Steak au Poivre

This classic steak au poivre has a distinct pepper crust and char that complements the beef without overwhelming the flavor. The creamy sauce, sweetened by brandy (or cognac) complements the peppery steak beautifully.

a recipe photo of the Steak au Poivre on a plate alongside some green beans
Photo: Photographer: Brie Goldman Food Stylist: Lauren McAnelly Prop Stylist: Holly Raibikis
Active Time:
30 mins
Total Time:
30 mins


  • 1 tablespoon black peppercorns

  • 2 (8 ounce) beef strip steaks, about 1 inch thick

  • ½ teaspoon kosher salt

  • 3 tablespoons extra-virgin olive oil

  • 2 thyme sprigs, plus thyme leaves for garnish

  • 2 cloves garlic

  • 3 tablespoons minced shallot

  • 2 tablespoons brandy or cognac

  • ½ cup lower-sodium chicken broth

  • ½ cup half-and-half


  1. Roughly crush peppercorns using a mortar and pestle or with the bottom of a small skillet. Transfer to a plate. Sprinkle steaks evenly with salt. Press the steaks into the crushed pepper until evenly coated.

  2. Heat oil in a large skillet over medium-high heat until shimmering. Add the steaks; cook until well browned on the bottom, 3 to 4 minutes. Flip the steaks and add thyme sprigs and garlic to one side of the pan. Tilt the pan to coat the thyme and garlic in oil. Using a spoon, baste the steaks with oil. Continue to cook, basting often, until the steaks are browned on both sides and an instant-read thermometer inserted in the thickest portion registers 145°F, 5 to 7 minutes. Transfer the steaks to a cutting board; let rest for 5 minutes.

  3. Meanwhile, remove and discard the thyme and garlic. Do not wipe the pan clean. Add shallot; cook over medium heat, stirring often, until softened, about 1 minute. Remove from heat. Add brandy (or cognac) to the pan; stir until slightly reduced, about 30 seconds. Return to medium heat and stir in broth and half-and-half; bring to a simmer. Simmer, stirring occasionally, until reduced to 1/2 cup, 6 to 8 minutes.

  4. Slice the steaks against the grain into 1/4-inch-thick slices. Arrange the sliced steak on a large platter; pour the sauce over the steak. Garnish with thyme leaves, if desired.

Nutrition Facts (per serving)

307 Calories
19g Fat
5g Carbs
24g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 307
% Daily Value *
Total Carbohydrate 5g 2%
Dietary Fiber 1g 4%
Total Sugars 2g
Protein 24g 48%
Total Fat 19g 24%
Saturated Fat 6g 30%
Cholesterol 71mg 24%
Vitamin A 128IU 3%
Vitamin C 2mg 2%
Vitamin D 4IU 1%
Vitamin E 2mg 13%
Folate 12mcg 3%
Vitamin K 5mcg 4%
Sodium 315mg 14%
Calcium 64mg 5%
Iron 2mg 11%
Magnesium 28mg 7%
Potassium 406mg 9%
Zinc 4mg 36%
Vitamin B12 1mcg 42%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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