Steak au poivre is a French classic known for its bold flavor and refined richness. A tender steak is coated in crushed black peppercorns, seared to perfection, and finished with a creamy cognac pan sauce.

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The cut of steak, usually filet mignon or sirloin, is pressed with cracked black pepper and sea salt, then pan-seared in butter for a flavorful crust. The sauce is made with cognac, heavy cream, shallots, and a dash of Dijon mustard — reduced until smooth and silky.

Served alongside are herb-roasted baby potatoes and sautéed seasonal greens, offering texture and balance to the plate. The pepper crust provides heat, while the creamy sauce cools and complements the richness of the meat.

Perfect for elegant dinners

An ideal choice for special occasions, steak nights, or French-themed menus. This dish brings restaurant-level sophistication to any table with bold flavors and a classic finish.