Description
Steak au Poivre is a classic French dish featuring tender filet mignon steaks coated with cracked peppercorns and cooked to perfection. This elegant recipe is finished with a luxurious cream and Cognac pepper sauce, making it a sophisticated yet accessible meal perfect for special occasions or gourmet dinners.
Ingredients
Scale
Steak
- 4 filet mignons (6-8 oz each)
- 1 tsp kosher salt
- 1 tbsp whole peppercorns
- 1 tbsp vegetable oil
Sauce
- 2 tbsp unsalted butter
- ⅓ cup chopped shallots
- ½ cup Cognac or brandy
- ¾ cup heavy cream
- 1 tsp Dijon mustard
Instructions
- Prepare the Steaks: Press down on the filet mignon steaks to flatten them to about 1½ inches thick. This helps them cook evenly and allows the peppercorn crust to adhere better.
- Crush Peppercorns: Using a mortar and pestle or the side of a knife, crush the whole peppercorns coarsely. Press the crushed peppercorns firmly into both sides of each steak to form a peppery crust.
- Cook the Steaks: Heat vegetable oil in a skillet over medium-high heat. Add the steaks and cook for about 4 minutes per side for medium-rare, adjusting the time according to your desired doneness. Remove the steaks from the skillet and cover with foil to keep warm.
- Prepare the Sauce: In the same skillet, add unsalted butter and cook the chopped shallots until they are golden brown, approximately 2 minutes. Pour in the Cognac or brandy and let it reduce, stirring occasionally, until mostly absorbed, about 2 minutes.
- Finish the Sauce: Stir in the heavy cream and Dijon mustard. Continue to cook the sauce, stirring frequently, until it thickens to a creamy consistency, about 3-4 minutes.
- Serve: Plate the steaks and spoon the rich pepper cream sauce over the top. Serve immediately for a delicious, classic French meal.
Notes
- Use freshly cracked peppercorns for the best flavor and texture in the crust.
- If Cognac or brandy is not available, use a good quality whiskey or omit alcohol and use beef stock with a splash of vinegar instead.
- Let the steaks rest briefly after cooking to retain their juices before serving.
- This sauce pairs excellently with creamy mashed potatoes or sautéed green vegetables.
