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If ever there was a steak with attitude, it’s Steak Au Poivre Dinner. Bold, peppery, and swimming in a silky green peppercorn sauce, this dish doesn’t just walk into the room—it struts. It’s the kind of recipe that makes you feel like you should be swirling a glass of red wine while humming Edith Piaf, even if you’re just cooking on a Tuesday night.

And the best part? For all its fancy French vibes, it’s surprisingly easy to pull off. We’re talking quick sear, a splash of cognac drama, and a sauce so indulgent you’ll wonder why you ever settled for plain old pan juices. Stay with me—because you’re about to serve up a gourmet steak dinner that’s equal parts impressive and irresistible – Steak Au Poivre Vert, oui.

Why You’ll Love This Recipe

It’s classic with a kick – Filet mignon is already dreamy, but when it cozies up to a peppery au poivre sauce, it turns into pure magic.
Bistro vibes at home – Light a candle, pour a glass of wine, and voilà—you’ve just transported dinner to a Parisian café.
Sauce goals – Creamy, peppery, and spiked with cognac, this sauce is the definition of indulgence.
Quick yet impressive – In under 30 minutes, you’ve got a plate worthy of fine dining. No reservations needed.
Versatile pairing – This steak loves company: potatoes, roasted veggies, even a crisp green salad.

Table Of Contents

The Story Behind the Dish
Recipe at a Glance
What You’ll Need for This Steak Au Poivre Dinner
Secrets from Our Kitchen to Yours
Serving Suggestions
Put Your Spin on It
Tasty Thoughts
Common Questions
Nutrition Notes
Recipe Card
Keep Cooking with Us

The Story Behind the Dish

Steak au Poivre has been strutting its stuff in French bistros since the mid-20th century—or so most believe. Like many classic dishes, its exact origins are a little mysterious, with some stories pointing to earlier versions. What’s certain is that it became a star of bistro menus thanks to its bold flavors and a touch of tableside drama.

Our version takes the same spirit but gives it a twist. This is the “vert” take on the classic, made with green peppercorns for a fresher, slightly tangy bite. We used green peppercorns in brine, drained—easy to find, no fuss. And instead of risking your eyebrows with a flambé, we let the cognac work its magic the safe way, infusing flavor without the fire show. But hey, if you’re into flair and drama, flambé yours—we’ll cheer from a safe distance. 😍

Recipe at a Glance

Main star: Filet mignon, tender and juicy.
Flavor profile: Peppery, creamy, with a little cognac richness.
Cook time: About 20 minutes from skillet to table.
Why it works: High-heat sear locks in the juices, while the creamy green peppercorn sauce makes every bite gourmet.

What You’ll Need for This Steak Au Poivre Dinner

Here’s your short and sweet shopping list:

4 filet mignon, tall cuts – The more tender, the better.
2 tablespoons butter – Unsalted is best.
1 tablespoon olive oil – Helps with the sear.
1 clove garlic, minced – Just a whisper of flavor.
1 cup beef broth – Good quality stock = good sauce.
½ cup heavy cream – For that luscious finish.
1 tablespoon green peppercorns in brine, drained – Easy to find, adds bright peppery flavor. You can also find it on Amazon.com.
1 cálice cognac – A small glass, about 2 oz.
Salt and freshly ground black pepper – To taste.

💡 Pro Tip: If you want your steaks evenly cooked and fuss-free, a cast iron skillet alternative like this nonstick All-Clad pan makes cleanup a breeze.

Step 01

Season the stars – Pat the filet mignons dry and season generously with salt, garlic, and black pepper.

Step 02

Sear with confidence – Heat olive oil in a skillet until shimmering. Add the steaks (in batches if needed), and sear 4 minutes per side for medium-rare. Don’t crowd the pan—this isn’t a steak party.

Step 03

Rest and reset – Remove the steaks and let them rest. Pour in the cognac, scraping up all those flavorful browned bits. If you’re feeling dramatic, this is your flambé moment—but we kept it chill.

Step 04

Build the sauce – Add the beef broth and let it reduce slightly. Stir in the green peppercorns in brine, drained, and cook for about a minute.

Step 05

Creamy finale – Lower the heat, add the heavy cream, stir until silky.

Step 06

Reunite and serve – Return the steaks to the pan for a minute or two, basting them with the sauce. Plate, spoon over extra sauce, and serve with your favorite sides.

Secrets from Our Kitchen to Yours

Batch searing matters – Too many steaks at once and you’ll steam instead of sear. Give them room.
The green peppercorn glow-up – Canned green peppercorns bring brightness without overpowering the steak. Don’t skip them.
Sauce control – Want it thicker? Let it simmer a touch longer. Prefer it lighter? Add a splash more broth.
Wine pairing tip – A bold red (think Bordeaux or Syrah) makes the peppercorns sing.

Serving Suggestions

This Steak Au Poivre Dinner deserves sidekicks:

Creamy mashed potatoes – Because sauce + potatoes = happiness.
Sautéed green beans and carrots – A colorful, bistro-style veggie side.
Parmesan Risotto – Simple and flavourful.

Creamy Mashed Potatoes Featured 01 — **Creamy mashed potatoes**

Green Beans and Carrots Prep 05 — Sautéed green beans and carrots

Papaya Dessert Image 02 — Papaya’s Cream Dessert

Put Your Spin on It

Different cuts – Swap filet mignon for ribeye or strip steak for a heartier take.
Sauce switch – Add caramelized onions for an earthy sweetness or a knob of garlic butter for even more richness.
Spice it up – Want more heat? Mix in a pinch of crushed red pepper with the green peppercorns.

Tasty Thoughts

This Steak Au Poivre Dinner is proof that gourmet doesn’t have to mean complicated. With just a few ingredients, a hot skillet, and a splash of cognac, you’ve got a French bistro classic on your plate. So go ahead—light that candle, pour that glass of wine, and enjoy every indulgent, peppery, creamy bite.

Common Questions

Can I make Steak au Poivre without cognac?
Yes! Use brandy or even whiskey for a similar flavor, or just skip it and add a touch more broth.

Do I need filet mignon for this recipe?
Not at all. Filet is tender and luxe, but ribeye or strip steak work beautifully with au poivre sauce.

How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days. Reheat gently so the sauce doesn’t separate.

Nutrition Notes

Curious about calories or carbs for this Steak Au Poivre Dinner? You’ll find a rough nutrition estimate in the recipe card below. Just keep in mind, it’s a ballpark figure based on common ingredients — not a medical guide. For anything more specific, it’s always best to check with a registered nutritionist.