Steak au Poivre

A proper peppered steak with a brandy pan sauce at approximately 290 calories per serving. Restaurant cooking, twenty minutes, four plates.

Steak au Poivre is built on three things: a heavy crust of cracked black pepper, a flamed measure of cognac, and a glossy pan sauce. None of those need a great deal of fat to work. Trading most of the butter for a hot non-stick pan and swapping double cream for half-fat creme fraiche brings this down to around 290 calories and 7 WW Classic Points while leaving the character of the dish completely intact. The rosemary and sage are worth seeking out fresh.

Recipe Info

Serves: 4  |  Prep Time: 10 minutes  |  Cook Time: 12 minutes  |  Calories per serving: ~290

Nutrition per Serving (Estimated)

Protein: 34g  |  Fat: 12g  |  Carbohydrates: 2g  |  Fiber: 0g

WW Classic Points: Approximately 7 points per serving (estimated from the original 9 point recipe, updated to reflect trimmed sirloin, 8g of butter in place of 90g, and half-fat creme fraiche in place of double cream). Note: This estimate is based on the legacy WW points system and is provided as a general reference only.

Ingredients

• 4 sirloin steaks, approximately 150g / 5oz each, trimmed of visible fat and pounded to about 1cm / 1/2in thickness
• 2 tablespoons coarsely cracked black pepper
• 8g / 1/4oz butter
• 2 teaspoons dried rosemary, crumbled, or 1 tablespoon fresh, finely chopped
• 2 teaspoons dried sage, crumbled, or 1 tablespoon fresh, finely chopped
• 125ml / 4fl oz cognac, gently warmed
• 100ml / 3.5fl oz half-fat creme fraiche
• 2 teaspoons Worcestershire sauce
• 2 tablespoons Dijon mustard
• Salt, to taste

Instructions

1. Coat the steaks. Press the cracked black pepper firmly into both sides of each steak so it forms a proper crust rather than a dusting.
2. Heat the pan. Melt the butter in a large non-stick frying pan over high heat and add the rosemary and sage. The herbs will become fragrant within seconds.
3. Sear quickly. Add the steaks and sear for about 2 minutes per side for medium-rare, checking doneness against USDA food safety basics if you prefer them cooked further, working in two batches if the pan is crowded. Crowding steams the meat instead of browning it.
4. Flame the cognac. Take the pan off the heat, pour in the warmed cognac, then return it to the heat and carefully ignite. Stand back and let the flames burn out on their own. Never pour spirits from the bottle directly into a hot pan.
5. Rest the steaks. Transfer the steaks to a warm plate, cover loosely with foil, and rest for 5 minutes while you finish the sauce.
6. Finish the sauce. Add the creme fraiche, Worcestershire sauce, and Dijon mustard to the pan juices. Stir well and simmer for 3 minutes, until glossy and slightly thickened. Season with salt.
7. Serve. Pour the sauce over the rested steaks and serve immediately, adding any resting juices to the pan first.

Serving Suggestions

• Serve with steamed green beans and a few new potatoes
• Pair with a watercress and rocket salad dressed in lemon
• Roasted cherry tomatoes on the vine work beautifully alongside
• Serve with celeriac mash for a lighter alternative to potato
• A few griddled asparagus spears make it feel like an occasion

Tips and Variations

• Crack the peppercorns yourself in a mortar or under a heavy pan. Pre-ground pepper turns bitter and will not form a crust
• Bring the steaks to room temperature for 20 minutes before cooking so they sear evenly
• Resting is not optional. Cutting straight into a seared steak loses the juices to the plate
• Brandy or armagnac work in place of the cognac. If you prefer not to flame it, simply simmer for 2 minutes to cook off the alcohol
• Half-fat creme fraiche can split over very high heat, so keep the sauce at a gentle simmer

Why This Recipe Works

The original recipe used 90g of butter and 185ml of double cream, which between them carried well over half the calories in the dish and very little of its flavor. That flavor comes from the pepper crust, the fond left in the pan after searing, the cognac, and the mustard, all of which survive the swap entirely. A good non-stick pan needs almost no fat to build a proper crust, and half-fat creme fraiche brings the same tangy richness to the sauce while thickening just as reliably.

Storage and Reheating

Steak au Poivre is at its best straight from the pan and does not reheat well, as reheating pushes the meat past its cooking point. Store leftover steak in an airtight container in the refrigerator for up to 3 days, as advised in USDA guidance on leftovers and serve it cold, sliced thin over a salad. The sauce does not keep or freeze successfully.

---

Disclaimer: Nutritional information is estimated and may vary based on specific ingredients, brands, and portion sizes used. This recipe is for informational purposes only and is not a substitute for professional dietary or medical advice. Always consult a healthcare provider or registered dietitian for guidance tailored to your individual needs.

© 2026 by Fewercalories.com, All rights reserved. No part of this document may be reproduced, transmitted, copied, or distributed in any form or by any means, whether electronic, mechanical, photocopying, recording, or otherwise, without the prior written permission of the copyright holder.