Skip to main content

Recipe: steak au poivre

steak au poivre recipe image
Steak au poivre serving suggestion

steak au poivre

Try this classic French recipe for dinner tonight. Peppered beef Strip Steaks are served with a Cognac and cream sauce.


  • 2 beef Strip Steaks Boneless, 1 inch thick (about 1-1/4 pounds)
  • 1 tablespoon coarse grind black pepper
  • 1/2 teaspoon garlic salt
  • 1/3 cup unsalted beef broth
  • 3 tablespoons Cognac or brandy
  • 1/2 cup heavy cream


  1. Combine pepper and garlic salt; press evenly onto beef Strip Steaks.
  2. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 12 to 15 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove from skillet; keep warm.

    Cook's Tip:
    To grill, place steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 14 minutes (over medium heat on preheated gas grill, covered, 11 to 15 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

  3. Add broth to skillet; cook and stir 2 minutes until browned bits attached to skillet are dissolved. Add cognac; simmer 3 minutes. Stir in cream; increase heat to medium-high heat. Cook 10 minutes or until sauce is slightly thickened, stirring often. Serve over steaks.

    Cook's Tip:
    If grilling, use large nonstick skillet over medium heat, following directions listed in step 3.

Nutrition information per serving: 260 Calories; 126 Calories from fat; 14g Total Fat (7 g Saturated Fat; 0.5 g Trans Fat; 0.7 g Polyunsaturated Fat; 4.9 g Monounsaturated Fat;) 95 mg Cholesterol; 310 mg Sodium; 2 g Total Carbohydrate; 0 g Dietary Fiber; 24 g Protein; 3 mg Iron; 349 mg Potassium; 9.3 mg NE Niacin; 0.6 mg Vitamin B6; 3.5 mcg Vitamin B12; 3.6 mg Zinc; 22 mcg Selenium; 62.2 mg Choline.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, and Choline.