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    Ask Chef Dennis » Recipes » Main Meals » Beef Recipes » How to Make Steak Au Poivre: A Restaurant Classic

    How to Make Steak Au Poivre: A Restaurant Classic

    Published: Nov 29, 2019 · Modified: Jun 29, 2021 by Chef Dennis Littley · 35 Comments·This post includes affiliate links. As an Amazon Associate I earn from qualifying purchases.

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    5 from 64 votes
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    Pinterest image for steak au poivre

    I don’t eat steak that often but one of my favorite steaks will always be Steak au Poivre. I love the taste of cracked black pepper and steak!

    steak au poivre sliced showing medium rare steak served with wilted spinach and cherry tomatoes

    Have you ever wished you could create delicious restaurant-style dishes in your own home during the holidays to impress your guests?

    The truth is, that most are not that difficult to make. It’s just a matter of having the right ingredients and knowing how to put them together. And in the case of Steak a Poivre there really isn’t a lot to know. Make this delicious dish for your meal at home with guests and you won’t be disappointed.

    ingredients to make steak au poivre

    Let’s start by gathering our ingredients to make Steak au Poivre. In chef speak we call this the Mise en Place or everything in its place. The only ingredient you might not be familiar with on this list is the shallot.

    What is a shallot?

    A shallot is a type of onion and like garlic, shallots are formed in clusters with a head composed of multiple cloves. The skin color of shallots can vary from golden brown. gray or rose red. And their off-white flesh is usually tinged with green or magenta.

     Shallots are delicate enough to eat raw and easy to roast or caramelize, making them a flexible and supportive ingredient in many dishes.

    Can I use onions instead of shallots?

    Yes, you can. The flavor of shallots is milder and more delicate than that of a regular onion, and they can often be used in place of common onions (like white onions or yellow onions). Which means you can also substitute mild onions for shallots in a recipe.

    steaks coated with mustard on a white cutting board

    How do you make a  Steak au Poivre?

    The first step in making a Steak au Poivre is coating one side of the steak with your favorite dijon mustard.

    You can use other types of mustard if you like, although traditionally dijon is the mustard of choice. That being said stone-ground mustard or your favorite brown deli mustard would also work.

    steaks coated with cracked black peppercorns on a white cutting board

    Once you’ve coated the steak in mustard the next step is to crust the steak with cracked black peppercorns.

    How do I make cracked black pepper?

    If you can’t find cracked black pepper you can easily make your own, using a spice mill or by placing whole peppercorns between two sheets of waxed paper, or in a thick zip-top bag (leaving is slightly open for air to leave). Then using a rolling pin or heavy pan, apply firm steady pressure to crack the peppercorns.

    Steak au Poivre cooking on pan with smoke coming up

    Once your steak is coated and ready to go the last step is searing the steak. This can be done in a saute pan, cast iron or a carbon steel pan like the one I’m using.

    You need minimal oil for the searing and be careful the oil that you do use can get very very hot quickly. Depending on the temperature you want your steak cooked to this can be completed in the pan. Or if you’re like my wife and want your steak completely well done, move it to a 400-degree oven to finish the cooking process.

    **You don’t want to cook a steak in a pan until it’s well done.

    How do I know when a steak is done to the right temperature?

    Using a meat thermometer is the easiest way to make sure your steak is cooked just how you like it. An experienced cook can tell simply by touch, but when you spend that much money on a good cut of beef, don’t leave things to chance.

    I absolutely love my Meater Plus | Smart Meat Thermometer It takes all the guesswork out of cooking meats in the oven, on the grill, or in a smoker.

    steak temperature chart

    **Keep in mind that a steak will continue to cook once its off the heat and the internal temperature will increase by about 5 degrees.

    While the steak is cooking its time to make the au Poivre sauce and saute some spinach. If you’re not a fan of spinach, leave it out. It’s not a deal-breaker.

    What type of alcohol should I use in Steak au Poivre sauce?

    Julia Child used cognac in her sauce and some chefs use sherry. I use brandy in my sauce because I rarely have cognac or sherry in the house.

    Bourbon is also a good substitute. (Just don’t tell the French)

    What type of steak should I use in Steak au Poivre?

    Julia Child used a tenderloin but I’ve always used New York Strip Steaks. Depending upon your favorite cut of steak, you could use other cuts. A ribeye, porterhouse or t-bone would also work. 

    steak au poivre sliced showing medium rare steak served with wilted spinach and cherry tomatoes

    If you liked this dish you may also like these restaurant-style recipes:

    • How to Grill a Steak House Style Steak
    • Pan Seared Duck Breast
    • Stuffed Rack of Lamb
    • Oven Roasted Rack of Pork
    • Asian Style Black Peppercorn Beef and Broccoli

    [full social]

    steak au poivre sliced showing medium rare steak served with wilted spinach and cherry tomatoes
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    5 from 64 votes

    Steak Au Poivre

    Steak au Poivre is a classic restaurant dish that is easy to make and only takes a few ingredients. Make this for your next date-night dinner or to turn any night into a special occasion.
    Prep Time10 mins
    Cook Time15 mins
    Course: Entree
    Cuisine: French
    Servings: 2
    Calories: 964kcal
    Author: Chef Dennis Littley

    Ingredients

    • 2 10 ounce New York Strip Steaks
    • 1 tbsp dijon mustard
    • 2 tbsp cracked black pepper
    • sea salt to taste

    au Poivre sauce

    • 1 tbsp olive oil
    • 2 tbsp shallot minced
    • 1 cup mushrooms sliced
    • ¼ cup brandy
    • ¼ cup heavy cream *may substitute light cream, half and half or plain greek yogurt
    • ½ cup chicken stock *may substitute beef or vegetable stock
    • 1 tbsp butter
    • 1 tbsp flour
    • 2 cups spinach
    US Customary – Metric
    Prevent your screen from going dark

    Instructions

    • Remove steaks from the refrigerator and allow to come to room temperature (30-45 minutes).
    • Sprinkle salt to taste on the top and bottom of the steaks.
    • Spread dijon mustard to one side of steak
    • Press the mustard side of the steak into the cracked peppercorns, encrusting the steaks lightly or heavily, as you prefer.
    • Let the steak sit for 10-15 minutes to let the pepper flavor get into the steak.
    • Heat the oil in a saute pan over high heat. When the pan is quite hot, add the steaks, pepper side down. Saute the steaks for about 1 ½ to 2 minutes, until well seared. Turn the steak and cook the other side for 1 to 2 minutes.
      Depending upon how you want your steak cooked it could be done at this point. If you want a well done or medium well steak transfer the steak to a 400 degree preheated oven until it reached the desired temperature.
      *Make sure to have the kitchen fan on! The pepper can be hard to breathe in as the steaks cook.

    au Poivre Sauce

    • In a pan over medium heat add the olive oil and mushrooms. Saute until mushrooms are cooked then add the shallots. Stir to mix.
    • Remove the pan from the heat and carefully add the brandy. Place pan back on the stove and keep an arms distance away in case the brandy flames. If it flames it would stay on for long, just until the alcohol burns out.
    • Add the stock and heavy cream, bringing the liquid back to a boil, slightly reducing the sauce.
    • Push butter into the flour until well coated and place in the pan stirring to mix in completely. This is a beurre manie and will thicken your sauce.
    • In another pan, while the sauce is cooking, saute the spinach in a little olive oil.

    Assembly

    • Place sauteed spinach on a plate, add steak and top with au Poivre sauce.

    Nutrition

    Calories: 964kcal | Carbohydrates: 17g | Protein: 64g | Fat: 65g | Saturated Fat: 30g | Cholesterol: 231mg | Sodium: 408mg | Potassium: 1331mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3523IU | Vitamin C: 10mg | Calcium: 113mg | Iron: 7mg
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!
    Pinterest image for steak au poivre

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    About Chef Dennis

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    Chef Dennis is a semi-retired Chef, writer/blogger, photographer, recipe developer and creator of A Culinary Journey with Chef Dennis aka Ask Chef Dennis®. Chef Dennis worked professionally in White Table Cloth Restaurants for 40 years and has been developing easy to make, restaurant-style recipes since 2009. The second phase of his reinvention from chef to blogger has earned him a place at the Worlds Dinner Table. Join him on his Culinary Journey enjoying his easy to make Restaurant Style recipes and travel adventures. For more details, check out his About page.

    Reader Interactions

    Comments

    1. SHANIKA

      December 09, 2019 at 12:32 am

      5 stars
      Nothing like a great Steak recipe! This looks so amazing and I love the use of Cracked Black Pepper! Beautiful!

      Reply
    2. Aline

      December 08, 2019 at 12:49 pm

      5 stars
      So perfect!! We’re purists when it comes to our steak and this recipe is simple and great – the steak still tastes like steak, but with a kick.

      Reply
    3. Marisa F. Stewart

      December 05, 2019 at 3:24 pm

      5 stars
      That looks so good. It would be perfect for date night. In fact, it reminds me of Steak Diane – except for the mustard and cracked pepper. I have an anniversary coming up and we enjoy dining in — this recipe is perfect.

      Reply
    4. Elaine

      December 05, 2019 at 10:57 am

      5 stars
      Oh wow – I can literally feel how good this steak is just by looking at these images. They are too mouthwatering, so I’ve got to get to cooking now! 🙂

      Reply
    5. Amanda

      December 03, 2019 at 8:37 pm

      5 stars
      I love steak au poivre and am so excited to have a great at-home recipe! My husband and I just loved this dish. Thanks so much for sharing!

      Reply
    6. Dana Brillante-Peller

      December 03, 2019 at 4:21 pm

      This would make a great dish for a night with family and friends. I like this one.

      Reply
    7. Colleen

      December 03, 2019 at 2:06 pm

      5 stars
      This steak looks done to perfection and the au poivre sauce look incredibly delicious. Definitely date night worthy!

      Reply
    8. Candice

      December 03, 2019 at 11:53 am

      5 stars
      Such a flavorful, elegant dish. I wanted to impress my in-laws, and this dish was a win! You made it so easy with your recipe. And everyone loved it.

      Reply
    9. Candice Walker

      December 03, 2019 at 11:52 am

      5 stars
      Such a flavorful, elegant dish. I wanted to impress my in-laws, and this dish was a win! You made it so easy with your recipe. And everyone loved it.

      Reply
    10. Amy H

      December 02, 2019 at 10:20 pm

      This looks so good! I can never get my steaks to have the right amount of pink inside. I personally like No pink, but my husband likes pink.

      Reply
    11. Ben

      December 02, 2019 at 4:01 pm

      5 stars
      This is the best steak recipe I’ve ever seen! I legit just bought steaks today. I wasn’t going to do anyting nearly this amazing with them. I can’t wait to try this.

      Reply
    12. Bethel

      December 02, 2019 at 12:46 am

      5 stars
      Your recipes never fail to make me craaave! Giving you 5 star as always 🙂

      Reply
    13. Catalina

      December 01, 2019 at 5:18 pm

      5 stars
      Love this restaurant style dish! So glad to make it at home now using your recipe!

      Reply
    14. Kristine Nicole Alessandra

      December 01, 2019 at 8:41 am

      5 stars
      That looks easy to make. I will get some tenderloin at the meat shop tomorrow and try your recipe. Thank you too for reminding me to stock up on Omerprazole. The holidays are all about eating and eating and eating! We don’t want heartburn to ruin our Christmas get togethers!

      Reply
    15. Ice Cream n Sticky Fingers DFW Parenting/LIfestyle

      November 30, 2019 at 5:49 pm

      Yum, this looks so good. I haven’t ever tried making something like this but I think I will give it a try.

      Reply
    16. Theresa

      November 29, 2019 at 11:48 pm

      5 stars
      Oh, my! That steak looks incredible! It does sound simple enough for me to try at home. I’ll have to pick up the ingredients this weekend for dinner this week. Also, the Omeprazole Orally Disintegrating Tablets sound like something I need in my life. As I’m getting older, I notice I am having more and more days with heartburn after eating my favorite meals.

      Reply
    17. Janelle M

      November 29, 2019 at 6:50 pm

      Looks really yummy! Thank you for sharing Dennis. I am (100%) vegan since 2012 and always looking at recipes to create alternatives vegan style.

      Reply
    18. cait

      November 29, 2019 at 4:01 pm

      oh wow this sounds super yumy and not too hard to make too- i may try to do this over the holiday season!

      Reply
    19. GiGi Eats

      November 29, 2019 at 3:13 pm

      Must show my husband this HOW TO asap because we have started cooking at home way more, thus we need more tasty ideas!

      Reply
    20. melissa chapman

      November 29, 2019 at 2:36 pm

      5 stars
      This is a great dish for a special night and I learned so much from this. I have to try the omeprazole for those tough days i sometimes have.

      Reply
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