Last Updated on February 13, 2025
Indulge in the rich, classic flavors of Steak Au Poivre! Buttery filet mignon is crusted with bold cracked black pepper, seared to perfection, and finished with a luscious, brandy-infused cream sauce. Simple, elegant, and packed with flavor—this dish is a true steakhouse favorite made right at home!
Steak Au Poivre
This Steak Au Poivre is pure indulgence! Tender, pepper-crusted filet mignon is seared to perfection and smothered in a rich, velvety brandy cream sauce. Bold, buttery, and packed with flavor, this steakhouse classic is an elegant showstopper made right at home!
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Servings: 2
Ingredients
For the Steak:
- 2 ButcherBox Filet Mignon Steaks
- 2-3 tbsp Cracked Black Pepper (coarse ground)
- 1 tbsp Olive Oil (or vegetable oil)
- 2 tbsp Butter
For the Sauce:
- 2 Shallots finely chopped
- 1/4 cup Brandy or Cognac
- 1/2 cup Heavy Cream
- Salt and freshly cracked pepper to taste
Instructions
Preparation
- Season both sides of the filet mignon with cracked black pepper, pressing it into the meat to create a good crust.
- Finely chop the shallots.
- Measure out the brandy or cognac and prepare the heavy cream.
How to Cook
- Heat the olive oil in a cast-iron skillet over medium-high heat. Once hot, add the filet mignons and sear each side for about 3-4 minutes, depending on the thickness of the steak. Use tongs to turn the steaks and sear evenly.
- Remove the steaks from the pan and set aside to rest. In the same pan, add the butter and shallots. Cook for 2-3 minutes until fragrant and soft. Add the brandy or cognac and let it reduce by half.
- Lower the heat and add the heavy cream, stirring constantly until the sauce thickens slightly. Taste and adjust seasoning with salt and freshly cracked pepper.
- Place the steaks on plates, spoon the creamy pepper sauce over them, and serve immediately.
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Chef Matthew Mancuso is a passionate chef and culinary artist dedicated to crafting unforgettable dining experiences. With a focus on seasonal ingredients and innovative techniques, he brings creativity and precision to every dish. Through his work with The Art of Eating, Chef Matthew celebrates the beauty of food, hospitality, and the joy of sharing a great meal.
