Creamy Steak au Poivre

A plate of creamy steak au poivre

Creamy Steak au Poivre is easier than it sounds. A rich sauce flavored with mustard and peppercorns will make this a show stopper.  Great for Father’s Day!



  • 4 filet mignon, 5 ounce steaks, 1 inch thick
  • ¼ cup crushed black peppercorns
  • 3 tablespoons grapesed oil
  • 2 cloves garlic, crushed
  • 4 sprigs fresh thyme
  • 2 shallots, minced
  • ½ cup Cognac
  • 1 ½ cups heavy cream
  • 2 teaspoons dijon mustard
  • 4 tablespoons brined green peppercorns, rinsed


1. Preheat oven to 425º.
2. Spread crushed peppercorns on a plate and press both sides of the steaks in the peppercorns. Place large oven proof skillet over high heat and add oil. When it is hot, add steaks and sear for 3 minutes on one side. Flip and add garlic and thyme and sear for 3 minutes. Turn on the edges next to sear them also. Transfer skillet to preheated oven and roast for about 4 minutes or 140º for medium. Transfer to a cutting board but reserve juices in the pan. Remove garlic and thyme from pan.
3. Add shallots to skillet and saute over medium high heat until soft, about 2 minutes. Remove pan from the stove and add Cognac. Return pan to the medium heat. Whisk in cream, mustard, and green peppercorns. Simmer until it thickens about 5 minutes. Pour over resting steaks.


This is great served with roasted potatoes