Go Back

Steak au Poivre

Steak au Poivre is a classic French dish featuring succulent filet mignon, coated in crushed peppercorns and served with a creamy sauce, perfect for impressing guests.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: French
Calories: 573
Ingredients Method Notes

Ingredients
  

Steak Ingredients
  • 4 pieces filet mignons (6 to 8 oz each) Tender and juicy
  • 1 teaspoon kosher salt Heaping teaspoon
  • 1 tablespoon whole peppercorns Fragrant and peppery
  • 1 tablespoon vegetable oil Ensures a perfect sear
  • 2 tablespoons unsalted butter For richness
  • 1/3 cup finely chopped shallots From 1 medium shallot
  • 1/2 cup Cognac or other brandy For an exquisite depth of flavor
  • 3/4 cup heavy cream Creamy and luscious
  • 1 teaspoon Dijon mustard For a subtle tang

Method
 

Preparation
  1. Pat the steaks dry with a paper towel and press them down to about 1½ inches thickness. Season with kosher salt.
Crushing Peppercorns
  1. Place the whole peppercorns in a plastic bag and crush them with a meat mallet or frying pan until coarsely crushed. Press this onto both sides of the seasoned steaks.
Searing the Steaks
  1. Heat a skillet over medium-high heat and add vegetable oil. Cook the steaks for about 4 minutes on each side for medium-rare, turning only once.
Making the Sauce
  1. Pour off excess fat from the pan, then add unsalted butter and shallots. Stir constantly until shallots golden and softened.
  2. Add the Cognac and boil while scraping the bottom of the pan until the liquid reduces to a glaze.
  3. Pour in the heavy cream and add Dijon mustard. Boil until thickened, about 3 minutes.
Serving
  1. Transfer steaks to plates and spoon the sauce over them generously.

Notes

Let the steaks come to room temperature before cooking. Use fresh peppercorns and substitute heavy cream with half-and-half for a lighter sauce. Store leftovers in an airtight container for up to three days.