Steak au Poivre

Preparation info
  • Serves


    • Difficulty


Appears in
From Scratch: 10 Meals, 175 Recipes, and Dozens of Techniques You Will Use Over and Over

By Michael Ruhlman

Published 2019

  • About

Steak au poivre is traditionally made with filet mignon, but because the cut has little taste of its own and is also one of the most expensive cuts, I recommend using a good strip steak for this recipe, which features a cream-based sauce flavored with cognac and plenty of black pepper. I’m suggesting using two large strip steaks, halved, to serve four. But feel free to go traditional with a 4- to 6-ounce/110- to 170-gram filet mignon, cut from the tenderloin. (This recipe works great with c