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    HOME » Recipes » Beef

    Published: Apr 21, 2014 · Modified: Feb 18, 2021· This website generates income via ads ·

    Steak au Poivre

    Jump to Recipe Print Recipe Pin Recipe

    Steak au poivre in French, is literally steak with pepper. Traditionally it is a filet mignon, generously coated in crushed peppercorns, seared at a high temperature to create a crust on the outside leaving the interior rare to medium rare. It is left to rest while the pan sauce is made. Typically the pan sauce includes the fond, those tasty bits scraped from the bottom of the pan, cognac, butter, shallots, Dijon mustard, and heavy cream. Despite having had this dish two nights in a row, it is a rich dish, perfect for special occasions. Yesterday we enjoyed steak au poivre with steamed asparagus and fresh radish as our Easter meal. I cooked the remaining steak tonight, served with French fries, a more common side dish with steak au poivre.

    Despite its fancy name, this is an easy dish to prepare and is sure to make a statement on anyone's dinner table.

    SteakauPoivre

    Adapted from Epicurious

    Steak au Poivre

    Filet mignon with crushed peppercorns
    5 from 3 votes
    PRINT Pin
    Prep Time 10 mins
    Cook Time 16 mins
    Total Time 26 mins
    Course Main Course
    Cuisine American
    Servings 2
    Calories 805 kcal

    Equipment

    • Grill pan or heavy skillet

    Ingredients
      

    • 2 1-inch-thick boneless beef filet mignon
    • 1 teaspoon kosher salt
    • 1 TBS whole black peppercorns
    • 1 TBS vegetable oil
    • 2 chopped shallots
    • 2 tbs butter
    • ¼ cup Cognac or other brandy
    • 1 teaspoon Dijon mustard optional
    • ⅓ cup heavy cream

    Instructions
     

    • Preheat oven to 200°F.
    • Season both sides of steaks with kosher salt.
    • Coarsely crush peppercorns in a sealed plastic bag with a meat pounder rolling-pin, then press pepper evenly onto both sides of steaks.
    • Heat a heavy skillet over moderately high heat until hot, add oil, and sauté steaks, turning over once, about 6 minutes for medium-rare.
    • Transfer steaks as cooked to a heatproof platter and keep warm in oven while making sauce.
    • Pour excess fat from skillet leaving the browned bits on the bottom of pan. Add shallots and half of butter (2 tablespoons) to skillet and cook over moderately low heat, stirring and scraping up brown bits, until shallots are well-browned, 3 to 5 minutes.
    • Remove pan from heat and add the cognac or brandy. Return pan to heat and boil, stirring, until liquid is reduced to a glaze, 2 to 3 minutes.
    • Add cream and any meat juices accumulated on platter and boil sauce, stirring occasionally, until reduced by half, 3 to 5 minutes.
    • Add remaining butter and Dijon mustard and cook over low heat until butter is incorporated. Serve sauce with steaks.

    Nutrition

    Nutrition Facts
    Steak au Poivre
    Serving Size
     
    1 steak
    Amount per Serving
    Calories
    805
    % Daily Value*
    Fat
     
    63
    g
    97
    %
    Saturated Fat
     
    32
    g
    160
    %
    Trans Fat
     
    1
    g
    Polyunsaturated Fat
     
    3
    g
    Monounsaturated Fat
     
    23
    g
    Cholesterol
     
    204
    mg
    68
    %
    Sodium
     
    1394
    mg
    58
    %
    Potassium
     
    704
    mg
    20
    %
    Carbohydrates
     
    9
    g
    3
    %
    Fiber
     
    2
    g
    8
    %
    Sugar
     
    2
    g
    2
    %
    Protein
     
    33
    g
    66
    %
    Vitamin A
     
    963
    IU
    19
    %
    Vitamin C
     
    2
    mg
    2
    %
    Calcium
     
    75
    mg
    8
    %
    Iron
     
    5
    mg
    28
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.

    Keyword au Poivre, sauce, steak
    Tried this recipe?Let us know how it was!
    Steak Bite

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    Comments

    1. Lea Ann (Cooking On The Ranch) says

      April 27, 2014 at 7:53 am

      5 stars
      Steak au Poivre is on my list of things to make. The only thing stopping me is a nearby French restaurant that nails it. Pinned.

      Reply
    2. Lisa @ Cooking with Curls says

      April 26, 2014 at 7:37 pm

      Wow, that looks absolutely amazing!! I think I know what I want my son to cook for Mother's Day. 🙂

      Reply
    3. Erlene says

      April 25, 2014 at 11:50 am

      Oooo....that looks so good. My uncle & aunt used to own a French restaurant and served fillet mignon. Yours looks so yummy. Thanks for sharing it on The Yuck Stops Here! recipe link up.

      Reply
    4. Cynthia l says

      April 23, 2014 at 3:07 pm

      5 stars
      This is one fantastic looking dish. I think it is great that the French name makes such simple dish sound so fancy. I love this recipe and will give it a try. Thanks for linking this to the In and Out of the Kitchen party!

      Reply

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    I am Mary, the blogger behind "Oh That's Good!" I am a former nurse, former hobby farm blogger, former vintage shop owner, and current food blogger. I live with my husband and our little mutt Tucker in a lovely retirement community. I am cooking for two and taking inspiration from old cookbooks, magazines, and memories of watching my mother and grandmother cook. I like reducing my food waste and exorbitant grocery bills! I am busy rewriting my recipes for two servings with the option of adjusting the recipe up to four or six servings with just one click.

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