Description
Steak au Poivre is a classic French dish featuring tender filet mignon steaks coated in a crust of crushed black peppercorns, seared to perfection, and served with a rich, creamy cognac-infused peppercorn sauce. This recipe highlights the simplicity and elegance of French cooking with its robust flavors and luxurious sauce, perfect for a special dinner or indulgent meal.
Ingredients
Scale
Steak and Seasoning
- 2 (6–8 ounce) boneless beef tenderloin steaks (filet mignon)
- 1 tablespoon whole black peppercorns, crushed
- 1 teaspoon salt
Sauce
- 1 tablespoon vegetable oil
- 2 tablespoons unsalted butter
- 1/4 cup finely chopped shallots
- 1/2 cup beef broth
- 1/4 cup heavy cream
- 2 tablespoons cognac or brandy
Instructions
- Prepare Steaks: Pat the steaks dry and season both sides with salt. Press the crushed peppercorns evenly onto both sides of the steaks to form a crust, ensuring even coverage for a signature peppery flavor.
- Sear Steaks: Heat the vegetable oil in a heavy skillet, preferably cast iron, over medium-high heat. When the oil is hot, add the steaks and sear each side for about 3–4 minutes to achieve medium-rare doneness or cook longer depending on your preference. Remove the steaks from the pan and tent with foil to keep warm.
- Cook Shallots: Reduce heat to medium and add the butter along with the finely chopped shallots to the same pan. Cook for 1–2 minutes, stirring frequently until the shallots are softened and fragrant.
- Deglaze Pan: Carefully add the cognac or brandy to the pan to deglaze, scraping up the browned bits stuck to the bottom. Allow the liquid to reduce by half, roughly 1–2 minutes, concentrating its flavors.
- Add Broth and Simmer: Stir in the beef broth and let the mixture simmer for 2–3 minutes to develop the sauce’s depth. Then reduce the heat to low.
- Finish Sauce: Stir in the heavy cream and simmer the sauce gently until it thickens slightly, approximately 2 minutes. Taste and adjust seasoning as needed.
- Serve: Return the steaks to the pan to warm briefly and spoon the sauce over them, or plate the steaks first and drizzle with the peppercorn sauce before serving.
Notes
- Use a meat thermometer for precision: 130°F for medium-rare, 140°F for medium.
- Serve with classic sides such as mashed potatoes, green beans, or a fresh simple salad to balance the richness.
- For an intensified pepper flavor, increase the amount of cracked peppercorns pressed onto the steak.
