Entrée: France – Steak au Poivre (Peppercorn Steak)

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 5 min

Cook 10 min

Additional 5 min

Total 20 min

Ingredients

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

2 filet mignon steaks, about 12 oz total (340 g total)
1 tbsp (15 ml) cracked black peppercorns
2 tbsp (30 ml) olive oil
1 / 4 cup (60 ml) cognac or brandy
1 / 2 cup (120 ml) heavy cream
2 tbsp (28 g) unsalted butter
Salt to taste

Show original ingredient measurements

2 filet mignon steaks, about 12 oz total (340 g total)
1 tbsp cracked black peppercorns
2 tbsp (30 ml) olive oil
1 / 4 cup (60 ml) cognac or brandy
1 / 2 cup (120 ml) heavy cream
2 tbsp (28 g) unsalted butter
Salt to taste

Instructions

1. Pat the steaks dry with paper towels and season them generously with salt. Press the cracked black peppercorns into both sides of the steaks to create a crust. Heat the olive oil in a skillet over medium-high heat, then add the steaks and sear for about 3-4 minutes on each side for medium-rare, or until they reach your desired doneness. Remove the steaks from the skillet and let rest.

2. Carefully pour the cognac into the hot skillet to deglaze, scraping up any bits stuck to the bottom. Allow the cognac to reduce by half, then stir in the heavy cream. Reduce the heat and simmer until the sauce thickens. Whisk in the butter and season with salt. Serve the sauce poured over the rested steaks.