Classic Steak au Poivre
This recipe uses Short Loin beef — specifically New York Strip (10-14 oz).
Learn more about all Short Loin cuts and cooking methods →
Prep
10 min
Cook
15 min
Total
25 min
Steak au poivre is French cooking at its most dramatic — peppercorn-crusted steak finished with a flambéed brandy cream sauce made right in the pan. It's simple, bold, and impossibly elegant.
What Ingredients Do You Need?
- 2 (12 oz each) NY strip steaks, 1 inch thick
- 3 tbsp Black peppercorns, coarsely cracked
- 1 tsp Kosher salt
- 2 tbsp Butter
- 1 tbsp Olive oil
- 1/4 cup Cognac or brandy
- 1/2 cup Heavy cream
- 1 tsp Dijon mustard
- 1 Shallot, minced
How Do You Make Classic Steak au Poivre?
- 1
Crust the steaks
Press cracked peppercorns firmly into both sides of each steak. Season with salt.
- 2
Sear
Heat oil and 1 tbsp butter in a heavy skillet over high heat. Sear steaks 4 minutes per side for medium-rare. Remove to a plate.
- 3
Make sauce
Reduce heat to medium. Add shallot, cook 1 minute. Remove pan from heat, add cognac, and carefully ignite. When flames subside, add cream and mustard. Simmer until thickened, 2-3 minutes.
- 4
Serve
Spoon the cream sauce generously over the steaks.
What Are the Pro Tips for This Recipe?
- 💡 Use a heavy pan and step back when you flambé — the flames can be dramatic.
- 💡 Crack peppercorns with the bottom of a heavy pan, not a grinder, for the right coarse texture.
