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Steak au Poivre with Creamy Pepper Sauce Recipe

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3.9 from 3 reviews

Steak au Poivre is a classic French dish featuring tender beef fillet crusted with cracked pepper and seared to perfection, served with a rich, creamy peppercorn sauce made with shallots, garlic, beef stock, cream, and Dijon mustard. This elegant yet straightforward recipe yields a perfectly cooked steak with a luscious, flavorful sauce that complements the meat beautifully.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Steak

  • 600 g (21oz) beef fillet / Fillet Mignon / beef tenderloin (4 x 150g/5.29oz)
  • 2 tsp cracked pepper
  • 2 tsp flaky sea salt
  • Drizzle of olive oil
  • 2 tbsp butter
  • 2 garlic cloves (whole)
  • 10 sprigs fresh thyme

Sauce

  • 1 small onion or shallot (finely diced)
  • 3 garlic cloves (thinly sliced)
  • ½ cup (120 ml) beef stock
  • 1 cup (240 ml) heavy cream or whipping cream
  • 1 tsp Dijon mustard
  • Squeeze of lemon juice
  • 1 tsp black pepper (cracked)
  • Salt (to taste)
  • Oil for cooking (such as olive oil)

Instructions

  1. Season the steaks: Drizzle olive oil over the steaks and season generously with flaky sea salt and freshly cracked black pepper. Press and roll the steaks in the seasoning to ensure all sides are well coated.
  2. Heat the pan and sear steaks: Heat a large pan over medium-high heat. Add a splash of oil, then add the steaks. Cook for 2-3 minutes per side until they develop a deep brown crust.
  3. Add butter and aromatics: Add the butter, whole garlic cloves, and fresh thyme to the pan. Spoon the melted butter over the steaks to baste them while cooking.
  4. Cook to desired doneness: Continue basting and cooking until the steaks reach your preferred temperature: 55ºC (135ºF) for medium rare or 63ºC (145ºF) for medium.
  5. Rest the steaks: Transfer the steaks to a plate and pour the butter, garlic, and thyme from the pan over them. Let them rest to retain their juices while preparing the sauce.
  6. Sauté shallots and garlic: In the same pan, add the finely diced shallot and thinly sliced garlic. Cook over medium heat until softened and translucent.
  7. Deglaze the pan: Pour in the beef stock and let it simmer, scraping the browned bits from the pan bottom to incorporate those flavors into the sauce.
  8. Make the cream sauce: Add the heavy cream, Dijon mustard, a squeeze of lemon juice, and cracked black pepper. Stir well and simmer gently for about 5 minutes until the sauce thickens slightly and coats the back of a spoon.
  9. Season and serve: Taste the sauce and adjust salt if needed. Spoon the sauce generously over the rested steaks and serve immediately.

Notes

  • Use a meat thermometer to check doneness for perfectly cooked steak.
  • For an extra flavor boost, you can flame deglaze the pan with brandy instead of beef stock if desired, but be cautious when cooking with alcohol.
  • Letting the steak rest after cooking ensures juicy, tender meat.
  • The cracked pepper crust is key to classic Steak au Poivre flavor and texture.
  • This recipe pairs well with classic sides like pommes frites, mashed potatoes, or steamed green vegetables.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Entree
  • Method: Stovetop
  • Cuisine: French

Find it online: https://recipesvibe.com/steak-au-poivre-with-creamy-pepper-sauce-recipe/