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Steak au Poivre

Steak au Poivre

Steak Au Poivre is one of my husband’s “signature” dishes to serve me on special occasions
4 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Additional Time 35 minutes
Total Time 55 minutes
Course Beef, Main Course
Cuisine French
Servings 4 servings
Calories 456 kcal


  • 4 beef tenderloin filets or steak of choice 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


  • Sprinkle the pepper evenly over both sides of each steak, pressing it in well with the heel of your hand. Let stand 30 minutes.
  • Heat oven to 450º F.
  • Place a heavy ovenproof 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, place in the oven, and cook for 3 to 5 minutes more. Remove the steaks from the pan to warmed plates, then add a dash of tabasco, Worcestershire, lemon juice, and the cognac into the pan, stand back, and carefully pull the pan down to ignite the cognac, once the flame subsides swirl the drippings around and pour over the steak. Sprinkle with the parsley and chives and serve


Please use caution when flaming the meat!


Serving: 1gSodium: 304mgFiber: 1gCholesterol: 123mgCalories: 456kcalPolyunsaturated Fat: 15gSaturated Fat: 17gFat: 36gProtein: 27gCarbohydrates: 6g
Keyword flamed steak, steak au poivre no cream
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