Steak Au Poivre Verte Ultimate Decadent Version
Elevate your dinner table with the "Steak Au Poivre Verte Ultimate Decadent Version"—a sumptuous twist on the classic French dish, perfect for special occasions or an indulgent weeknight meal. This recipe features tender, buttery filet mignon steaks encrusted with a bold blend of crushed green peppercorns and cracked black pepper, seared to perfection, and bathed in a rich, velvety cognac cream sauce. Enhanced by the complexity of beef stock and the subtle heat of whole green peppercorns, the sauce strikes a perfect balance of sophistication and comfort. Topped with fresh parsley and paired with a crusty French baguette for soaking up every luxurious drop, this steak au poivre is a show-stopper. Ready in just 40 minutes, this decadent dish is your ticket to French bistro-style elegance at home. Perfect for fans of gourmet steak recipes, peppercorn sauces, and elevated dining experiences!
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Ingredients
- 4 pieces (6 oz each) Filet mignon steaks
- 3 tablespoons Green peppercorns in brine
- 1 teaspoon Coarse kosher salt
- 2 teaspoons Freshly cracked black pepper
- 4 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 2 medium-sized, finely chopped Shallots
- 1 cup Cognac
- 1 cup Beef stock
- 0.75 cup Heavy cream
- 2 tablespoons, finely chopped Fresh parsley
- 1 piece French baguette (optional, for serving)
Directions
Step 1
Take the filet mignon steaks out of the refrigerator 30 minutes prior to cooking to let them come to room temperature. Pat them dry with paper towels.
Step 2
Lightly crush 2 tablespoons of the green peppercorns in a mortar and pestle or with the side of a knife. Mix them with the kosher salt and freshly cracked black pepper.
Step 3
Press the peppercorn mixture onto both sides of each steak, ensuring an even coat. Set aside.
Step 4
In a large, heavy-bottomed skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium-high heat until shimmering.
Step 5
Add the steaks to the skillet, cooking for 3-5 minutes per side for medium-rare, or adjust the timing to your preferred doneness. Use a meat thermometer for precision (130°F for medium-rare).
Step 6
Once cooked to your liking, remove the steaks from the skillet and tent them loosely with aluminum foil to rest.
Step 7
Reduce the heat to medium and add the remaining 2 tablespoons of butter to the skillet. Stir in the finely chopped shallots and sauté until softened, about 3 minutes.
Step 8
Deglaze the skillet with the cognac, scraping up any browned bits from the bottom of the pan. If desired, carefully ignite the cognac with a long lighter for a flambé effect (optional, but be cautious and ensure safety).
Step 9
Once the flames (if any) subside, stir in the beef stock and allow it to simmer and reduce by about half, approximately 5-7 minutes.
Step 10
Add the remaining 1 tablespoon of whole green peppercorns and pour in the heavy cream. Stir well and cook until the sauce thickens, about 3-5 minutes.
Step 11
Season the sauce to taste with additional salt if needed, then stir in the finely chopped fresh parsley.
Step 12
Return the steaks and any accumulated juices to the skillet, spooning the sauce over the meat to warm them through for 1-2 minutes.
Step 13
Serve the steaks immediately with a generous amount of the green peppercorn sauce drizzled over the top. Optionally, accompany with slices of warm, crusty French baguette for soaking up the sauce. Enjoy!
Nutrition Facts
| Serving size | (1797.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4062.0 |
| Total Fat 202.3g | 0% |
| Saturated Fat 93.0g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 904.3mg | 0% |
| Sodium 5407.5mg | 0% |
| Total Carbohydrate 160.8g | 0% |
| Dietary Fiber 11.5g | 0% |
| Total Sugars 10.4g | |
| Protein 236.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 185.7mg | 0% |
| Iron 29.4mg | 0% |
| Potassium 3476.3mg | 0% |
Source of Calories