:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/WQI0KQLqD-_V2d4z0oKr/4fd626d6b794614d70bacdd0862fd1.png "Classic French Pepper Steak au Poivre")
Classic French Pepper Steak au Poivre
Steak au Poivre is a timeless and elegant French dish that consists of a juicy steak seared to perfection and covered in a creamy, tangy peppercorn sauce. This recipe is perfect for a special dinner and will transport you straight to the cobblestone streets of Paris.
Ingredients
- 4 Pieces of filet mignon
- 2 tbls of whole black peppercorns
- salt to taste
- 2 tbls of butter
- 1 tablespoon of olive oil
- 1⁄4 Cup of finely chopped shallots
- 1 Cup of heavy cream
- 0.3 Cup of Cognac or brandy
- Freshly chopped parsley for garnish
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Directions
Crush your peppercorns using a mortar and pestle or a pepper grinder.
Season your steaks with salt on both sides, then press one side of each steak into the peppercorns to create a peppercorn crust.
Heat your butter and olive oil in a skillet over medium-high heat.
Once your skillet is hot, add your steaks (peppercorn side down) and sear for about 4 minutes on each side for medium-rare, or adjust to your preferred level of doneness.
Remove the steaks from the skillet and let them rest.
In the same skillet, add the shallots and cook until they're softened.
Slowly add your Cognac or brandy to the skillet (be careful, as it may flame).
Add the heavy cream, bring the sauce to a simmer, and cook until it's thick enough to coat the back of a spoon.
Season your sauce with salt to taste.
Serve your steaks hot with the peppercorn sauce and garnish with fresh parsley.
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