Description
Steak au Poivre is a classic French dish featuring tender filet mignons coated in crushed peppercorns and pan-seared to a perfect medium-rare. The steaks are then served with a rich and creamy Cognac-infused peppercorn sauce enhanced with shallots and Dijon mustard, delivering a luxurious and flavorful dining experience in just about 25 minutes.
Ingredients
Steak
- Four 6- to 8-ounce filet mignons
- 1 heaping teaspoon kosher salt
- 1 tablespoon whole peppercorns
- 1 tablespoon vegetable oil
Sauce
- 2 tablespoons unsalted butter
- ⅓ cup finely chopped shallots (from 1 medium shallot)
- ½ cup Cognac or other brandy
- ¾ cup heavy cream
- 1 teaspoon Dijon mustard
Instructions
- Prepare the steaks: Pat the filet mignons dry with paper towels and gently press them down if they are thick to about 1½ inches thick for even cooking. Season all sides of the steaks evenly with the kosher salt.
- Crush the peppercorns: Place the whole peppercorns inside a small plastic bag on a cutting board. Using a meat mallet or the bottom of a heavy frying pan, pound them until coarsely crushed. Then, press the crushed pepper evenly onto both sides of each steak, ensuring they are well coated.
- Cook the steaks: Heat vegetable oil in a large stainless steel or cast iron skillet over medium-high heat until hot and shimmering. Add the steaks and cook without moving for about 4 minutes per side for medium-rare (or 5 minutes per side for medium). Turn only once to develop a good crust. Once done, transfer the steaks to a plate and tent loosely with foil to keep warm.
- Make the sauce: Carefully pour off excess fat from the skillet without wiping it clean, then reduce heat to medium-low. Add the butter and the finely chopped shallots, stirring constantly with a wooden spoon while scraping up any browned bits from the pan. Cook until the shallots are golden brown and softened, about 2 to 3 minutes.
- Deglaze and reduce: Carefully add the Cognac to the pan (it may ignite briefly). Stir and scrape the browned bits from the pan as the liquid boils. Continue boiling until the Cognac reduces to a glaze and is mostly absorbed by the shallots, which should take a few minutes.
- Finish the sauce: Stir in the heavy cream and Dijon mustard, then gently boil the mixture until thickened, about 3 minutes. If any meat juices collected on the plate, stir them into the sauce for extra flavor.
- Serve: Place the steaks on plates and generously spoon the creamy peppercorn sauce over them. Serve immediately for a rich, flavorful meal.
Notes
- For best results, use a cast iron or stainless steel skillet to achieve a good sear.
- Be cautious when adding Cognac as it may ignite; keep a lid nearby to smother any flames if necessary.
- Adjust cooking times based on steak thickness and desired doneness.
- Filet mignon is preferred for tenderness, but other steak cuts can be substituted.
- This dish pairs beautifully with roasted vegetables, mashed potatoes, or a simple green salad.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: French
