Steak au Poivre with Cognac Sauce

Few French bistro dishes deliver as much impact as steak au poivre: a thick beef steak coated in coarsely cracked black pepper, seared until deeply browned, then served with a glossy pan sauce. The peppercorn crust gives the meat aromatic heat and a subtle crunch, while the cognac, beef stock and double cream turn the browned pan juices into a smooth, savoury sauce with real depth. It is quick enough for a weeknight but feels polished enough for dinner guests, especially with chips, mash, green beans or a simple dressed salad alongside.
Recipe by JustRecipes Editorial Team
Content validated: August 2026 How we create recipes
Made this recipe? Rate it
Cuisine style French bistro
Spice level Medium
Cooking style Minimal cleanup
Time commitment Under 30 minutes

Why this recipe works

  • Pepper-led flavour: Coarsely crushed peppercorns form a warm, aromatic crust that defines the dish without needing a long marinade.
  • Built in the pan: Cognac, shallot, stock and cream lift the browned bits from the steak pan into a deeply savoury sauce.
  • Fast but polished: The steak and sauce are cooked in the same pan, giving a classic restaurant-style finish in under 30 minutes.

Get the most out of this recipe

Adjust the heat

  • For a gentler pepper heat: Use a lighter coating of cracked peppercorns and avoid grinding them too finely, which can make the heat feel sharper.
  • For a stronger pepper crust: Press the crushed peppercorns firmly onto both sides of the steak so they toast in the butter as the meat sears.

Texture tips

  • Dry the steak well: Moisture on the surface will slow browning, so pat the steak very dry before adding the peppercorn crust.
  • Keep the cream gentle: Once the double cream is added, simmer gently rather than boiling hard to keep the sauce smooth.

Common mistakes

  • Let the sauce happen while the steak rests: Transfer the steak to warm plates before making the sauce so it rests without continuing to cook aggressively in the pan.
  • Do not rush the deglaze: Let the cognac bubble briefly and scrape the pan well so the browned bits dissolve into the sauce instead of sticking.

Serving ideas

  • Classic sides: Serve with fries, roasted potatoes or a simple green salad to balance the richness of the sauce.
  • Wine pairing: A medium-bodied red with freshness, such as Pinot Noir or Cabernet Franc, works well with the pepper and cream.

Equipment you'll need

Frying pan Kitchen thermometer Tongs Wooden spoon
Ingredients
Instructions
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  1. Pat the steaks dry. Crush the peppercorns coarsely (a mortar and pestle or the bottom of a pan works well), then press them onto both sides of the steaks and season with the salt.
  2. Heat a frying pan over medium-high heat and add the butter. When the butter is foaming, add the steaks and sear for 2 to 4 minutes per side, turning once, until well browned and cooked to your liking (aim for 52°C (125°F) for rare, 57°C (135°F) for medium-rare).
  3. Transfer the steaks to warm plates and let them rest while you make the sauce. Keep the pan on a medium heat.
  4. Finely chop the shallot, then add it to the pan and cook for 1 to 2 minutes until softened. Pour in the cognac and let it bubble for about 30 seconds, scraping up the browned bits from the base of the pan.
  5. Add the beef stock and simmer for 2 to 3 minutes until slightly reduced. Lower the heat, stir in the double cream, and gently simmer for 2 to 4 minutes until the sauce lightly coats the back of a spoon; do not let it boil hard.
  6. Taste and adjust seasoning with a pinch more salt if needed. Spoon the cognac pepper sauce over the steaks and serve immediately.

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Recipe notes

Tips

  • For the best crust, make sure the steaks are very dry before pressing on the crushed peppercorns.
  • Keep the heat gentle once the double cream goes in; a rapid boil can split the sauce.
  • If serving anyone who is pregnant, elderly, or immunocompromised, cook the steaks to at least medium and ensure the sauce is piping hot.

Substitutions

  • Replace Cognac with Brandy for a similar flavour and the same method.
  • Replace Double cream with Single cream for a lighter sauce; simmer a little longer to thicken.
  • Replace Shallot with Yellow onion; use a small amount and cook it a minute longer until sweet and soft.

Storage

  • Refrigerate up to 2 days
  • Cool leftovers quickly and refrigerate in an airtight container. Reheat the sauce gently in a saucepan over low heat until piping hot, then warm the steak briefly in the sauce to avoid overcooking.

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Recipe overview

  • Servings: 2 servings
  • Total time: 25min (25min active)
  • Difficulty: Easy
  • Cuisine: French
  • Allergens:
    Milk
Beginner friendly One pot
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Equipment you'll need

Frying pan Kitchen thermometer Tongs Wooden spoon

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Beef stock

1 cup ≈ 240 ml
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Butter

10 oz ≈ 283 g
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Double cream

1 cup ≈ 240 ml
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Fine sea salt

1 cup ≈ 268.8 g
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