Filet au Poivre is a perfectly seasoned and cooked filet steak with a luscious peppercorn sauce. This classic French recipe features a juicy filet mignon steak coated in cracked black pepper and topped with a creamy brandy sauce.
While you’re here be sure to check out the perfect side dish, Creamy Mashed Potatoes and the perfectly paired dessert Mixed Berry Cheesecake.
Why you’ll love this Steak au Poivre:
- Firstly, it’s simple yet elegant, which makes it perfect for a fancy dinner party or a cozy night
in. It’s the perfect dish for a special occasion or a romantic dinner at home, and it’s sure to impress your guests or loved ones.
- The cracked black pepper adds a depth of flavor and a touch of heat that
elevates the dish.
- The creamy brandy sauce is the perfect finishing touch, tying all the flavors
- It pairs perfectly with a variety of sides, such as mashed potatoes, green beans,
or a simple side salad.
Ingredients you will need for filet mignon:
- Beef filet mignons: This cut of steak is known for its tenderness and buttery texture. It’s a premium cut of beef that’s perfect for a special occasion or a romantic dinner at home.
- Crushed black pepper: This ingredient gives the steak its signature peppery flavor and crust. Use freshly cracked pepper for the best flavor.
- Olive oil: Use olive oil for cooking the steaks in the skillet. It has a neutral flavor and a high smoke point, which makes it ideal for high-heat cooking.
- Butter: When you add butter and olive oil to the skillet, it gives the steaks a rich, buttery flavor.
- Garlic: Add minced garlic to the brandy sauce to give it a subtle, savory flavor.
- Brandy: Adding this distilled spirit will deglaze the skillet and create the base for the sauce. It adds a sweet, fruity flavor to the dish.
- Heavy cream: Adding heavy cream to the brandy sauce helps give it a creamy, luxurious texture. It balances out the heat from the black pepper and adds a rich, decadent flavor.
- Salt: Add salt to season the steaks and the sauce to your taste.
How to make the perfect peppercorn sauce:
- Once you cook the filets to your liking, remove them from the skillet and set
them aside to rest.
- In the same skillet, add the minced garlic and sauté for about 30 seconds. Then,
add the brandy and scrape the bottom of the skillet to deglaze it.
- Next, add the heavy cream and stir to combine. Let the sauce simmer for a few
minutes until it thickens and coats the back of a spoon.
- Afterwards, you can strain the sauce or leave it as is if you like the texture.
- Finally, spoon the sauce over filet. Serve hot and enjoy!
Cooking times for different steak temperatures
- For rare: 2-3 minutes per side
- For medium-rare: 3-4 minutes per side
- For medium: 4-5 minutes per side
- For well-done: 6-7 minutes per side
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The Perfect Filet
- 2 6-10oz Filets
- Bayou City Garlic Pepper
- 4 tbsp Whole Peppercorns coarsley ground
- 2 tbsp Grape seed Oil
- 3 tbs Butter
- 2 sprigs Thyme
- 2 sprigs Rosemary
- 2 cloves Garlic
Peppercorn Sauce (Au Poivre)
- 2 tbsp Butter
- 1 Shallot finely chopped
- 2 Garlic cloves finely chopped
- 2 tbs Brandy or Cognac optional
- 1/3 cup Beef Broth
- 1/2 cup Heavy Cream
- Pinch Salt
- Preheat oven to 400 F
- Bring your filets to room temperature, pat dry, and season generously on all sides with salt and Bayou City Garlic Pepper Seasoning.
- Take your peppercorns and crush them into a coarse texture with a mortar and pestle or by adding the peppercorns into a plastic zip lock and smashing them with a mallet or heavy bottom skillet until coarsely ground.
- Pour crushed peppercorn on to a flat surface. Lay your filets onto the peppercorns and roll them around to distribute the peppercorns evenly.
- Heat your skillet or cast-iron one medium high heat. Once your skillet is up to temperature add steak. Cook your filets until you get a nice sear, about 4 minutes. Flip your filets and continue to sear for another 4 minutes. Reduce heat to medium and add butter, thyme, rosemary, and garlic.
- Once the butter is completely melted begin basting your filets continuously for 3 minutes. Transfer filets to the oven to finish cooking, about 5 minutes to get medium temperature. Pro tip: Make sure you are checking the temp of your steak.
- Remove from oven and let rest for 5 minutes before serving.
- Top your filet with creamy peppercorn sauce and finely chopped chives
- Melt butter in a sauce pan over medium heat. Add shallot and garlic and cook until fragrant, about 1 minute.
- At this point you can add cognac or brandy or just deglaze with beef stock. Let this reduce until the liquid is reduced to a glaze and mostly absorbed by the shallots, 2-3 minutes.
- Reduce heat to low and add cream. Let this simmer until thickened.
- Season with salt to tase and set aside until ready to top your steak.