20 Delicious Steak Au Poivre Recipes Gourmet

There’s something undeniably luxurious about a perfectly cooked Steak Au Poivre, with its rich, creamy pepper sauce that turns a simple dinner into a gourmet experience. Whether you’re looking to impress at your next dinner party or just treating yourself to a decadent meal at home, our roundup of 20 Delicious Steak Au Poivre Recipes has something for every taste and skill level. Let’s dive into these mouthwatering recipes that promise to elevate your cooking game!

Classic Steak Au Poivre with Brandy Cream Sauce

There’s nothing quite like the rich, peppery crust of a Classic Steak Au Poivre, especially when it’s draped in a velvety brandy cream sauce. This dish is a showstopper that’s surprisingly simple to pull off at home.

Ingredients

• 2 (8-ounce) beef tenderloin steaks, about 1 inch thick
• 2 tablespoons whole black peppercorns, coarsely crushed
• 1 teaspoon kosher salt
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 1/4 cup brandy
• 1 cup heavy cream

Instructions

1. Press the crushed peppercorns onto both sides of the steaks, then sprinkle with 1 teaspoon kosher salt.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the steaks and cook for 4 minutes per side for medium-rare, or until desired doneness. Transfer to a plate and tent with foil.
3. Reduce heat to medium and melt 2 tablespoons butter in the same skillet. Pour in 1/4 cup brandy (be careful as it may flame) and scrape up any browned bits. Simmer until reduced by half, about 2 minutes.
4. Stir in 1 cup heavy cream and simmer until the sauce thickens slightly, about 3 minutes. Return the steaks to the skillet, turning to coat in the sauce, and heat through for 1 minute.

The magic of this recipe lies in the brandy’s depth, which transforms the cream into a sauce with just the right balance of richness and spice. It’s a luxurious touch that elevates the steak from everyday to extraordinary.

Tip: For an even more pronounced pepper flavor, lightly toast the peppercorns before crushing them.

Steak Au Poivre with Green Peppercorns

Nothing says “special occasion” like a perfectly seared Steak Au Poivre with Green Peppercorns, a dish that combines rich flavors with a touch of elegance.

Ingredients

• 2 (8-ounce) beef tenderloin steaks, 1 inch thick
• 1 tablespoon whole green peppercorns, lightly crushed
• 1 teaspoon kosher salt
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1/4 cup brandy
• 1/2 cup heavy cream

Instructions

1. Pat the steaks dry and season both sides with 1 teaspoon kosher salt and the crushed green peppercorns, pressing gently to adhere.
2. Heat 1 tablespoon olive oil and 1 tablespoon unsalted butter in a large skillet over medium-high heat until the butter is foamy.
3. Add the steaks and cook for 4 minutes per side for medium-rare, or until desired doneness. Transfer to a plate and tent with foil.
4. Reduce heat to medium and carefully add 1/4 cup brandy to the skillet. Let simmer for 1 minute, scraping up any browned bits.
5. Stir in 1/2 cup heavy cream and simmer for 2 minutes, until the sauce thickens slightly.
6. Return the steaks to the skillet, turning to coat in the sauce, and serve immediately.

The green peppercorns add a vibrant, slightly fruity heat that elevates the creamy sauce, making every bite a luxurious experience.

Tip: For an extra flavor boost, let the steaks sit with the peppercorn crust for 10 minutes before cooking.

Creamy Steak Au Poivre with Mushrooms

Imagine slicing into a perfectly cooked steak, its edges crusted with peppercorns, nestled in a creamy mushroom sauce that’s rich with depth and warmth. This Creamy Steak Au Poivre with Mushrooms is a showstopper that feels just as special on a Tuesday night as it does for date night.

Ingredients

• 2 (8-ounce) ribeye steaks, about 1-inch thick
• 1 tablespoon whole black peppercorns, coarsely crushed
• 1 teaspoon kosher salt
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 8 ounces cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup beef broth
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• Fresh parsley, chopped for garnish

Instructions

1. Pat the steaks dry and season both sides with the crushed peppercorns and 1 teaspoon kosher salt, pressing gently to adhere.
2. Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium-high heat. Add the steaks and cook for 4-5 minutes per side for medium-rare, or until desired doneness. Transfer to a plate and tent with foil.
3. In the same skillet, add the mushrooms and cook until golden, about 5 minutes. Add the garlic and cook for 1 minute until fragrant.
4. Stir in the heavy cream, beef broth, Dijon mustard, and Worcestershire sauce, scraping up any browned bits. Simmer for 3-4 minutes until slightly thickened.
5. Return the steaks to the skillet, spooning the sauce over them, and heat for 1 minute. Garnish with fresh parsley before serving.

The magic of this dish lies in the peppercorns’ bold bite mellowed by the lush, creamy sauce, creating a balance that’s both sophisticated and deeply satisfying.

Tip: For an extra layer of flavor, let the steaks sit at room temperature for 30 minutes before cooking to ensure even doneness.

Steak Au Poivre with Red Wine Reduction

There’s something undeniably luxurious about Steak Au Poivre with Red Wine Reduction, a dish that turns an ordinary evening into a special occasion with its rich, peppery crust and velvety sauce.

Ingredients

• 2 (8-ounce) beef tenderloin steaks, 1 inch thick
• 2 tablespoons whole black peppercorns, coarsely crushed
• 1 teaspoon kosher salt
• 1 tablespoon olive oil
• 1/4 cup finely chopped shallots
• 1/2 cup dry red wine
• 1/2 cup beef broth
• 2 tablespoons heavy cream
• 1 tablespoon unsalted butter

Instructions

1. Press the crushed peppercorns and kosher salt evenly onto both sides of the steaks.
2. Heat olive oil in a large skillet over medium-high heat. Add the steaks and cook for 4 minutes per side for medium-rare, or until desired doneness. Transfer to a plate and tent with foil.
3. In the same skillet, add shallots and sauté for 1 minute until softened. Pour in red wine and beef broth, scraping up any browned bits. Simmer until reduced by half, about 5 minutes.
4. Stir in heavy cream and butter until the sauce is smooth and slightly thickened, about 2 minutes.
5. Return the steaks to the skillet, turning to coat in the sauce, and serve immediately.

The magic of this dish lies in the contrast between the bold pepper crust and the silky, wine-infused sauce, creating a symphony of flavors in every bite.

Tip: For an extra depth of flavor, let the steaks sit at room temperature for 30 minutes before cooking to ensure even searing.

Pan-Seared Steak Au Poivre with Garlic Butter

There’s nothing quite like the rich, peppery crust of a Pan-Seared Steak Au Poivre, especially when it’s finished with a luxurious garlic butter that melts irresistibly over the top.

Ingredients

• 2 (1-inch thick) ribeye or New York strip steaks
• 2 tablespoons whole peppercorns, coarsely crushed
• 1 teaspoon kosher salt
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter, divided
• 2 garlic cloves, minced
• 1 tablespoon fresh parsley, chopped

Instructions

1. Pat the steaks dry with paper towels. Press the crushed peppercorns onto both sides of each steak, then sprinkle evenly with the kosher salt.
2. Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the steaks and sear for 4 minutes per side for medium-rare, or until desired doneness is reached.
3. Reduce the heat to low. Add 1 tablespoon of butter, minced garlic, and parsley to the skillet. As the butter melts, spoon it over the steaks continuously for 1 minute to infuse them with flavor.
4. Remove the steaks from the skillet and let them rest for 5 minutes before serving. Top with the remaining garlic butter from the skillet.

The magic of this dish lies in the contrast between the bold, spicy crust and the creamy, aromatic garlic butter that seeps into every bite. It’s a steakhouse classic made effortlessly at home.

Tip: For an even more decadent finish, try adding a splash of brandy to the skillet after searing the steaks and let it reduce slightly before adding the butter.

Steak Au Poivre with Cognac Sauce

There’s something undeniably luxurious about Steak Au Poivre with Cognac Sauce, a dish that turns an ordinary evening into a special occasion with its rich, peppery crust and velvety sauce.

Ingredients

• 2 (8-ounce) beef tenderloin steaks, 1 inch thick
• 2 tablespoons whole black peppercorns, coarsely crushed
• 1 teaspoon kosher salt
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter, divided
• 1/4 cup finely chopped shallots
• 1/2 cup beef broth
• 1/4 cup cognac
• 1/2 cup heavy cream

Instructions

1. Pat the steaks dry with paper towels. Press the crushed peppercorns onto both sides of each steak, then sprinkle with kosher salt.
2. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the steaks and cook for 4 minutes per side for medium-rare, or until desired doneness. Transfer to a plate and tent with foil.
3. In the same skillet, melt the remaining 1 tablespoon butter over medium heat. Add shallots and cook until soft, about 2 minutes.
4. Carefully add the cognac to the skillet (it may flame up), then stir in beef broth, scraping up any browned bits. Simmer until reduced by half, about 3 minutes.
5. Stir in heavy cream and simmer until the sauce thickens slightly, about 2 minutes. Return the steaks to the skillet, turning to coat in the sauce, and heat through for 1 minute.

The magic of this dish lies in the contrast between the bold pepper crust and the smooth, cognac-kissed sauce, making every bite a perfect balance of flavors.

Tip: For an extra touch of elegance, flambé the cognac by carefully igniting it with a long match—just make sure to stand back!

Grilled Steak Au Poivre with Herb Butter

There’s nothing quite like the rich, peppery crust of a perfectly grilled Steak Au Poivre, especially when it’s topped with a melting herb butter that infuses every bite with freshness.

Ingredients

• 2 (1-inch thick) ribeye steaks
• 2 tablespoons whole black peppercorns, coarsely crushed
• 1 teaspoon kosher salt
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter, softened
• 1 tablespoon finely chopped fresh parsley
• 1 teaspoon finely chopped fresh thyme
• 1 small garlic clove, minced

Instructions

1. Preheat your grill to high heat (about 450°F).
2. Pat the steaks dry with paper towels. Press the crushed peppercorns and 1 teaspoon kosher salt evenly onto both sides of the steaks.
3. Drizzle the steaks with 2 tablespoons olive oil and place them on the grill. Cook for 4-5 minutes per side for medium-rare, or until desired doneness is reached.
4. While the steaks cook, mix 4 tablespoons softened butter with 1 tablespoon parsley, 1 teaspoon thyme, and 1 minced garlic clove in a small bowl.
5. Remove the steaks from the grill and let them rest for 5 minutes. Top each steak with a generous dollop of the herb butter before serving.

The herb butter not only adds a burst of flavor but also creates a luxurious, velvety texture that complements the steak’s bold pepper crust.

Tip: For an extra smoky flavor, try using a charcoal grill or adding wood chips to your gas grill.

Steak Au Poivre with Blue Cheese Crumbles

There’s something undeniably luxurious about a perfectly seared steak au poivre, especially when topped with creamy blue cheese crumbles. This recipe brings restaurant-quality elegance to your home kitchen with minimal fuss.

Ingredients

• 2 (8-ounce) ribeye steaks, about 1-inch thick
• 1 tablespoon whole black peppercorns, coarsely crushed
• 1 teaspoon kosher salt
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 1/4 cup heavy cream
• 1/4 cup crumbled blue cheese
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

1. Season the steaks evenly with 1 teaspoon kosher salt and the coarsely crushed black peppercorns, pressing the pepper into the meat.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the steaks and cook for 4 minutes per side for medium-rare, or until desired doneness.
3. Remove the steaks from the skillet and let them rest on a plate. In the same skillet, melt 2 tablespoons unsalted butter over medium heat. Stir in 1/4 cup heavy cream and simmer for 2 minutes until slightly thickened.
4. Return the steaks to the skillet, spooning the sauce over them. Sprinkle with 1/4 cup crumbled blue cheese and cover the skillet for 1 minute to allow the cheese to soften.
5. Garnish with 1 tablespoon fresh parsley before serving. The bold pepper crust paired with the tangy blue cheese creates a symphony of flavors that’s both rich and perfectly balanced.

Tip: For an extra flavor boost, let the steaks sit at room temperature for 30 minutes before cooking to ensure even searing.

Steak Au Poivre with Truffle Oil Drizzle

There’s nothing quite like the rich, peppery kick of Steak Au Poivre, especially when it’s finished with a luxurious truffle oil drizzle. This recipe brings a touch of gourmet to your weeknight dinner table.

Ingredients

• 2 (8-ounce) beef tenderloin steaks, 1 inch thick
• 1 tablespoon whole black peppercorns, coarsely crushed
• 1 teaspoon kosher salt
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 1/4 cup brandy
• 1/2 cup heavy cream
• 1 teaspoon truffle oil

Instructions

1. Season the steaks evenly with 1 teaspoon kosher salt and the coarsely crushed black peppercorns, pressing the pepper into the meat.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the steaks and cook for 4 minutes per side for medium-rare, or until desired doneness. Transfer the steaks to a plate and tent with foil.
3. Reduce the heat to medium and add 2 tablespoons unsalted butter to the skillet. Once melted, pour in 1/4 cup brandy (be careful as it may flame up). Let it simmer for 1 minute, scraping up any browned bits.
4. Stir in 1/2 cup heavy cream and simmer for 2 minutes, until the sauce thickens slightly.
5. Return the steaks to the skillet, turning to coat in the sauce. Drizzle with 1 teaspoon truffle oil just before serving.

The truffle oil adds an earthy depth that perfectly complements the bold pepper crust, making this dish a standout for special occasions or when you’re craving something extra indulgent.

Tip: For an even more aromatic experience, try using white truffle oil for its slightly garlicky note.

Steak Au Poivre with Caramelized Onions

There’s something undeniably luxurious about Steak Au Poivre with Caramelized Onions, a dish that turns an ordinary dinner into a special occasion with its rich flavors and elegant presentation.

Ingredients

• 2 (8-ounce) beef tenderloin steaks, 1 inch thick
• 1 tablespoon whole black peppercorns, coarsely crushed
• 1 teaspoon kosher salt
• 2 tablespoons unsalted butter, divided
• 1 tablespoon olive oil
• 1 large yellow onion, thinly sliced
• 1 teaspoon granulated sugar
• 1/2 cup heavy cream
• 1 tablespoon Dijon mustard
• 1/4 cup brandy

Instructions

1. Season the steaks evenly with 1 teaspoon kosher salt and the coarsely crushed black peppercorns, pressing the pepper into the meat.
2. Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium-high heat. Add the steaks and cook for 4 minutes per side for medium-rare, or until desired doneness. Remove steaks from the skillet and let rest.
3. In the same skillet, add the thinly sliced onion and 1 teaspoon granulated sugar. Cook over medium heat, stirring occasionally, for 15 minutes until the onions are golden and caramelized.
4. Remove the onions from the skillet. Add the brandy to the skillet, scraping up any browned bits. Stir in 1/2 cup heavy cream and 1 tablespoon Dijon mustard, simmering for 2 minutes until slightly thickened.
5. Return the steaks and caramelized onions to the skillet, turning to coat in the sauce. Serve immediately.

The bold pepper crust paired with the sweet caramelized onions creates a symphony of flavors that’s both sophisticated and deeply satisfying.

Tip: For an extra touch of elegance, flambé the brandy by carefully igniting it with a long match after adding it to the skillet.

Steak Au Poivre with Balsamic Glaze

There’s something undeniably luxurious about a perfectly cooked Steak Au Poivre, especially when it’s drizzled with a rich balsamic glaze. This recipe brings restaurant-quality elegance to your home kitchen with surprisingly simple steps.

Ingredients

• 2 (8-ounce) beef tenderloin steaks, 1 inch thick
• 2 tablespoons whole peppercorns, coarsely crushed
• 1 teaspoon kosher salt
• 1 tablespoon olive oil
• 1/4 cup balsamic vinegar
• 1 tablespoon honey
• 1/2 cup heavy cream
• 1 tablespoon unsalted butter

Instructions

1. Press the coarsely crushed peppercorns and kosher salt onto both sides of the steaks.
2. Heat olive oil in a large skillet over medium-high heat. Add the steaks and cook for 4 minutes per side for medium-rare, or until desired doneness. Remove steaks from skillet and let rest.
3. In the same skillet, reduce heat to medium and add balsamic vinegar and honey. Simmer for 2 minutes, stirring constantly, until slightly thickened.
4. Stir in heavy cream and butter, cooking for another 2 minutes until the sauce is smooth and coats the back of a spoon.
5. Return the steaks to the skillet, turning to coat in the glaze, and serve immediately.

The magic of this dish lies in the bold contrast between the spicy peppercorn crust and the sweet, tangy balsamic glaze, creating a symphony of flavors with every bite.

Tip: For an extra flavor boost, let the steaks sit with the peppercorn crust for 30 minutes before cooking to allow the spices to penetrate the meat.

Steak Au Poivre with Roasted Garlic Mash

There’s nothing quite like the classic combination of tender steak and creamy mashed potatoes, and this Steak Au Poivre with Roasted Garlic Mash takes it to the next level with a peppery crust and deep, garlicky undertones.

Ingredients

• 2 (8-ounce) ribeye steaks, about 1-inch thick
• 2 tablespoons whole black peppercorns, coarsely crushed
• 1 teaspoon kosher salt
• 2 tablespoons olive oil
• 1/4 cup brandy
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter
• 2 large russet potatoes, peeled and cubed
• 4 cloves garlic, roasted
• 1/4 cup milk
• 2 tablespoons unsalted butter
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F. Press the crushed peppercorns and 1 teaspoon kosher salt into both sides of the steaks.
2. Heat olive oil in a large skillet over medium-high heat. Add the steaks and cook for 3-4 minutes per side for medium-rare, or until desired doneness. Remove steaks and set aside.
3. Reduce heat to medium, add brandy to the skillet, and simmer for 1 minute. Stir in heavy cream and 2 tablespoons butter, cooking until slightly thickened, about 2 minutes. Return steaks to the skillet to coat with sauce.
4. Meanwhile, boil potatoes in salted water until tender, about 15 minutes. Drain and return to the pot. Mash with roasted garlic, milk, 2 tablespoons butter, and salt and pepper to taste.
5. Serve steaks over a bed of roasted garlic mash, drizzled with the brandy cream sauce.

The roasted garlic in the mash adds a sweet, mellow depth that perfectly balances the bold peppery steak, making every bite a harmonious blend of flavors.

Tip: For an extra smooth mash, pass the potatoes through a ricer before mixing in the other ingredients.

Steak Au Poivre with Asparagus Spears

There’s something undeniably luxurious about Steak Au Poivre, especially when paired with crisp asparagus spears. This classic dish is surprisingly simple to whip up at home, offering a restaurant-quality meal that’s perfect for impressing guests or treating yourself.

Ingredients

• 2 (8-ounce) beef tenderloin steaks, about 1 inch thick
• 1 tablespoon whole black peppercorns, coarsely crushed
• 1 teaspoon kosher salt
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 1/4 cup brandy
• 1/2 cup heavy cream
• 1 bunch asparagus spears, trimmed

Instructions

1. Season the steaks evenly with 1 teaspoon kosher salt and the coarsely crushed black peppercorns, pressing the pepper into the meat.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the steaks and cook for 4 minutes per side for medium-rare, or until desired doneness. Transfer to a plate and cover loosely with foil.
3. In the same skillet, melt 2 tablespoons unsalted butter over medium heat. Add the asparagus spears and cook for 3-4 minutes, until tender-crisp. Remove and set aside.
4. Carefully add 1/4 cup brandy to the skillet (it may flame up) and cook for 1 minute, scraping up any browned bits. Stir in 1/2 cup heavy cream and simmer for 2-3 minutes, until slightly thickened.
5. Return the steaks to the skillet, turning to coat in the sauce, and heat for 1 minute. Serve the steaks with the asparagus and drizzle with the sauce.

The crackle of peppercorns against the tender steak, paired with the silky brandy cream sauce, creates a symphony of textures and flavors that’s hard to resist.

Tip: For an extra touch of elegance, flambé the brandy by carefully igniting it with a long match—just make sure to stand back!

Steak Au Poivre with Horseradish Cream

There’s nothing quite like the bold flavors of Steak Au Poivre with Horseradish Cream to elevate your dinner game. This classic dish combines the richness of peppered steak with the zesty kick of horseradish for a meal that’s both luxurious and comforting.

Ingredients

• 2 (8-ounce) beef tenderloin steaks, 1 inch thick
• 2 tablespoons whole black peppercorns, coarsely crushed
• 1 teaspoon kosher salt
• 1 tablespoon olive oil
• 1/4 cup heavy cream
• 2 tablespoons prepared horseradish
• 1 teaspoon Dijon mustard
• 1/2 teaspoon white sugar
• 1/4 cup beef broth
• 2 tablespoons unsalted butter

Instructions

1. Press the crushed peppercorns and kosher salt evenly onto both sides of the steaks.
2. Heat olive oil in a large skillet over medium-high heat. Add the steaks and cook for 4 minutes per side for medium-rare, or until desired doneness. Transfer to a plate and let rest.
3. In a small bowl, whisk together heavy cream, horseradish, Dijon mustard, and white sugar until smooth.
4. Pour beef broth into the same skillet over medium heat, scraping up any browned bits. Stir in the horseradish cream mixture and bring to a simmer. Cook for 2 minutes, then remove from heat and whisk in butter until melted.
5. Slice the steaks and serve drizzled with the horseradish cream sauce.

The contrast between the spicy pepper crust and the cool, tangy horseradish cream makes every bite of this steak unforgettable. It’s a perfect showcase of how simple ingredients can create something truly special.

Tip: For an extra flavor boost, let the steaks sit with the pepper crust for 30 minutes before cooking.

Steak Au Poivre with Wild Mushroom Ragout

There’s something undeniably luxurious about Steak Au Poivre with Wild Mushroom Ragout, a dish that turns an ordinary evening into a special occasion with its rich flavors and elegant presentation.

Ingredients

• 2 (8-ounce) beef tenderloin steaks, about 1 1/2 inches thick
• 2 tablespoons whole black peppercorns, coarsely crushed
• 1 teaspoon kosher salt
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 cup mixed wild mushrooms (such as chanterelles, morels, and shiitakes), cleaned and sliced
• 1 small shallot, finely chopped
• 1/2 cup heavy cream
• 1/4 cup beef broth
• 1 tablespoon Dijon mustard
• 1 teaspoon fresh thyme leaves

Instructions

1. Season the steaks evenly with 1 teaspoon kosher salt and press the crushed black peppercorns onto both sides.
2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the steaks and cook for 4 minutes per side for medium-rare, or until desired doneness. Transfer to a plate and tent with foil.
3. In the same skillet, melt 1 tablespoon unsalted butter over medium heat. Add the mixed wild mushrooms and shallot, sautéing until the mushrooms are golden and the shallot is translucent, about 5 minutes.
4. Stir in 1/2 cup heavy cream, 1/4 cup beef broth, 1 tablespoon Dijon mustard, and 1 teaspoon fresh thyme leaves. Simmer for 3 minutes, until the sauce slightly thickens.
5. Return the steaks to the skillet, spooning the mushroom ragout over them. Heat through for 1 minute.

The combination of boldly peppered steak and the earthy, creamy mushroom ragout creates a harmony of flavors that’s both sophisticated and deeply satisfying.

Tip: For an extra touch of luxury, finish the dish with a splash of brandy or cognac to the mushroom ragout just before serving.

Steak Au Poivre with Crispy Shallots

There’s nothing quite like the rich, peppery crust of a perfectly cooked Steak Au Poivre, especially when topped with crispy shallots for that extra crunch.

Ingredients

• 2 (1-inch thick) ribeye steaks
• 2 tablespoons whole black peppercorns, coarsely crushed
• 1 teaspoon kosher salt
• 2 tablespoons olive oil
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter
• 1 large shallot, thinly sliced
• 1/4 cup all-purpose flour
• 1/2 cup beef broth
• 1 tablespoon Dijon mustard

Instructions

1. Press the crushed peppercorns and kosher salt into both sides of the steaks.
2. Heat olive oil in a large skillet over medium-high heat. Add the steaks and cook for 4 minutes per side for medium-rare, or until desired doneness. Remove steaks and let rest.
3. In the same skillet, melt butter over medium heat. Add shallot and cook until golden and crispy, about 3 minutes. Remove shallots and set aside.
4. Sprinkle flour into the skillet, whisking to combine with the butter. Gradually add beef broth, heavy cream, and Dijon mustard, stirring constantly until the sauce thickens, about 5 minutes.
5. Return the steaks to the skillet, spooning the sauce over them. Top with crispy shallots before serving.

The combination of the creamy peppercorn sauce with the crispy shallots adds a delightful contrast in textures that elevates this classic dish.

Tip: For an extra flavor boost, let the steaks sit with the peppercorn crust for an hour before cooking.

Steak Au Poivre with Dijon Mustard Sauce

There’s nothing quite like the rich, peppery kick of a classic Steak Au Poivre, especially when it’s paired with a creamy Dijon mustard sauce that’s simply irresistible.

Ingredients

• 2 (8-ounce) beef tenderloin steaks, about 1 inch thick
• 2 tablespoons whole black peppercorns, coarsely crushed
• 1 teaspoon kosher salt
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 1/4 cup finely chopped shallots
• 1/2 cup beef broth
• 1/2 cup heavy cream
• 2 tablespoons Dijon mustard

Instructions

1. Press the crushed peppercorns and kosher salt onto both sides of the steaks.
2. Heat olive oil in a large skillet over medium-high heat. Add the steaks and cook for 4 minutes per side for medium-rare, or until desired doneness. Transfer to a plate and tent with foil.
3. In the same skillet, melt butter over medium heat. Add shallots and cook until soft, about 2 minutes.
4. Pour in beef broth, scraping up any browned bits from the pan. Simmer until reduced by half, about 3 minutes.
5. Stir in heavy cream and Dijon mustard. Cook, stirring constantly, until the sauce thickens slightly, about 2 minutes.
6. Return the steaks to the skillet, turning to coat in the sauce. Serve immediately.

The magic of this dish lies in the bold contrast between the fiery pepper crust and the smooth, tangy sauce—a match made in steak heaven.

Tip: For an extra depth of flavor, add a splash of brandy to the skillet after cooking the shallots and let it reduce before adding the broth.

Steak Au Poivre with Sweet Potato Puree

There’s something undeniably luxurious about Steak Au Poivre paired with a velvety Sweet Potato Puree—a dish that’s sure to impress with minimal fuss.

Ingredients

• 2 (8-ounce) beef tenderloin steaks, 1 inch thick
• 1 tablespoon whole black peppercorns, coarsely crushed
• 1 teaspoon kosher salt
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1/4 cup brandy
• 1/2 cup heavy cream
• 2 medium sweet potatoes, peeled and cubed
• 2 tablespoons maple syrup
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 tablespoons unsalted butter
• Salt to taste

Instructions

1. Press the coarsely crushed black peppercorns and 1 teaspoon kosher salt onto both sides of the beef tenderloin steaks.
2. Heat 1 tablespoon olive oil and 2 tablespoons unsalted butter in a large skillet over medium-high heat. Add the steaks and cook for 4 minutes per side for medium-rare. Remove steaks and let rest.
3. Pour off excess fat from the skillet, then add 1/4 cup brandy. Simmer until reduced by half, about 2 minutes. Stir in 1/2 cup heavy cream and simmer until slightly thickened, about 3 minutes. Return steaks to the skillet to warm through.
4. Meanwhile, boil sweet potatoes in salted water until tender, about 15 minutes. Drain and return to the pot. Add 2 tablespoons maple syrup, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 2 tablespoons unsalted butter. Mash until smooth and season with salt to taste.
5. Serve the steaks with the brandy cream sauce and a side of sweet potato puree.

The contrast of the peppery steak against the sweet, spiced puree creates a harmony of flavors that’s both sophisticated and comforting.

Tip: For an extra touch of elegance, flambé the brandy by carefully igniting it with a long match—just be sure to stand back!

Steak Au Poivre with Roasted Brussels Sprouts

There’s something undeniably luxurious about Steak Au Poivre, especially when paired with the earthy crunch of roasted Brussels sprouts. This dish turns an ordinary evening into a special occasion with minimal fuss.

Ingredients

• 2 (8-ounce) beef tenderloin steaks, 1 inch thick
• 2 tablespoons whole black peppercorns, coarsely crushed
• 1 teaspoon kosher salt
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 1/4 cup brandy
• 1/2 cup heavy cream
• 1 pound Brussels sprouts, trimmed and halved
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt

Instructions

1. Preheat your oven to 400°F. Toss Brussels sprouts with 1 tablespoon olive oil and 1/2 teaspoon kosher salt. Spread on a baking sheet and roast for 25 minutes until crispy and golden.
2. Meanwhile, press 2 tablespoons crushed peppercorns and 1 teaspoon kosher salt onto both sides of the steaks.
3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add steaks and cook for 4 minutes per side for medium-rare. Transfer to a plate.
4. Reduce heat to medium. Add 2 tablespoons butter to the skillet. Once melted, pour in 1/4 cup brandy (be careful as it may flame). Let simmer for 1 minute.
5. Stir in 1/2 cup heavy cream and cook for 2 minutes until slightly thickened. Return steaks to the skillet, turning to coat in the sauce.
6. Serve steaks with the roasted Brussels sprouts and drizzle with the remaining sauce. The bold pepper crust against the creamy sauce creates a symphony of flavors that’s both rustic and refined.

Tip: For an extra layer of flavor, add a teaspoon of Dijon mustard to the cream sauce.

Steak Au Poivre with Smoked Paprika Butter

Elevate your steak night with this Steak Au Poivre, featuring a rich smoked paprika butter that melts beautifully over the perfectly seared meat.

Ingredients

• 2 (8-ounce) ribeye steaks, about 1-inch thick
• 1 tablespoon whole black peppercorns, coarsely crushed
• 1 teaspoon kosher salt
• 2 tablespoons unsalted butter, softened
• 1 teaspoon smoked paprika
• 1 tablespoon olive oil
• 1/4 cup beef broth
• 1/4 cup heavy cream

Instructions

1. Press the coarsely crushed black peppercorns onto both sides of the steaks, then sprinkle with 1 teaspoon kosher salt.
2. In a small bowl, mix 2 tablespoons softened unsalted butter with 1 teaspoon smoked paprika until well combined; set aside.
3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the steaks and cook for 4 minutes per side for medium-rare, or until desired doneness. Transfer to a plate and let rest.
4. Reduce heat to medium, add 1/4 cup beef broth to the skillet, and scrape up any browned bits. Stir in 1/4 cup heavy cream and simmer for 2 minutes until slightly thickened.
5. Remove from heat and whisk in the smoked paprika butter until melted and smooth.
6. Serve the steaks with the sauce poured over the top.

The smoked paprika butter not only adds a deep, smoky flavor but also creates a velvety sauce that clings to every bite of the steak.

Tip: For an extra smoky flavor, lightly toast the peppercorns before crushing them.

Conclusion

We hope this roundup of 20 Delicious Steak Au Poivre Recipes inspires your next gourmet meal at home. Each recipe offers a unique twist on the classic, ensuring there’s something for every palate. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest to spread the love for these mouthwatering dishes. Happy cooking!