Classic steak au poivre (French pepper steak) with mashed potatoes and green bean bundles

Steak au poivre, the iconic French pepper steak, is a bold, luxurious dish that pairs seared filet mignon with a rich Cognac cream sauce. Served alongside creamy mashed potatoes and savory bacon-wrapped green bean bundles, this dish is a complete gourmet meal perfect for dinner parties or elegant date nights. Despite its sophisticated flavor, it’s surprisingly straightforward to prepare at home.

Why You’ll Love This Recipe

This classic French dish brings together tender filet mignon, aromatic crushed peppercorns, and a velvety pan sauce with hints of Cognac and cream. The mashed potatoes are buttery and smooth, while the green bean bundles wrapped in crispy bacon add the perfect savory contrast. It’s a restaurant-worthy meal you can make from scratch in your own kitchen.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 500 g filet mignon

• 20 g black peppercorns

• 500 g potatoes

• 1 shallot

• 150 g green beans

• 300 ml heavy cream

• 80 g unsalted butter

• 6 strips bacon

• 100 ml Cognac

• Salt

• Ground nutmeg

• Vegetable oil (for frying)

• Optional: Meat Lover seasoning

Directions

1. Prep the vegetables: Peel and dice the potatoes, chop the shallot, and trim the green beans. Place the potatoes in a pot of cold, salted water. Bring to a boil and cook for 15–20 minutes or until fork-tender.

2. Make the mashed potatoes: In a separate pot, warm 100 ml of the cream and 50 g of butter over low heat. Season with salt and nutmeg. Drain the cooked potatoes and pass them through a potato ricer. Mix with the warm cream-butter mixture until smooth and creamy. Keep warm.

3. Prepare green bean bundles: Blanch the green beans in boiling water for 5 minutes. Drain and rinse under cold water to stop the cooking. Wrap bundles of beans in bacon strips.

4. Cook the steaks: Crush the black peppercorns with a mortar and pestle. Season the filet mignon on both sides with the crushed pepper. In a large skillet over medium-high heat, sear the bacon-wrapped green beans for about 5 minutes, turning to brown all sides. Remove and set aside. Add oil to the same skillet and sear the steaks for about 3 minutes per side. Remove from pan.

5. Make the sauce: In the same pan, sauté the shallot for about 3 minutes. Deglaze with Cognac, then add the remaining 200 ml of cream and 30 g of butter. Simmer for 8–10 minutes until thickened. Return the steaks to the pan and warm briefly in the sauce.

Servings and timing

Servings: 2
Prep Time: 80 minutes
Cook Time: 0 minutes
Resting Time: 0 minutes
Total Time: 80 minutes

Variations

• Use a different cut: Sirloin or ribeye can be used if filet mignon isn’t available.

• Add garlic: Sauté minced garlic with the shallot for a deeper flavor.

• Make it lighter: Use half-and-half instead of heavy cream for a lighter sauce.

• Omit alcohol: Replace Cognac with beef broth for an alcohol-free version.

• Swap sides: Serve with roasted potatoes or steamed vegetables instead of mashed potatoes and green beans.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the steak and sauce in a skillet over low heat until heated through. Avoid microwaving, as it may cause the sauce to split and the steak to overcook. Green bean bundles can be reheated in a skillet or oven until warmed and crispy.

FAQs

What is steak au poivre?

Steak au poivre is a classic French dish featuring pepper-crusted steak served with a rich Cognac cream sauce.

Can I use pre-ground pepper instead of crushing peppercorns?

Crushed whole peppercorns give the best texture and flavor, but in a pinch, coarse ground pepper can be used.

What is the best cut of beef for steak au poivre?

Filet mignon is traditional for its tenderness, but other tender cuts like sirloin or ribeye also work well.

Is Cognac necessary?

Cognac adds depth and a subtle sweetness to the sauce, but you can substitute with brandy or beef broth.

How do I know when the steak is done?

Use a meat thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium. Let rest before serving.

Can I make this dish ahead of time?

It’s best served fresh, but you can prep the green beans, potatoes, and sauce components ahead and assemble before serving.

How spicy is steak au poivre?

The spice level depends on how much pepper you use. Crushed peppercorns add a mild heat, not overwhelming.

Can I make this recipe without bacon?

Yes, simply serve the green beans on their own or sauté them with garlic and butter for a vegetarian-friendly side.

What wine pairs well with this dish?

A bold red wine like Cabernet Sauvignon or Merlot pairs beautifully with the richness of the steak and sauce.

What’s the best way to crush peppercorns?

Use a mortar and pestle for control and consistency. Alternatively, place them in a zip-top bag and crush with a rolling pin.

Conclusion

Classic steak au poivre with mashed potatoes and green bean bundles is a stunning, flavor-packed dish that brings French bistro flair to your table. With a creamy Cognac pan sauce, crispy bacon-wrapped vegetables, and buttery mashed potatoes, it’s a complete meal that’s sure to impress. Whether you’re cooking for a special guest or just treating yourself, this dish delivers elegance in every bite.