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Steak Au Poivre: Steak & Sherry Cream Sauce


Steak Au Poivre is a black pepper crusted steak that comes with a sherry cream pan sauce. You cook the sauce in the same pan that has the “fond” (those black bits stuck on the bottom from pan searing the steaks) which add so much incredible flavor!

I’ve added in a tablespoon of brandy to this steak au poivre recipe to make it a little extra , but that is completely optional if you don’t have any on hand.

Steak Options

As for the steaks, feel free to use what your budget allows. I love NY Strip steaks with this recipe, but that can get quite expensive. When shopping, talk to your local butcher about ideas and see if he/she can find you some steaks with less veins in them for a more tender piece. I always encourage people to make friends with their butchers!


For sides, I love to serve steak au poivre with roasted veggies. I pop them in the oven at the same temp I’ll cook the steaks at – 425 F – about 15 minutes before I plan to start cooking the steaks. I remove them when I’m ready to slice my steaks. That way everything comes out all together!

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Steak, Sherry Cream Sauce, Sirloin, Steak Au Poivre

Steak Au Povire: Steak & Sherry Cream Sauce

  • Author: thesommchef
  • Prep Time: 5
  • Inactive Time: 15
  • Cook Time: 10
  • Total Time: 30 minutes
  • Yield: 2 1x
  • Diet: Gluten Free


You can make this dish more budget friendly by using sirloin steaks instead of NY Strips. Ask your butcher for good sirloins that don’t have too many veins if possible. This will make the meat more tender and easier to eat! 


Units Scale
  • 2 Steaks 1/2-1″ thick; NY Strip, Sirloin
  • Black Peppercorns
  • Neutral Oil – Avocado, Grapeseed or Canola
  • 1/4 cup Sherry
  • 1 Tbsp Brandy (optional)
  • 1/4 cup Heavy Cream
  • Salt As Needed


1. Salt both sides and lay steaks into black pepper corns to heavily coat 1 side on each steak. 

2. Preheat oven to 425, letting steaks come to room temp as they do. 

3. Once oven is ready, preheat oven-safe skillet, just barely covering the bottom in a thin layer of neutral oil. 

4. Place steaks in skillet, pepper side down and let cook on medium heat until the cooked edge comes 1/4″-1/2″ up the sides. 

5. Flip and place the pan in the oven. Cook until temperature of choice. For thicker steaks to get to Medium Rare it will be about 4-5 minutes, thinner steaks will take about 3-4 minutes. 

6. Remove steaks from oven and pan, place on a cutting board covered in foil to let rest. Meanwhile, make the sauce in the pan. 

7. Pour sherry and brandy (if using) into the pan and reduce by 1/2 ~2-3 minutes. Add in heavy cream and turn heat to medium low. Simmer for another 1-2 minutes and season as necessary with salt. 

8. Slice and plate the meat and drizzle with the sauce. 


If wanting to cook with roasted vegetables (broccoli, cauliflower, red onion, garlic cloves, etc), place in the 425 F oven 15 minutes before you want to cook the steaks and remove them when you are slicing the steaks. That way everything should come out at the same time. 

  • Category: Dinner
  • Method: Sauté
  • Cuisine: American

Keywords: Steak, Dinner, Easy Dinner, Weeknight, Dinner for 2, Quick, Fast, Simple.

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Hi! I'm Sydney,

nice to meet you!

I left a marketing career in Hollywood to go to the Culinary Institute of America. After a few years of working in restaurants, I am now a private chef and sommelier in the 30a area.



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