Originally Posted by Andy M.
There are all kinds of pepper sauces. If black peppercorns are too strong you can sub others. But au poivre does call for black.
Just to be clear, the dish that the original poster describes isn't Steak Au Poivre. It's an Australian dish usually called "Scotch Fillet with Peppercorn Sauce" or sometimes simply "Pepper Steak." Like this:
Scotch Fillet With Peppercorn Sauce And Herb Mash Recipe - Taste.com.au
It does have some similarities to au poivre, but typically the pepper isn't cracked and crusted on the meat. I say "typically" but just like every other regional dish, it has variations. Some call for black peppercorns; others don't. Some do crust it on the meat. But it almost always calls for some sort of creamy sauce with peppercorns.
Scotch Fillet, by the way, is the same cut we call Ribeye in the US.