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This steak au poivre recipe is a classic steak dish that combines the succulence of perfectly seared pepper steak with the rich and peppery notes of a classic French pepper cream sauce.

Steak Au Poivre

Classic Steak Dish With Creamy Sauce

You will wow your sweetheart this Valentine’s Day with this step-by-step 30-minute recipe perfect for a romantic dinner for two.

Sure, it’s nice to go out and be waited on, but those fancy dinners can add up, and they’re not very personal. Instead, I like to prepare a private dinner for my honey. We turn the TV off, turn on some jazz music, light the candles and pour the wine.

But it’s no fun to slave away in the kitchen, so I wanted to share a recipe that could go from fridge to table in 30 minutes…and the dishes…well, they can wait till morning.

Steak au Poivre is a classic French dish. It’s simply steak with a crunchy peppercorn crust and served with a creamy cognac au poivre sauce. I added a Zestuous twist by making the steak portions smaller and wrapping them in bacon.

I traditionally like Gratin Dauphinois (French scalloped potatoes) with my steak au poivre, but they take more than an hour to prepare. I managed to get the same flavor by making noodles with Gruyère cheese. I used an alfredo technique and used the Gruyère in place of parmesan.

To complete the plate, I pan-seared some fresh asparagus spears with shallots.

Whether you want to impress a new sweetheart or the love of your life, I promise this meal will do the trick.

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Steak au Poivre, Gruyère Noodles and Asparagus Spears

This steak au poivre recipe is a classic steak dish that combines the succulence of perfectly seared pepper steak with the rich and peppery notes of a classic French pepper cream sauce.
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 2

Ingredients 

  • 2-3 tbls shallots
  • 1 bunch asparagus spears
  • 2 oz Gruyère cheese
  • 1 lb beef tenderloin
  • 4-6 slices bacon
  • 1 1/4 tsp kosher salt
  • 1 tsp salt
  • 1 tbls coarse ground black pepper
  • 4 oz thin spaghetti noodles
  • 6 tbls butter
  • 2 tbls olive oil
  • 1/2 cup cream
  • 1/8 tsp cayenne pepper, optional
  • 2 tbls cognac

Instructions 

  • Preheat: Preheat the oven to 425 degrees.
Grate the cheese.
Chop the shallots.
Remove the woody ends (1-2 inches) from the asparagus spears.
  • Prep: Cut the tenderloin into 1-inch cubes.
  • Cut: Cut each slice of bacon in half and wrap it around the cubes of meat.
  • Season: Using 1 teaspoon kosher salt and 1 tablespoon course ground black pepper, season the meat on both sides.
  • Boil: Place water in a saucepot and turn the heat to high to boil your noodles.
  • Heat: In a large oven-proof skillet, heat 2 tablespoons olive oil and 2 tablespoons butter over medium-high heat.
  • Heat: Place another skillet on the stovetop with 2 tablespoons of butter (but don’t turn that burner on yet).
  • Boil: Place the noodles in the boiling water.
  • Sear: Place the meat in the skillet that has the melted butter and olive oil and sear for 5 minutes. Flip the meat and sear for 5 more minutes.
  • Drain: Check the noodles. If they are done, drain them to remove all the water.
  • Sauté: Turn the other skillet on medium-high heat to melt the butter. Then add 1 tablespoon shallots and sauté. Add the asparagus spears and toss to coat with butter.
  • Bake: Place the meat skillet in the oven for five minutes. I like to loosely place a piece of aluminum foil on top so it doesn't splatter all over my oven.
  • Stir: In the noodle saucepot, melt 2 tablespoons of butter. Stir in ¼ cup cream, the shredded cheese, ¼ teaspoon kosher salt, ¼ teaspoon course ground black pepper and 1/8 teaspoon cayenne pepper (optional). Stir until the cheese is melted. Add the noodles back to the pot and reduce the heat to low.
  • Stir: Stir the asparagus and reduce the heat to low.
  • Cover: Remove the meat from the oven. Place the meat on a pan or plate and cover with foil.
  • Sauté: Place the meat skillet back on the stovetop over medium-high heat. Add 1-2 tablespoons of shallots. Sauté until tender. Add in 2 tablespoons of cognac. Cook for about 1 minute. Add ¼ cup cream and cook until the sauce thickens.
  • Serve: Grab two dinner plates, and add half of the noodles and half of the asparagus to each plate. Place the meat alongside the noodles and ladle on the creamy cognac sauce. Serve with a robust glass of red wine and let the fireworks begin.

Nutrition

Serving: 1gCalories: 1659kcalCarbohydrates: 55gProtein: 62gFat: 130gSaturated Fat: 63gPolyunsaturated Fat: 7gMonounsaturated Fat: 49gTrans Fat: 1gCholesterol: 347mgSodium: 3204mgPotassium: 1417mgFiber: 7gSugar: 8gVitamin A: 3845IUVitamin C: 14mgCalcium: 189mgIron: 11mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: French
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Ingredients for steak au poivre

  • Shallots: Look for these reddish-brown onions near the regular onions. Their milder flavor adds subtle sweetness and depth to the sauce.
  • Asparagus spears: Found in the produce section. Add freshness and a yummy crunch to the plate.
  • Gruyère cheese: Found in the dairy or deli section. Nutty, slightly sweet cheese that adds a creamy richness to the sauce and melts beautifully over the noodles.
  • Beef tenderloin: Located in the meat section in the grocery store. Its buttery texture pairs beautifully with the peppery crust.
  • Bacon slices: Grab your preferred type from the refrigerated meat section. I prefer original thickness. The smoky flavor and fat renders into the pan, enriching the sauce and adding crispy bits for garnish.
  • Kosher salt
  • Coarse ground black pepper: You can grind whole black peppercorns yourself or buy black pepper that is already ground.
  • Thin spaghetti noodles: These can be found near the regular pasta in the dry goods aisle. They’re a classic accompaniment to soak up the delicious pan sauce.
  • Butter: Look for unsalted butter in the dairy aisle. It plays a key role in emulsifying the pan sauce, creating a smooth and flavorful finish.
  • Olive oil: Found in the baking aisle. It’s used for searing the steak and adds a touch of richness to the sauce.
  • Heavy cream: Look for heavy cream near the milk. It creates a luxurious base for the pan sauce, amplifying the flavors and adding silky smoothness.
  • Cayenne pepper (optional): This fiery spice adds a hint of heat to the sauce. Adjust the amount based on your heat preference.
  • Cognac: This brandy adds a complex depth and boozy aroma to the sauce. Head to the liquor section for this special touch.

See the full recipe card for servings and a full list of ingredients.

How to make steak au poivre

  1. PREHEAT: Preheat the oven to 425F degrees.
  2. PREP: Grate the cheese. Chop the shallots. Remove the woody ends (1-2 inches) from the asparagus spears.
  3. CUT: Cut the tenderloin into 1-inch cubes and each slice of bacon in half. Wrap the bacon around the cubes of meat.
  4. SEASON: Using 1 teaspoon of kosher salt and 1 tablespoon of course ground black pepper, season the meat on both sides.
  5. BOIL: Place water in a saucepot and turn the heat to high to boil your noodles.
  1. HEAT: In a large oven-proof heavy skillet, heat 2 tablespoons olive oil and 2 tablespoons butter over medium-high heat.
  2. HEAT: Place another skillet on the stovetop with 2 tablespoons of butter (but don’t turn that burner on yet).
  3. BOIL: Place the noodles in the boiling water.
  4. SEAR: Place the meat in the skillet that has the melted butter and olive oil and sear for 5 minutes. Flip the meat and sear for 5 more minutes.
  5. DRAIN: Check the noodles. If they are done, drain them to remove all the water.
  6. SAUTE: Turn the other skillet on medium-high heat to melt the butter. Then add 1 tablespoon of shallots and sauté. Add the asparagus spears and toss to coat with butter.
  7. BAKE: Place the meat skillet in the oven for five minutes. I like to loosely place a piece of aluminum foil on top so it doesn’t splatter all over my oven.

✔️ PRO TIP

Use an instant-read thermometer to ensure the internal temperature of the meat reaches at least 130F degrees for medium rare or 140F for medium. 

  1. STIR: In the noodle saucepot, melt 2 tablespoons of butter. Stir in 1/4 cup cream, the shredded cheese, 1/4 teaspoon kosher salt, 1/4 teaspoon coarse ground black pepper and 1/8 teaspoon cayenne pepper (optional). Stir until the cheese is melted. Add the noodles back to the pot and reduce the heat to low.
  2. STIR: Stir the asparagus and reduce the heat to low.
  1. COVER: Remove the meat from the oven. Place the meat on a pan or plate and cover with foil.
  2. SAUTE: Place the meat skillet back on the stovetop over medium-high heat. Add 1-2 tablespoons of shallots. Sauté until tender. Add in 2 tablespoons of cognac. Cook for about 1 minute. Add 1/4 cup cream and cook until the sauce thickens.
  3. SERVE: Grab two dinner plates, and add half of the noodles and half of the asparagus to each plate. Place the meat alongside the noodles and ladle on the creamy cognac sauce. Serve with a robust glass of red wine and let the fireworks begin.

How to serve steak au poivre

Serve up this meal with a huge salad and some crusty bread. 

Storage

Leftover steak au poivre can be stored in an airtight container in the refrigerator for 3 days. I wouldn’t recommend freezing it.

Frequently Asked Questions

Can I use any type of steak for this recipe?

Steak au poivre traditionally uses beef tenderloin or filet mignon. You could also use New York strip or ribeye, but it won’t have the same velvety texture. .

What is the difference between steak Diane and steak au poivre?

Steak Diane is a flattened pan-seared steak with a quick pan sauce made with butter, brandy and fresh herbs. On the other hand, steak au poivre is a pan-seared steak with a crunchy peppercorn crust and doused in a creamy pan sauce made with crushed peppercorns. 

What does steak au poivre mean?

Au poivre is the French phrase for peppered. In this recipe it refers cooking with black pepper. What wine should be paired with steak au poivre?

The best wine to pair with steak au poivre is a robust red wine to complement the pepper in this classic dish. Merlot, cabernet sauvignon and a red blend are nice options. 

Can you make steak au poivre without cognac?

Yes. Feel free to substitute beef broth instead of the cognac. 

How to reheat steak au poivre?

Place a large skillet on medium heat and add the leftover steak au poivre. Reheat until warm. 

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Christie Vanover

About Zestuous

Hi. I’m Christie, the head cook and award-winning competitive pitmaster for Team Girls Can Grill. I have won multiple grand championships and have dozens of top ten category finishes. People know me as the girl who is forever hovering over a grill, smoker or campfire with tongs in one hand and a glass of wine in the other.


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10 Comments

  1. I made this for Valentine’s Day this weekend and loved it! Hubby was very impressed. We will definitely be making this again.

  2. Sounds romantic and easy. always a WIN!! can’t wait to try this wunderbar recipe! i’m learning German and need to practice writing it! lol=))