The Easiest Steak au Poivre

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

Steak au Poivre
© The Frynamic Duo

Serves: 1 • Time: 15 minutes


  • 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
  • peppercorn sauce from Christian Potier, 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.

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