Grilled Steak with Peppercorn Sauce Recipe or Steak au Poivre
Steak au Poivre is one of those dishes that makes a simple steak feel indulgent and impressive. I created this recipe after falling in love with it during a special dinner out.
The bold crust of cracked black peppercorns and the rich pan sauce made with cognac and cream transformed an ordinary cut of beef into something extraordinary. I came home determined to recreate it—and after a few tries, I nailed it.
It’s a go-to when I want to cook something elegant without spending hours in the kitchen.
This post walks you through every process step, from properly seasoning the steak to deglazing the pan like a pro. I’ve included tips on choosing the right cut of meat, the best peppercorns to use, and how to avoid overcooking the sauce.
Whether making it for date night, a dinner party, or just because you’re craving a restaurant-style meal at home, this recipe delivers. Steak au Poivre is all about bold flavor and confident cooking—and with this guide, you’ll master both.
Grilled Steak with Peppercorn Sauce Recipe
Ingredients
- 2 filet Mignon or New York strip steaks (about 1.5 inches thick)
- 2 tablespoons whole black peppercorns coarsely cracked
- Kosher salt to taste
- 1 tablespoon oil canola or grapeseed
- 2 tablespoons butter unsalted
- ¼ cup red wine
- ½ cup prepared demi glace (homemade or high-quality store-bought)
- 3 tablespoons heavy cream optional for a softer finish
Instructions
Prep the Steaks
- Pat steaks dry. Press cracked pepper onto both sides of the steaks. Season lightly with kosher salt.
Sear the Steaks
- Heat oil and 1 tablespoon butter in a heavy skillet over medium-high heat. When hot, sear steaks 3–4 minutes per side for medium-rare, adjusting for thickness. Remove to a plate and tent with foil.
Deglaze the Pan
- Turn the heat to medium. Add wine carefully (off the heat if needed to avoid flame). Scrape up browned bits.
Prepare the Sauce
- Stir in demi-glace and simmer for 3–5 minutes until thickened. Optional: Stir in cream for a richer sauce.
Finish
- Stir in remaining tablespoon of butter. Return steaks briefly to pan to warm and coat with sauce.
Serve
- Spoon sauce over steaks and serve immediately. Excellent with pommes purée or haricots verts.
Pro Tips for Preparing
Tip |
Description |
| Use freshly cracked peppercorns | Crush whole black peppercorns with a mortar and pestle or the bottom of a skillet for the boldest flavor and ideal texture. |
| Let the steaks come to room temperature | Allow steaks to sit out for 30–45 minutes before cooking to ensure even searing and doneness. |
| Press pepper firmly into the steak | Press the cracked pepper into the meat so it adheres and forms a flavorful crust during searing. |
| Use a heavy-bottomed skillet | Cast iron or stainless steel pans retain heat best and create the best crust. |
| Don’t overcrowd the pan | Cook steaks one at a time if needed to avoid steaming and to achieve proper browning. |
| Deglaze safely | Remove pan from flame before adding cognac to prevent flare-ups; return to heat after adding. |
| Use high-quality demi-glace | A rich, well-made demi-glace deepens flavor and gives the sauce a restaurant-quality finish. |
| Add cream only if desired | Cream softens the intensity of the sauce; omit it for a more robust, traditional finish. |
| Let steaks rest before serving | Rest steaks 5–10 minutes after cooking so juices redistribute evenly. |
| Finish with butter | A final pat of butter gives the sauce extra gloss and richness. |
What Is Steak au Poivre?
Steak au Poivre is a classic French dish showcasing black peppercorns’ bold, spicy flavor. You begin by coating a quality cut of steak—often filet mignon or New York strip—with freshly cracked black pepper, pressing it firmly into the meat to create a crisp, flavorful crust.
The steak is then seared in a hot skillet until deeply browned and cooked to your desired doneness. The highlight of the dish is the rich pan sauce.
After removing the steak, deglaze the pan with red wine, scraping up the browned bits left behind. Instead of cream, stir in a rich, glossy demi-glace and let it simmer until it thickens into a deep, savory reduction.
The result is a sauce with depth, balance, and complexity that perfectly complements the pepper-crusted steak. Steak au Poivre with demi-glace is bold, elegant, and perfect for a refined yet satisfying meal.
History
Steak au Poivre has its roots in classic French cuisine, dating back to at least the 19th century, when pepper was considered both a luxury and a symbol of culinary refinement.
The dish emerged from France’s bistro culture, where chefs developed ways to elevate simple ingredients, like beef and black pepper, into bold, elegant meals.
The hallmark of steak au poivre is its cracked black peppercorn crust, which was not only for flavor but also believed to aid digestion. Originally, chefs used brandy or cognac to deglaze the pan, capturing the browned bits from the meat, then finished the sauce with stock, butter, or demi-glace.
The addition of cream came later, particularly in American and modern French adaptations. It softened the pepper’s sharp bite and created a more luxurious finish.
By the mid-20th century, steak au poivre gained popularity in French restaurants and was soon embraced in upscale dining establishments worldwide. It became especially fashionable in the 1950s and 60s as French cuisine grew influential in the United States and Britain.
Today, it remains a staple of French bistro menus and a go-to dish for home cooks seeking a rustic yet refined recipe.
10 Responses
Can you add cream or half and half?
Either but I would use less cream than half and half but it really is more to taste.
You placed an * next to demi-glace. Are you suggesting to purchase it or did you have a recipe to make your own?
Hi Arlene, thanks for point this out. Lost the * and ** when the site converted but I’ll get them right back in and updated. Making demi-glace from scratch is a big effort and although a fun process to try, I don’t think most home cooks will want to spend the time and effort preparing it. Check out my post Secret to Great Sauces is Demi Glace for a link to a good demi recipe plus some of my favorite commercial products.
I just came across your site looking for a good peppercorn steak sauce. Wow! I love your site! I have a question regarding this sauce. I am not a wine drinker, I know, I know what cook doesn’t drink wine lol Can you recommend a good red wine to make this sauce with? Thank you and I look forward to trying your recipes!
Hi Heather, there are so many good wines available, I wouldn’t know where to start. I typically use one of my maintenance wines that cost between $12 – $15. I don’t like to use an expensive wine that I may be drinking that night because I’m going to cook it off to an essence. I also love to make this sauce with a non vintage port like a Ruby Red or Tawny port that you can pick up in any liquor store for a decent price. The advantage of using a port wine is it will last for weeks if not months after it is opened. If you open a red wine, $10 or $30, you need to drink it that day or by the next day. So if you are not serving this sauce to wine drinkers who may enjoy the rest of the wine, try using a port. – I like Sandeman Fine Ruby Port, Fonseca Ruby Port, Taylor Fladgate Fine Tawny to name a few.
You said to use a port wine– they tend go be sweet. How would a cab taste with this recipie?
Stephanie, I don’t think of these Port wines being that sweet, not like a Marsala wine. There are some cheap Ports that may be sweet. A Cabernet Sauvignon would be excellent as well as a Merlot or blend of wines. I like to say, only cook with wines that you would drink alone which means try to stay away from really cheap wine that you would not serve your guests.
Delicious recipe… Cooked it this evening with my husband and brother and we had a lovely evening by the fire having picanha steak with your delicious sauce recipe, carrots, broccoli and potatoes. It was delicious and will definitely be doing it again. Thanks so much for sharing!
Hi Ash, glad your meal was enjoyed and thanks for letting me know. Much appreciated.