How a Chef Makes Steak Au Poivre in a Michelin Star Restaurant (Easy, elevated recipes)

Learn how to cook a Michelin Star Steak Au Poivre with a perfect pepper crust and rich cognac cream sauce using simple, restaurant-level techniques you can master at home.

In this video, I walk you step by step through one of the most iconic French steak dishes: Steak Au Poivre.

This is the same method I learned while working in a three Michelin-star kitchen, broken down so home cooks, chefs, and culinary students can confidently recreate it.

00:00 – What is Steak Au Poivre
00:24 – Season your steak properly
01:35 – How to sear a steak
02:00 – Prepare your shallots
02:40 – How to baste steak with butter
02:59 – How to foam butter
03:23 – How to make Steak Au Poivre sauce
05:14 – The finished product

You’ll learn how to properly season steak, build a bold black pepper crust, control pan heat, baste with butter and aromatics, and finish with a silky cognac cream sauce that perfectly nappes the meat.

We cover why salting first matters, how to get pepper to properly adhere, how to avoid burning spices, and how to build flavor directly in the pan using classic French technique. Whether you’re cooking for guests or sharpening your fundamentals, this dish is fast, elegant, and incredibly impressive.

This is a timeless steak recipe that belongs in every cook’s repertoire.

Steak Au Poivre Recipe:

Ingredients:
👉 Beef tenderloin steaks (individual portions)
👉 Kosher salt
👉 Freshly cracked black pepper (medium–coarse grind)
👉 Neutral oil (for searing)
👉 Unsalted butter
👉 Fresh thyme
👉 Garlic cloves
👉 Shallot, finely minced (brunoise)
👉 Cognac
👉 Beef stock
👉 Heavy cream
👉 Fresh chives, finely sliced

Method
1. Season the beef generously on all sides with salt. Don’t be shy—proper seasoning is key to great steak.

2. Make the pepper Crust. Grind a generous amount of black pepper onto your cutting board. Press one side of the steak firmly into the pepper so it adheres and forms a thick crust. Salting first helps the pepper stick.

3. Sear your steak. Heat a pan over medium-high heat until lightly smoking. Add a small amount of neutral oil. Place the steak pepper-side down into the pan. Sear for about 2–3 minutes, adjusting the heat so the pepper doesn’t burn.

4. Flip and Baste. Flip the steak once the pepper crust is deep brown and fully adhered. Add a generous knob of butter, thyme, and garlic. Begin basting continuously. If the butter gets too dark, add more butter to cool the pan.

5. Finish in the Oven at 350 degrees F for 5-10 min (internal temp should be 131F). Once basted and nearly done, transfer the steak to a tray and finish in the oven for a few minutes until cooked to your preferred doneness.

6. Rest the Steak. Let the steak rest for at least 5 minutes so the juices redistribute.

Cognac Cream Sauce
1. Remove thyme and garlic from the pan—they’ve done their job.
2. Add the minced shallots and a bit of garlic to the pan. Cook gently in the butter until translucent, not browned.
3. Remove the pan from heat, add cognac, then carefully return to the flame to burn off the alcohol.
4. Add a splash of beef stock and reduce slightly. Stir in a small amount of cream to bring everything together.
5. Add more cracked black pepper and simmer until the sauce is thick enough to lightly coat the steak.

Finish
👉 Stir in fresh chives just before serving.
👉 Serve

Slice the rested steak and spoon the sauce over the top. Serve with roasted potatoes or vegetables, or enjoy it on its own to appreciate the technique.