Steak au Poivre recipe served on a plate, by Pekin the Chef
Jul 14 2026
Restaurants›Bouchon›Steak Au Poivre Recipe

Steak Au Poivre Recipe

Inspired by Bouchon
Time45m
Serves2

Pan-seared teres major, crushed black pepper crust, creamy Cognac pepper sauce, served with sautéed farm vegetables and pommes frites

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Ingredients

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Main Ingredients

Method

Cooking Instructions

1

Prepare the Steak

Season the teres major steak with salt and crush the black peppercorns, then press them into the meat on both sides.

2

Sear the Steak

In a large skillet, heat olive oil over medium-high heat. Add the steak and sear for 4-5 minutes on each side for medium-rare. Once cooked, remove from the skillet and let rest.

3

Make the Sauce

In the same skillet, add butter and shallots, sauté until translucent. Carefully add the Cognac and scrape up any browned bits. Allow to simmer for 2 minutes.

4

Finish the Sauce

Stir in the heavy cream and simmer for another 3-4 minutes until the sauce thickens. Season with salt and more crushed black pepper to taste.

5

Sauté the Vegetables

In a separate pan, sauté your choice of farm vegetables in olive oil until tender.

6

Prepare the Pommes Frites

Fry or bake the pommes frites according to package instructions or until golden brown.

7

Serve

Slice the rested steak and serve it on a plate, drizzled with the cognac pepper sauce, alongside sautéed vegetables and pommes frites.