Steak Au Poivre Recipe | The Recipe Critic

This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.

Searching for an impressive, hearty dinner? Look no further than this steak au poivre! This delectable French dish consists of peppercorn-crusted beef tenderloins coated in a garlic herb cream sauce. It’s so flavorful, so delicious, and perfect for any occasion!

Whether it’s a special occasion or just a weeknight dinner, steak is a great choice! Here are a few more recipes you’re sure to love: perfectly juicy grilled steak, steak Diane, or cube steaks with mushroom gravy!

What is Steak au Poivre?

Steak au poivre is a French dish that’s all about flavor and indulgence. You start with tenderloin steaks, seasoning them with salt and covering them in crushed peppercorns for a spicy crust. Then you sear the steaks until they’re perfectly cooked, with a nice crispy outside and juicy inside. They’re so tender and delicious, you will love every bite!

But what makes steak au poivre really special is the creamy sauce that goes with it. After you take out the steaks, you use the leftover flavors in the pan to make the sauce. You sauté butter, thyme, and garlic to make it extra tasty! Then you add beef stock and heavy cream, which make the sauce rich and thick. When you pour that sauce over the steaks, it adds a burst of delicious flavor that is truly irresistible. The spicy pepper crust and the smooth creamy sauce are the best combination!

Ingredients for Steak and Sauce

Juicy tenderloin steaks coated in crushed peppercorns, simmered in a creamy sauce with garlic, thyme, and a touch of richness from butter and heavy cream. Using these ingredients, you can create pure indulgence on a plate! Check out the recipe card at the end of the post for exact measurements.

1. Beef Tenderloin Steaks: These are thick and juicy cuts of beef, known for their tenderness. You can use other cuts like ribeye or striploin if you prefer, but tenderloin is the traditional choice for steak au poivre.
2. Salt: This is your trusty flavor enhancer. It helps to bring out the natural savory goodness of the steaks.
3. Freshly Crushed Peppercorns: These give the steak its distinctive crust. When you crush whole peppercorns, you release their intense, spicy flavor. It’s the perfect layer of seasoning!
4. Olive Oil: Helps with browning the steaks.
5. Unsalted Butter: Brings an indulgent and creamy element to the dish. As it melts, it coats the steaks and adds richness to the sauce.
6. Thyme: This herb adds an aromatic and earthy note to the dish. Fresh herbs are always a great addition when making steaks at home.
7. Minced Garlic: Adds a wonderful savory flavor to the steak.
8. Beef Stock: This liquid gold is the foundation of the sauce. It provides a savory and meaty base to enhance the flavors. If you don’t have beef stock, you can use beef broth or even chicken stock as a substitute.
9. Heavy Cream: This is where the steak au poivre sauce gets its luscious and velvety texture. The cream adds richness and smoothness to balance out the peppery heat. If you prefer a lighter option, you can use half-and-half or whole milk, but the sauce won’t be quite as decadent.

Steak au Poivre Recipe

Before you dive into making steak au poivre, here’s a friendly tip: this French dish is all about big, bold flavors and pure indulgence. The secret to nailing it is finding that perfect harmony between the spicy pepper crust and the creamy sauce. Get ready for a taste sensation that’ll leave you craving seconds!

1. Salt Steaks: Rub the steaks with salt and allow them to sit at room temperature for at least 30 minutes or up to 1 hour.
2. Peppercorn Crust: Coarsely grind or crush whole peppercorns and pour them onto a plate. Then press each steak into the peppercorns creating a crust on the top and bottom.
3. Sear: Heat the olive oil in a large skillet over medium-high heat. Add the room temperature, pepper-covered steaks to the hot pan, and then cook for 3-4 minutes on each side.
4. Transfer to Plate: Remove the steaks from the pan and place them on a plate, lightly covered in foil.
5. Prepare Sauce: Add your butter, thyme, and garlic to the pan. Then sauté for about 5 minutes.
6. Mix in Remaining Ingredients: Add in the beef stock and heavy cream and bring to a boil, stirring constantly. Bring heat down to low and simmer until the sauce thickens.
7. Serve: Enjoy steaks fresh with the cream sauce drizzled over the top.