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About This Recipe
Juicy beef steak seared to perfection and served with a creamy, bold pepper sauce—perfect for a special dinner or a weekend indulgence.
Beef steak with pepper sauce—especially the version with creamy peppercorn sauce—is a classic dish with French origins. The French version is known as "Steak au Poivre", traditionally served with a rich cream sauce and often flambéed with cognac.
It has since become popular worldwide, especially in European cuisines, British steakhouses, and American restaurants.
Ingredients
Ingredients:
For the steak:
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2 beef steaks (sirloin or ribeye)
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Salt and black pepper (to taste)
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1 tbsp olive oil or butter
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2 garlic cloves, crushed
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1 sprig of rosemary or thyme (optional)
For the pepper sauce:
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1 tbsp green or black peppercorns (crushed)
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1 tsp Dijon mustard (optional)
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100ml (⅓ cup) beef stock
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100ml (⅓ cup) double cream or heavy cream
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1 tbsp brandy or cognac (optional)
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Salt, to taste
For garnish (like in the photo):
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Roasted cherry tomatoes
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Fried or roasted potatoes
Instructions
1. Prepare the steak:
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Bring steak to room temperature. Pat dry and season with salt and pepper.
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Heat olive oil or butter in a skillet over high heat.
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Sear steaks 2–3 minutes per side (medium rare), adding garlic and herbs in the last minute.
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Remove steaks and let them rest while making the sauce.
2. Make the pepper sauce:
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In the same pan, lower the heat. Add crushed peppercorns and (if using) mustard.
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Deglaze with brandy or cognac (carefully). Add beef stock and simmer for 2–3 minutes.
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Stir in cream and let it bubble until slightly thickened. Season with salt.
3. Serve:
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Slice the steak and drizzle with pepper sauce. Serve with roasted potatoes and cherry tomatoes.
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