Steak au Poivre (Pepper-Crusted Steak with Cream Sauce)

With its coarse peppercorn crust and glossy cream sauce, steak au poivre is one of the most recognisable French steakhouse dishes. The steak is seared hard in butter so the pepper toasts into a fragrant, lightly fiery crust, while the browned pan juices become the base of a cognac, beef stock and double cream sauce. The result is rich but direct: savoury beef, warm pepper heat and a smooth sauce that should coat rather than swamp the meat. Quick enough for a focused weeknight dinner yet polished enough for a special meal, it is best served straight from the pan after a short rest.
Recipe by JustRecipes Editorial Team
Content validated: August 2026 How we create recipes
Made this recipe? Rate it
Cuisine style French bistro cooking
Flavor profile Peppery • Creamy • Rich
Techniques Pan-searing • Pan sauce reduction
Key equipment Cast-iron frying pan • Thermometer • Whisk
Time commitment Under 30 minutes

Why this recipe works

  • Bold pepper crust: Coarsely crushed peppercorns give the steak its distinctive heat, aroma and lightly crunchy surface.
  • Pan sauce depth: Cognac, beef stock and cream pick up the browned bits from the pan, turning the searing juices into a rich sauce.
  • Fast but polished: The steak and sauce are cooked in the same pan, giving a restaurant-style finish in under 30 minutes.

Get the most out of this recipe

Authenticity notes

  • French bistro style: Steak au poivre is strongly associated with classic French bistro cooking, where the pepper crust and cream sauce are served as a simple but indulgent steak preparation.
  • Use cracked, not ground, pepper: Coarsely crushed peppercorns are essential for the recognisable crust; finely ground pepper can taste harsh and may burn more easily.

Timing notes

  • Rest before saucing: A short rest helps the steak settle while the sauce is made, and any juices collected on the plate can be whisked back into the pan.
  • Serve immediately: The sauce is at its best as soon as it thickens lightly, while the steak is still warm and the pepper crust remains distinct.

Common mistakes

  • Starting with a cool pan: The pan needs to be very hot before the steak goes in; otherwise the pepper crust can steam rather than brown.
  • Boiling the cream sauce hard: Once the double cream is added, keep the sauce at a gentle simmer so it stays smooth and does not split.
  • Forgetting carryover heat: The steak will continue to cook slightly as it rests, so use a thermometer and remove it just before it reaches your ideal doneness.

Ingredient notes

  • Choose a thick steak: A steak about 2.5 cm thick gives enough time to build a browned crust without overcooking the centre too quickly.
  • Cognac or brandy both work: Cognac gives the sauce its classic rounded warmth, while brandy offers a practical alternative with a similar flavour profile.
  • Cream controls the finish: Double cream gives the sauce a fuller body; single cream makes it lighter but may need a little longer to reduce gently.

Equipment you'll need

Cast iron frying pan Kitchen thermometer Tongs Whisk
Ingredients
Instructions
Print
  1. Pat the steaks dry. Crush the peppercorns coarsely (a mortar and pestle or the bottom of a pan works well), then press them firmly onto both sides of the steaks. Season both sides with the salt.
  2. Heat a cast-iron frying pan over medium-high heat until very hot. Add the butter and, as soon as it foams, lay in the steaks. Sear for 2 to 4 minutes per side until well browned, then cook to your preferred doneness (about 52°C (125°F) for rare, 57°C (135°F) for medium-rare).
  3. Transfer the steaks to a warm plate and rest for 5 minutes. Carefully pour off any excess fat, leaving the browned bits and pepper in the pan. Keep the pan on medium heat.
  4. Add the cognac to the pan and let it bubble for 30 to 60 seconds, scraping up the browned bits. Pour in the beef stock and simmer until reduced by about half. Lower the heat and whisk in the double cream, then simmer gently for 2 to 3 minutes until lightly thickened; do not let it boil hard.
  5. Return any resting juices from the plate to the sauce and taste for seasoning. Spoon the sauce over the steaks and serve straight away.

Made this recipe? Rate it — a comment is optional.

Recipe notes

Tips

  • For the best crust, make sure the pan is properly hot before the steaks go in, and avoid moving them until the first side has browned.
  • Keep the sauce at a gentle simmer once the double cream is added so it stays smooth and does not split.
  • If serving anyone who should avoid alcohol, simmer the cognac for a full minute before adding the stock to cook off more of the alcohol.

Substitutions

  • Replace Beef sirloin steak with Beef ribeye for a richer, more marbled steak.
  • Replace Cognac with Brandy for a similar flavour profile in the sauce.
  • Replace Double cream with Single cream for a lighter sauce, simmering a little longer to thicken.

Storage

  • Refrigerate up to 2 days
  • Cool and refrigerate the steak and sauce separately if possible. Reheat the sauce gently in a saucepan over low heat until piping hot, then warm the steak briefly in the sauce or in a 180°C (355°F) oven just until heated through to avoid overcooking.

Ratings & reviews

Liked this recipe? Share your feedback to support our cooking community.

Tried this recipe?

Choose 1–5 stars. A comment is optional.

If you leave a comment, use 10–500 characters.

Stay inspired

Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.

Pinterest
Steak au Poivre (Pepper-Crusted Steak with Cream Sauce)
Image by JustRecipes
Pinterest

Recipe overview

  • Servings: 2 servings
  • Total time: 25min (20min active)
  • Difficulty: Medium
  • Cuisine: French
  • Allergens:
    Milk
One pot
Pinterest Signal WhatsApp

Plan your meals and get a complete grocery list automatically.

Add to meal planner

Equipment you'll need

Cast iron frying pan Kitchen thermometer Tongs Whisk

Got ingredients left?

Find recipes using ingredients from this recipe or what you already have at home.

Find recipes with these ingredients →

More variations

View all

More from this course

View all

Cook with these ingredients

Beef stock

1 cup ≈ 240 ml
Convert ingredient→

Double cream

1 cup ≈ 240 ml
Convert ingredient→

Fine sea salt

1 cup ≈ 268.8 g
Convert ingredient→

Unsalted butter

10 oz ≈ 283 g
Convert ingredient→

More with similar ingredients

View all

You might also like

Browse alphabetically

Looking for a specific recipe? Choose a letter below to jump directly to recipes starting with that letter or number.

Explore the Recipe Index

Enjoy cooking with JustRecipes?

Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.

Add JustRecipes to Google

Every recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.