Steak Au Poivre
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
343 kcal
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Course
Main Course, Dinner
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Cuisine
French
Steak Au Poivre
Description
This recipe features filet mignon steaks pressed with a generous coating of cracked black peppercorns, then pan-seared in olive oil and butter to develop a deep golden crust. Cooking at medium-high heat ensures the steak retains a tender, medium-rare center. The optional sautéing of garlic and rosemary in the pan flavors the butter for basting, imparting subtle herbal and savory notes.
The steak is removed from the pan just under the final desired internal temperature to account for carryover cooking during resting, which completes the perfect medium-rare doneness. The sauce is made in the same pan using finely chopped shallots, cognac, and heavy cream to create a creamy, peppery sauce that balances the robust crust.
Serving Steak Au Poivre with freshly chopped parsley or thyme adds a bright garnish that contrasts with the rich sauce and meat. It works well as a refined main course paired with simple sides.
For best results, use an instant-read thermometer to monitor internal temperature, remove the steak at 5°F below target, and let it rest tented with foil to reach the final preferred temperature. This resting step helps keep the steak juicy.
Ingredients
- 4 (6-8 ounces) filet mignon no more than 1 1/2-inch thick
- kosher salt or sea salt
- 1 tablespoon black peppercorns heaping tbsp, whole
- 1 tablespoon olive oil
- 2 tablespoon butter divided, unsalted
- 1 large garlic optional, clove, smashed
- 2 prigs rosemary optional, or thyme, fresh
- 1 shallot finely chopped, medium
- 1/3 cup cognac or brandy
- 1 cup heavy cream
- parsley optional, finely chopped; for garnish
- thyme optional, finely chopped; for garnish
Instructions
- Pat the steak dry with paper towels and season with salt. Coarsely crush the peppercorns in a mortar and pestle or alternatively, place the peppercorns in a small resealable bag and crush them with a meat mallet or the bottom of a cast iron skillet.
- Spread the peppercorns on a plate then, press the crushed pepper onto both sides of each steak evenly.
- Add the oil and 1 tablespoon of butter to a large skillet (cast iron work well), and heat over medium-high heat. When the oil is hot and shimmering, place the steaks in the pan and cook undisturbed for about 4 minutes or until a nice golden crust has formed. Flip the steak to cook the other side.
- Optional: Lower the heat to medium and add the garlic and fresh rosemary. With a spoon, baste the steak pouring the oil butter mixture over it.
- Cook for about 3-4 minutes for medium-rare (135ºF) removing the steak from the pan when it reaches an internal temperature of 130ºF when checked with an instant-read thermometer. (please see chef's notes). Transfer the steak to a plate or cutting board to rest, tented with aluminum foil.
- Pour off any excess fat but don’t wipe the skillet clean. Lower the heat to medium-low and add the remaining butter. As soon as the butter melts, add the shallots. Cook the shallots, stirring constantly with a wooden spoon, scrapping up the brown bits until the shallots become soft, about 2 - 3 minutes.
- Off the heat, pour the cognac and return the skillet to the stove (be careful it may ignite) and boil once again scrapping up the brown bits stuck at the bottom. Cook until the liquid is mostly absorbed by the shallots and reduced to a glaze.
- Stir in the heavy cream and bring to a gentle boil, stirring frequently until thickened to sauce consistency, about 4 minutes. Season with salt to taste and stir in any meat juices that accumulated on the plate. Transfer the steaks to serving plates and serve with sauce pour on top. Garnish with chopped parsley or thyme leaves (optional). Serve immediately.
Notes
- Remove steak from heat 5°F below desired doneness to allow carryover cooking during resting.
- Rest steak tented with foil until internal temperature reaches target, preserving juiciness.
- Use an instant-read thermometer to accurately check steak temperature for consistent results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 343 kcal
% Daily Value*
| Calories | 343kcal | 17% |
| Carbohydrates | 4g | 1% |
| Protein | 2g | 4% |
| Fat | 31g | 48% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 83mg | 28% |
| Sodium | 19mg | 1% |
| Potassium | 116mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1064IU | 21% |
| Vitamin C | 1mg | 1% |
| Calcium | 54mg | 5% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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