Steak Au Poivre Delight

This Steak Au Poivre recipe is perfect for home cooks craving a restaurant-quality dish that feels special yet is straightforward to make. It transforms simple ingredients into a rich, peppery classic that’s ideal for a weekend dinner or an impressive meal for guests.

I discovered this recipe on a whim when I wanted to step up a weeknight dinner. Since then it has become my go-to for celebrating small victories or simply indulging on a quiet evening.

Ingredients

• Four filet mignon steaks: around 6 to 8 ounces and no more than 1 and a half inches thick to ensure even cooking and tenderness
• Kosher salt or sea salt: for seasoning that enhances the beef’s natural flavor without overpowering
• One tablespoon whole peppercorns: for the signature crust choose vibrant, whole peppercorns for the freshest taste and coarsen them yourself for better texture
• One tablespoon olive oil: to help sear the steak perfectly look for extra virgin for a clean flavor
• Two tablespoons unsalted butter: divided so you can use some for cooking and the rest for sauce richness unsalted lets you control salt levels
• One large garlic clove smashed: optional but adds aroma when basting the steak
• Two sprigs fresh rosemary or thyme: optional but lovely for adding herbal depth while cooking
• One medium shallot finely chopped: gives the sauce a delicate sweetness that balances the pepper
• One third cup cognac or brandy: adds warmth and complexity but you can swap with bourbon or skip for a non-alcoholic version
• One cup heavy cream: thickens the sauce into a luscious coating
• Fresh parsley or thyme leaves for garnish: optional but brightens the final presentation

Instructions

Build The Crust:

Pat your steaks dry with paper towels then season well with salt. Crush whole peppercorns coarsely using a mortar and pestle or by placing them in a resealable bag and tapping with a mallet or heavy pan. Spread the crushed pepper on a plate then press it firmly onto both sides of each steak.

Sear The Steaks:

Heat olive oil and one tablespoon of butter in a cast iron or heavy skillet over medium-high heat until shimmering. Add the steaks and cook without moving for about four minutes until a deep golden crust forms. Flip the steaks and sear the other side.

Baste And Cook Through:

If using add smashed garlic and rosemary or thyme to the pan then lower heat to medium. Gently spoon the melted butter and oil over the steaks repeatedly to infuse flavor and keep moist. Cook for about three to four minutes for medium-rare aiming to remove the steaks at 130 degrees Fahrenheit for a perfect finish after resting.

Rest The Steaks:

Take the steaks off the pan and tent them loosely with foil. This lets the juices redistribute for juicy results and prevents overcooking.

Create The Sauce Base:

Discard excess fat from the skillet leaving browned bits behind for flavor. Lower heat to medium-low and add the remaining butter. Once melted add chopped shallots stirring constantly and scraping the pan until the shallots soften around two to three minutes.

Flambé And Reduce:

Off the heat pour in cognac carefully then return the skillet to the burner (it may flame). Boil while scraping the pan to lift browned bits into the sauce until the liquid mostly reduces to a glaze.

Finish The Sauce:

Stir in heavy cream and bring to a gentle boil stirring often until the sauce thickens to coat the back of a spoon about four minutes. Taste and adjust salt. Add any resting juices from the plate back into the sauce for richness.

Plate And Garnish:

Place steaks on warm plates and spoon sauce over top. Garnish with parsley or fresh thyme leaves if desired and serve immediately.

Peppercorn crust is my favorite as it adds crunch and bright spice that really elevates the beef. I remember the first time I served this for my partner we both kept reaching for seconds and it became a special shared ritual in our kitchen.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently in a skillet over low heat adding a splash of cream or broth to loosen the sauce and keep the steak tender.

Ingredient Swaps

Swap filet mignon for ribeye or sirloin if you prefer more marbling or a firmer bite. Use whiskey in place of cognac for a different flavor twist. Shallots can be replaced with finely chopped yellow onions but slightly milder.

Serving Ideas

This steak pairs beautifully with creamy mashed potatoes roasted garlic asparagus or a crisp green salad. The richness of the sauce calls for sides that are buttery or fresh to balance the plate.

Also when reducing the cognac be ready as it can ignite quickly so keep a lid handy to smother flames if they flare up unexpectedly.

Frequently Asked Recipe Questions

→ How do I achieve a perfect crust on the steak?

Coarsely crush whole peppercorns and press them firmly onto both sides of the steak before searing in hot oil and butter. Avoid moving the steak too soon to allow a golden crust to form.

→ Can I substitute cognac in the sauce?

Yes, brandy works well as a substitute, offering similar depth and sweetness to the sauce without altering the rich flavor profile.

→ What is the ideal doneness for the filet mignon here?

Medium-rare (about 135ºF internal temperature) is recommended to ensure tenderness and juiciness while allowing the peppercorn crust and sauce to complement the meat.

→ Is it necessary to use fresh herbs in this preparation?

Fresh rosemary or thyme adds aromatic complexity, especially when used during basting and as garnish, but can be omitted if unavailable.

→ How should the cream sauce be thickened without curdling?

Bring heavy cream to a gentle boil, stirring frequently and cooking until it reduces slightly to a sauce consistency, ensuring it remains smooth and rich.