Steak au Poivre

Strip or filet steaks pressed into cracked black peppercorns, seared in a hot skillet and finished with a creamy brandy pan sauce. A French bistro classic for two.

Naturally gluten-freeKetoLow-carbHigh-proteinNo added sugar

Contains: milk. Based on the ingredients as written; check package labels, which can change.

  • Prep 10 min
  • Cook 20 min
  • Total 30 min
  • Yield 2 servings
  • Level Intermediate

Updated

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Peppercorn-crusted steak sliced medium-rare in a creamy peppercorn sauce with green beans

Steak au poivre is the French bistro steak: a thick steak crusted with coarsely cracked peppercorns, seared hard, then served with a quick sauce of brandy, stock and cream made right in the pan.

Crack the peppercorns coarsely; fine pepper turns harsh and bitter, while coarse pieces toast in the pan and stay fragrant.

Instructions

  1. Season. Pat the steaks dry and salt them. Press the cracked pepper firmly into both sides.
  2. Sear. Heat the oil and 1 tablespoon butter in a heavy skillet over medium-high heat. Cook the steaks 4 to 5 minutes per side to 130°F for medium-rare. Move to a plate to rest.
  3. Start the sauce. Lower the heat, add the remaining butter and the shallot and cook 1 minute. Off the heat, add the brandy, then return to the heat and simmer, scraping the pan, until nearly evaporated.
  4. Finish the sauce. Add the broth and simmer 2 minutes, then the cream and mustard. Simmer until thick enough to coat a spoon, about 3 minutes. Season with salt.
  5. Serve. Spoon the sauce over the steaks and serve with fries or green beans.

Nutrition per serving (estimated)

1200Calories
5 gCarbohydrates
<1 gFiber
4 gNet carbs
71 gProtein
91 gFat

Estimated per serving, based on 2 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

KetoLow-carbHigh-proteinGluten-freeFor twoNo added sugar

Tips

  • Crack peppercorns in a mortar or under a heavy skillet rather than a grinder.
  • Always add brandy off the heat; it can flare up.

Having trouble? See why steak turns gray or tough in our kitchen troubleshooting guide.

Printable: steak doneness chart and cooking times by thickness (PDF).

Storage and leftovers

Refrigerate up to 3 days. Warm sliced steak for 30 seconds in a hot pan and the sauce gently in a small saucepan; the sauce can separate if it boils.

Questions about this recipe

What is the best steak for au poivre?
A strip steak or filet mignon about 1 1/4 inches thick.
Can I make it without brandy?
Yes; use extra broth and a splash of red wine vinegar.

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: Cabernet Sauvignon or Malbec. Wine pairing guide

Another steak with a pan sauce: Steak Diane (the 1950s New York classic, with mushrooms and cognac).

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