Steak Au Poivre
This classic Steak Au Poivre brings bold pepperiness, buttery richness, and a smooth cognac cream sauce together in one perfect bite. A timeless, restaurant-quality dish made beautifully at home.
Equipment
- cast iron skillet
- Tongs
- Small bowl
- Measuring Cups
- Measuring Spoons
- Chef’s Knife
Ingredients
- 2 pounds filet mignon 4 eight-ounce portions
- 1 teaspoon olive oil
- 2 tablespoons black pepper divided
- Salt to taste
- 2 tablespoons butter
- 2 shallots minced
- 1/4 cup whiskey or cognac
- 1 cup heavy cream
- 1/2 cup beef stock
Instructions
- Heat a cast iron skillet over medium-high and add the olive oil.
- Roll each filet in cracked black pepper and season lightly with salt.
- Sear the steaks for 2–3 minutes per side.
- Add the butter and baste the steaks until medium-rare, 3–5 minutes.
- Remove the steaks to rest.
- Add the minced shallots and remaining pepper to the skillet.
- Sauté the shallots until soft.
- Deglaze with whiskey or cognac and cook for 2–3 minutes.
- Stir in the heavy cream and beef stock.
- Reduce the sauce for 2–3 minutes until thickened.
- Spoon the sauce over the steaks and serve immediately.