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Steak au Poivre | Kita Roberts GirlCarnivore.com

Steak au Poivre

Steak au Poivre; May I present you with a flavorful cut of beef drizzled, with a boozy sauce and ready to be appreciated. Yeah, you know you want it.
Course Main Course
Cuisine American, French
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 429kcal


  • 2-4 small thick boneless steaks at least an 1″ thick
  • salt and large freshly ground black peppercorns
  • 2 tablespoon butter
  • ¼ cup brandy
  • ¼ cup beef broth
  • ½ cup heavy cream
  • 2 tablespoon Dijon mustard
  • Fresh parsley


  • Let steaks sit at room temperature for 10 minutes while skillet heats to medium high. Sprinkle them with a heavy coating of salt and pepper.
  • Heat a skillet to medium-high. 
  • Melt the butter in the skillet and when it is nice and hot, add the steaks. 
  • Cook to desired doneness, flipping once. (I cook mine 5-7 minutes a side for medium rare).
  • Remove steaks from pan, cover and let rest. 
  • Reduce the heat the to medium, add the brandy and broth. 
  • Scrape up any browned bits. Stir in the cream and mustard. bring to a boil. 
  • Reduce heat to a gently simmer and cook for 5 to 6 minutes longer. Season with pepper.
  • Serve steaks with sauce drizzled over top and fresh parsley.


BHG Special Interest Comfort Food


Calories: 429kcal | Carbohydrates: 1g | Protein: 23g | Fat: 33g | Saturated Fat: 17g | Cholesterol: 124mg | Sodium: 261mg | Potassium: 335mg | Vitamin A: 630IU | Calcium: 32mg | Iron: 2.1mg