Steak au Poivre

Name: Steak au Poivre
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: french
Ingredients: 4 pcs beef tenderloin fillets (filet mignon), about 200 g each and 3.5 cm thick; 2 tbsp whole black peppercorns, coarsely crushed; 1 tsp fine sea salt; 2 tbsp neutral cooking oil (such as grapeseed or sunflower oil); 25 g unsalted butter; 1 pcs shallot, finely minced; 60 ml Cognac or brandy; 120 ml rich beef stock; 100 ml heavy cream (minimum 35% fat); 1 tsp Dijon mustard; 1 tbsp fresh flat-leaf parsley, finely chopped

By Culiora

Steak au Poivre served on a plate, photographed in natural light

Tender beef steaks are crusted in coarsely cracked black peppercorns, seared to a deep crust, and served with a glossy pan sauce of Cognac, beef stock, and heavy cream. The punchy heat of toasted pepper balances against the rich, velvety sauce for an enduring French bistro classic.

Servings: 4
Prep time: 15 min
Cook time: 20 min
Total time: 35 min

Ingredients

4 pcs beef tenderloin fillets (filet mignon), about 200 g each and 3.5 cm thick
2 tbsp whole black peppercorns, coarsely crushed
1 tsp fine sea salt
2 tbsp neutral cooking oil (such as grapeseed or sunflower oil)
25 g unsalted butter
1 pcs shallot, finely minced
60 ml Cognac or brandy
120 ml rich beef stock
100 ml heavy cream (minimum 35% fat)
1 tsp Dijon mustard
1 tbsp fresh flat-leaf parsley, finely chopped

Instructions

Remove the steaks from the refrigerator 30 to 40 minutes before cooking to bring them to room temperature, then pat both sides thoroughly dry with paper towels.
Coarsely crush the peppercorns using a mortar and pestle or by pressing down with the flat bottom of a heavy skillet; the pieces should be cracked into coarse bits, not ground into powder. Season the steaks evenly all over with the fine sea salt, then firmly press the crushed peppercorns onto both flat sides of each steak so they adhere securely.
Set a heavy-bottomed skillet (cast iron or stainless steel, 28–30 cm) over medium-high heat. Add the oil and unsalted butter. Once the butter has melted and the foaming subsides, carefully lay the steaks into the pan without overcrowding.
Sear undisturbed for 3 to 4 minutes until a deep, dark brown crust forms on the bottom. Flip and cook for another 3 to 4 minutes on the second side for medium-rare (aiming for an internal temperature of 52–54°C). Transfer the steaks to a warm plate and tent loosely with foil to rest for 5 to 7 minutes while making the sauce.
Pour off all but about 1 tablespoon of fat from the skillet, leaving the browned bits (fond) behind. Reduce the heat to medium, add the minced shallot, and cook for 1 minute until softened and translucent.
Take the pan completely off the heat source. Pour in the Cognac, scraping the bottom of the pan with a wooden spoon to dislodge the caramelized bits. Return the skillet to medium heat and simmer vigorously for 1 to 2 minutes until the alcohol has burned off and the liquid reduces to about 2 tablespoons.
Pour in the beef stock, whisk in the Dijon mustard, and bring to a lively simmer. Cook for 2 to 3 minutes until reduced by half.
Stir in the heavy cream along with any rested meat juices that accumulated on the plate. Simmer gently over medium-low heat for 2 to 3 minutes until the sauce thickens enough to coat the back of a spoon. Taste and adjust with a tiny pinch of salt if necessary.
Arrange the rested steaks on warm plates, spoon the warm cream sauce generously over and around them, and scatter with fresh parsley before serving immediately.