Steak Au Poivre Salt Blend: French Elegance Meets Fire

Few dishes embody French bistro cooking quite like Steak Au Poivre. Traditionally, this Parisian classic pairs a perfectly seared steak with a peppercorn-crusted finish and a rich, creamy cognac sauce. With our Steak Au Poivre Salt Blend, inspired by the authentic French tradition and crafted with Hawaiian White Silver sea salt plus imported sea salts, you can bring this timeless flavor home with ease.  All you have to do is buy the steak, cognac or brandy, butter, olive oil and beef stock and follow our recipe - it has everything a classic steak au poivre needs, even the shallots.

Recently, I cooked a New York Strip steak and a Filet Mignon, both seasoned generously with this blend. The verdict? Seconds all around — even my 15-year-old (toughest food critic in the house) loved the sauce. The balance of peppercorn heat, shallot sweetness, and creamy richness made it unforgettable.

🧂 Why This Blend Works

Our Steak Au Poivre Salt Blend combines Tellicherry black, green, white, and pink peppercorns with shallots, spices and premium sea salts. It’s bold, aromatic, and perfectly balanced for steak, but it also shines with lamb, pork chops, or even roasted vegetables.

🍴 Recipe: Classic Steak Au Poivre with Cognac Cream Sauce

Serves 2
Prep time: 10 minutes
Cook time: 20 minutes

Ingredients

• 2 steaks (New York Strip, Filet Mignon, or Ribeye), about 1–1.5 inches thick
  

• Steak Au Poivre Salt Blend - to taste - we recommend 2-3 tbsp- but if you love pepper and a bit spicier than normal then go crazy.
  

• ½ stick unsalted butter
  

• 2 tbsp olive oil
  

• 1/2 cup cognac (or brandy)- i used cognac and we recommend ¼ cup but i love the taste it creates
  

• ½ cup beef stock (low sodium)
  

¾ cup heavy cream - the recipe calls for ½ cup but i like the peppercorns to

Instructions

1. Season the Steaks
   Pat steaks dry and coat both sides generously with Steak Au Poivre Salt Blend. Let rest for 15 minutes to absorb flavors.
   

2. Sear
    Heat olive oil and butter in a heavy skillet (cast iron preferred) over medium-high heat. When hot, add steaks and sear 3–4 minutes per side for medium-rare (adjust for thickness). Remove and tent with foil.
   

1. Deglaze with Cognac
    Carefully add cognac to the hot pan. Allow it to bubble and loosen the browned bits (use caution if flambéing).
   

1. Build the Sauce
   Stir in beef stock and simmer until reduced by half. Lower the heat, add heavy cream, and whisk until the sauce thickens and coats a spoon.

1. Finish
    Return steaks to the pan briefly, spooning sauce over the top. Serve immediately with extra sauce on the side.
   

🌟 Serving Ideas

• Pair with roasted potatoes or pommes frites for a true French bistro feel.
  

• Add a simple green salad with Dijon vinaigrette to balance the richness.
  

• Pour yourself a glass of Bordeaux or a smooth cognac to keep the theme authentic.
  
  

Final Word

This dish turned my kitchen into a Parisian bistro — and it can do the same for yours. With the Steak Au Poivre Salt Blend, anyone can create restaurant-quality steak at home, no passport required.