Steak au Poivre (Steak with Creamed Pepper Sauce)



  • 2 x 225g Filet Steaks (31 Day Dry Aged)
  • 2tbsp Black Peppercorns (lightly crushed, toasted)
  • 1 Shallot (finely diced)
  • 1 Clove of Garlic (finely diced)
  • 3tbsp Worcestershire Sauce
  • 1tbsp Soy Sauce
  • 150ml Chicken Stock
  • 75ml Heavy Cream
  • 1tbsp Brandy or Cognac


  1. Season your steaks with salt and pepper.
  2. Heat your saute pan on medium high heat and add 1-2tbsp of olive oil.  Add your filet steaks and cook 5-7mins on each side until medium rare.  When your steaks are cooked, remove and set aside.
  3. In the same pan used to cook your steaks, add your black peppercorns, shallot and garlic and cook for 1-2mins until fragrant.  Turn up your heat to high and add your Worcestershire Sauce, cook until it’s been reduced down to a syrup.  Add your chicken stock, soy sauce, and heavy cream until the mixture comes to a boil.  When it comes to a boil, finish your sauce with brandy and adjust your seasoning.
  4. Carve your steaks by splitting them in half and dress with your creamed peppercorn sauce.


  • This was part of a early holiday meal I did with my family as an alternative main to Turkey.  I know some people aren’t celebrating the holidays feeding a large crowd or don’t like the taste of Turkey, so this is a good alternative for someone to cook something special and delicious for a small crowd during the holidays.
  • Depending upon the size, shape and thickness of your steaks, it may take more or less time stated in the recipe.  So adjust accordingly.  In the scenario that you have really thick steaks, you can finish them in the oven at 350ºF for a few mins.
  • You can substitute the Filet steaks with another cut such as Sirloin as a cheaper alternative.  Since you’re serving the steak with a creamed based sauce, it’s better to use a leaner cut versus a fattier one such as Ribeye.
  • Try to use the best quality meat you can afford, as it does make a difference in the end product being served.

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