Steak au Poivre

Name: Steak au Poivre
Total time: 23 min
Yield: 4 servings
Cuisine: french
Ingredients: 4 tbsp Black peppercorns; 800 g Beef fillet steak, 4 steaks, about 200 g and 3 cm thick; 2 tsp Fine salt; 2 tbsp Vegetable oil; 2 piece Shallots; 30 g Unsalted butter; 80 ml cognac; 200 ml Double cream; 30 g Unsalted butter

23 min · 17 min active · makes ~1.3 kg · Medium

Seared beef fillet coated in crushed black peppercorns with a cognac and cream sauce enriched with shallots and butter.

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Steak au Poivre

Seared beef fillet coated in crushed black peppercorns with a cognac and cream sauce enriched with shallots and butter.

See more →

TOTAL TIME

23 min

ACTIVE TIME

17 min

QUANTITY

~1.3 kg

DIFFICULTY

Medium

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/8

Tools0/10

Ingredients

0/8 gathered · 4 servings

4tbsp

4 steaks, about 200 g and 3 cm thick800g

2tsp

2tbsp

2piece

60g

80ml

200ml

#	Quantity	Notes	State
1	4tbsp	—	—
2	800g	4 steaks, about 200 g and 3 cm thick	—
3	2tsp	—	—
4	2tbsp	—	—
5	2piece	—	—
6	60g	—	—
7	80ml	—	—
8	200ml	—	—

Tools

10 items

Serveware

1 item

Procedure

24 steps

1 of 24

Tip the peppercorns into a small bowl.

Black peppercorns · 4 tbsp

⏱ 5s

ResultBlack peppercorns

2 of 24

Crush the peppercorns coarsely with the flat of a meat mallet, pressing down firmly until each corn is cracked into two or three jagged pieces — you want texture, not powder.

⏱ 1 min

ResultCrushed peppercorns

3 of 24

Lay the steaks on the chopping board.

Beef fillet steak · 800 g

⏱ 5s

ResultBeef fillet steakused in step 5

4 of 24

Season the steaks all over with the salt, pressing lightly so it adheres.

Fine salt · 2 tspBeef fillet steak · step 3

⏱ 20s

ResultSalted steaks

5 of 24

Scatter the crushed pepper over both sides of each steak and press it firmly into the flesh with the heel of your hand so it forms a crust that will not fall off during cooking.

Beef fillet steak · step 3 Salted steaks · step 4

⏱ 40s

ResultPepper-crusted steaksused in step 8

6 of 24

Pour the oil into a large heavy frying pan.

Vegetable oil · 2 tbsp

⏱ 5s

ResultVegetable oil

7 of 24

Set the pan over the highest heat and leave it until the oil begins to smoke and shimmer — it must be fiercely hot before the steaks go in.

⏱ 2 min

ResultSmoking-hot oil

8 of 24

Lay the steaks in the pan and sear without moving for 2 minutes per side for medium-rare, pressing each steak down briefly with tongs so the pepper crust makes full contact with the pan, then use the tongs to hold each steak on its edge for 30 seconds to colour the sides.

Pepper-crusted steaks · step 5

⏱ 5 min

ResultSeared steaks

9 of 24

Lift the steaks onto a warm plate and set aside while you make the sauce.

Seared steaks · step 8

⏱ 15s

ResultSeared steaksused in step 13

10 of 24

Leave the steaks to rest, loosely tented, for at least 5 minutes while the sauce is made.

⏱ 5 min

ResultRested seared steaksused in step 23

11 of 24

Peel the shallots, halving and removing the papery skins completely.

Shallots · 2 piece

⏱ 30s

ResultPeeled Shallots

12 of 24

Finely chop the shallots into tiny, even dice.

Peeled Shallots · step 11

⏱ 40s

ResultFinely chopped shallotsused in step 15

13 of 24

Add the first measure of butter to the pan with the drippings.

Unsalted butter · 30 gPan drippings · step 9

⏱ 5s

ResultPan drippings and unsalted butter

14 of 24

Set the pan over a medium heat and swirl until the butter melts and foams, scraping up the dark drippings from the base with a wooden spoon.

⏱ 30s

ResultFoaming butter

15 of 24

Tip the chopped shallots into the foaming butter.

Finely chopped shallots · step 12

⏱ 5s

ResultFinely chopped shallots and foaming butter

16 of 24

Stir the shallots over a medium heat for about 3 minutes until they are completely soft and translucent but have not coloured.

⏱ 3 min

ResultSoftened shallots

17 of 24

Take the pan off the heat, pour in the cognac, keeping your face well back, then return the pan to the heat.

Cognac · 80 ml

⏱ 5s

ResultSoftened shallots and cognac

18 of 24

Let the cognac bubble vigorously, stirring and scraping the base, until it has reduced by half and the alcohol smell has cooked off.

⏱ 1 min

ResultSyrupy shallot reduction

19 of 24

Pour in the double cream in a steady stream.

Double cream · 200 ml

⏱ 5s

ResultSyrupy shallot reduction and double cream

20 of 24

Stir the cream into the pan juices and let the sauce simmer steadily, stirring occasionally, until it thickens enough to coat the back of a spoon — about 3 minutes.

⏱ 3 min

ResultPepper cream sauce

21 of 24

Drop the second measure of butter into the sauce.

Unsalted butter · 30 g

⏱ 5s

ResultPepper cream sauce and unsalted butter

22 of 24

Swirl the pan off the heat in steady circles until the butter melts into the sauce and gives it a glossy sheen.

⏱ 30s

ResultGlossy pepper cream sauce

23 of 24

Return the rested steaks and any collected juices from the plate into the pan.

Rested seared steaks · step 10

⏱ 20s

ResultRested seared steaks and glossy pepper cream sauce

24 of 24

Turn the steaks once in the sauce so they are evenly coated and warmed through.

⏱ 20s

ResultSauce-coated steaks

Total Time23 min

#	Product	Action
1	4 tbsp	Tip the peppercorns into a small bowl.⏱ 5sResultBlack peppercorns
2	—	Crush the peppercorns coarsely with the flat of a meat mallet, pressing down firmly until each corn is cracked into two or three jagged pieces — you want texture, not powder.⏱ 1 minResultCrushed peppercorns
3	800 g	Lay the steaks on the chopping board.⏱ 5sResultBeef fillet steakused in step 5
4	2 tsp	Season the steaks all over with the salt, pressing lightly so it adheres.⏱ 20sResultSalted steaks
4	Beef fillet steakstep 3
5	Beef fillet steakstep 3	Scatter the crushed pepper over both sides of each steak and press it firmly into the flesh with the heel of your hand so it forms a crust that will not fall off during cooking.⏱ 40sResultPepper-crusted steaksused in step 8
5	Salted steaksstep 4
6	2 tbsp	Pour the oil into a large heavy frying pan.⏱ 5sResultVegetable oil
7	—	Set the pan over the highest heat and leave it until the oil begins to smoke and shimmer — it must be fiercely hot before the steaks go in.⏱ 2 minResultSmoking-hot oil
8	Pepper-crusted steaksstep 5	Lay the steaks in the pan and sear without moving for 2 minutes per side for medium-rare, pressing each steak down briefly with tongs so the pepper crust makes full contact with the pan, then use the tongs to hold each steak on its edge for 30 seconds to colour the sides.⏱ 5 minResultSeared steaks
9	Seared steaksstep 8	Lift the steaks onto a warm plate and set aside while you make the sauce.⏱ 15sResultSeared steaksused in step 13
10	—	Leave the steaks to rest, loosely tented, for at least 5 minutes while the sauce is made.⏱ 5 minResultRested seared steaksused in step 23
11	2 piece	Peel the shallots, halving and removing the papery skins completely.⏱ 30sResultPeeled Shallots
12	Peeled Shallotsstep 11	Finely chop the shallots into tiny, even dice.⏱ 40sResultFinely chopped shallotsused in step 15
13	30 g	Add the first measure of butter to the pan with the drippings.⏱ 5sResultPan drippings and unsalted butter
13	Pan drippingsstep 9
14	—	Set the pan over a medium heat and swirl until the butter melts and foams, scraping up the dark drippings from the base with a wooden spoon.⏱ 30sResultFoaming butter
15	Finely chopped shallotsstep 12	Tip the chopped shallots into the foaming butter.⏱ 5sResultFinely chopped shallots and foaming butter
16	—	Stir the shallots over a medium heat for about 3 minutes until they are completely soft and translucent but have not coloured.⏱ 3 minResultSoftened shallots
17	80 ml	Take the pan off the heat, pour in the cognac, keeping your face well back, then return the pan to the heat.⏱ 5sResultSoftened shallots and cognac
18	—	Let the cognac bubble vigorously, stirring and scraping the base, until it has reduced by half and the alcohol smell has cooked off.⏱ 1 minResultSyrupy shallot reduction
19	200 ml	Pour in the double cream in a steady stream.⏱ 5sResultSyrupy shallot reduction and double cream
20	—	Stir the cream into the pan juices and let the sauce simmer steadily, stirring occasionally, until it thickens enough to coat the back of a spoon — about 3 minutes.⏱ 3 minResultPepper cream sauce
21	30 g	Drop the second measure of butter into the sauce.⏱ 5sResultPepper cream sauce and unsalted butter
22	—	Swirl the pan off the heat in steady circles until the butter melts into the sauce and gives it a glossy sheen.⏱ 30sResultGlossy pepper cream sauce
23	Rested seared steaksstep 10	Return the rested steaks and any collected juices from the plate into the pan.⏱ 20sResultRested seared steaks and glossy pepper cream sauce
24	—	Turn the steaks once in the sauce so they are evenly coated and warmed through.⏱ 20sResultSauce-coated steaks
Total Time		23 min

Serving

Lift each steak onto a warm dinner plate and spoon the pepper cream sauce generously over and around it.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	833kcal
	54g
	53g
	25g
	10g
	3g
	3g
	1,179mg

Ingredients0/8

Tools0/10

Recipe

Steak au Poivre

Seared beef fillet coated in crushed black peppercorns with a cognac and cream sauce enriched with shallots and butter.

What you’ll doYou will crush peppercorns coarsely, salt and pepper the steaks, then sear them hard in smoking oil until a crust forms on all sides. While they rest, you will build a sauce from the pan drippings, shallots, cognac and cream, then coat the steaks in it before plating.

Serves4

Total23 min

LevelMedium

Ingredients

Black peppercorns4 tbsp
Beef fillet steak, 4 steaks, about 200 g and 3 cm thick800 g
Fine salt2 tsp
Vegetable oil2 tbsp
Shallots2 piece
Unsalted butter60 g
Cognac80 ml
Double cream200 ml

Tools

TongsLarge heavy frying panSmall bowlMeat malletChef's knifeWooden spoonDinner plateParing knifePlateChopping board

Method

Tip the peppercorns into a small bowl.

5sSmall bowlBlack peppercorns · 4 tbsp

Crush the peppercorns coarsely with the flat of a meat mallet, pressing down firmly until each corn is cracked into two or three jagged pieces — you want texture, not powder.

1 minSmall bowl, Chefs knife

Lay the steaks on the chopping board.

Result · Beef fillet steak · used in step 5

5sChopping boardBeef fillet steak · 800 g

Season the steaks all over with the salt, pressing lightly so it adheres.

20sChopping boardFine salt · 2 tsp

Scatter the crushed pepper over both sides of each steak and press it firmly into the flesh with the heel of your hand so it forms a crust that will not fall off during cooking.

Result · Pepper-crusted steaks · used in step 8

40sChopping boardBeef fillet steak · step 3Salted steaks · step 4

Pour the oil into a large heavy frying pan.

5sLarge heavy frying panVegetable oil · 2 tbsp

Set the pan over the highest heat and leave it until the oil begins to smoke and shimmer — it must be fiercely hot before the steaks go in.

2 minLarge heavy frying pan

5 minLarge heavy frying pan, TongsPepper-crusted steaks · step 5

Lift the steaks onto a warm plate and set aside while you make the sauce.

Result · Seared steaks · used in step 13

15sPlate, TongsSeared steaks · step 8

Leave the steaks to rest, loosely tented, for at least 5 minutes while the sauce is made.

Result · Rested seared steaks · used in step 23

5 minPlate

Peel the shallots, halving and removing the papery skins completely.

30sChopping board, Chefs knifeShallots · 2 piece

Finely chop the shallots into tiny, even dice.

Result · Finely chopped shallots · used in step 15

40sChopping board, Chefs knifePeeled Shallots · step 11

Add the first measure of butter to the pan with the drippings.

5sLarge heavy frying panUnsalted butter · 30 g

Set the pan over a medium heat and swirl until the butter melts and foams, scraping up the dark drippings from the base with a wooden spoon.

30sLarge heavy frying pan, Wooden spoon

Tip the chopped shallots into the foaming butter.

5sLarge heavy frying panFinely chopped shallots · step 12

Stir the shallots over a medium heat for about 3 minutes until they are completely soft and translucent but have not coloured.

3 minLarge heavy frying pan, Wooden spoon

Take the pan off the heat, pour in the cognac, keeping your face well back, then return the pan to the heat.

5sLarge heavy frying panCognac · 80 ml

Let the cognac bubble vigorously, stirring and scraping the base, until it has reduced by half and the alcohol smell has cooked off.

1 minLarge heavy frying pan, Wooden spoon

Pour in the double cream in a steady stream.

5sLarge heavy frying panDouble cream · 200 ml

Stir the cream into the pan juices and let the sauce simmer steadily, stirring occasionally, until it thickens enough to coat the back of a spoon — about 3 minutes.

3 minLarge heavy frying pan, Wooden spoon

Drop the second measure of butter into the sauce.

5sLarge heavy frying panUnsalted butter · 30 g

Swirl the pan off the heat in steady circles until the butter melts into the sauce and gives it a glossy sheen.

30sLarge heavy frying pan

Return the rested steaks and any collected juices from the plate into the pan.

20sLarge heavy frying pan, TongsRested seared steaks · step 10

Turn the steaks once in the sauce so they are evenly coated and warmed through.

20sLarge heavy frying pan, Tongs

Lift each steak onto a warm dinner plate and spoon the pepper cream sauce generously over and around it.

Result · Sauce-coated steaks

30sDinner plate, TongsSauce-coated steaks · step 24

Printed 11 October 2026