Pepper Steak (Steak au Poivre)
Steak au Poivre: The Ultimate French Pepper Steak Recipe
If there’s one dish that instantly makes you feel like you’re dining in a cosy Parisian bistro, it’s Steak au Poivre—also known as pepper steak. This classic French dish is a staple on many restaurant menus, and for good reason. It's rich, indulgent, and packed with bold, peppery flavour.
But let’s be honest—the real magic happens when you make it at home. The secret? Top-quality beef and freshly crushed black peppercorns.
The Great Steak Dilemma
Choosing the right cut of beef is where the real struggle begins. Do you go all out with a luxurious fillet, or do you opt for a beautifully marbled sirloin? When I was at the supermarket, I had a full-on internal debate. The Aberdeen Angus fillet looked incredible—but at twice the price of a similarly gorgeous British sirloin, I had to make a call.
In the end, I went for the British sirloin steaks—juicy, well-marbled, and just as high-quality for a fraction of the cost. And let me tell you, they did not disappoint! Fresh, vacuum-packed, and just waiting to be seared to perfection.
The Secret to Perfect Pepper Steak
Beyond the beef, the black peppercorns are the real star of the show. Forget pre-ground pepper—this dish demands freshly crushed peppercorns. I used my spice grinder, but you can also use:
✅ A mortar and pestle
✅ The back of a spoon on a flat surface
Coarsely crushed pepper gives the steak that bold, slightly spicy crust that makes this dish so addictive.
The Dreamy Cognac Sauce
If you ask me, the sauce is what takes Steak au Poivre from delicious to next-level. It’s a rich, silky combination of:
🥃 Cognac (for that deep, slightly sweet kick)
🍷 White wine (for acidity and balance)
🥩 Beef juices (because flavour, obviously)
Some recipes call for double cream to create a creamier sauce. It’s totally optional, but if you fancy a bit of indulgence, go for it.
I served my steak with roasted potatoes, green beans, and broccoli—a perfect balance of crispy, fresh, and hearty.
From Beef Skeptic to Steak Lover
Before moving to the UK, beef wasn’t really a thing in my household. My mum never cooked it, so naturally, it wasn’t on the menu growing up. But as I started exploring different cuisines, I became fascinated by beef—especially the different cuts and how they’re used in cooking.
These days, I don’t eat beef too often, but when I do, I make it count. And let’s be real—quality is everything.
🛒 Best places to buy steak in the UK:
🥩 Local butcher shops – Fresh, high-quality cuts from trusted sources
🛍️ Marks & Spencer – Reliable and top-tier supermarket selection
🔪 M. Moen & Sons, Clapham – My go-to butcher when I want the best
So, if you fancy cooking up a restaurant-worthy meal at home, give Steak au Poivre a go. It’s easy, packed with flavour, and guaranteed to impress.
Now tell me—what’s your favourite steak cut? And do you prefer it classic or with a creamy twist? Let’s chat in the comments! 🥩✨
Prep Time: 20 minutes
Cook Time: 30 minutes
Yield: 4 servings
Ingredients:
4 floury potatoes, peeled and quartered
4 tbsp olive oil
2 sprigs rosemary
300g broccoli or green beans, trimmed
4 x 200g fillet or sirloin steaks
6 tbsp black peppercorns, crushed
40g butter
3 tbsp Cognac
60ml white wine
125ml double cream
salt and pepper
Method:
1. Pre-heat the oven at 180°C. Meanwhile, put the quartered potatoes in a roasting tin, drizzle over 2 tbsp of the olive oil, rosemary and a pinch of salt and ground black pepper, toss to coat. Put in the oven and bake for 30 – 45 minutes or until brown and crisp.
2. Bring a saucepan of salted water to the boil, add the broccoli and cook for 3 -4 minutes until tender. Drain and quickly plunge into cold water to stop cooking. Set aside. Once the potatoes are almost cooked, prepare the steaks by rubbing the steaks on both sides with the remaining olive oil and press the crushed peppercorns onto the meat. Melt the butter in a large frying pan and cook the steaks for 2 -4 minutes on each side, depending on how you like your steak.
3. Add the Cognac and flambé by lighting the pan with your gas flame or a match. Put the steaks on individuals warm plate. Add the wine to the pan and let it come to the boil, stirring, for 1 minute to deglaze the pan. Add the cream and stir for 1 -2 minutes. Heat up the vegetables and divide onto the plates. Divide the roasted potatoes onto individual plates too.
4. Once the sauce has come to slight boil, season with salt and pour over the steaks.
