Steak au Poivre is one of the most iconic French steakhouse dishes. A perfectly seared steak coated in crushed black peppercorns, finished with a rich cognac cream sauce made with shallots, beef stock, Worcestershire sauce and cream.
Simple ingredients, bold flavor, and restaurant-quality results — all made in one pan.
This classic French recipe is perfect for date nights, special dinners or when you want to elevate a simple steak into something truly memorable.
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3 Comments
Ingredients
Steak
• Beef steaks (entrecôte / ribeye / filet)
• Coarsely crushed black peppercorns
• Salt
• Neutral oil
• Butter
Sauce au Poivre
• Shallots, finely chopped
• Garlic (optional, very finely minced)
• Cognac or brandy
• Beef stock
• Heavy cream
• Worcestershire sauce
• Green peppercorns (optional)
• Fresh thyme (optional)
• Salt
Enjoy it❤️
What a silky, luscious, playfully zesty dish. Well done!! 😋❤❤❤
Не кушает на камеру, значит невкусно