Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Steak Au Poivre (Peppered Steaks With Cognac Cream Sauce) Recipe
    Lost? Site Map

    Steak Au Poivre (Peppered Steaks With Cognac Cream Sauce)

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    littleturtle's Note:

    This dish is a classic of French cuisine. Simple and sophisticated. Sauteed steak covered with crushed peppercorns and served with a rich brandy cream sauce. Green beans & baked potatoes or garlic & rosemary potatoes make nice sides and a salad rounds out the meal.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric



    • 1 tablespoon olive oil
    • 2 tablespoons butter
    • 4 (8 ounce) sirloin steaks, each 1-inch thick (room temperature)
    • 2 tablespoons peppercorns, crushed (To crush, place the peppercorns in a plastic bag and flatten them with flat side of meat mallet)
    • garlic salt, to taste
    • 1/2 loaf French bread, cut into 1-inch thick rounds & toasted on both sides


    1. 1
      In a saucepan, heat the cream until it reduces by half (20-30 minutes).
    2. 2
      In a saute pan, heat the oil and butter.
    3. 3
      Spread crushed peppercorns on a work surface.
    4. 4
      Pat the steaks dry and coat both sides with an even layer of peppercorns, pressing in with heel of hand to make adhere; season to taste with garlic salt.
    5. 5
      Lay the steaks in the pan.
    6. 6
      Sear steaks over high heat to desired doneness (the steaks are medium-rare when they feel slightly resistant to touch and you can see a faint pearling of red juice on the surface).
    7. 7
      Add bouillon, lemon juice, wine, and salt to the sauce, and stir.
    8. 8
      When the steaks have cooked, remove them from the pan; pour in the brandy.
    9. 9
      Ignite the brandy and, once the flames die down, stir to deglaze the pan; then add the brandy to the cream sauce.
    10. 10
      Place each steak on a toasted slice of bread and top with sauce.

    Browse Our Top Savory Sauces Recipes

    Ratings & Reviews:

    • on December 10, 2007


      I have been looking for a recipe that was similar to a dish that I tried in Girona, Spain. Northern Spain is very rich in French culture and cuisines. I am so happy that I found this recipe! I have made this twice. and my husband loved it! I forgot the Cognac, both times though, but it didn't take away from the flavor so I can't wait to make it again with the Cognac! My husband loved it! He cleaned the plate! (so did I!) Thank you so much for this delicious recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 20, 2007


      This sauce is just wonderful. Sweet, rich and very mor'ish! Enjoyed the addition of the garlic salt on the peppered steak. Easy to cook and perfect for our meal tonight. Thank you.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 30, 2007


      Very similar to how I make steak au poivre, I like the pinch of garlic salt. The cream makes it soo good that I want to drink the sauce - well, almost!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Steak Au Poivre (Peppered Steaks With Cognac Cream Sauce)

    Serving Size: 1 (500 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1325.0
    Calories from Fat 776
    Total Fat 86.3 g
    Saturated Fat 38.8 g
    Cholesterol 318.9 mg
    Sodium 824.9 mg
    Total Carbohydrate 64.2 g
    Dietary Fiber 14.9 g
    Sugars 0.8 g
    Protein 75.5 g

    Ideas from


    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes