Pepper Steak au Poivre


  • 4 (8 oz) beef tenderloin steaks, about 1 1/2 inches thick
  • 2 tablespoons black peppercorns, crushed
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1/2 cup beef broth
  • 1/2 cup heavy cream
  • Salt, to taste


  1. Preheat the oven to 400°F (200°C).
  2. Season the beef tenderloin steaks with salt and press the crushed black peppercorns evenly onto both sides of the steaks.
  3. In a large skillet, heat the olive oil over medium-high heat.
  4. Add the steaks to the skillet and cook for 2-3 minutes on each side, until they are browned.
  5. Transfer the skillet to the oven and bake for 5-7 minutes, or until the steaks are cooked to your desired level of doneness.
  6. Remove the skillet from the oven and transfer the steaks to a serving plate.
  7. In the same skillet, melt the unsalted butter over medium heat.
  8. Add the beef broth to the skillet and bring it to a boil.
  9. Reduce the heat to low and stir in the heavy cream.
  10. Cook the sauce, stirring frequently, for 5-7 minutes, or until it thickens.
  11. Season the sauce with salt to taste.
  12. Pour the sauce over the steaks and serve immediately.

Enjoy your delicious pepper steak au poivre!