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The Perfect Filet

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.
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Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 25 minutes
Course Main Course
Cuisine French
Servings 2 Steaks
Calories 678 kcal

Ingredients
  

  • 2 6-10oz Filets
  • Bayou City Garlic Pepper
  • Salt
  • 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

Instructions
 

Filet

  • 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

Peppercorn Sauce

  • 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.
Keyword steak