Steak Au Poivre
Steak Au Poivre
Ingredients
For the Steaks
- 3 filet mignon, about 6-8 ounces each
- 1 teaspoon kosher salt, or as needed
- 1/4 cup black peppercorns, coarsely crushed
- 2 tablespoons unsalted butter
- 2 tablespoons avocado oil
For the Sauce
- 1 tablespoon unsalted butter
- 1 shallot, large, finely minced
- 3 sprigs fresh thyme
- 1/4 teaspoon kosher salt, or to taste
- 1/4 cup brandy
- 1 cup beef stock
- 1/2 cup heavy cream
- 1 tablespoon red wine vinegar
- 1/2 teaspoon Dijon mustard
For Garnish
- 2 tablespoons fresh chives, minced
Instructions
- 1
Preheat your oven to 375°F. Pat the filet mignon dry with paper towels. Season each steak generously on both sides with kosher salt.
⏱️ 2 min•🌡️ 375
- 2
Place the black peppercorns in a mortar and pestle. Coarsely crush them; do not grind them too finely. Pour the crushed peppercorns into a shallow dish and spread them out evenly.
⏱️ 3 min
- 3
Place each salted fillet into the dish and press firmly to encrust both sides of the steak with the crushed peppercorns. Reserve any leftover peppercorns for the sauce.
⏱️ 3 min
- 4
Heat a large oven-safe skillet (preferably cast iron) over medium-high heat. Add 2 tablespoons of unsalted butter and 2 tablespoons of avocado oil to the hot pan. Once the butter is melted and bubbling, carefully place the pepper-crusted steaks into the pan.
⏱️ 2 min
- 5
Sear the steaks for 2-3 minutes on one side until a deep brown crust forms. Flip the steaks, add 1 tablespoon of unsalted butter to the pan, and cook for another 2-3 minutes on the second side.
⏱️ 5 min
- 6
Remove the seared steaks from the pan and place them on a baking tray. Transfer the baking tray with the steaks into the preheated 375°F oven for 3-5 minutes to reach medium-rare doneness (internal temperature of 130-135°F). Remove from the oven and let rest on the baking tray.
⏱️ 8 min•🌡️ 375
- 7
While the steaks are resting, make the sauce. Using the same pan (do not clean it), add 1 tablespoon of unsalted butter. Add the fresh thyme sprigs and any remaining reserved crushed peppercorns. Add the finely minced shallot and a pinch of kosher salt. Cook for 2-3 minutes until the shallots are soft.
⏱️ 4 min
- 8
Remove and discard the thyme sprigs from the pan. Add the brandy to the pan and deglaze, scraping up any browned bits from the bottom. Cook until the brandy has almost completely evaporated, about 1-2 minutes.
⏱️ 2 min
- 9
Stir in the beef stock, heavy cream, and red wine vinegar. Bring to a simmer and cook for 3-5 minutes, stirring occasionally, until the sauce thickens to your desired consistency. Stir in the Dijon mustard.
⏱️ 5 min
- 10
Once the steaks are done resting, plate them. Pour the prepared sauce generously over the top of the steaks. Garnish with fresh chives and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Steak Au Poivre
For the Steaks
- 3 filet mignon, about 6-8 ounces each
- 1 teaspoon kosher salt, or as needed
- 1/4 cup black peppercorns, coarsely crushed
- 2 tablespoons unsalted butter
- 2 tablespoons avocado oil
For the Sauce
- 1 tablespoon unsalted butter
- 1 shallot, large, finely minced
- 3 sprigs fresh thyme
- 1/4 teaspoon kosher salt, or to taste
- 1/4 cup brandy
- 1 cup beef stock
- 1/2 cup heavy cream
- 1 tablespoon red wine vinegar
- 1/2 teaspoon Dijon mustard
For Garnish
- 2 tablespoons fresh chives, minced
Instructions
- 1
Preheat your oven to 375°F. Pat the filet mignon dry with paper towels. Season each steak generously on both sides with kosher salt.
⏱️ 2 min•🌡️ 375 - 2
Place the black peppercorns in a mortar and pestle. Coarsely crush them; do not grind them too finely. Pour the crushed peppercorns into a shallow dish and spread them out evenly.
⏱️ 3 min - 3
Place each salted fillet into the dish and press firmly to encrust both sides of the steak with the crushed peppercorns. Reserve any leftover peppercorns for the sauce.
⏱️ 3 min - 4
Heat a large oven-safe skillet (preferably cast iron) over medium-high heat. Add 2 tablespoons of unsalted butter and 2 tablespoons of avocado oil to the hot pan. Once the butter is melted and bubbling, carefully place the pepper-crusted steaks into the pan.
⏱️ 2 min - 5
Sear the steaks for 2-3 minutes on one side until a deep brown crust forms. Flip the steaks, add 1 tablespoon of unsalted butter to the pan, and cook for another 2-3 minutes on the second side.
⏱️ 5 min - 6
Remove the seared steaks from the pan and place them on a baking tray. Transfer the baking tray with the steaks into the preheated 375°F oven for 3-5 minutes to reach medium-rare doneness (internal temperature of 130-135°F). Remove from the oven and let rest on the baking tray.
⏱️ 8 min•🌡️ 375 - 7
While the steaks are resting, make the sauce. Using the same pan (do not clean it), add 1 tablespoon of unsalted butter. Add the fresh thyme sprigs and any remaining reserved crushed peppercorns. Add the finely minced shallot and a pinch of kosher salt. Cook for 2-3 minutes until the shallots are soft.
⏱️ 4 min - 8
Remove and discard the thyme sprigs from the pan. Add the brandy to the pan and deglaze, scraping up any browned bits from the bottom. Cook until the brandy has almost completely evaporated, about 1-2 minutes.
⏱️ 2 min - 9
Stir in the beef stock, heavy cream, and red wine vinegar. Bring to a simmer and cook for 3-5 minutes, stirring occasionally, until the sauce thickens to your desired consistency. Stir in the Dijon mustard.
⏱️ 5 min - 10
Once the steaks are done resting, plate them. Pour the prepared sauce generously over the top of the steaks. Garnish with fresh chives and serve immediately.
⏱️ 1 min