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    Home » Main Course » Steak au Poivre

    Published: Feb 7, 2016 · Modified: May 24, 2022 by Lisa Johnson

    Steak au Poivre

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    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.

    Jump to Recipe Print Recipe
    Creamy peppercorn sauce over a filet mignon on a plate with green beans and french fries with title graphic across the top.

    Steak au Poivre is a classic French dish with a rich, creamy Cognac sauce poured over pan-seared filet mignon with a peppercorn crust. This easy meal is perfect for any special occasion.

    Creamy peppercorn sauce over a filet mignon on a plate with green beans and french fries.

    Recipe inspiration

    Are you a fan of NCIS? I am a crazed fan that has seen every episode at least 50 times, some even more than that. Oddly enough, it never seems to get old. During an especially perplexing case in Season 3, Gibbs shows up in Director Shepard's office with Steak au Poivre and asparagus. They worked on the case together while eating dinner.

    I have been wanting to make Steak au Poivre ever since!! Steak is awesome by itself, but when you top it off with a creamy shallot-cognac sauce...c’est magnifique!

    steak with french fries and green beans on a large white plate that is sitting on a blue napkin

    Recipe images updated on May 24, 2022

    Ingredients needed to make this recipe

    Ingredients needed to make Steak au Poivre.
    • 6 to 8 ounce filet mignons that are no more than 1.5-inches thick
    • Kosher salt
    • whole black peppercorns or a rainbow mixture
    • olive oil
    • butter
    • shallots
    • a sprig of thyme
    • cognac (or brandy) like E&J XO
    • Dijon mustard - optional, it is not in the original recipe
    • heavy cream

    Be sure to check out the detailed printable recipe card below

    Looking down on a cream sauce covered filet mignon served on a plate with green beans and french fries.

    How to make Steak au Poivre

    Pat steaks dry and sprinkle all over with salt. Set aside for at least 30 minutes.

    Two beef tenderloin filets covered with kosher salt on a plate.

    Crush the peppercorns with a mortar and pestle, or place in a zipper top bag and pound with a large mallet or crush with cast iron skillet.

    Crushed pepper corns in a marble mortar and pestle.

    Pour the peppercorns onto a plate and press each steak into the peppercorns. Flip over and coat the second side.

    Two filet mignon coated with crushed black pepper on a plate.

    Heat oil in a large skillet over medium-high heat until shimmery. Add the steaks and cook for 5 minutes, then carefully flip over.

    Two pepper crusted filet mignon in a skillet with olive oil.

    Add the butter and thyme sprig. Baste the steaks with the melted butter while cooking the second side for 4 to 5 minutes until they reach 125 degrees for medium-rare.

    Two pepper crusted filets in a skillet with melted butter and a thyme sprig.

    Remove steaks from skillet and place on a plate. Tent with foil and set aside.

    Add the shallots to the skillet and cook until golden brown softened, about 2 to 3 minutes, stirring constantly with a wooden spoon and scraping up the brown bits off the bottom.

    Minced shallots cooking in oil and butter in a skillet.

    Carefully add the cognac and simmer until reduced by half while continuing to scrape up the browned bits.

    Minced shallots and cognac simmering in a skillet.

    Stir in the mustard and heavy cream and gently simmer until thickened, about 3 minutes.

    Cream simmering in a skillet.

    Transfer the steaks to plates and spoon the sauce over the top.

    Medium-rare Steak covered in a creamy peppercorn sauce with french fries on the side.

    Serve with Pomme Frites {French Fries} and Haricot Verts {French Green Beans}...or steamed asparagus like Gibbs and Jen's meal.

    What does au poivre mean?

    According to Merriam-Webster dictionary it is a French word that means: prepared or served with a generous amount of usually coarsely ground black pepper.

    Recipe Notes & Tips

    • I created this recipe with Valentine's Day or date night in mind, but it can easily be doubled or tripled.
    • If filet mignon is not available, New York strip steaks, sirloin steaks, and rib-eye steaks would also work well.
    • If you do not want to use alcohol, substitute beef stock for the cognac.

    Tools used to create this recipe

    You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!

    • Enamel Coated Cast Iron Skillet
    • Wood Turner
    • Cutting Board & Chefs Knife
    • Tongs
    • Instant Read Meat Thermometer
    • Mortar and Pestle
    • Measuring Spoons
    • Liquid Measuring Cup
    • Plastic Ruler to know how thick your steak is
    • Kosher Salt
    • Whole Peppercorns

    more delicious date night recipes

    • Chicken au Champagne
    • Creme Brûlée 
    • Perfect Filet Mignon for Two
    • Shrimp Scampi topped Filet Mignon
    • Sous Vide Filet Mignon
    • Apple Crisp for Two

    If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!

    Enjoy!!

    Creamy peppercorn sauce over a filet mignon on a plate with green beans and french fries.

    Steak au Poivre

    Steak au Poivre is a classic French dish with a rich, creamy Cognac sauce poured over pan-seared filet mignon with a peppercorn crust. This easy meal is perfect for any special occasion.
    4.25 from 4 votes
    Print Rate
    Course: Main Course
    Cuisine: French
    Keyword: steak, filet, shallots, cognac, sauce, cream, recipe, date night
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 2 Servings
    Calories: 492kcal
    Author: Lisa Johnson

    Ingredients

    • two 6 to 8-ounce filet mignons (beef tenderloin) that are no more than 1.5-inches thick
    • kosher salt
    • 1 tablespoon black peppercorns
    • 1 tablespoons olive oil
    • .25 cup chopped shallots one medium shallot
    • 2 tablespoons unsalted butter
    • 1 sprig fresh thyme leaves
    • .33 cup cognac or brandy
    • 1 teaspoon Dijon mustard
    • 0.5 cup heavy cream
    Prevent your screen from going dark

    Instructions

    • Pat steaks dry and sprinkle all over with salt. Set aside for at least 30 minutes.
    • Crush the peppercorns with a mortar and pestle, or place in a zipper top bag and pound with a large mallet or crush with cast iron skillet.
    • Pour the peppercorns onto a plate and press each steak into the peppercorns. Flip over and coat the second side.
    • Heat oil in a large skillet over medium-high heat until shimmery. Add the steaks and cook for 5 minutes, then carefully flip over.
    • Add the butter and thyme sprig. Baste the steaks with the melted butter while cooking the second side for 4 to 5 minutes until they reach 125 degrees for medium-rare. Remove steaks from skillet and place on a plate. Tent with foil and set aside.
    • Add the shallots to the skillet and cook until golden brown softened, about 2 to 3 minutes, stirring constantly with a wooden spoon and scraping up the brown bits off the bottom.
    • Carefully add the cognac and simmer until reduced by half while continuing to scrape up the browned bits. Stir in the mustard and heavy cream and gently simmer until thickened, about 3 minutes.
    • Transfer the steaks to plates and spoon the sauce over the top. Serve with Pomme Frites (shoestring french fries) and French Green Beans or asparagus.

    Notes

    • Medium-rare - 125 degrees
    • Medium - 130 degrees
    • Medium-well - 140 degrees
    • The temperature will rise 10 degrees while resting.
    • I created this recipe with Valentine's Day or date night in mind, but it can easily be doubled or tripled. Just click the 2x or 3x button ^^^
    • If filet mignon is not available, New York strip steaks, sirloin steaks, and rib-eye steaks would also work well.
    • If you do not want to use alcohol, substitute beef stock for the cognac.

    Nutrition

    Calories: 492kcal | Carbohydrates: 10g | Protein: 3g | Fat: 40g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 50mg | Potassium: 233mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1279IU | Vitamin C: 4mg | Calcium: 79mg | Iron: 1mg
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    Reader Interactions

    Comments

    1. Claire @ A Little Claireification says

      February 07, 2016 at 10:46 pm

      Still one of our favorites and I definitely need to re-do my 2013 photos over here!! lol Looks so good - pinned!

      Reply
      • David says

        June 02, 2020 at 4:29 am

        5 stars
        2-3 minutes a side was enough to nicely brown the steak. Another couple of minutes in the sauce for medium rare *1 inch thick steaks

        Reply
    2. Carlee says

      February 12, 2016 at 9:47 am

      Oh my goodness, this looks amazing! My husband would think he won the lottery!

      Reply
    3. Carla says

      February 12, 2016 at 5:44 pm

      I'm glad to know what it is because I wondered every time I saw that episode. I'm not crazy about cream sauces so won't be making it though.

      Reply
    4. Jessy @ The Life Jolie says

      February 17, 2016 at 9:17 am

      My husband would absolutely love this! Pinning!

      Reply
    5. Ralph says

      November 01, 2020 at 6:52 pm

      When do you add the thyme

      Reply
      • Lisa Johnson says

        November 01, 2020 at 11:27 pm

        You add the thyme with the shallots.

        Reply

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