5 from 10 votes
Steak Au Poivre
Steak Au Poivre is a pan-seared filet mignon crusted in coarsely crushed black peppercorns, cooked to medium-rare doneness, and finished with a peppercorn cream sauce. The method ensures a flavorful crust and juicy interior, while the sauce adds richness that complements the peppery beef. Optional aromatics like garlic and rosemary enhance the pan flavors during cooking.
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings:
4
servings
Calories:
343 kcal
Course:
Main Course, Dinner
Cuisine:
French
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 343
% 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.