorns, and cook, stirring often, until shallots are soft, about 4 minutes.
  4. Sprinkle in flour, stirring constantly, until it is golden brown and smells a bit 'toasted.'
  5. Immediately add wine and Cognac (stand back - it may flame!).
  6. Bring to a boil.
  7. Lower the heat and cook at a simmer until are just a film covering the bottom of the pan, about 5 minutes.
  8. Add beef stock and simmer, uncovered, stirring occasionally, until sauce is thickened - about 45 minutes.
  9. Slowly whisk in the cream and salt, bring to a boil.
  10. Lower the heat and simmer until the sauce becomes the same thick consistency as before, about 15 minutes. - should make about 4 cups of sauce.
  11. Set sauce aside.
  13. Spread the crush pepper with the salt on a clean surface.
  14. Place the steaks on top of the mixture and press down to coat the steaks, turn over to coat the other side.
  15. Melt butter in a large saute pan over medium-high heat until foamy.
  16. Add steak and saute for about 7 minutes on each side for medium-rare.
  17. Remove steaks and keep warm.
  18. Drain excess fat from the skillet and immediately deglaze the pan with the pepper sauce.
  19. Bring the sauce to a simmer and cook, whisking occasionally, until thickened to a creamy consistency, about 5 minutes.
  20. Transfer steaks to plates, spoon sauce over the top.
  21. Serve immediately!

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