Steak Au Poivre

Welcome to my kitchen, where I’m excited to share with you the secrets behind one of the most iconic and beloved French dishes: Steak Au Poivre, also known as steak with green peppercorn sauce. This classic recipe is a true symphony of flavors and textures, combining the richness of a perfectly cooked steak with the spicy kick of the green pepper sauce. Imagine savoring a mouthwatering steak, perfectly seared to your liking, and then smothered in a luscious sauce made with aromatic green peppercorns. The marriage of the juicy, tender meat with the piquant sauce is a match made in culinary heaven. To elevate this dish even further, I love serving it with glazed asparagus, adding a touch of freshness and vibrant color to the plate. And let’s not forget about the indulgent gratin savoyard, a decadent potato dish layered with cheese, and a hint of garlic – the perfect complement to the bold flavors of the steak and pepper sauce. If you’re looking to impress your guests or simply treat yourself to a gourmet meal, Steak Au Poivre with glazed asparagus and gratin savoyard is the perfect choice.

Steak Au Poivre

Course: Entrees
Cuisine: French
Keyword: bistro, ribeye, steak au poivre
Prep Time: 45 minutes
Cook Time: 25 minutes
Total Time: 1 hour 10 minutes
Servings: 2
Calories: 680kcal
Cost: $18
Print Recipe


  • 1 Medium size saucepan
  • 1 Skillet
  • 1 Rubber spatula
  • 1 Wooden spoon
  • 4 Deli cups


  • 250 g Gratin Savoyard Recipe
  • 2 each Bone-in ribeye steak 1.5-inch/4cm thick
  • 30 g Fleur de sel or Celtic salt
  • 15 g Grape seed oil
  • 40 g Garlic cloves crushed
  • 10 g Thyme, rosemary, bay leaf
  • 50 g Butter

Green Peppercorn Sauce

  • 15 g Butter
  • 80 g Shallots minced
  • 5 g Garlic minced
  • 15 g Green peppercorns
  • 100 g Cognac or brandy
  • 250 g Stock
  • 20 g French mustard
  • 180 g Heavy cream
  • 20 g Butter
  • 50 g Rendered juice from the meat

Glazed Green Asparagus

  • 300 g Green asparagus
  • 10 g Olive oil
  • 2 g Garlic clove crushed
  • 100 g Chicken stock


Green Peppercorn Sauce/Sauce Au Poivre

  • Green peppercorns are the same berries as black peppercorn, just harvested while unripe and still green. Their flavor is fresh and bright and wonderful in a dish like this. If you are using dry green peppercorns, it is best that they are brined in brandy overnight. In a saucepan or skillet, sweat shallots with olive oil on medium heat. Add garlic and cook until fragrant. Add green peppercorns and cook for a minute or so. Crack some of the peppercorns with the back of a large spoon. Add Cognac, bringing it to a boil and ignite. When the flame extinguishes, add stock, herbs and mustard and reduce by half. Add cream and reduce again until desire consistency. Season with salt to taste.
    green peppercorns

How To Cook Steak

  • Pat dry meat and rub it with salt, and leave meat out for an hour. Heat up skillet and add the fat. Sear ribeye steaks on high heat for 5 minutes. Flip steak and sear the other side for 3 minutes. Then lower the heat, add butter, crushed garlic and herbs. Avoid throwing in butter too early or it will burn. Baste meat and finish cooking for 2 more minutes. Transfer meat on wire rac loosely tented with aluminum foil. Allow meat to rest for 5 minutes or more before slicing. Save garlic for the asparagus. Add the rendered meat juice to the peppercorn sauce, and swirl in butter right before serving. Green peppercorn sauce can be made in advance and kept refrigerated. Reheat the sauce slowly before serving and readjust consistency with a dash of water or stock.

Glazed Green Asparagus

  • In large skillet, sear green asparagus for a couple of minutes with a drizzle of olive oil, crushed garlic from the seared ribeye, herbs and salt. Add chicken stock, cover and finish cooking on low for about 6 minutes. Meanwhile, sear Gratin Savoyard portions on each side. Bon appétit!
    steak au poivre


Serving: 250g | Calories: 680kcal

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