Au poivre is a French culinary expression meaning “with pepper.” The best-known dish, steak au poivre, is made by coating a steak with coarsely cracked peppercorns, searing it and serving it with a pan sauce. A familiar restaurant version uses cognac or another brandy and may be finished with cream, although recipes differ in the type of pepper and sauce composition.
Crack peppercorns coarsely rather than grinding them to a fine powder, then press them onto the surface of the seasoned steak. Sear the steak in a hot pan to the desired doneness and allow it to rest. Build the sauce from the pan fond, deglazing with stock or brandy as specified, then finish with cream or butter if the recipe calls for it. The sauce should complement the pepper without becoming harsh or excessively hot.
Black pepper is traditional in many versions, but green peppercorns may be used for a milder, fresher character. Some preparations use a cream sauce, while others rely on a reduced pan jus. The defining feature is the pepper-led seasoning, not one mandatory sauce formula.
Example: serve steak au poivre with pommes frites, pommes purée or a simple green vegetable.
Chef’s tip: Control the pepper grind and coverage so the crust is even. If using alcohol, follow safe kitchen procedures; flambéing is optional and is not required to cook the steak or make the sauce.
Related term: à la Diane is another classic steak preparation with a pan sauce, often including mushrooms, mustard and cream.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
