Steak au Poivre
Peppercorn-crusted steaks seared in a heavy skillet and finished with a brandy cream pan sauce.
Updated: Nov 9, 2026
Why you'll like it
- Ready in about 30 min.
- Serves 2 — easy to halve or double.
- Medium level — everyday equipment only.
- Storage, freezing and reheating covered below.
This Steak au Poivre recipe takes 30 min and makes 2 servings. Coarsely crushed peppercorns are pressed onto both faces of a thick steak, then the steak is seared hard in a heavy skillet so the pepper toasts against hot metal instead of scattering into the oil.
Helpful guides
Instructions
Pat the steaks completely dry with paper towels and season both sides with the salt. Spread the crushed peppercorns on a plate and press each steak into them so they stick, then let the steaks sit at room temperature for 20 minutes; a dry surface is what browns.
Heat the oil in a heavy skillet over medium-high until it shimmers and a peppercorn dropped in sizzles at once. Sear the steaks without moving them for 3 to 4 minutes per side, until a deep brown crust forms, then set them on a plate.
Pour the brandy into the skillet off the heat and stand back, then return the pan to medium heat and let it bubble for 1 minute, tilting the pan away from you if it catches a flame. Never pour from the bottle over the pan. If you skip the brandy, add the broth now and scrape the browned bits loose.
Stir in the broth and simmer 2 to 3 minutes, until the liquid is reduced by about half, scraping up every browned bit because that is where the sauce gets its flavor. Pour in the cream and simmer 2 to 3 minutes more, until the sauce coats the back of a spoon.
Turn off the heat and whisk in the butter until the sauce turns glossy. Return the steaks and any juices on the plate to the pan and turn them once in the sauce to warm through, then check the thickest steak with an instant-read thermometer for 145 degrees F.
Rest the steaks 3 minutes on a warm plate, then spoon the sauce over the top and scatter the parsley. Three minutes is enough for the juices to redistribute without letting the meat cool.
Troubleshooting — fixes, not repeats
- If the steaks come out gray with a thin crust, the pan was not hot enough or the meat was damp. Pat the surfaces dry, preheat the skillet until the oil shimmers, and sear in a pan wide enough to leave space between the steaks.
- If the pepper tastes bitter or burnt, the peppercorns were ground too fine. Crush them to a coarse, uneven texture with the bottom of a pan or a mortar.
- If the cream sauce looks separated, it boiled too hard after the cream went in. Keep the pan at a low simmer, stir steadily, and finish with the butter off the heat.
- If the sauce is thin, the broth was not reduced enough before the cream went in. Simmer until it coats a spoon first, then add the cream and reduce again.
Make it your way
- Green peppercorn sauce uses 2 tablespoons of brined green peppercorns, rinsed and lightly crushed, added with the cream instead of the black pepper crust.
- For a mushroom version, saute 4 ounces of sliced cremini in the skillet after the steaks come out and add them with the broth.
- A splash of cognac in place of brandy gives a rounder flavor, and 1 teaspoon of Dijon stirred into the broth sharpens the sauce.
Storage & reheating
Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).
Reheat steak gently in a 250 degrees F oven or a covered skillet with a splash of broth, until steaming and 165 degrees F.
Reheat the sauce separately over low heat and whisk in a tablespoon of water if it has thickened in the cold.
FAQ
What temperature should steak au poivre be cooked to?
Pull the steaks at 145 degrees F in the thickest part for medium, checked with an instant-read thermometer, then rest 3 minutes. For medium-rare, pull at 130 to 135 degrees F and rest the same 3 minutes. Carryover heat raises the center a few degrees off the pan.
Can I make steak au poivre without brandy?
Yes. Replace the brandy with an extra 1/4 cup of beef broth and scrape the pan as usual, then finish with a teaspoon of red wine vinegar for acidity. The sauce loses the brandy edge but keeps the peppercorn and cream flavor.
Why is my pan sauce grainy?
Cream that boiled hard or butter added over high heat will separate. Keep the pan at a bare simmer once the cream goes in, stir constantly, and pull it off the heat before whisking in the cold butter.