Steak au Poivre

Name: Steak au Poivre
Yield: 4 servings
Cuisine: French
Ingredients: 2 beef fillet or sirloin steaks, 3cm thick; 2 tbsp black peppercorns, coarsely crushed; 30g butter and a little oil; 1 shallot, finely chopped; 60ml cognac; 150ml double cream and a splash of beef stock

Steak au poivre/stek oh PWAHV-ruh/

Also known as: Pepper Steak, Peppercorn Steak, Filet au Poivre

About this dish

Steak crusted with crushed black peppercorns, seared and served with a creamy cognac and pepper pan sauce.

📍 Find the best Steak au Poivre near me

AI-powered — Google, TripAdvisor and food blogs

Ingredients

🥩2 beef fillet or sirloin steaks, 3cm thick

⚫2 tbsp black peppercorns, coarsely crushed

🧈30g butter and a little oil

🧅1 shallot, finely chopped

🥃60ml cognac

🥛150ml double cream and a splash of beef stock

Method

Serves 4

Season the steaks with salt and press the crushed pepper into both sides.

Sear in hot oil and butter to your liking, then rest.

Soften the shallot in the pan.

Add the cognac and carefully flambé, then add the stock and cream.

Simmer until thick and pour over the steaks with chips.

✓ What Makes it Authentic

Steak au poivre is a French bistro classic, traditionally made with fillet and flambéed with cognac at the table.

User Reviews

No reviews yet — be the first!

Members can create lists, save favourites and get recommendations.

🌍 Food Vlogs

Eating and cooking it at the source

🌍

No videos yet

What To Eat

The World's Food Guide