French Pepper Steak Steak Au Poivre
Indulge in classic French elegance with this Steak Au Poivre, a pepper-crusted beef tenderloin recipe that’s as impressive as it is easy to prepare. Featuring juicy filet mignon coated in coarsely cracked black peppercorns and seared to perfection, this dish is elevated by a rich, velvety cognac cream sauce. The balance of bold peppery notes and the silky butter-enriched sauce creates a restaurant-quality meal that’s perfect for special occasions or an upscale dinner at home. Ready in just 25 minutes, this elegant French pepper steak pairs beautifully with sides like creamy mashed potatoes or roasted vegetables. Impress your guests or treat yourself to a decadent dinner with this timeless classic!
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Ingredients
- 4 steaks (6 oz each) Beef tenderloin steaks (filet mignon)
- 3 tablespoons Black peppercorns (coarsely cracked)
- 1 teaspoon Kosher salt
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 2 tablespoons Shallots (minced)
- 0.25 cup Cognac or brandy
- 0.5 cup Heavy cream
- 0.25 cup Beef stock
- 1 tablespoon Fresh parsley (chopped, for garnish)
Directions
Step 1
Remove the beef tenderloin steaks from the refrigerator and let them rest at room temperature for 20-30 minutes before cooking.
Step 2
Spread the crushed black peppercorns evenly on a plate. Pat the steaks dry with paper towels, season both sides with kosher salt, and press the steaks firmly into the peppercorns, ensuring an even coating on both sides.
Step 3
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat until the butter is melted and sizzling.
Step 4
Add the steaks to the skillet and cook for 3-4 minutes per side for medium-rare, or adjust the cooking time based on your desired doneness. Use a meat thermometer to check the internal temperature: 135°F (57°C) for medium-rare, 145°F (63°C) for medium.
Step 5
Once the steaks are cooked, transfer them to a plate, tent with foil, and let them rest while you prepare the sauce.
Step 6
In the same skillet, reduce the heat to medium and add the minced shallots. Sauté for 1-2 minutes until softened and fragrant.
Step 7
Carefully add the cognac or brandy to the skillet. If desired, use a long lighter to flambé the alcohol, allowing the flame to burn off (optional but traditional). Let the liquid reduce for about 1 minute.
Step 8
Stir in the beef stock and heavy cream, scraping up any browned bits from the bottom of the skillet. Let the sauce simmer for 2-3 minutes, stirring occasionally, until slightly thickened.
Step 9
Whisk in the remaining 1 tablespoon of butter for a silky finish. Taste the sauce and adjust seasoning if needed.
Step 10
Return the rested steaks to the skillet, spooning the sauce over them, and cook for an additional 1-2 minutes if needed.
Step 11
Garnish with chopped parsley and serve immediately with your choice of sides, such as mashed potatoes, roasted vegetables, or a fresh green salad.
Nutrition Facts
| Serving size | (844.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2392.9 |
| Total Fat 158.2g | 0% |
| Saturated Fat 64.3g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 622.3mg | 0% |
| Sodium 1258.6mg | 0% |
| Total Carbohydrate 0.1g | 0% |
| Dietary Fiber 0.0g | 0% |
| Total Sugars 0.0g | |
| Protein 177.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 60.5mg | 0% |
| Iron 17.1mg | 0% |
| Potassium 2693.1mg | 0% |
Source of Calories