Homemade Filet Mignon with Peppercorn Sauce (Steak Au Poivre)
- Yield 2
- Prep 15 minutes
- Cook 20 minutes
- Total 35 minutes
Homemade Filet Mignon with Peppercorn Sauce (Steak Au Poivre) is a beef recipe on Avoteb. The yield on the card is 2. Plan on 35 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 2 servings
- 2 filet mignon steaks (6–8 ounces each, 1½–2 inches thick)
- coarse sea salt and freshly-cracked black pepper
- 2 tablespoons neutral high-heat oil (avocado or grapeseed)
- 2 tablespoons unsalted butter
- 1 sprig fresh thyme or rosemary
- 1 large garlic clove, smashed
- 2 tablespoons unsalted butter
- 2 tablespoons very finely minced shallot
- 2 tablespoons whole black peppercorns, lightly crushed
- 1/4 cup cognac or brandy (or dry white wine, if preferred)
- 1/2 cup beef stock
- 1/3 cup heavy cream
- 1 teaspoon Dijon mustard
- fine sea salt, to taste
Method
Salt the steaks. Blot the filets completely dry. Salt generously on all sides with coarse salt and cracked black pepper. Let sit at room temperature for 20–30 minutes before cooking.
Make the peppercorn sauce. Melt the butter in a medium saucepan over a medium burner. Tip in the shallots and sauté for 1–2 minutes, stirring often, until softened but not browned. Stir in the crushed peppercorns and toast for 30–60 seconds, until fragrant. Carefully add the cognac or brandy. (Be very careful – it will briefly flame up at some point while it is simmering). Let it bubble gently until reduced by about half, scraping up any browned bits from the pan. Tip in the beef stock and let it bubble gently for 3–4 minutes, until
Sear the filets. While the sauce simmers, heat a heavy skillet (cast iron is ideal) over medium-a hot burner until very hot. Tip in the oil. Set the steaks in the pan and sear undisturbed for 2½–3 minutes per side, until a deep golden-brown crust forms. Lower heat to medium. Tip in the butter, garlic, and herbs. Tilt the pan slightly and spoon the melted butter over the steaks for 30–60 seconds.
Take an instant-read thermometer to check for doneness: Rare: 120–125°FMedium-rare (ideal for filet): 130–135°FTransfer steaks to a plate and tent loosely with foil. Let rest for 5–10 minutes.
Plate Spoon the warm peppercorn sauce generously over the rested filets. Plate while it is hot and enjoy!
