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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
Original recipe yields 6 servings

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  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.

Nutrition Facts

Per Serving: 249 calories; 13.6 g fat; 3.4 g carbohydrates; 2 g protein; 41 mg cholesterol; 279 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 5
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This was he perfect sauce for an herb-garlic pepper tenderloin on the grill. I tripled the recipe and there was nothing left for a party of 15!

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 --...