Entree: France – Steak au Poivre (Peppercorn-Crusted Filet Mignon) (Peppercorn-crusted filet mignon)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 5 min

Cook 15 min

Additional 5 min

Total 25 min

Ingredients

- 4 filet mignon steaks, approx. 7 oz (200 g) each
- Kosher salt, to taste
- 3 tbsp (45 ml) coarsely crushed black peppercorns
- 2 tbsp (30 g) unsalted butter
- 2 tbsp (30 ml) vegetable oil
- 1/2 cup (120 ml) cognac or brandy
- 3/4 cup (180 ml) heavy cream
- 1 tsp (5 ml) Dijon mustard
- 1 tbsp (15 ml) finely chopped fresh chives (optional)

Instructions

1. Pat steaks dry and press both sides into the crushed black peppercorns; season lightly with kosher salt on the non-pepper side.
2. Heat 2 tbsp (30 ml) vegetable oil and 2 tbsp (30 g) butter in a heavy skillet over medium-high heat until shimmering; add steaks and sear 3–4 minutes per side for medium-rare (adjust for thickness).
3. Remove steaks to a warm plate and tent with foil to rest while making the sauce.
4. Deglaze the hot skillet with 1/2 cup (120 ml) cognac (careful of flames) scraping up browned bits, then reduce by half; stir in 3/4 cup (180 ml) heavy cream and 1 tsp (5 ml) Dijon mustard and simmer until slightly thickened, about 2–3 minutes.
5. Return steaks to the pan briefly to warm through and coat with sauce, then serve topped with sauce and optional 1 tbsp (15 ml) chopped chives.