Steak Au Poivre

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READY IN: 20mins
Recipe by Sue Masters

Easy to prepare! Classic French cuisine combines peppercorns, Cognac and cream for a simple but sophisticated meal. Originally an Atkins recipe but I use regular ketchup instead of unsweetened and tenderloin rather than sirloin.

Ingredients Nutrition


  1. Crush the peppercorns in a food grinder or place in a plastic bag and flatten them with a rolling pin.
  2. Press peppercorns onto both sides of the steaks.
  3. Heat oil in very hot skillet.
  4. Cook steaks 3 minutes per side for medium rare. Remove from skillet and keep warm.
  5. Add cream, ketchup and Cognac. Bring to a boil, stirring, loosening any browned bits from bottom of skillet. Lower heat and simmer the sauce for 2 minutes or till slightly thickened.
  6. Pour sauce over steaks and serve immediately.

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