Learn how to make authentic Sauce Au Poivre — the classic French peppercorn steak sauce that turns any steak into a steakhouse-quality meal. This rich and creamy pan sauce is made with crushed peppercorns, cognac, beef drippings, and cream for bold flavor in just 10 minutes.
Whether you’re cooking ribeye, filet mignon, or New York strip, this easy Sauce Au Poivre recipe will elevate your steak instantly.
In this video you’ll learn:
• What Sauce Au Poivre means
• How to build flavor using pan drippings
• The difference between green and black peppercorns
• How to balance cream and cognac
• Tips for getting restaurant-quality results
Perfect for date nights, dinner parties, or upgrading your weeknight steak dinner.
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👉Here is my video recipe for how I pan fry my steaks – https://youtu.be/GR4YbAtOrG4
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List of ingredients for the peppercorn steak sauce:
• 1 tablespoon (9g) whole black peppercorns (coarsely crushed)
• 2 tablespoon (28g) unsalted butter
• 1 tablespoon (15ml) neutral oil
• 1/2 shallot, very finely minced
• ¼ cup (63ml) cognac
• ½ cup (125ml) good-quality beef stock (preferably homemade or low sodium)
• ½ cup (125ml) heavy cream
• Salt, to taste
Serves: 2–4
Time: 10–12 minutes
Best with: Ribeye, filet mignon, or New York strip
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Equipment Used (Amazon Affiliate Links)
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– Hedley & bennett Crossback Apron – https://amzn.to/4qGZbvU
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– Zulay Kitchen Spoon Rest – https://amzn.to/3NwajgA
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Chapters:
0:28 What is Sauce Au Poivre?
1:28 Crushing the Peppercorns
3:17 Deglazing with Cognac
5:25 Adding Cream
7:44 Final Taste Test
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The Sauce and Gravy Channel specializes in sauces and gravy recipes. It’s all about the sauce – and gravy. Sauces and gravies bring a rich and dynamic touch to dishes. They add flavor and texture to help complete a beautiful dish. My goal is to keep sauces alive via how to videos. Please show your support for the channel by subscribing below. Remember to – live, love and make gravy.
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19 Comments
If you love COMFORT FOOD and next-level SAUCES, these COOKBOOKS are for YOU 👇
🍲 Comfort Foods Made Simply — easy, satisfying classics 👉 https://amzn.to/4iIpNIj
🥣 Sauces Made Simply — the secret to making everything taste better 👉 https://amzn.to/3Ovmz1k
Thank you very much for sharing
She sent a strongly worded letter!
Is the recipe printable? I only watch those.
nice
I had steak with spatzle in a place in the Black Forest that was the best thing I've ever had. Having the sauce made in the pan in front of me, with the second portion of beef sitting there in the sauce ready for me to finish my first plate… peak experience. <3
Professionally brilliant
This looks great. I normally say if my steak needs sauce it wasn't cooked right. But i do enjoy pepper with beef so I'll give it a shot. And as long as i find the right one, I'll go with a NY strip. But maybe a Tenderloin if it looks wonderful. Been awhile since i did one of those. Have a great day 🌤 😋
That's gorgeous, thank you. I appreciate how you teach. So many people don't understand how to use their senses when cooking. They want precise settings and times. Not everyone had the benefit of being taught to observe, be attentive and understand what the different stages of a dish look like and why. It's often glossed over but is crucial to really cooking and not just running on autopilot. IMHO this is why most folks fail in the kitchen. You really teach, not just rattle off a recipe. Good for you.
I tried this out a couple of years ago and it turned out excellent! I was fortunate enough when I was in high school to visit some family friends in Paris and had this and many other dishes that where awesome!
Love your vids!
Ya' know, instead of using a noise gate on the audio, you could try using noise reduction. When it's done right it works very nicely.
Does this freeze well? Thank you for your channel.
Been watching your vids for years – just a little constructive feedback – I prefer the old format – the vids where you just shoot the pan and you talk – I find it less distracting than the room shots and it truly focuses on the task at hand – your voice is soothing – the mic sounds far better on your pan shots as those when you talk to the camera. Just my 2 cents – please take it for what it's worth. Regards. Keep up the good work. This is my kind of sauce.
Good video. Thank you.
I can’t watch.. okay WATCHING!!! Flub now I’m hungry again. You do it every time. Love it! Hurts so good
that last word reminds me of the movie Something about Mary when Ted said Farvra 🤣
I’m digging that spoon rest.
😊😊 yummy thank you 😊
Being a novice steak guy, I prefer mine naked (minus salt, pepper other herbs).
This video is interesting. I kept waiting on flour and a basic gravy…
I might have to try this. 👍