Steak Au Poivre Medallions: Tender Beef Medallions With A Classic Creamy Peppercorn Sauce

by

There’s something timeless and elegant about a perfectly cooked steak served with a rich, flavorful sauce. These Steak Au Poivre Medallions bring the classic French steakhouse experience to your home kitchen with tender beef, a bold peppercorn crust, and a luxurious cream sauce that perfectly complements the natural flavor of the meat.

The name Au Poivre means “with pepper” in French, and this dish is known for its signature cracked peppercorn coating. The pepper creates a fragrant crust around the steak while adding just the right amount of spice. After searing, the pan is transformed into a rich sauce using cream, butter, broth, and the flavorful browned bits left behind from cooking.

This recipe feels sophisticated enough for a special occasion but is simple enough to prepare for a memorable dinner at home. Whether you’re planning a romantic evening, celebrating a milestone, or simply craving a restaurant-style steak dinner, these Steak Au Poivre Medallions deliver incredible flavor in every bite.

Why You’ll Love These Steak Au Poivre Medallions

This recipe combines elegance, simplicity, and unforgettable flavor.

Tender Steak With A Flavorful Crust

The beef medallions are seared to perfection with a peppercorn coating that creates a delicious contrast between the crisp exterior and tender center.

Rich Creamy Peppercorn Sauce

The sauce is smooth, savory, and packed with deep flavors from the pan drippings, cream, and spices.

Restaurant-Style Dinner At Home

This classic French-inspired recipe creates a luxurious meal without complicated techniques.

Quick Cooking Time

Unlike larger roasts or slow-cooked dishes, steak medallions cook quickly while still feeling special.

Perfect For Any Occasion

Serve this dish for:

  • Date nights
  • Anniversary dinners
  • Holiday meals
  • Dinner parties
  • Weekend celebrations

Ingredients You’ll Need

This classic steak recipe uses simple ingredients that create incredible flavor.

Main Ingredient

Beef Tenderloin Medallions

  • 4 beef tenderloin medallions (about 2 inches thick)

Filet mignon or beef tenderloin works best because it provides a tender, buttery texture.

Steak Seasoning Ingredients

Black Peppercorns

Creates the signature peppery crust.

Use:

  • Whole black peppercorns, freshly cracked

Freshly cracked pepper provides the best aroma and flavor.

Salt

Enhances the natural flavor of the beef.

Olive Oil

Helps create a beautiful sear.

Butter

Adds richness and helps brown the steak.

Creamy Peppercorn Sauce Ingredients

Shallots

Add sweetness and depth to the sauce.

Garlic

Creates a rich savory flavor.

Beef Broth

Adds a deep, meaty base.

Heavy Cream

Creates the smooth, luxurious texture.

Dijon Mustard

Adds tang and balances the richness.

Brandy or Cognac (Optional)

A traditional ingredient that adds depth and classic French flavor.

Fresh Thyme

Adds a subtle herbal aroma.

Butter

Creates a silky finishing texture.

How To Make Steak Au Poivre Medallions

Step 1: Prepare The Steak

Remove the beef medallions from the refrigerator:

30–45 minutes before cooking

Allowing the steak to warm slightly helps it cook evenly.

Pat the steaks dry with paper towels.

Season both sides lightly with salt.

Press freshly cracked black peppercorns onto the sides of each steak, creating an even pepper crust.

Step 2: Heat The Skillet

Use a heavy skillet, preferably cast iron or stainless steel.

Heat the pan over medium-high heat.

Add olive oil and allow it to become hot.

A properly heated pan helps create a deep golden crust.

Step 3: Sear The Steak Medallions

Place the pepper-coated steaks into the hot skillet.

Cook without moving for:

3–4 minutes per side

until a beautiful crust forms.

Sear the edges briefly using tongs.

For medium-rare, cook until the internal temperature reaches:

135°F (57°C)

Transfer the steaks to a plate and cover loosely with foil.

Step 4: Prepare The Peppercorn Sauce

Using the same skillet, reduce heat to medium.

Add butter and chopped shallots.

Cook for 1–2 minutes until softened.

Add garlic and cook until fragrant.

If using brandy or cognac, carefully add it to the pan and allow it to simmer briefly.

Add:

  • Beef broth
  • Dijon mustard
  • Fresh thyme

Scrape the bottom of the pan to release all the flavorful browned bits.

Step 5: Finish The Cream Sauce

Add heavy cream and simmer gently until the sauce thickens.

Stir in butter at the end for a smooth, glossy finish.

Taste and adjust seasoning if needed.

The sauce should be creamy, savory, and slightly peppery.

Step 6: Serve The Steak

Return the steak medallions briefly to the pan or spoon the sauce over them.

Allow the flavors to combine for a minute.

Serve warm with extra peppercorn sauce on top.

Garnish with:

  • Fresh thyme
  • Chopped parsley
  • Cracked black pepper

Tips For The Best Steak Au Poivre Medallions

Use Freshly Cracked Pepper

Pre-ground pepper does not provide the same bold flavor or texture.

Don’t Overcook Tenderloin

Filet-style cuts are best enjoyed medium rare to medium to maintain tenderness.

Let The Steak Rest

Resting allows the juices to redistribute and keeps the meat moist.

Build The Sauce In The Same Pan

The browned bits left from searing are full of flavor and create the foundation of the sauce.

Adjust Pepper Flavor

For a milder sauce, use fewer peppercorns. For a stronger classic flavor, add more.

What To Serve With Steak Au Poivre Medallions

This elegant steak pairs beautifully with classic sides.

Garlic Mashed Potatoes

Perfect for soaking up the creamy peppercorn sauce.

Roasted Asparagus

A fresh vegetable pairing that balances the richness.

French Fries

A traditional steakhouse-style accompaniment.

Green Beans Almondine

Adds texture and freshness.

Mushroom Risotto

A luxurious side that complements the steak.

Simple Salad

A crisp salad provides balance.

How To Store Leftover Steak Au Poivre Medallions

Store leftover steak and sauce separately in airtight containers.

Refrigerate for up to:

3 days

To reheat:

  • Warm gently in a skillet over low heat.
  • Add a small splash of cream or broth to refresh the sauce.

Avoid high heat because tenderloin can become dry.

Delicious Ways To Use Leftover Steak

Transform leftovers into new meals:

  • Steak sandwiches
  • Creamy steak pasta
  • Steak salads
  • Breakfast hash
  • Steak wraps
  • Rice bowls

The peppercorn flavor adds incredible depth to leftovers.

Frequently Asked Questions

What cut of steak is best for Steak Au Poivre?

Filet mignon or beef tenderloin is traditional because it is tender and cooks quickly.

Can I make this without alcohol?

Yes. Replace brandy or cognac with extra beef broth.

Is the pepper coating too spicy?

The pepper creates warmth and aroma rather than intense heat. Adjust the amount to your preference.

Can I use green peppercorns?

Yes. Green peppercorns create a milder, fresher flavor.

Can I make the sauce ahead?

The sauce is best fresh, but it can be reheated gently with a little cream added.

Final Thoughts

These Steak Au Poivre Medallions are the perfect combination of tender beef, bold pepper flavor, and luxurious cream sauce. This classic French-inspired dish transforms simple ingredients into an elegant meal that feels truly special.

Whether you’re preparing a romantic dinner, celebrating a special occasion, or simply enjoying a restaurant-style steak at home, this recipe delivers unforgettable flavor.

Serve it with creamy potatoes, fresh vegetables, and plenty of peppercorn sauce for a dinner experience that brings classic steakhouse elegance straight to your table.

Leave a Comment