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Life At The Table | Steak Au Poivre. A pepper crusted tenderloin filet sitting in a brandy cream sauce on a white plate with a red napkin and a glass of red wine in the background.

Steak Au Poivre With Brandy Cream Sauce

  • Author: Life At The Table


Steak au Poivre is a delicious pepper-coated steak that is elegant and comes together in a snap. Serve it with a brandy cream sauce.


  • 2 6-oz beef tenderloin filets
  • 3 tablespoons black peppercorns, crushed, 1/2 tablespoon reserved
  • kosher salt
  • olive oil

Brandy Cream Sauce

  • 1 tablespoon shallot, minced
  • 1 teaspoon garlic, minced
  • 1 tablespoon butter
  • 1/4 cup Brandy
  • 1/4 cup stock, chicken or beef
  • 1/2 cup heavy cream
  • 1 teaspoon fresh thyme
  • kosher salt
  • reserved peppercorns


  1. Heat oven to 450˚ F.
  2. Season steaks with kosher salt.
  3. Spread cracked peppercorns in a single layer on a sheet tray or a plate.
  4. Firmly press each side of the filet into the peppercorns to form a crust.
  5. Heat a cast iron skillet over medium-high heat until smoking.
  6. Add enough olive oil to coat the bottom of the skillet. Give the skillet a swirl to evenly distribute.
  7. Add the pepper-coated filets to the pan.
  8. Sear the steak for 3 minutes on one side.
  9. Once seared, gently flip the filet to the other side, and place the cast iron skillet in the pre-heated oven.
  10. Check the temp after 3 minutes to determine doneness.
  11. Cook until desired temp is reached.
  12. Remove the filets from the oven and place on a sheet tray to rest.
  13. Return the cast iron to the stove top.
  14. Add butter (if needed) to the skillet to provide fat to sauté the shallots.
  15. Add the shallots and sauté for a minute or two until translucent.
  16. Add the garlic, sauté until fragrant.
  17. Add the brandy to deglaze the pan.
  18. Add the stock and reduce by half.
  19. Add the cream and cook until thickened.
  20. Add the fresh thyme.
  21. Add the reserved peppercorns, if desired.
  22. Taste and season with kosher salt.

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