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Recipe

Steak au Poivre

25 min • 2 servings •
John S
Two pepper-crusted filet mignon steaks in a rich brown sauce on a white plate, with a pan and spices in the background.

I have seen this made with cream sauces and mushrooms but, sometimes simple is better. This is a traditional recipe and makes an intimate serving for two.

Ready

  • 2 beef tenderloin steaks (about 2” in diameter)
  • Freshly cracked peppercorns roughly ground (combination of black and red peppercorns)
  • Sea salt or kosher salt
  • ¼ cup unsalted butter
  • ¼ cup olive oil
  • ⅓ cup red wine (merlot or burgundy)
  • ⅓ cup beef or veal stock
  • ¼ cup cognac

    • Set

  • Saute pan
  • Paper towels

    • Go!

  • Blot meat with paper towels to remove any extra moisture (this helps with browning).
  • Press the cracked peppercorns into the meat on both sides and season lightly with the salt.
  • In sauté pan, heat the butter and olive oil over high heat.
  • Sear the steaks for about 5 minutes on each side or until desired doneness.
  • Remove the meat from the pan and set aside, keeping warm.
  • Add the red wine and stock with the pan juices. Scrape the little bits stuck to the pan up with a wooden spoon. Bring to a boil and let sauce reduce slightly.
  • Carefully add the cognac, as it will flame up. Allow the flame to burn off and cook for a few moments.
  • Place meat on plates and dress with sauce. Serve.

    • beef steak

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