Steak au Poivre

Steak au poivre is something I never thought I could make. I’ve had it in Denmark at French restaurants and loved it, but like most sauces there is a degree of complexity, especially when it comes to French cuisine. Steak au poivre is essentially steak in a pepper sauce, and to all those who think it might be too complicated for you to make, it is relatively easy with this recipe, the most complicated part is cooking the steak. Hope you enjoy it! 🙂



Steak au Poivre


  • 2 - 4 steaks (of your choice)
  • 2 tbsp whisky/brandy
  • 250 mL chicken stock
  • 250 mL whipping cream
  • 1/2 tbsp freshly ground pepper
  • 25 grams butter (for steaks)
  • 25 grams butter (for sauce)
  • salt to taste


  1. Season both sides of steaks with salt and pepper.

    2. Sear both sides of steaks in an oiled pan set at a medium/high heat setting. Use butter to baste steaks as they cook.

    3. Remove the steaks from the pan, and drain the liquid from the pan.

    4. Return pan to the heat set at a medium setting, and add butter to pan. Allow the butter to foam.

    5. Stir together whisky and chicken stock, and then add to the pan. Bring to a boil to reduce the liquid by half.

    6. Add freshly ground pepper, cream, and drippings from the steaks to the pan. Bring it to a boil to thicken the sauce.

    7. Add salt to taste.

    8. Return the steaks to the pan and serve.

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