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Steak au poivre served with creamy pepper sauce

Steak au Poivre

Steak au Poivre, or pepper steak, is one of the best-known dishes in French cuisine. It became popular in Parisian bistros in the early 1900s, where steak served with buttery, creamy sauce immediately became a favorite with guests. This recipe follows the classic version, which is made truly special by coarsely ground black pepper and flambéed cognac. It is an ideal choice for festive dinners or romantic evenings.

Prep Time 15 min
Preparation 20 min
Total 35 min
550 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 4 Beef Sirloin Steak
⭕ 4 tsp Coarsely Ground Black Peppercorns
⭕ 50 g Butter
⭕ 2 tbsp Olive Oil
⭕ 200 ml Heavy Cream
⭕ 50 ml Cognac
⭕ 1 pinch Salt

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    Preparation Steps

    1

    Allow the steaks to rest at room temperature for 20 minutes. Season both sides generously with salt.

    2

    Press the coarsely ground black peppercorns into both sides of the steaks, ensuring an even coating.

    3

    Heat a large skillet over medium-high heat. Melt the butter together with the olive oil.

    4

    Cook the steaks for 3-4 minutes per side, or until they reach your desired level of doneness. Remove from the skillet and keep warm.

    5

    Pour the Cognac into the skillet and carefully ignite it with a long match or lighter (exercise caution!). Allow the alcohol to burn off completely.

    6

    Add the heavy cream to the skillet and stir well to create a smooth sauce. Simmer for 2-3 minutes, or until the sauce has slightly thickened.

    7

    Serve the steaks with the sauce. Offer a side of French fries or vegetables, if desired.