When I was twenty years old, I signed up to work as a summer au pair in Paris. I went there believing I’d be visiting museums and lingering in Parisian cafés as the children scampered about me in adorable berets, always ready and willing to take a nap when I needed a break. HA! I still laugh about that to this day. Instead, I was taking care of three mischievous little boys—and a puppy—running errands, and ironing children’s clothes for hours on end.
What You’ll Need To Make Steak au Poivre
- Filet mignons: Cut from the beef tenderloin, this lean and tender cut complements the bold peppery crust and creamy sauce.
- Whole peppercorns: Cracked by hand, they create the signature spicy crust that defines the dish.
- Shallots: Their mild, sweet onion flavor adds a layer of complexity to the sauce without overwhelming the taste of the steak.
- Cognac: Deglazes the pan, adding a complex, slightly sweet flavor that’s the foundation of the sauce.
- Heavy cream: The key to the sauce’s creamy texture, it balances the heat of the peppercorns and enriches the overall dish.
- Dijon mustard: Adds tanginess and depth to the sauce.
Step-by-Step Instructions
To begin, seal the peppercorns inside a small plastic bag and place on a cutting board. Using a meat pounder, pound the peppercorns until they are coarsely crushed.
Pat the steaks dry and, if they are thick, gently press them down so that they are about 1-1/2 inches tall. Season the steaks all over with the crushed peppercorns and salt, pressing to make sure the seasoning adheres.
In a large stainless steel or cast iron skillet, heat the oil over medium-high heat. When the oil is hot and shimmering, add the steaks and cook about 4 to 5 minutes on the first side, until nicely browned.
Flip the steaks and cook for 4 to 5 minutes more. Transfer the steaks to a plate and tent with foil.
Pour off the excess fat from the pan but do not wipe clean. Lower the heat to medium-low and add the butter and shallots.
Cook, stirring constantly with a wooden spoon and scraping up the brown bits, until the shallots are golden brown and softened, 2 to 3 minutes.
Carefully add the Cognac (it may ignite) and bring to a boil stirring to to scrape up the brown bits from the bottom of the pan.
Cook until the liquid is reduced to a glaze and mostly absorbed by the shallots, a few minutes.
Add the cream and mustard and bring to a gently boil.
Cook until thickened, about 3 minutes, and then stir in any meat juices that accumulated on the plate.
Steak au Poivre
Servings: 4- Four 6- to 8-ounce filet mignons
- 1 heaping teaspoon kosher salt
- 1 tablespoon whole peppercorns
- 1 tablespoon vegetable oil
- 2 tablespoons unsalted butter
- ⅓ cup finely chopped shallots, from 1 medium shallot
- ½ cup Cognac or other brandy
- ¾ cup heavy cream
- 1 teaspoon Dijon mustard
- Pat the steaks dry and, if they are thick, gently press them down so that they are about 1½ inches thick. Season the steaks all over with the salt.
- Seal the peppercorns inside a small plastic bag and place on a cutting board. Using a meat mallet or the bottom of a frying pan, pound the peppercorns until they are coarsely crushed. Press the crushed pepper evenly onto both sides of the steaks.
- In a large stainless steel or cast iron skillet, heat the oil over medium-high heat. When the oil is hot and shimmering, add the steaks and cook about 4 minutes on each side, turning only once, for medium-rare (or about 5 minutes per side for medium). Transfer the steaks to a plate and tent with foil.
- Pour off the excess fat from the pan but do not wipe clean. Lower the heat to medium-low and add the butter and shallots. Cook, stirring constantly with a wooden spoon and scraping up the brown bits, until the shallots are golden brown and softened, 2 to 3 minutes. Carefully add the Cognac (it may ignite) and boil, again stirring to scrape up the brown bits, until the liquid is reduced to a glaze and mostly absorbed by the shallots, a few minutes. Add the cream and mustard and gently boil until thickened, about 3 minutes. Stir in any meat juices that accumulated on the plate. Transfer the steaks to plates and spoon the sauce over top.
Serving size: 1 6-oz filet
Calories: 721, Fat: 55 g, Saturated fat: 26 g, Carbohydrates: 5 g, Sugar: 2 g, Fiber: 1 g, Protein: 34 g, Sodium: 587 mg, Cholesterol: 217 mg
Gluten-Free Adaptable Note
