Steak Au Poivre
Cook
30 mins
Prep Time
15 mins
Total Time
45 mins
Serves
4
Ingredients
- 4 filet mignon steaks (6-8 oz each), room temperature
- 3 tablespoons whole black peppercorns, coarsely cracked
- 2 teaspoons kosher salt
- 2 tablespoons vegetable oil
- 2 tablespoons butter
- 2 shallots, finely minced
- 1/3 cup cognac or brandy
- 1/2 cup beef stock
- 1/2 cup heavy cream
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh chives, chopped
- 1 tablespoon fresh parsley, chopped
Kitchen Tools Needed:
- Heavy-bottomed skillet or cast iron pan
- Meat thermometer
- Tongs
- Small saucepan
- Whisk
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Mortar and pestle (or rolling pin)
Steps
- Prepare the Peppercorns: Crack peppercorns coarsely using a mortar and pestle or place in a sealed bag and crush with a rolling pin. You want pieces, not powder - they should be roughly cracked but not pulverized.
- Season the Steaks: Pat steaks completely dry with paper towels. Season both sides generously with salt, then press cracked peppercorns firmly into both sides of each steak. Let steaks rest at room temperature for 30 minutes.
- Sear the Steaks: Heat oil in a heavy skillet over medium-high heat until shimmering. Add steaks and cook without moving for 3-4 minutes until a golden crust forms. Flip and cook another 3-4 minutes for medium-rare (internal temp 130°F). Add butter to pan and baste steaks for final minute.
- Rest the Steaks: Transfer steaks to a warm plate and tent with foil. Let rest for 5-10 minutes while making the sauce.
- Make the Sauce: In the same pan, add shallots and sauté for 1 minute until fragrant. Remove pan from heat, add cognac, and return to heat (it may flame briefly). Add beef stock and simmer until reduced by half, about 3-4 minutes. Whisk in cream and Dijon mustard, simmer for 2-3 minutes until slightly thickened.
- Finish and Serve: Taste sauce and adjust seasoning with salt if needed. Stir in fresh herbs just before serving. Serve steaks immediately with sauce spooned over or alongside.
Macros:
Total Calories: 520
Carbs: 4g
Proteins: 42g
Fats: 34g