20 Delicious Steak Au Poivre Recipes Gourmet

There’s something undeniably luxurious about a perfectly cooked Steak Au Poivre, with its rich, creamy pepper sauce that turns a simple dinner into a gourmet experience. Whether you’re looking to impress at your next dinner party or just treating yourself to a decadent meal at home, our roundup of 20 Delicious Steak Au Poivre Recipes has something for every taste and skill level. Let’s dive into these mouthwatering recipes that promise to elevate your cooking game!

Classic Steak Au Poivre with Brandy Cream Sauce

There’s nothing quite like the rich, peppery crust of a Classic Steak Au Poivre, especially when it’s draped in a velvety brandy cream sauce. This dish is a showstopper that’s surprisingly straightforward to make at home.

Ingredients

• 2 (8-ounce) beef tenderloin steaks, 1 1/2 inches thick
• 2 tablespoons whole black peppercorns, coarsely crushed
• 1 teaspoon kosher salt
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 1/4 cup brandy
• 1 cup heavy cream
• 1 teaspoon Dijon mustard

Instructions

1. Pat the steaks dry and press the crushed peppercorns onto both sides, then sprinkle with 1 teaspoon kosher salt.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the steaks and cook for 4 minutes per side for medium-rare, or until desired doneness. Transfer to a plate and tent with foil.
3. Reduce heat to medium and melt 2 tablespoons unsalted butter in the same skillet. Pour in 1/4 cup brandy, scraping up any browned bits, and let it simmer for 1 minute.
4. Stir in 1 cup heavy cream and 1 teaspoon Dijon mustard. Cook, stirring occasionally, until the sauce thickens slightly, about 3 minutes.
5. Return the steaks to the skillet, spooning the sauce over them, and heat for 1 minute.

The magic of this recipe lies in the brandy cream sauce, which transforms the bold pepper crust into something luxuriously smooth and complex.

Tip: For an extra flavor boost, flambé the brandy by carefully igniting it with a long match—just stand back and watch the flames dance!

Steak Au Poivre with Green Peppercorns

There’s something undeniably luxurious about Steak Au Poivre, especially when you swap in green peppercorns for a milder, more aromatic bite. Perfect for impressing at a dinner party or treating yourself on a special night in.

Ingredients

• 2 (8-ounce) beef tenderloin steaks, about 1 1/2 inches thick
• 1 tablespoon whole green peppercorns, lightly crushed
• 1 teaspoon kosher salt
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1/4 cup brandy
• 1/2 cup heavy cream

Instructions

1. Pat the steaks dry and press the crushed green peppercorns and kosher salt evenly onto both sides.
2. Heat the olive oil in a heavy skillet over medium-high heat until shimmering. Add the steaks and cook for 4 minutes per side for medium-rare, or until desired doneness. Transfer to a plate and tent with foil.
3. Reduce the heat to medium and melt the butter in the same skillet. Pour in the brandy carefully (it may flame) and scrape up any browned bits. Simmer until reduced by half, about 2 minutes.
4. Stir in the heavy cream and simmer until the sauce thickens slightly, about 3 minutes. Return the steaks to the skillet, turning to coat in the sauce, and warm through for 1 minute.

The green peppercorns offer a subtle heat and complexity that elevates the classic dish without overpowering the tender beef. It’s a sophisticated twist that’s surprisingly simple to pull off.

Tip: For an extra touch of elegance, flambé the brandy by carefully igniting it with a long match—just stand back and enjoy the show!

Cognac Steak Au Poivre with Shallots

Indulge in the rich, bold flavors of this Cognac Steak Au Poivre with Shallots, a dish that turns a simple steak into a luxurious meal with just a few extra ingredients.

Ingredients

• 2 (8-ounce) beef steaks (such as ribeye or filet mignon), about 1-inch thick
• 1 tablespoon whole black peppercorns, coarsely crushed
• 1 teaspoon kosher salt
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 2 large shallots, thinly sliced
• 1/4 cup cognac
• 1/2 cup heavy cream

Instructions

1. Season the steaks evenly with 1 teaspoon kosher salt and the coarsely crushed black peppercorns, pressing the pepper into the meat.
2. Heat 1 tablespoon olive oil and 1 tablespoon unsalted butter in a large skillet over medium-high heat until the butter is melted and the pan is hot.
3. Add the steaks to the skillet and cook for 4 minutes on each side for medium-rare, or until desired doneness. Remove the steaks from the skillet and let them rest on a plate.
4. In the same skillet, add the thinly sliced shallots and cook over medium heat for 2 minutes, stirring occasionally, until softened.
5. Carefully add 1/4 cup cognac to the skillet (away from any open flame) and let it simmer for 1 minute, scraping up any browned bits from the bottom of the pan.
6. Stir in 1/2 cup heavy cream and bring the sauce to a simmer. Cook for 2 minutes, or until the sauce has thickened slightly.
7. Return the steaks to the skillet, spooning the sauce over them, and cook for an additional 1 minute to warm through.

The magic of this dish lies in the creamy, peppery sauce that’s elevated with the warmth of cognac and the sweetness of shallots, creating a perfect balance of flavors that’s sure to impress.

Tip: For an extra touch of luxury, flambé the cognac by carefully igniting it with a long match after adding it to the pan—just make sure to stand back!

Steak Au Poivre with Mushroom Sauce

There’s nothing quite like the rich, peppery kick of Steak Au Poivre paired with a creamy mushroom sauce to turn a simple dinner into something extraordinary.

Ingredients

• 2 (8-ounce) beef tenderloin steaks, 1 inch thick
• 2 tablespoons whole peppercorns, coarsely crushed
• 1 teaspoon kosher salt
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 1 cup sliced cremini mushrooms
• 1/2 cup heavy cream
• 1/4 cup beef broth
• 1 tablespoon Dijon mustard

Instructions

1. Press the crushed peppercorns and salt onto both sides of the steaks.
2. Heat olive oil in a large skillet over medium-high heat. Add the steaks and cook for 4 minutes per side for medium-rare, or until desired doneness. Remove steaks and set aside.
3. In the same skillet, melt butter over medium heat. Add mushrooms and cook until golden, about 5 minutes.
4. Stir in heavy cream, beef broth, and Dijon mustard. Simmer for 3 minutes, until the sauce thickens slightly.
5. Return the steaks to the skillet, spooning the sauce over them. Cook for 1 minute to reheat.

The combination of bold peppercorns and earthy mushrooms creates a sauce that’s both luxurious and deeply flavorful, making this dish a standout for any special occasion.

Tip: For an extra touch of elegance, flambé the steaks with a splash of brandy before adding the cream.

Peppercorn Crusted Steak Au Poivre

Nothing beats the classic elegance of a Peppercorn Crusted Steak Au Poivre, a dish that’s as luxurious as it is simple to make at home.

Ingredients

• 2 (1-inch thick) ribeye steaks
• 2 tablespoons whole black peppercorns, coarsely crushed
• 1 teaspoon kosher salt
• 1 tablespoon olive oil
• 1/4 cup brandy
• 1 cup heavy cream
• 1 tablespoon Dijon mustard

Instructions

1. Press the crushed peppercorns and kosher salt evenly onto both sides of the steaks.
2. Heat olive oil in a large skillet over medium-high heat. Add the steaks and cook for 4 minutes per side for medium-rare, or until desired doneness. Remove steaks and let rest on a plate.
3. Pour brandy into the skillet (be careful as it may flame up) and scrape up any browned bits. Simmer until reduced by half, about 1 minute.
4. Stir in heavy cream and Dijon mustard, bring to a simmer, and cook until the sauce thickens slightly, about 3 minutes.
5. Return the steaks to the skillet, turning to coat in the sauce, and serve immediately.

The bold peppercorn crust paired with the creamy, brandy-infused sauce creates a symphony of flavors that’s both robust and refined.

Tip: For an extra flavor boost, let the steaks sit with the peppercorn crust for 30 minutes before cooking.

Steak Au Poivre with Red Wine Reduction

There’s nothing quite like the classic combination of peppery steak and a rich red wine sauce to make dinner feel special. This Steak Au Poivre with Red Wine Reduction is a showstopper that’s surprisingly simple to pull off at home.

Ingredients

• 2 (8-ounce) beef tenderloin steaks, about 1 1/2 inches thick
• 2 tablespoons whole peppercorns, coarsely crushed
• 1 teaspoon kosher salt
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter, divided
• 1/4 cup finely chopped shallots
• 1/2 cup dry red wine
• 1/2 cup beef broth
• 1/4 cup heavy cream

Instructions

1. Press the crushed peppercorns and kosher salt onto both sides of the steaks.
2. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the steaks and cook for 4 minutes per side for medium-rare, or until desired doneness. Transfer to a plate and tent with foil.
3. In the same skillet, melt the remaining 1 tablespoon butter over medium heat. Add shallots and cook until soft, about 2 minutes.
4. Pour in red wine and beef broth, scraping up any browned bits. Simmer until reduced by half, about 5 minutes.
5. Stir in heavy cream and simmer for another 2 minutes until the sauce thickens slightly.
6. Return the steaks to the skillet, turning to coat in the sauce, and serve immediately.

The magic of this dish lies in the bold peppercorn crust meeting the velvety, wine-infused sauce—a match made in steak heaven.

Tip: For an extra touch of luxury, finish the sauce with a pat of cold butter off the heat for a glossy, restaurant-worthy sheen.

Garlic Butter Steak Au Poivre

There’s nothing quite like the rich, peppery crust of a Garlic Butter Steak Au Poivre paired with its luxurious sauce. This dish is a showstopper that’s surprisingly simple to whip up at home.

Ingredients

• 2 (8-ounce) ribeye steaks, about 1-inch thick
• 2 tablespoons whole peppercorns, coarsely crushed
• 1 teaspoon kosher salt
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/4 cup heavy cream
• 1/4 cup beef broth
• 1 tablespoon Dijon mustard

Instructions

1. Press the coarsely crushed peppercorns onto both sides of the steaks, then sprinkle with 1 teaspoon kosher salt.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the steaks and cook for 4 minutes per side for medium-rare, or until desired doneness. Remove steaks and set aside.
3. In the same skillet, melt 2 tablespoons unsalted butter with the remaining 1 tablespoon olive oil. Add 3 cloves minced garlic and sauté for 30 seconds until fragrant.
4. Pour in 1/4 cup beef broth and 1/4 cup heavy cream, stirring to combine. Whisk in 1 tablespoon Dijon mustard and bring to a simmer for 2 minutes until slightly thickened.
5. Return the steaks to the skillet, spooning the sauce over them, and cook for an additional minute to warm through.

The magic of this dish lies in the bold peppercorn crust melting into the creamy, garlicky sauce, creating a perfect balance of flavors and textures.

Tip: For an extra flavor boost, let the steaks rest at room temperature for 30 minutes before cooking. This ensures even cooking and maximizes tenderness.

Steak Au Poivre with Blue Cheese Topping

Elevate your steak night with this decadent Steak Au Poivre topped with a creamy blue cheese sauce, a dish that promises to impress with its bold flavors and elegant presentation.

Ingredients

• 2 (8-ounce) beef tenderloin steaks, 1 inch thick
• 1 tablespoon whole black peppercorns, coarsely crushed
• 1 teaspoon kosher salt
• 1 tablespoon olive oil
• 1/4 cup heavy cream
• 2 ounces blue cheese, crumbled
• 1 tablespoon unsalted butter
• 1/4 cup beef broth
• 1 teaspoon Dijon mustard

Instructions

1. Press the crushed peppercorns and kosher salt onto both sides of the steaks.
2. Heat olive oil in a skillet over medium-high heat. Add the steaks and cook for 4 minutes per side for medium-rare, or until desired doneness. Remove steaks from skillet and let rest.
3. In the same skillet, reduce heat to medium. Add beef broth to deglaze, scraping up any browned bits. Stir in heavy cream, Dijon mustard, and blue cheese. Cook, stirring constantly, until the cheese melts and the sauce thickens slightly, about 2 minutes.
4. Remove from heat and whisk in butter until smooth. Spoon the sauce over the rested steaks and serve immediately.

The combination of fiery peppercorns and tangy blue cheese creates a luxurious contrast that’s both rich and refreshingly sharp.

Tip: For an extra touch of elegance, serve with a side of roasted asparagus or a crisp green salad.

Herb Crusted Steak Au Poivre

Elevate your steak night with this Herb Crusted Steak Au Poivre, a luxurious twist on the classic that’s surprisingly simple to whip up at home.

Ingredients

• 2 (1-inch thick) ribeye steaks
• 1 tbsp whole black peppercorns
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh rosemary, finely chopped
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1/2 cup heavy cream
• 1/4 cup brandy
• 1 tsp salt

Instructions

1. Crush the black peppercorns coarsely using a mortar and pestle. Mix with thyme, rosemary, and salt. Press the mixture onto both sides of the steaks.
2. Heat olive oil in a large skillet over medium-high heat. Add steaks and cook for 4 minutes per side for medium-rare, or until desired doneness. Remove steaks and set aside.
3. In the same skillet, reduce heat to medium. Add brandy and let it simmer for 1 minute, scraping up any browned bits. Stir in heavy cream and bring to a gentle simmer. Cook for 2 minutes until slightly thickened.
4. Return steaks to the skillet, spooning the sauce over them. Cook for an additional minute to warm through.

The herb crust creates a fragrant, crispy exterior that contrasts beautifully with the creamy, peppery sauce, making every bite a delightful experience.

Tip: Let the steaks rest for 5 minutes before serving to ensure they’re juicy and tender.

Steak Au Poivre with Truffle Oil Drizzle

There’s nothing quite like the rich, peppery kick of Steak Au Poivre, especially when it’s finished with a luxurious truffle oil drizzle. This recipe brings a touch of elegance to your weeknight dinner table without any fuss.

Ingredients

• 2 (8-ounce) beef tenderloin steaks, 1 inch thick
• 1 tablespoon whole black peppercorns, coarsely crushed
• 1 teaspoon kosher salt
• 1 tablespoon olive oil
• 1/4 cup brandy
• 1/2 cup heavy cream
• 1 teaspoon truffle oil

Instructions

1. Season the steaks evenly with 1 teaspoon kosher salt and 1 tablespoon coarsely crushed black peppercorns, pressing the peppercorns into the meat.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the steaks and cook for 4 minutes per side for medium-rare, or until desired doneness. Transfer to a plate and tent with foil.
3. Pour off excess fat from the skillet. Off the heat, add 1/4 cup brandy and return to the stove. Carefully ignite the brandy with a long match or lighter, shaking the pan gently until the flames subside.
4. Stir in 1/2 cup heavy cream and simmer for 2 minutes, scraping up any browned bits. Return the steaks to the skillet, turning to coat in the sauce.
5. Drizzle each steak with 1/2 teaspoon truffle oil before serving. The truffle oil adds an earthy depth that perfectly complements the bold pepper crust.

The magic of this dish lies in the contrast between the fiery pepper crust and the smooth, aromatic truffle oil—a pairing that’s sure to impress.

Tip: For an even more intense truffle flavor, finish the sauce with a teaspoon of truffle butter along with the oil.

Spicy Steak Au Poivre with Chili Flakes

Spice up your steak night with this fiery twist on the classic Steak Au Poivre, where chili flakes bring the heat to the creamy pepper sauce.

Ingredients

• 2 (8-ounce) ribeye steaks, about 1-inch thick
• 1 tablespoon whole black peppercorns, coarsely crushed
• 1 teaspoon chili flakes
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• 1/4 cup brandy
• 1/2 cup heavy cream
• 1 tablespoon unsalted butter

Instructions

1. Press the coarsely crushed black peppercorns and 1/2 teaspoon of chili flakes onto both sides of the steaks, then season with salt.
2. Heat olive oil in a large skillet over medium-high heat. Add the steaks and cook for 3-4 minutes per side for medium-rare, or until desired doneness. Remove steaks from skillet and let rest.
3. Reduce heat to medium, pour brandy into the skillet, and simmer for 1 minute, scraping up any browned bits.
4. Stir in heavy cream and remaining 1/2 teaspoon chili flakes, simmering for 2-3 minutes until slightly thickened.
5. Remove from heat and whisk in butter until melted. Serve sauce over the steaks.

The bold kick of chili flakes transforms the traditional peppercorn sauce into a spicy, velvety dream that clings perfectly to each juicy bite of steak.

Tip: For an extra smoky flavor, try using smoked chili flakes in the sauce.

Steak Au Poivre with Creamy Dijon Sauce

There’s something undeniably luxurious about a perfectly cooked Steak Au Poivre with a velvety Dijon sauce that’s surprisingly simple to whip up at home.

Ingredients

• 2 (8-ounce) beef tenderloin steaks, 1 inch thick
• 1 tablespoon whole black peppercorns, coarsely crushed
• 1 teaspoon kosher salt
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 1/4 cup finely chopped shallots
• 1/2 cup heavy cream
• 2 tablespoons Dijon mustard
• 1/4 cup beef broth

Instructions

1. Pat the steaks dry and press the crushed peppercorns onto both sides, then sprinkle with 1 teaspoon kosher salt.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the steaks and cook for 3-4 minutes per side for medium-rare, or until desired doneness. Transfer to a plate and tent with foil.
3. In the same skillet, melt 2 tablespoons butter over medium heat. Add 1/4 cup shallots and sauté until soft, about 2 minutes.
4. Whisk in 1/2 cup heavy cream, 2 tablespoons Dijon mustard, and 1/4 cup beef broth. Simmer for 3-4 minutes, until the sauce thickens slightly.
5. Return the steaks to the skillet, spooning the sauce over them, and heat for 1 minute.

The bold pepper crust paired with the creamy, tangy Dijon sauce creates a steakhouse-quality dish that’s sure to impress.

Tip: Let the steaks rest for 5 minutes before slicing to ensure they’re juicy and tender.

Balsamic Glazed Steak Au Poivre

Elevate your steak night with this Balsamic Glazed Steak Au Poivre, where the bold flavors of cracked pepper meet the sweet tang of balsamic reduction.

Ingredients

• 2 (8-ounce) ribeye steaks, about 1-inch thick
• 2 tablespoons whole black peppercorns, coarsely crushed
• 1 teaspoon kosher salt
• 1 tablespoon olive oil
• 1/4 cup balsamic vinegar
• 2 tablespoons honey
• 1 tablespoon unsalted butter
• 2 cloves garlic, minced

Instructions

1. Preheat your oven to 400°F. Press the coarsely crushed peppercorns onto both sides of the steaks, then sprinkle with 1 teaspoon kosher salt.
2. Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Add the steaks and sear for 3 minutes per side until a crust forms.
3. Transfer the skillet to the oven and bake for 6 minutes for medium-rare, or until desired doneness. Remove steaks and let rest on a plate.
4. In the same skillet, add 1/4 cup balsamic vinegar, 2 tablespoons honey, and minced garlic. Simmer over medium heat for 3 minutes until slightly thickened. Stir in 1 tablespoon butter until melted.
5. Return the steaks to the skillet, turning to coat in the glaze. Serve immediately, drizzled with any remaining glaze.

The magic of this dish lies in the contrast between the spicy pepper crust and the sweet, glossy balsamic glaze, creating a steak that’s as visually stunning as it is flavorful.

Tip: For an extra flavor boost, let the steaks sit with the pepper crust for 30 minutes before cooking.

Steak Au Poivre with Roasted Garlic Mash

There’s nothing quite like the classic combination of peppery steak and creamy mashed potatoes to make a dinner feel special. This Steak Au Poivre with Roasted Garlic Mash is a showstopper that’s surprisingly simple to pull off at home.

Ingredients

• 2 (8-ounce) ribeye steaks, about 1-inch thick
• 2 tablespoons whole peppercorns, crushed
• 1 teaspoon kosher salt
• 2 tablespoons olive oil
• 1/4 cup brandy
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter
• 4 large Yukon Gold potatoes, peeled and quartered
• 1 whole head of garlic, roasted
• 1/2 cup milk
• 2 tablespoons unsalted butter
• 1/2 teaspoon kosher salt

Instructions

1. Preheat your oven to 400°F. Place the whole head of garlic on a piece of foil, drizzle with a bit of olive oil, wrap tightly, and roast for 40 minutes until soft. Let cool, then squeeze out the cloves.
2. Meanwhile, season the steaks with 1 teaspoon kosher salt and press the crushed peppercorns onto both sides.
3. Heat olive oil in a large skillet over medium-high heat. Add the steaks and cook for 4 minutes per side for medium-rare. Remove steaks and set aside.
4. Reduce heat to low, add brandy to the skillet, and simmer for 1 minute. Stir in heavy cream and 2 tablespoons butter, simmering until slightly thickened, about 2 minutes.
5. While the steaks rest, boil the potatoes in salted water until tender, about 15 minutes. Drain and return to the pot. Add roasted garlic, milk, 2 tablespoons butter, and 1/2 teaspoon salt. Mash until smooth.
6. Serve the steaks topped with the brandy cream sauce alongside the roasted garlic mash.

The roasted garlic adds a deep, sweet complexity to the mash, perfectly complementing the bold pepper crust on the steak.

Tip: For an extra smooth mash, pass the potatoes through a ricer before mixing in the other ingredients.

Maple Glazed Steak Au Poivre

Imagine the perfect blend of sweet and savory with this Maple Glazed Steak Au Poivre, a dish that promises to elevate your dinner game with its rich flavors and elegant simplicity.

Ingredients

• 2 (8-ounce) beef tenderloin steaks
• 1 tablespoon whole black peppercorns, coarsely crushed
• 1 teaspoon kosher salt
• 2 tablespoons olive oil
• 1/4 cup pure maple syrup
• 2 tablespoons Dijon mustard
• 1/4 cup heavy cream
• 2 tablespoons unsalted butter

Instructions

1. Season the steaks evenly with 1 teaspoon kosher salt and the coarsely crushed black peppercorns, pressing the pepper into the meat to adhere.
2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the steaks and cook for 4 minutes per side for medium-rare, or until desired doneness. Remove steaks from skillet and let rest on a plate.
3. In the same skillet, reduce heat to medium and add 1/4 cup pure maple syrup and 2 tablespoons Dijon mustard, stirring to combine. Simmer for 1 minute, then whisk in 1/4 cup heavy cream and 2 tablespoons unsalted butter until the sauce is smooth and slightly thickened.
4. Return the steaks to the skillet, turning to coat in the glaze, and cook for an additional 1 minute on each side.

The magic of this dish lies in the bold contrast between the spicy pepper crust and the sweet, creamy maple glaze, creating a symphony of flavors that’s both sophisticated and comforting.

Tip: For an extra flavor boost, let the steaks sit with the pepper crust for 30 minutes before cooking to deepen the spice infusion.

Steak Au Poivre with Caramelized Onions

There’s something undeniably luxurious about Steak Au Poivre with Caramelized Onions, a dish that turns an ordinary evening into a special occasion with its rich flavors and elegant presentation.

Ingredients

• 2 (8-ounce) beef tenderloin steaks, 1 inch thick
• 2 tablespoons whole black peppercorns, coarsely crushed
• 1 teaspoon kosher salt
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 large yellow onion, thinly sliced
• 1 teaspoon granulated sugar
• 1/2 cup beef broth
• 1/4 cup heavy cream
• 1 tablespoon Dijon mustard

Instructions

1. Press the coarsely crushed peppercorns onto both sides of the steaks and sprinkle with 1 teaspoon kosher salt.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the steaks and cook for 4 minutes per side for medium-rare, or until desired doneness. Transfer to a plate and cover loosely with foil.
3. In the same skillet, melt 1 tablespoon butter over medium heat. Add the thinly sliced onion and 1 teaspoon sugar, cooking for 15 minutes until caramelized, stirring occasionally.
4. Pour in 1/2 cup beef broth to deglaze the skillet, scraping up any browned bits. Stir in 1/4 cup heavy cream and 1 tablespoon Dijon mustard, simmering for 2 minutes until slightly thickened.
5. Return the steaks to the skillet, spooning the sauce over them, and heat for 1 minute.

The combination of fiery peppercorns and sweet caramelized onions creates a bold yet balanced flavor profile that’s sure to impress. Serve this steak with a side of creamy mashed potatoes to soak up every last drop of that delicious sauce.

Tip: For an extra kick, add a splash of brandy to the sauce when deglazing the pan.

Whiskey Infused Steak Au Poivre

Elevate your steak game with this Whiskey Infused Steak Au Poivre, a decadent twist on the classic that’s sure to impress at any dinner table.

Ingredients

• 2 (8-ounce) ribeye steaks, 1 inch thick
• 1 tablespoon kosher salt
• 2 tablespoons whole black peppercorns, coarsely crushed
• 2 tablespoons olive oil
• 1/4 cup whiskey
• 1/2 cup heavy cream
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce

Instructions

1. Season the steaks evenly with 1 tablespoon kosher salt and press 2 tablespoons crushed peppercorns onto both sides.
2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the steaks and cook for 4 minutes per side for medium-rare, or until desired doneness. Remove steaks and set aside.
3. Reduce heat to medium and carefully add 1/4 cup whiskey to the skillet. Let simmer for 1 minute, scraping up any browned bits.
4. Stir in 1/2 cup heavy cream, 1 tablespoon Dijon mustard, and 1 teaspoon Worcestershire sauce. Cook for 2 minutes, until the sauce thickens slightly.
5. Return the steaks to the skillet, turning to coat in the sauce, and cook for an additional 1 minute to warm through.

The whiskey not only adds a rich depth to the peppery crust but creates a velvety sauce that clings beautifully to each bite of steak.

Tip: For an extra smoky flavor, use a peated whiskey in the sauce.

Steak Au Poivre with Horseradish Cream

There’s nothing quite like the bold flavors of Steak Au Poivre with Horseradish Cream to turn a simple dinner into something extraordinary. This classic dish combines the richness of steak with the spicy kick of horseradish for a meal that’s sure to impress.

Ingredients

• 2 (8-ounce) beef tenderloin steaks, 1 inch thick
• 1 tablespoon whole black peppercorns, coarsely crushed
• 1 teaspoon kosher salt
• 1 tablespoon olive oil
• 1/4 cup heavy cream
• 2 tablespoons prepared horseradish
• 1 teaspoon Dijon mustard
• 1/4 teaspoon kosher salt

Instructions

1. Press the coarsely crushed black peppercorns and 1 teaspoon kosher salt onto both sides of the steaks.
2. Heat olive oil in a large skillet over medium-high heat. Add the steaks and cook for 4 minutes per side for medium-rare, or until desired doneness.
3. While the steaks cook, whisk together heavy cream, horseradish, Dijon mustard, and 1/4 teaspoon kosher salt in a small bowl until smooth.
4. Remove steaks from the skillet and let rest for 5 minutes before serving.
5. Serve each steak with a dollop of horseradish cream on top.

The contrast between the peppery crust of the steak and the creamy, tangy horseradish sauce creates a symphony of flavors that’s both luxurious and comforting.

Tip: For an extra flavor boost, let the steaks sit with the pepper and salt rub for about 30 minutes before cooking.

Rosemary Infused Steak Au Poivre

Elevate your steak night with this Rosemary Infused Steak Au Poivre, where the bold flavors of cracked pepper meet the aromatic touch of fresh rosemary.

Ingredients

• 2 (8-ounce) ribeye steaks, about 1-inch thick
• 2 tablespoons whole black peppercorns, coarsely crushed
• 1 tablespoon fresh rosemary, finely chopped
• 1 teaspoon kosher salt
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1/4 cup brandy
• 1/2 cup heavy cream

Instructions

1. Press the crushed peppercorns and chopped rosemary onto both sides of the steaks, then sprinkle with kosher salt.
2. Heat olive oil in a large skillet over medium-high heat. Add the steaks and cook for 4 minutes per side for medium-rare, or until desired doneness. Transfer steaks to a plate and tent with foil.
3. Reduce heat to medium. Add brandy to the skillet, scraping up any browned bits. Simmer until reduced by half, about 1 minute.
4. Stir in heavy cream and bring to a simmer. Cook until the sauce thickens slightly, about 2 minutes. Remove from heat and whisk in butter until melted.
5. Return the steaks to the skillet, turning to coat in the sauce. Serve immediately.

The rosemary’s piney notes cut through the richness of the cream sauce, creating a perfectly balanced bite that’s both luxurious and herbaceous.

Tip: Let the steaks rest at room temperature for 30 minutes before cooking to ensure even doneness.

Steak Au Poivre with Port Wine Sauce

There’s something undeniably luxurious about a perfectly cooked Steak Au Poivre, especially when it’s draped in a rich Port Wine Sauce. This recipe brings a touch of elegance to your dinner table with minimal fuss.

Ingredients

• 2 (8-ounce) beef tenderloin steaks, 1 inch thick
• 1 tablespoon whole black peppercorns, coarsely crushed
• 1 teaspoon kosher salt
• 1 tablespoon olive oil
• 1/4 cup finely chopped shallots
• 1/2 cup port wine
• 1/2 cup beef broth
• 1/4 cup heavy cream
• 1 tablespoon unsalted butter

Instructions

1. Press the coarsely crushed black peppercorns and kosher salt onto both sides of the beef tenderloin steaks.
2. Heat olive oil in a large skillet over medium-high heat. Add the steaks and cook for 4 minutes per side for medium-rare, or until desired doneness. Remove steaks from skillet and let rest.
3. In the same skillet, add shallots and sauté for 1 minute until softened. Pour in port wine and beef broth, scraping up any browned bits. Simmer until reduced by half, about 5 minutes.
4. Stir in heavy cream and simmer for another 2 minutes until slightly thickened. Remove from heat and whisk in unsalted butter until smooth.
5. Serve the steaks drizzled with the Port Wine Sauce.

The magic of this dish lies in the bold contrast between the peppery crust and the sweet, velvety sauce—a pairing that’s sure to impress.

Tip: For an extra flavor boost, let the steaks sit with the pepper crust for 30 minutes before cooking.

Conclusion

We hope this roundup of 20 Delicious Steak Au Poivre Recipes has inspired your next gourmet meal at home. Each recipe offers a unique twist on the classic, ensuring there’s something for every palate. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article to your Pinterest board for easy access to these mouthwatering dishes. Happy cooking!

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