Cognac Cream Sauce for Steak
by Sommer Collier — last updated on Sep 30, 2026 
Steak au Poivre sounds like something you need to order at a fancy French restaurant, but I’ve found it’s surprisingly easy to make at home! I coat tenderloin steaks in plenty of cracked peppercorns, sear them until beautifully browned, then make a decadent cognac cream sauce right in the pan. It’s one of my favorite restaurant-style dinners when I want maximum wow factor without an overly complicated recipe.
Meat fans, prepare to fall in love… These thick, tender, peppery, and juicy steaks are what carnivore dreams are made of! Steak au Poivre is the original French version of what we often call a pepper steak recipe in the United States. It consists of thick-cut steaks, usually tenderloin filets (but could be a bone in ribeye), pressed into very coarsely ground cracked black pepper, and then seared in a skillet. It is traditionally served with the most glorious silky cognac cream sauce, just like I will be making in my recipe today! Poivre sauce is typically made of pepper, Cognac, and cream. To me, it is the perfect rich and creamy sauce to go with steak!
Laura – ⭐⭐⭐⭐⭐ This was one of the best steaks I have ever had! I could not have loved it more. The peppercorn sauce was amazing.
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Sommer’s Recipe Notes
A show-stopper sauce for steak! In my humble opinion, a well-cooked Steak au Poivre is a perfect medium-rare, and melts in your mouth with a crunchy and spicy peppercorn crust. It’s an addictive combination of textures and flavors! As the steaks cook, some of the peppercorns fall into the skillet and are used to flavor the silky cognac cream sauce made quickly after. This sauce is epic, and goes well with any cut of steak, even a flap meat steak.
Boozy, but family-friendly? Since cognac is the primary flavor, alongside black pepper, I think it’s important to use a decent amount. However, you should burn off the largest amount before you add the cream, then add a little nip at the end to give the sauce a touch of boozy kick. The cognac cream sauce for steak is rich and velvety, and delightfully boozy. There is a hint of caramel-y sweetness from the alcohol. And because there are also peppercorns in the sauce, I find it has a bite of spice to compliment the crusted steak.
Goes with everything – Steak au Poivre feels fancy, but really, it’s just a good steak and a absurdly good gravy… Like my homemade beef gravy. I like to serve it with all kinds of potato side dishes, roasted veggies, and a beautiful salad!
Key Ingredients and Tips
- Thick steaks – I like to use thick-cut steaks such as beef tenderloin, ribeye, or filet mignon. A thicker steak gives me plenty of time to develop a gorgeous peppery crust on the outside while keeping the center juicy and cooked exactly how I like it.
- Peppercorns – Whole black peppercorns are essential for that classic Steak au Poivre crust. I coarsely crush them rather than finely grinding them. You want noticeable pieces of pepper that create bold flavor and a little texture without turning into pepper dust.
- Butter and olive oil – Unsalted butter adds richness to both the steak and that luxurious pan sauce. However, I use oil to get a beautiful sear on the steaks. For especially high-heat cooking, canola or avocado oil are also great choices because of their higher smoke points.
- Cognac – Cognac gives the sauce its signature warmth, subtle sweetness, and sophisticated flavor. If you don’t keep cognac on hand, or prefer to cook without alcohol, there are easy substitutions you can use and still make a delicious creamy peppercorn sauce.
- Heavy cream – This is what transforms all those flavorful pan drippings into an ultra-rich, silky sauce. I definitely recommend heavy cream here rather than a lighter dairy product for the most decadent texture.
- Garlic – Fresh minced garlic adds another layer of savory flavor to the cream sauce. I cook it briefly so it becomes fragrant without browning or turning bitter.
- Dried thyme – A little dried thyme adds an earthy, herbaceous note that works beautifully with the bold black pepper and rich beef. You don’t need much; the steak and peppercorns should still be the stars.
- Beef base – This is one of my favorite little flavor boosters! Beef base adds concentrated savory, umami flavor that makes the sauce taste like it has been simmering much longer than it actually has.
How to Make
Find the full recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
Prep work – I pull the steaks out of the refrigerator for at least 30 minutes before cooking. (This will ensure that the meat cooks evenly and to the proper internal temperature.) Then I sprinkle generously with salt on all sides.
I highly suggest hand-grinding whole black peppercorns for the most flavorful dish. To do so, set the pepper grinder on the largest setting. Grind the pepper into very coarse pieces. If you find your pepper grinder settings are small, you can pour the peppercorns into a mortar and pestle and crush them into large coarse pieces.
I pour the cracked peppercorns on a plate. Then I press the steaks into the crushed peppercorns on both sides. Shake the plate in between to make sure they coat evenly.
Sear the steak – Now, I set a large cast-iron skillet over medium heat. Once hot, I place the olive oil and butter into the skillet. Once the butter melts, add the steaks to the skillet and sear for 4 to 5 minutes per side. (Four minutes for 1 ½-inch steaks, five minutes for 2-inch steaks.)
Then I move the pepper steaks to a holding plate and cover with foil.
Make the Special Sauce – Using the same skillet, I prepare your cognac pan sauce. I don’t ever clean out the skillet as I want those flavorful browned bits to add flavor to the sauce!
Carefully, I pour ½ cup cognac into the hot skillet. I slightly tip the pan so the cognac catches the flame. Allow the alcohol to burn off, shaking the pan as needed until the flame dies. If you have an electric stove top, simply let the cognac simmer to burn off some of the alcohol.
Pro Tip: If you like a bit more boozy flavor in your sauce, I would add a few extra drops of the cognac to the pan before adding the cream.
Now I pour the heavy cream into the skillet, followed by the minced garlic, dried thyme, and beef base. Whisk well and allow the cream to come to a gentle simmer. Simmer for 4 to 5 minutes until the sauce slightly thickens and can coat the back of a spoon. Taste, then add 1 to 4 more tablespoons of cognac, to taste. (I usually add 2 tablespoons.) Salt as needed.
Finally, I place each seared and rested steak on a plate to serve. Then I pour a generous tablespoon (or two) of the sauce over the top of each steak. Serve with your favorite sides and enjoy!
Serving Suggestions
Serve the Steak au Poivre immediately with the warm peppercorn sauce.
It pairs beautifully with starchy sides that soak up the cream sauce! Pair with Best Mashed Potatoes or low carb Creamy Cauliflower “Mashed Potatoes,” or fancy Pomme Puree (French Mashed Potatoes), or Duchess Potatoes. You can even serve it with fluffy white rice or thick egg noodles.
Lighten the meal up just a tad with a veggie side dish, too. Here are a few of our favorite vegetable recipes to complement this pepper steak recipe:
Expert Tips
Let your steaks come to room temperature before searing! This will ensure even cooking and the steaks will cook more quickly to your desired temperature.
If you don’t have a mortal and pestle, place your whole peppercorns in a small ziplock and smash them into smaller bits using a meat tenderizer or a rolling pin.
Don’t cut into your steak until it has had at least 5-10 minutes to rest! This is true with a lot of meat, actually. If you don’t let it rest, all of the juices will escape instead of staying inside the meat because they didn’t have time to set.
If you don’t have a cast iron skillet, use a heavy bottom skillet or your sturdiest nonstick skillet. The cast iron skillet is great because it retains heat and keeps the temperature consistent, but you can still make an amazing steak without it!
Storage
To store, I place the leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat the steak in the microwave along with the cognac sauce. Keep in mind that the microwave will cook the steak further!
Frequently Asked Questions
Au poivre literally means “peppered”. When you see any dish with the description of “au poivre” it means it will be pretty heavily peppered!
White wine, brandy, and bourbon are all great substitutes if cognac isn’t available. If you prefer to make this Steak au Poivre recipe without alcohol you can swap it with beef broth. The sauce won’t have exactly the same flavor, but this is a great way to make a delicious alcohol-free steak sauce!
Continue to cook and stir the sauce until it reaches the thickness you want. This can take up to 5 minutes or slightly more. But be careful to not over-thicken the sauce… It should be easy to pour with a spoon. If needed you can add a splash more heavy cream as you cook the sauce to thin it back out.
Both dishes are made with steak and a cognac cream sauce. Steak Diane does not include peppercorns, but does have mushrooms. So instead of being savory and peppery Steak Diane’s sauce is more sweet and earthy. And both are French steak recipes that are to die for!
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More Decadent Dinner Recipes
Cognac Cream Sauce for Steak
Ingredients
- 4 tenderloin steaks 1 ½ – 2 inches thick (8 oz each)
- ¼ cup peppercorns
- 1 tablespoon olive oil
- 1 tablespoon butter
- ¾ cup cognac divided
- 1 ¼ cup heavy cream
- 1 clove garlic minced
- 1 teaspoon dried thyme
- ½ teaspoon beef base
- Salt
Instructions
- Pull the steaks out of the refrigerator at least 30 minutes before cooking. Sprinkle generously with salt on all sides.
- Set the pepper grinder on the largest setting. Grind the pepper into very coarse pieces. If you find your pepper grinder settings are small, you can pour the peppercorns into a mortar and pestle and crush them into large coarse pieces.
- Pour the cracked peppercorns on a plate. Press the steaks into the peppercorns on both sides. Shake the plate in between to make sure they coat evenly.
- Set a large cast-iron skillet over medium heat. Once hot, place the olive oil and butter into the skillet. Once the butter melts, add the steaks to the skillet and sear for 4 to 5 minutes per side. (Four minutes for 1 ½-inch steaks, five minutes for 2-inch steaks.)
- Move the steaks to a holding plate and cover with foil. Carefully pour ½ cup cognac into the hot skillet. Slightly tip the pan so the cognac catches the flame. Allow the alcohol to burn off, shaking the pan as needed until the flame dies.
- Pour the heavy cream into the skillet, followed by the minced garlic, dried thyme, and beef base. Whisk well and allow the cream to come to a gentle simmer. Simmer for 4 to 5 minutes until the sauce slightly thickens. Taste, then add 1 to 4 more tablespoons of cognac, to taste. (I usually add 2 tablespoons.) Salt as needed.
- Serve the steaks warm with a hearty spoonful of peppery cognac sauce over the top.
This was one of the best steaks I have ever had! I could not have loved it more. The peppercorn sauce was amazing.
My mouth is watering!! Love steak recipes, especially ones like this!! The peppercorn crust makes such a difference, especially with the cognac cream sauce!! What a delicious flavor!!
I made this steak for my husband, he has officially requested that I make it this way from now on. Thank you for the recipe!
the mixture of the pepper and the cream sauce makes this an impeccable recipe that will impress anyone! thank you so much for sharing