Steak au poivre (French pronunciation: [stɛk o pwavʁ], Quebec French pronunciation: [stei̯k o pwɑːvʁ]), or pepper steak, is a French dish that consists of a steak, traditionally a filet mignon, coated with coarsely cracked peppercorns.

[1][2] The peppercorns form a crust on the steak when cooked and provide a pungent counterpoint to the beef.

Steak au poivre may be found in traditional French restaurants in most urban areas.

Typically, the steak is seared in a hot skillet with a small amount of butter and oil.

[4][5] Steak au poivre is often served with pan peppercorn sauce consisting of reduced cognac, heavy cream, and the fond from the bottom of the pan, often including other ingredients such as butter, shallots, and/or Dijon mustard.