Entrée: France – Steak au Poivre (Peppercorn Steak)

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 10 min

Cook 15 min

Total 25 min

Ingredients

4 filet mignon steaks, about 6 oz each (170 g each), about 24 oz total (680 g total)
2 tbsp coarsely cracked black pepper
4 slices bacon, cooked crisp and chopped
2 tbsp unsalted butter
1 / 4 cup (60 ml) cognac or brandy (or extra beef stock)
3 / 4 cup (180 ml) beef stock
1 / 4 cup (60 ml) heavy cream
Salt to taste

Instructions

1. Press cracked pepper onto both sides of each steak. Cook bacon until crisp, drain and chop; reserve bacon fat.
2. Sear steaks in a skillet with bacon fat and 1 tbsp butter 2–3 minutes per side for medium-rare; remove and keep warm.
3. Carefully deglaze pan with cognac (flambé optional), add beef stock and reduce by half.
4. Stir in heavy cream and remaining butter, simmer until slightly thickened, then fold in chopped bacon and adjust seasoning.
5. Spoon sauce over steaks and serve.