Handwritten recipe card for Steak au Poivre
by: salvagedrecipes

Steak au Poivre with Cognac Pan Sauce

Steak au Poivre
Steak Au Poivre, or peppercorn steak, is a French bistro classic that perfectly balances rich beef flavor with the sharp bite of freshly cracked black pepper. Traditionally seared in butter and oil, the steak develops a crisp crust that gives way to a juicy, tender interior. The sauce, made with vermouth, lemon juice, Worcestershire, and cognac, adds layers of depth, combining savory, tangy, and slightly sweet notes. Often garnished with fresh watercress, this dish exudes sophistication and indulgence, making it a favorite for elegant dinners or romantic meals. Its balance of bold flavors and refined presentation makes it timelessly appealing.
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Prep Time 10 minutes
Cook Time 10 minutes
Marinating time 1 hour
Total Time 1 hour 20 minutes
Course Main Course
Cuisine French
Servings 4
Calories 520 kcal

Ingredients
  

  • 1 tsp black pepper (cracked, per steak, about 4 tsp total)
  • ¼ cup dry vermouth
  • 1 tbsp lemon juice
  • 1 dash Worcestershire sauce
  • 4 tbsp cognac
  • salt (to taste)
  • 2 tbsp butter
  • 1 tbsp oil
  • 4 beef steaks (sirloin, filet mignon, or ribeye recommended)
  • fresh watercress (for garnish)

Instructions
 

Step 1: Season Steaks

  • Place 1 heaping tsp of cracked black pepper on each steak. Pound the pepper into the meat. Let rest at room temperature for 1 hour.

Step 2: Prepare Sauce Base

  • In a cup, mix vermouth, lemon juice, Worcestershire sauce, and cognac. Set aside.

Step 3: Heat Skillet

  • Sprinkle salt in a heavy skillet. Heat until the salt begins to brown.

Step 4: Sear Steaks

  • Add butter and oil to the skillet. Sear steaks on both sides, about 2½ minutes per side for rare (longer for medium or well).

Step 5: Finish Sauce

  • Remove steaks and place on a platter. Add the cognac mixture to the hot pan, scraping up browned bits to form a sauce.

Step 6: Serve

  • Pour sauce over steaks and garnish with fresh watercress.

Tips

  • Use New York strip or filet mignon for best tenderness.
  • Coarsely crack the pepper, do not use fine pepper, or it will be too hot.
  • Letting the steak sit at room temperature helps even cooking.
  • Deglaze with cognac carefully, remove pan from flame first if using gas.
  • Add a splash of cream at the end for a traditional creamy au poivre style.
  • Serve with watercress as written for a clas,c presentation.
  • Substitute brandy if cognac is unavailable.
  • A cast-iron skillet gives the best sear.
  • Rest steaks 5 minutes before serving to retain juices.
  • Great served with pommes frites or mashed potatoes.

Nutrition

Calories: 520kcalCarbohydrates: 3gProtein: 36gFat: 38gSaturated Fat: 15gPolyunsaturated Fat: 6.5gMonounsaturated Fat: 29gTrans Fat: 2gCholesterol: 120mgSodium: 580mgPotassium: 540mgSugar: 1gVitamin A: 480IUVitamin C: 2mgCalcium: 30mgIron: 4.2mg
Keyword cast-iron steak, classic french, date night dinner, pan sauce, pepper steak, steak, vintage recipe
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