Steak au Poivre Peppercorn Steak Chef Jean Pierre

Roasted Steak Au Poivre

Hello friends, without a doubt this is one of my most popular recipes for the past 50 years! Steak Au Poivre is what I would choose as my "last meal" if I had to choose one!!! I am going to share with you an easy and foolproof way to master one of the world's best recipes!
4.19 from 55 votes
Servings 4 Servings

Recipe Video


1 tablespoon Extra Virgin Olive Oil

    2 tablespoons Cracked Black Pepper

      4 Strip Steaks 8 to 10 ounces each trimmed

        ¼ cup Cognac

          1 cup Rich Veal or Beef Stock

            ¼ cup Heavy Whipping Cream

              1 tablespoon Green Peppercorns without the brine

                2 tablespoons (at least) Sweet Butter


                  • Preheat Oven to 500º
                  • Cook the Steaks. Cover the steak generously with cracked black pepper.  
                  • In an oven proof sauté pan, heat I tablespoon olive. When hot add the steaks, and cook on the stove top until golden brown on one side at Least 3 to 4 minutes.  DO NOT TOUCH THEM.  Flip them on other side and put in PREHEATED Oven.  For medium rare you should reach an internal temperature of about 130º to 135º.
                  • Remove steaks from frying pan and let them rest while you make the pan sauce.  Carefully deglaze the pan with several tablespoons of cognac. Be careful if you are going to flambé the fumes may create a huge flame.  Add stock, cream and the peppercorns bring to boil and let it reduce and thicken for a few minutes.  After the sauce has reached the right consistency turn the heat off and add as much butter as you wish! 
                  • Spoon sauce over steak and serve immediately.
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