Entrée: France – Filet Mignon au Poivre (Peppercorn Filet Mignon)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 15 min

Additional 10 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 filet mignon steaks, 8 oz (225 g) each
2 tbsp (30 ml) coarsely crushed black peppercorns
Salt, to taste
2 tbsp (30 ml) unsalted butter
2 tbsp (30 ml) olive oil
1 / 4 cup (60 ml) cognac
1 / 2 cup (120 ml) heavy cream

Show original ingredient measurements

2 filet mignon steaks, 8 oz / 225 g each
2 tbsp coarsely crushed black peppercorns
Salt, to taste
2 tbsp unsalted butter
2 tbsp olive oil
1 / 4 cup (60 ml) cognac
1 / 2 cup (120 ml) heavy cream

Instructions

1. Pat the steaks dry and press the crushed peppercorns into each side of the steaks. Season lightly with salt.
2. In a heavy skillet, heat butter and olive oil over medium-high heat. Once hot, add the steaks and cook for about 4 minutes on each side for medium-rare, adjusting the time as needed for desired doneness. Remove the steaks from the skillet and let them rest.
3. Carefully add the cognac to the skillet (remove pan from flame if using a gas stove), and using a wooden spoon, scrape up any browned bits.
4. Reduce the heat to medium and stir in the heavy cream, cooking the sauce until it thickens slightly, about 3-4 minutes.
5. Serve the steaks hot, drizzled with the cognac cream sauce for an indulgent, peppery delight.