Nick's Pepper Sauce (Sauce au Poivre)

Nick's Pepper Sauce (Sauce au Poivre)


"A very easy and tasty black pepper sauce that goes with a steak."
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30 m servings 249 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 249 kcal
  • 12%
  • Fat:
  • 13.6 g
  • 21%
  • Carbs:
  • 3.4g
  • 1%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 279 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Melt 2 tablespoons butter in a saucepan over low heat. Cook and stir shallots in hot butter until translucent, about 5 minutes. Add parsley and saute for 5 minutes; season with pepper and salt.
  2. Carefully pour cognac over shallot mixture; cook and stir until flames have disappeared, 2 to 3 minutes. Add beef stock and bring to a boil; reduce heat, add creme fraiche, and simmer until sauce is slightly reduced, about 5 minutes. Stir 2 tablespoons butter into sauce until melted.


  • Cook's Note:
  • Two tablespoons onion powder can be substituted for the shallots.
  • Editor's Note:
  • The flames may get quite high when heating the cognac, so pay attention to anything flammable above and around the pan. When the initial large flame has died down, a small blue flame will continue to burn for several seconds.

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Read all reviews 4
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oh boy, this is good. i double the pepper since i love the heat and skip cognac since i dont have one in hand. i add 2 tbs black sweet soy sauce for coloring and add cornstarch to thicken. t...

This is my "go to" recipe with beef tenderloin, even Salisbury Steak, boneless pork's the bomb. I often make with heavy cream or even sour cream. I slightly prefer the sour cream. ...

This recipe did not come out well at all. I think there is too much butter, which made the sauce very oily. It never got thick like au Poivre should. I think it may have too much beef stock o...

Strong work, Nick! This recipe makes a LOT of sauce, so I would cut by 1/2 or 1/4 based on your needs. Also, I'm going to reduce the beef stock to 1/2 cup (ratio-wise) to ensure it's thicker --...

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