Steak au poivre is a French bistro dish of steak coated in crushed black peppercorns, seared quickly in a hot pan, and finished with a creamy pan sauce. The classic method presses coarsely cracked pepper into both sides of the meat, sears it in butter or oil, then flambés with cognac or brandy before adding cream and reduced stock to make the sauce. The result is a steak with a pungent, aromatic crust balanced by the mellow richness of the cream sauce. Fillet and sirloin are the usual cuts. It is a dish that shows off fundamental technique — seasoning, searing, deglazing, and sauce-making — which is why it remains a favourite in French restaurants worldwide.