Tulo

Au Poivre Sauce Recipe

A steak topped with glossy tan au poivre cream sauce studded with cracked black peppercorns, served in a dark skillet.
Photo by Mahmoud Salem on Pexels

Building the sauce in the same skillet used to sear the steak pulls up the browned fond for deep flavor, and cognac deglazed over high heat, then reduced with cream, mellows the raw bite of cracked peppercorns into a rounded, glossy sauce rather than a harsh, peppery one.

Prep
10 min
Cook
15 min
Total
25 min
Servings
4

Ingredients

Servings4
  • 2 tablespoons black peppercorns, coarsely cracked
  • 1 large shallot, finely minced
  • 4 tablespoons unsalted butter, divided
  • 1/3 cup cognac or brandy
  • 3/4 cup beef stock
  • 1/2 cup heavy cream
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon kosher salt

Nutrition per serving

Calories
195
Protein
1g
Carbs
6g
Fat
17g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1After searing steaks (or any pan-seared protein) and setting them aside to rest, pour off all but about 1 tablespoon of fat from the skillet, keeping the browned bits stuck to the pan.
  2. 2Set the skillet over medium heat and add 1 tablespoon of the butter. Add the minced shallot and cook, stirring, until softened and translucent, about 2 minutes.
  3. 3Add the cracked peppercorns and cook for 30 seconds, stirring constantly, until fragrant.
  4. 4Remove the skillet from the heat and pour in the cognac. Return to the heat and let it simmer, scraping up the fond, until it reduces by about half, 1-2 minutes. If the cognac ignites, simply let the flame burn out on its own.
  5. 5Pour in the beef stock and simmer until reduced by roughly half again, about 4-5 minutes.
  6. 6Lower the heat and stir in the heavy cream and Dijon mustard. Simmer gently, stirring occasionally, until the sauce thickens enough to coat the back of a spoon, 4-5 minutes.
  7. 7Remove from the heat and whisk in the remaining 3 tablespoons of butter, one piece at a time, until glossy. Season with salt to taste and spoon over the rested steaks immediately.

Tips & variations

  • Crack peppercorns with the flat side of a knife or a heavy skillet rather than a pepper grinder; coarse, uneven pieces give better texture and a milder bite than finely ground pepper.
  • No cognac on hand? Brandy or a dry white wine both work, though brandy stays closest to the classic flavor.
  • For a lighter version, swap the heavy cream for creme fraiche stirred in off the heat, which won't tolerate as much simmering without breaking.
  • This sauce isn't limited to steak; it's just as good over seared pork chops or a thick-cut duck breast.

Storage & reheating

Refrigerate leftover sauce in an airtight container for up to 3 days. Reheat gently in a small saucepan over low heat, stirring often, and add a splash of stock or cream if it has thickened too much; avoid boiling, which can cause the butter to separate.

Tips from the Tulo kitchen

  • If the skillet fond is very dark or scorched from searing, wipe it out and start the shallots in fresh butter instead of building the sauce on burnt bits.
  • Have the cognac measured and ready before deglazing since the pan will be very hot and the reduction moves fast.

FAQ

Do I have to flambe the cognac?

No. Letting the cognac simmer for a minute or two cooks off the raw alcohol just as effectively as flambeing; the flame is a dramatic option, not a required step.

Can I make au poivre sauce without alcohol?

Substitute the cognac with an equal amount of additional beef stock plus a teaspoon of red wine vinegar for acidity, though the sauce will taste flatter and less complex.

Why did my sauce break or look greasy?

This usually happens when cold butter is whisked in over high heat or all at once. Pull the pan off the heat first and add the butter gradually in small pieces, swirling to melt each addition before adding the next.

What can I use instead of a whole peppercorn crack if I only have ground pepper?

Coarsely ground black pepper can work in a pinch, but it lacks the texture and bursts of heat that whole cracked peppercorns give; use slightly less since pre-ground pepper tastes sharper.

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