Steak au Poivre

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LindySez Steak Au Poivre


Steak Au Poivre is really such a simple dish.  Take a steak, any steak, smash in some coarse ground black pepper, cook it in a pan over a bed of salt, add booze and flame!  What man doesn’t like to bring a little fire into the kitchen?

Steak au Poivre


This simple steak is one of my husband’s “signature” dishes to serve me on a special occasion.

My son was his sous when they made this for me on Mother’s Day.  And by the way – the potatoes in the photo came fresh from our garden…delish!

Steak au Poivre

Steak au Poivre 


  • 4 beef tenderloin filets (about 5 ounces and 1 inch thick)
  • 2 tablespoons coarsely ground pepper
  • kosher salt
  • 4 tablespoons butter, cut into 4 pieces
  • (now for the exact science part)

  • a few dashes Tabasco sauce, to taste
  • a few dashes worcestershire sauce, to taste
  • a squeeze of fresh lemon juice, to taste
  • a nice pour of cognac , or a few dashes if you prefer, about 2 tablespoons
  • Fresh chopped parsley
  • Fresh chopped chives


Step 1

Sprinkle the pepper evenly over both sides of each steak, pressing it in well with the heal of your hand. Let stand 30 minutes.

Step 2

Heat oven to 450º F.

Step 3

Place a heavy oven proof skillet, preferably your cast iron one (you do have a cast iron fry pan right? If not, get one and season it well, you will LOVE it) over high heat. When the pan is hot, put a layer of salt on the bottom, once the salt just starts to brown, add the steaks. Cook until browned, about 3 minutes; then turn and place a pat of butter on the top of each steak, dash your tabasco, Worcestershire, lemon juice and cognac into the pan, stand back and carefully pull the pan down to ignite the cognac, once the flame subsides, place in the oven and cook for 3 minutes more. Remove the steaks from the pan to warmed plates, swirl the drippings around and pour over the steak. Sprinkle with the parsley and chives and serve.

Always use caution when flaming a dish…

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