This classic French Steak au Poivre features tender pepper-crusted filet mignon seared to perfection in a creamy cognac peppercorn sauce. If you’re a steak lover, prepare to fall in love with this delicious rendition of steak!

This post is all about making a restaurant-quality Steak au Poivre at home with minimal effort! It may feel intimidating to make steak at home, but it’s so much easier than you think!

The Best Steak au Poivre Recipe

Having been a restaurant chef for almost 10 years, I’ve cooked my fair share of steaks! A steakhouse is actually the one type of restaurant that I almost never visit because I know a great steak dinner can be accomplished at home.

While Steak au Poivre may feel fancy and intimidating, it couldn’t be easier! I’m going to walk you through all the steps of seasoning, searing, and cooking your steak to perfection.

Then, we’ll make a simple, creamy cognac sauce and you will never want to make steak another way again!

This is such an elegant and special meal that’s perfect for the holidays, valentine’s day, or any night that you want a nice dinner at home. If you’re looking for other steak dishes, try my Flank Steak with Burrata, Beef Wellington for Two, or my Caramelized Onion Steak Salad.

What is Steak au Poivre?

In French, Steak au Poivre simply means steak with peppercorns. In this recipe, we coat the steak with coarsely crushed peppercorns and salt before searing. This seals in flavor and leaves some peppercorns in the pan for when we build our sauce.

According to French steak specialist Francis Marie, “steak au poivre originated in the 19th century in the bistros of Normandy, where noted figures took their female companions for late suppers, and where pepper’s purported aphrodisiac properties may have proved most useful.”

Why You’ll Love this Recipe

Economical – While beef tenderloin isn’t cheap (I spent about $40 for 1 lb that serves two), it’s still so much cheaper to make at home. If you went to a restaurant for this dish, you’d likely spend $40-50 per person. This whole recipe comes together for a fraction of that cost.

Elegant and Special – There’s something so nice about being able to prepare a special meal at home. Whether you’re cooking to impress, or just cooking to enjoy for yourself, there’s a sense of satisfaction that comes from a meal well cooked. You don’t have to head to a restaurant to get that level of enjoyment!

Easy – Did I mention that this is a one-pan, 30-minute recipe? You sear and cook the steak in one pan and then make a quick pan sauce with the drippings. Then, all you need to do is serve it with a couple of sides and dinner is done!

How to Make Steak au Poivre

While Steak au Poivre isn’t a difficult dish to make, I recommend investing in a quality stainless steel or cast iron skillet. You need a pan that will hold heat well to get a nice, brown crust on the steak that is also oven safe. I’ve linked my favorites below!

Tools Needed

• Stainless Steel or Cast Iron Skillet
• Sharp Knife
• Mortar and Pestle
• Cutting Board
• Probe thermometer

Ingredients and Substitutions

• Beef. We’re using a center-cut piece of beef tenderloin for this recipe. You could substitute another cut, but I urge you to try this one because filet mignon is the best!
• Black peppercorns. Use a mortar and pestle or a spice grinder to coarsely grind the peppercorns for the steak and sauce.
• Oil. Use a high-temp friendly oil like canola or avocado.
• Butter. Adding a couple of tablespoons of butter to the skillet and basting the steak is always the play. This is the secret to restaurant-quality steak!
• Garlic and thyme. A couple of cloves of smashed garlic and a sprig or two of thyme flavor the butter for the steak.
• Shallot. Finely minced shallot adds the perfect amount of onion flavor to the sauce.
• Cognac. If you don’t stock cognac in your bar cart, buy a small bottle as you only need about 1/2 cup. You could swap in some cooking wine with a bit of sugar, but it won’t be the same.
• Heavy cream. Heavy cream is what makes our sauce super creamy and pairs perfectly with the steak.
• Flaky sea salt. After slicing the steak, I always sprinkle with a bit of flaky sea salt so that every bite is perfectly seasoned.

The Process

1. Season the steak. 30 minutes before you plan to cook, remove the tenderloin piece from the fridge. Pat really well all over with paper towels to remove excess moisture and season all over with salt and coarsely crushed peppercorns. Let the steak sit uncovered for 30 minutes.
2. Sear the steak. Heat 2 tablespoons of neutral high-temp oil in a stainless steel or cast iron skillet over medium-high heat. Once the oil is very hot and shimmering, carefully place the steak in the skillet. Sear all over, including the ends, until deeply golden brown.
3. Baste the steak. Add the butter, garlic, and thyme to the pan. Once the butter is melted, baste the steak with the melted butter for 2-3 minutes.
4. Transfer to the oven. Insert the probe of the meat thermometer into the thickest part of the steak and transfer the whole skillet to the oven. Cook until the temperature reaches 120-130 F (depending on preference) and remove from the oven. Transfer the steak to a cutting board and loosely tent with foil.
5. Make the sauce. Discard the garlic and thyme and return the skillet to medium heat on the stove. Add the minced shallot and cook until softened, using a silicone spoon to scrape up any browned bits from the skillet. Add the cognac and carefully tilt the pan until the cognac ignites. Let it burn, swirling the skillet occasionally, until the flame goes out. Add the remaining peppercorns and heavy cream and simmer for 1 minute. Season to taste with salt.
6. Slice and serve. Slice the steak, sprinkle with flaky sea salt, and serve with the pan sauce immediately.

Selecting the right steak for Steak au Poivre

Choosing the right cut of steak for Steak au Poivre is the most important step! Beef tenderloin (filet mignon) is always my go to! If you’re going to splurge on a nice dinner at home, you might as well go with the best.

Instead of cooking two pieces of filet, we’re going to get one portion of beef tenderloin (1 lb) from the center of the tenderloin. Here are all my tips for getting the perfect cut of beef tenderloin!

Head straight to the meat counter. 

Don’t you dare even mess with pieces of tenderloin that have already been cut! For a meal like this, make sure you’re getting exactly what you need. Head straight to your butcher or meat counter and have them cut the tenderloin for you. You’ll have the most control here and it will ensure the best ever steak au poivre.

Choose the right grade. 

When you’re paying for a high-quality cut of meat, it’s important to get the best! Talk to your butcher and see what they have on hand and what he would recommend. Opt for at least choice grade, but prime is best. For steak au poivre, I went with grass-fed wagyu beef because it was really nicely marbled and I was able to get it on sale. 

Cut from the right part of the tenderloin. 

When you ask your butcher or meat counter attendant to cut the tenderloin for you, ask for it to come from the center of the tenderloin. This is the most tender part and it’s the most even in size which means the steak au poivre will cook evenly.

Buy right before you plan to cook. 

This seems like an obvious one, but this is also why we aren’t selecting pre-cut pieces. Most pre-cut pieces of beef have been sitting for a day or two and have started to oxidize and that is not the play for beef wellington. Buy the beef the day you plan to cook Steak au Poivre for optimal flavor and presentation.

When you’re spending money on a high-quality piece of meat, you should get the best! Follow my tips for purchasing and you’re going to end up with the perfect Steak au Poivre.

Tips for the Perfect Sear

Searing the filet is one of the most important ways to add flavor to Steak au Poivre! A nice hard sear and a brown crust enhances the beef flavor and makes this recipe even more delicious. Here are my best tips for getting the perfect sear: 

• Room temperature meat sears more easily. Pull your tenderloin out of the fridge 30 minutes before cooking. Coat it with salt and peppercorn and let it sit uncovered.
• Pat as much moisture as possible from the surface of the meat. Moisture is the natural enemy of a good, hard sear. Use paper towels to dab the beef really well all over to remove extra moisture before you season with salt and pepper. 
• Choose the right oil. Because this is high-temperature cooking, you need an oil that will stand up to high heat. Canola, avocado, and grapeseed oils are my favorite for searing at high temperatures. Avoid olive oils as they burn and become acrid at high temps.

Follow these tips for searing your Steak au Poivre for best results.

How to Avoid Overcooking Steak au Poivre

Steak au Poivre is best served medium-rare or medium. Once it’s overcooked, you can’t un-cook it and since it’s an expensive cut of meat, you don’t want to leave the cooking to chance. Invest in a dependable probe thermometer any time you’re cooking beef.

Keep in mind that the temperature of the meat will rise 5 degrees or so as it rests. For best results, pull at the temperatures listed below.

• Medium-rare roast: 120°F.
• Medium roast: 130°F.

The most important step to avoid overcooking Steak au Poivre is to use a meat thermometer! Insert the probe into the center before you put the steak in the oven and pull when it reaches your desired temperature. Let it rest under a loose covering of foil for 10 minutes before slicing.

What to Serve with Steak au Poivre

What is a dinner without sides? Here are my favorite sides to serve alongside Steak au Poivre for a true show-stopping meal. 

• Fluffy Dinner Rolls
• French Fries
• Creme Fraiche Mashed Potatoes
• Caramelized Onion and Potato Gratin
• Kale Caesar Salad
• Gooey Nutella Lava Cakes

If you’re planning a special dinner at home, add this Steak au Poivre to your menu! It’s delicious and elegant and never fails to impress. If you do give it a try, be sure to let me know! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram. I LOVE hearing about & seeing your SMF creations!

More Entertaining Recipes to Try Now

Tomato Risotto
Red Wine Braised Beef
Flank Steak with Burrata
Herb Roasted Chicken

This post for Steak au Poivre may contain affiliate links from which I receive a small commission at no additional cost to you. Affiliate links allow me to keep providing great recipes for free and I never recommend products that I don’t love and personally own.