Summary: Beef steak coated in crushed peppercorns, seared, and served with a creamy pepper sauce. Ready in 30 minutes, serves 6.
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Category: Beef, French Cuisine
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Quick overview
- Dish: Steak au Poivre
- Category: Beef, French Cuisine
- Cuisine: French
- Main ingredient: Beef sirloin steak, 6 pieces (200 g each, 3 cm thick)
- Guide: 12 Most Famous French Dishes
- Total time: 30 minutes (10 min prep + 20 min cooking)
- Difficulty: Easy
- Servings: 6 (Portion weight: 250 g)
- Key technique: Sealing, pan sauce
- Preparation types: Pan-frying
- Dietary info & allergens: Contains dairy, sulphites, gluten-free
- Suitable for: Dinner, romantic dinner, special occasions
- Nutritional values (per serving): 520 kcal, Protein: 42 g, Fat: 35 g, Carbs: 5 g
- Storage: 2 days in fridge, not suitable for freezing
- Pairing: Red wine, Bordeaux, sparkling water
- In short: A bistro classic – pepper-crusted steak with a creamy pepper sauce.
- Last updated: 24. 9. 2026
WAGUU says: “The pepper should crust the steak, not burn. Use a hot pan but keep it moving.”
Key facts
| Prep time: | 10 minutes |
| Cooking time: | 20 minutes |
| Temperature: | High heat (hob) |
| Servings: | 6 |
At a glance
A bistro classic – beef steak coated in crushed peppercorns, seared in a hot pan, and served with a creamy pepper sauce. Rich, warming, and ready in half an hour.
Ingredients
Base servings: 6 • Portion weight: 250 g
| Ingredient | Amount | Quality |
|---|---|---|
| Beef sirloin steak | 6 pieces | 200 g each, 3 cm thick |
| Black peppercorns | 3 tbsp | Coarsely crushed |
| Unsalted butter | 50 g | For the pan |
| Olive oil | 2 tbsp | For the pan |
| Shallots | 2 pieces | Finely chopped |
| Cognac | 80 ml | Or brandy |
| Double cream | 200 ml | Fresh |
| Beef stock | 100 ml | Good quality |
| Fresh thyme | 4 sprigs | Or 1 tsp dried |
| Fine sea salt | 1 tsp | To taste |
Why you will love this recipe
- Quick enough for a weeknight: Ready in 30 minutes. The sauce comes together while the steak rests.
- Restaurant-quality at home: The pepper crust and creamy sauce make it look and taste impressive.
- Simple ingredients: Steak, peppercorns, cream, cognac. Nothing exotic.
Why it works: The crushed peppercorns form a crust that seals in the juices. The cognac deglazes the pan and adds warmth. The cream binds the sauce and balances the heat of the pepper.
Recipe overview
Prep: 10 min | Cook: 20 min | Difficulty: Easy | Servings: 6 | Type: Main | Origin: French
Detailed method
Total progress: 0 % done
Phase 1: Preparation – 10 min
Equipment: Chopping board, knife, pestle and mortar
1. Crush the peppercorns coarsely with a pestle and mortar or under a heavy pan. Pat the steaks dry with kitchen paper. Season with salt. Press the crushed peppercorns onto both sides of the steaks.
VKB: The steaks are dry. The pepper is coarse, not ground. It adheres to the meat.
Before you continue:
Do not use ground pepper. Coarsely crushed peppercorns form a crust. Ground pepper burns.
Phase 2: Searing the steak – 10 min
Equipment: Heavy frying pan, tongs
2. Heat the olive oil and half the butter in a heavy frying pan over high heat. Sear the steaks for 3–4 minutes on each side for medium-rare. Remove and set aside to rest on a warm plate.
VKB: The steaks are dark brown on both sides. The pepper is toasted, not burnt.
Before you continue:
Do not overcrowd the pan. Cook the steaks in batches if needed. The pan should be hot but not smoking.
Phase 3: Making the sauce – 8 min
Equipment: Frying pan, wooden spoon
3. Reduce the heat to medium. Add the shallots to the pan and cook for 2 minutes until softened. Pour in the cognac and let it bubble for 1 minute. Add the beef stock and thyme. Simmer for 2 minutes. Stir in the cream and remaining butter. Simmer for 3 minutes until the sauce thickens.
VKB: The sauce is glossy and coats the back of a spoon. It is smooth and rich.
Before you continue:
Be careful when adding the cognac. It may flame. Keep your face away from the pan.
Phase 4: Resting the steak – 5 min
Equipment: Warm plate, foil
4. Let the steaks rest for 5 minutes. Cover loosely with foil to keep them warm. This allows the juices to redistribute.
VKB: The steaks are still warm. The juices have redistributed.
Before you continue:
Do not skip the resting. It makes the steak juicier and more tender.
Phase 5: Serving – 5 min
Equipment: Warm plates
5. Place the steaks on warm plates. Spoon the sauce over the top. Serve immediately with chips or sautéed potatoes.
VKB: The steak is juicy. The sauce is glossy and rich.
Phase 6: Final touch – 2 min
Equipment: None
6. Garnish with a sprig of fresh thyme. Serve with a glass of red wine.
VKB: The plate is warm. The sauce is glossy. The steak is tender.
Required equipment
| Equipment | Ideal size | Alternative | Risk |
|---|---|---|---|
| Heavy frying pan | 28 cm | Cast-iron skillet | Thin pan burns the pepper |
| Pestle and mortar | Any size | Heavy pan | Ground pepper burns |
| Tongs | Long | Spatula | Piercing the meat loses juices |
Shopping list
Nutritional profile
Values per 1 serving (without side dish). Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per 1 serving | Per 6 servings |
|---|---|---|---|
| Energy | 208 kcal | 520 kcal | 3120 kcal |
| Fat | 14 g | 35 g | 210 g |
| of which saturates | 7.2 g | 18 g | 108 g |
| Carbohydrates | 2 g | 5 g | 30 g |
| of which sugars | 0.8 g | 2 g | 12 g |
| Protein | 16.8 g | 42 g | 252 g |
| Salt | 0.5 g | 1.3 g | 7.8 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro level
- Pro standard: Verified recipe with precise ratios and visual control points.
- Tip 1: Use sirloin or fillet. Both are tender and cook quickly.
- Tip 2: Crush the peppercorns coarsely. Ground pepper burns and becomes bitter.
- Tip 3: Let the steaks rest for 5 minutes before serving. The juices redistribute.
- Tip 4: Add the cognac carefully. It may flame. Keep your face away from the pan.
Scientific background
The Maillard reaction during searing creates the brown crust and complex flavours. The crushed peppercorns release piperine, which gives the dish its heat. The cognac deglazes the pan and adds warmth. The cream binds the sauce and balances the heat.
Fine Dining – Professional techniques
- Plate composition: Place the steak in the centre of a warm plate. Spoon the sauce over. Add a sprig of thyme.
- Texture contrast: Serve with crisp chips or sautéed potatoes.
- Temperature contrast: Add a spoonful of cold crème fraîche on top just before serving.
- Aromatic additions: Grate a little lemon zest over the dish before serving.
Sensory radar
- Appearance: Dark, pepper-crusted steak. Glossy, creamy sauce.
- Aroma: Pepper, cognac, cream, and thyme.
- Taste: Rich, warming, with the heat of the pepper balanced by the cream.
- Texture: The steak is tender. The sauce is velvety.
Pairing
- Wine: Bordeaux or Cabernet Sauvignon – full-bodied red wines.
- Beer: A Belgian dubbel or a dark ale.
- Non-alcoholic: Sparkling water with a slice of lemon.
Different variations
- Steak au Poivre Vert: Use green peppercorns instead of black.
- Steak au Poivre with Blue Cheese: Add crumbled blue cheese to the sauce.
Allergens and dietary information
Contains: Dairy, sulphites • Gluten: Gluten-free • Not suitable for: Lactose-free, vegetarian
Suitable for
Dinner, romantic dinner, special occasions
Substitution catalogue
- Beef sirloin: Fillet, ribeye, or rump steak
- Cognac: Brandy or Armagnac
- Double cream: Crème fraîche or single cream
FAQ
Can I make this ahead of time?
The sauce can be made ahead and reheated gently. Sear the steaks just before serving.
What is the best cut of beef for Steak au Poivre?
Sirloin or fillet. Both are tender and cook quickly. Ribeye also works but has more fat.
Can I use green peppercorns?
Yes. Green peppercorns are milder and fresher. Use the same amount.
Why is my pepper burnt?
The pan was too hot, or the pepper was ground too finely. Use coarsely crushed peppercorns and keep the heat moderate.
WAGUU Petr advises: Cooking for 6 or more?
6–8 people: Cook the steaks in batches. Do not overcrowd the pan. 10+ people: Sear the steaks ahead and finish in the oven at 180 °C for 5 minutes.
Serving suggestion
Storage and reheating
Fridge: 2 days • Freezer: Not suitable • Reheating: Gently in a pan. Do not overcook.
Author: WAGUU Petr & Team • Published: 25 Sep 2026
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Most common mistakes
- Using ground pepper – It burns and becomes bitter. Use coarsely crushed peppercorns.
- Overcrowding the pan – The steaks steam instead of searing. Cook in batches.
- Not resting the steak – The juices run out and the steak becomes dry. Rest for 5 minutes.
- Adding cognac to a hot pan – It may flame. Keep your face away and add it carefully.