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Steak au Poivre

This hearty French classic is the perfect dish for a cold Winter night. Peppercorn-crusted beef tenderloin is grilled, or pan-seared to perfection and topped with a creamy peppercorn sauce.


  • 4 x 4oz to 6oz Beef Tenderloin steaks
  • 1/4 cup butter
  • 1/2 cup diced white or Spanish onion
  • 1 Tbsp green peppercorns
  • 3 minced cloves of garlic
  • 1/4 cup chopped pistachios
  • 3 Tbsp cracked black pepper
  • 2 tsp sea salt
  • 1 tsp chopped fresh thyme
  • 2 oz Bold California Red Wine
  • 2 cups 35% heavy cream
  • 4 fresh sprigs of thyme and 2 tbsp crushed pistachios for garnish



  • Heat BBQ to medium-high.
  • In a small bowl add 2 tbsp of the cracked black pepper and 1 tsp sea salt. Rub each of the steaks into this mixture to lightly coat the outside of the meat.
  • Cook steaks on BBQ for about 6 min a side or until internal temperature is around 135F or 57C. let sit for 10 min. It will continue to cook a little more to bring it to a nice medium around 145F or 63C or cook to your desired likeness.
  • In a saucepan melt the butter. Once butter is melted and warm add onions garlic and green peppercorns and cook until onions and garlic have lightly browned. Approx 6 to 8 minutes on medium.
  • Add the red wine and deglaze the pan by stirring and lifting any ingredients off the bottom of the pan. Cook for another 2 to 3 minutes or until most of the alcohol has evaporated.
  • Add fresh rosemary, remaining cracked black pepper, sea salt, chopped pistachios, and heavy cream.  Cook for another 3 to 5 min or until it slightly thickens to sauce consistency.
  • Spoon a bit of sauce onto each plate and place steak on top. Serve with potatoes, green beans, or another favorite side.
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