Steak au Poivre

Steak au Poivre

Serves: 1 • Time: 15 minutes

Certain dishes are unmistakably French classics, and Steak au Poivre is one of those dishes. The French, ever-known for their love of romance, claim that this one originated in 19th-century steakhouses of Normandy. With its peppercorn crust, men hoped to get lucky in love due to its aphrodisiacal properties.

© The Frynamic Duo


  • One 8 oz. steak (tenderloin or filet mignon are both good options)
  • Salt
  • ½ Tbsp. black peppercorns, crushed with a mortar and pestle
  • 1 Tbsp. canola oil
  • 1 Tbsp. butter
  • Christian Potier peppercorn sauce, for serving
  • Fries, for serving
  • Simple salad, for serving


1. Remove the steak from the refrigerator and allow to come to room temperature for 30 minutes, but no more than 60 minutes.

2. Season the steak with salt and coat the top and the bottom with the crushed peppercorns.

3. Heat a cast iron skillet over a medium-high heat. Add the oil and butter. Once the butter is melted and sizzling, add the steak and cook until seared, about 4 minutes. Flip and cook 4 minutes more for medium-rare. Transfer the steak to a cutting board or plate and allow to rest.

4. Stir the peppercorn sauce into the pan juices and heat over low heat. Once the sauce is hot, cut and transfer the steak into a serving plate, pour the sauce over the meat, and serve with fries and salad.

Matthew Powell

Matthew Powell

Matthew Powell is a New York-based lifestyle journalist and recipe developer and has been published in New York Magazine, Bon Appétit, and Interior Design. Prior to media work, he cooked in the kitchens of Daniel and Eleven Madison Park.

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