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Pepper Steak Recipe (Steak au Poivre)

Pepper Steak Recipe-Steak au Poivre-easy french cuisine recipes

There are many versions of this French bistro classic, some omit the cream, but it helps to balance the heat of the pepper. Use fairly thick steaks, such as fillet or lean sirloin.

PREP TIME: 15 min
COOK TIME: 45 min
READY TIME: 1 hour
CALORIES: 218 (per serving)

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  • 30 ml/2 tbsp black peppercorns
  • 2 fillet or sirloin steaks, about 225 g/8 oz each
  • 15 g/1/2 oz/1 tbsp butter
  • 10 ml/2 tsp vegetable oil
  • 45 ml/3 tbsp brandy
  • 150 ml/1/4 pint/2/3 cup whipping cream
  • 1 garlic clove, finely chopped
  • Salt, if needed


Pepper-Steak-Recipe-Steak-au-Poivre-easy-french-cuisine-recipes-step by step with photo

1 Place the peppercorns in a sturdy polythene bag. Crush with a rolling pin until medium-coarse or, using the flat base of a small heavy saucepan, press down on the peppercorns, rocking the pan to crush them.


2 Put the steaks on a board and trim away any extra fat. Press the pepper on to both sides of the meat, coating it completely.


3 Melt the butter with the oil in a heavy frying pan over a medium-high heat. Add the meat and cook for 6-7 minutes, turning once, until done as preferred (medium-rare meat will still be slightly soft when pressed, medium will be springy and well-done firm). Transfer the steaks to a warmed platter or plates and cover to keep warm.

Pepper-Steak-Recipe-Steak-au-Poivre-easy-french-cuisine-step-by-step-nutrition facts

4 Pour in the brandy to deglaze the pan. Allow to boil until reduced by half, scraping the base of the pan, then add the cream and garlic. Boil gently over a medium heat for about 4 minutes until the cream has reduced by one-third. Stir any accumulated juices from the meat into the sauce, taste and add salt, if necessary, then serve the steaks with the sauce.


Calories: 218.5 Kcal
Fat: 7.2 g
Cholesterol: 77.7 mg
Sodium: 79.3 mg
Potassium: 133.3 mg
Carbs: 6.3 g
Protein: 30.4 g


  • If you’re an avid home cook, smoked paprika may be a worthwhile investment. Its rich and smoky flavor adds complexity to many dishes. The spice is especially good in lentil and bean soups, where it lends a robust, meaty flavor. You could also use smoked paprika in recipes that call for ground chipotle pepper. Just add cayenne or chili powder if needed to boost the heat.
  • Three ounces (a serving the size of a deck of cards) of cooked sirloin steak, pork loin, tuna, chicken or turkey breast provides about 25 grams of protein.