Peppercorn Crusted Filet with Cognac Cream — Steak au Poivre
A Parisian bistro icon, cracked-peppercorn-crusted filet finished with a cognac cream pan sauce.
French
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat beef tenderloin steaks dry. Coarsely crack 2 tbsp black peppercorns. Press cracked peppercorns firmly into both sides of each steak. Season with 0.75 tsp sea salt. Finely chop 1 medium shallot.
Sear
Heat 1 tbsp oil and 20g butter in a heavy pan over high heat until foaming. Sear steaks 3 minutes per side until deep golden crust forms and internal temperature reaches 50–52°C for medium-rare. Transfer to a warm plate, rest loosely covered.
Saute
Reduce heat to medium, add shallot and remaining 20g butter to the pan, sauté 2 minutes until soft and translucent. Off heat, add 60ml cognac carefully, return to flame and let flames subside or reduce 30 seconds.
Reduce
Add 120ml beef stock and 1 tsp Dijon mustard, simmer 2 minutes until slightly thickened. Stir in 120ml heavy cream and simmer 2–3 minutes until sauce coats the back of a spoon.
Finish and plate
Return steaks and any resting juices to the pan. Spoon sauce over steaks, scatter 1 tbsp chopped parsley on top, and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.