Smoked Steak au Poivre (Beef Tenderloin)

This is a smoked steak au poivre recipe featuring a whole beef tenderloin cooked on a pellet grill. It is a succulent dish with a peppercorn-crusted steak that is expertly smoked to perfection and topped with a creamy peppercorn sauce, enriched with cognac.

Imagine tender, smoky steak kissed by the flames, adorned with a luxurious coat of creamy peppercorn sauce.

This classic French dish tantalizes the senses with its rich aroma and bold flavors.

Each bite is a symphony of savory goodness, the peppery heat perfectly complementing the succulent meat.

Whether enjoyed as a decadent dinner centerpiece for special occasions, date night, or a delightful weekend treat, smoked steak au poivre with a creamy peppercorn sauce promises to elevate any meal to a gourmet experience.

Steak au Poivre vs Steak Diane

Both of these classic dishes are made with steak and a creamy sauce.

The steak au poivre sauce is made with cream, Dijon mustard, a heavy hand of crushed peppercorns, shallots, and liquor like Cognac.

Steak Diane is made with the addition of mushrooms and a lot less pepper.

Steak au poivre is a classic French recipe whereas the origin of steak Diane has been very controversial. Many agree it was not developed in France and that the name comes from the Roman goddess Diana, the huntress.

To learn more about theories of its development check out the Food Republic’s history of steak Diane.

Ingredients

• Whole Beef Tenderloin Roast, I get these bigger tenderloin roasts at Sam’s Club
• Black Pepper
• Salt
• Butcher’s Twine

Creamy Peppercorn Sauce

• Butter
• Shallot
• Minced Garlic
• Heavy Whipping Cream
• Beef Broth
• Cognac
• Sour Cream
• Black Peppercorns
• Dijon Mustard
• Dried Thyme or Fresh Thyme Leaves
• Salt

How to Make Smoked Steak au Poivre

• Trim the tenderloin of any excess fat and silver skin if not already done so.
• Rub olive oil all over beef tenderloin then season generously with lots of black pepper. Season with salt to taste.

• All whole beef tenderloins tend to have a thicker end and a thinner end (also called the tail end.) Fold the thinner tail end in so that the entire length of the tenderloin has the same thickness for even cooking. Use butcher’s twine to tie the tenderloin in place and keep it unified during grilling.
• Preheat the smoker to 225℉ and close the direct heat. I used hickory pellets, but cherry also gives a nice hearty smoke for beef.

• Once hot, place the tenderloin directly on the grates. Cook for approximately 2-2 ½ hours until the beef tenderloin reaches an internal temperature of 130℉ on an internal meat thermometer to achieve a medium-rare.

• Let the meat rest with a piece of aluminum foil over it for 15 minutes. Move the tenderloin to a cutting board and cut the butcher’s twine off of the steak before slicing it into 1 ½” slices.

Peppercorn Cream Sauce

• While it rests, make the creamy pan sauce. Melt butter in a sauté pan over medium heat and add onions to the hot pan. Cook until tender. Add minced garlic and peppercorns and cook for about 1 minute.

• Add cognac and beef broth. Simmer until the liquid is reduced by half.
• Whisk in heavy whipping cream, sour cream, Dijon mustard, and thyme. Bring it to a simmer for 4-5 minutes. It should be thick enough to stick to the back of a spoon. Serve over sliced beef tenderloin.

What to Serve with Steak au Poivre

Steak au poivre pairs well with a variety of side dishes that complement its rich flavors. Here are some options:

1. Pommes Frites (French Fries): Serve steak-frites with thinly cut potatoes fried to a crisp golden brown, often paired with a side of aioli.
2. Potatoes au Gratin: Sliced potatoes layered with cream, garlic, and cheese, then baked until golden and bubbly.
3. Ratatouille: A Provencal vegetable stew made with thin slices of tomatoes, eggplant, zucchini, onions, and squash baked over a seasoned tomato sauce.
4. Mashed Potatoes: Smooth and creamy mashed potatoes made with butter, cream or milk, and seasoned with salt and pepper.
5. Salade Verte: Simple green salad dressed with vinaigrette made from vinegar, Dijon mustard, and olive oil, often served as a refreshing side dish.
6. Sautéed Green Beans: Pan-cooked green beans offer a fresh and crisp element to balance the richness of the steak. They’re brought to another level with mushrooms, bacon, and garlic.
7. Creamy Polenta: Creamy polenta serves as an indulgent side that pairs wonderfully with the bold flavors of the steak and peppercorn sauce.
8. Sautéed Mushrooms: Sautéed mushrooms, seasoned with garlic and herbs, complement the earthiness of the steak and add an extra layer of flavor.
9. Wine: A robust red wine, such as Cabernet Sauvignon or Malbec, is an excellent choice to accompany steak au poivre and enhance its flavors.

Storing Leftovers

Refrigerating

Store leftover beef tenderloin and the peppercorn sauce in an airtight container in the fridge for up to 3-5 days.

Freezing

Cooked beef tenderloin can last in the freezer for up to 2-3 months before it begins to lose its quality. I recommend slicing all of the beef tenderloin and freezing them individually to make it easier for thawing later.

The creamy peppercorn sauce can be frozen for up to 1-2 months. Sauces with cream in them separate after freezing and thawing, but once you whisk it and heat it over the stove it will come together again.

I recommend thawing both the tenderloin and sauce in the fridge overnight the day before you plan to serve them again.

Reheating Leftovers

Slowly reheating leftover steak at a low temperature is best to avoid overcooking the steak.

1. Preheat your oven to a low temperature, around 300°F.
2. Place the beef tenderloin on a baking sheet.
3. If you have any leftover juices or sauce from the initial cooking, pour them over the beef to help keep it moist.
4. Cover beef loosely with aluminum foil to prevent it from drying out too much.
5. Place the dish in the preheated oven and reheat for about 15-20 minutes, watching carefully not to overcook it. Flipping halfway will help with even heating.

To warm the creamy peppercorn sauce, heat it over medium-low heat in a saucepan over the stove. Whisk the sauce to combine it again if the sauce is broken. If needed, add a small amount of heavy cream to help it bind together again.

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