Steak Au Poivre
Steak Au Poivre
Ingredients
For the Steak
- 2 filet mignon, about 6-8 ounces each
- 1 tablespoon coarse salt, or as needed
- 2 tablespoons coarse ground black pepper, divided
- 1 tablespoon butter
- 1 tablespoon avocado oil
For the Au Poivre Sauce
- 1 tablespoon butter
- 1 sprig fresh thyme
- 1 shallot, chopped
- 1 tablespoon coarse ground black pepper, remaining from steak preparation
- 1/4 teaspoon coarse salt, or to taste
- 1/4 cup brandy
- 1/2 cup broth, beef or chicken
- 1/4 cup heavy cream
- 1 tablespoon yellow mustard
Instructions
- 1
Preheat your oven to 375°F (190°C). Season both sides of the filet mignon generously with coarse salt, ensuring the salt is visible on the steak.
⏱️ 2 min•🌡️ 375
- 2
Evenly coat the salted steaks thoroughly in 1 tablespoon of coarse ground black pepper, pressing it gently into the meat.
⏱️ 2 min
- 3
Heat a heavy-bottomed skillet (cast iron works well) over high heat. Add 1 tablespoon of butter and 1 tablespoon of avocado oil to the hot skillet. Allow the butter to melt and the oil to shimmer.
⏱️ 2 min
- 4
Carefully place the pepper-crusted steaks into the hot skillet. Sear the steaks for 3 minutes without moving them.
⏱️ 3 min
- 5
Flip the steaks and continue to cook for another 2 minutes on the second side to create a good crust.
⏱️ 2 min
- 6
Remove the seared steaks from the skillet and transfer them to a baking sheet fitted with a wire rack.
⏱️ 1 min
- 7
Bake the steaks in the preheated oven for 12 minutes for medium-rare, or longer for desired doneness.
⏱️ 12 min•🌡️ 375
- 8
While the steaks are baking, prepare the sauce using the same skillet (do not clean it). Add 1 tablespoon of butter to the skillet and melt it over medium heat.
⏱️ 1 min
- 9
Add the sprig of fresh thyme to the melted butter. Let the thyme infuse for about 1 minute, then remove and discard it from the pan.
⏱️ 1 min
- 10
Add the chopped shallot to the pan. Add the remaining 1 tablespoon of coarse ground black pepper and a pinch of salt. Cook the shallots, stirring occasionally, until they are soft and translucent, about 3-4 minutes.
⏱️ 4 min
- 11
Carefully add 1/4 cup of brandy to the pan. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Allow the brandy to reduce slightly, about 1-2 minutes.
⏱️ 2 min
- 12
Pour in 1/2 cup of broth and bring the sauce to a gentle boil. Reduce the heat and let it simmer for 2-3 minutes, allowing the sauce to thicken slightly.
⏱️ 3 min
- 13
Stir in 1/4 cup of heavy cream and 1 tablespoon of yellow mustard. Whisk until the sauce is well combined and smooth. Continue to simmer for another 1-2 minutes until the sauce reaches your desired consistency.
⏱️ 2 min
- 14
Once the steaks are done baking, remove them from the oven. Let them rest for a few minutes before serving.
⏱️ 1 min
- 15
Spoon the prepared Au Poivre sauce generously over the cooked steaks. Serve immediately and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Steak Au Poivre
For the Steak
- 2 filet mignon, about 6-8 ounces each
- 1 tablespoon coarse salt, or as needed
- 2 tablespoons coarse ground black pepper, divided
- 1 tablespoon butter
- 1 tablespoon avocado oil
For the Au Poivre Sauce
- 1 tablespoon butter
- 1 sprig fresh thyme
- 1 shallot, chopped
- 1 tablespoon coarse ground black pepper, remaining from steak preparation
- 1/4 teaspoon coarse salt, or to taste
- 1/4 cup brandy
- 1/2 cup broth, beef or chicken
- 1/4 cup heavy cream
- 1 tablespoon yellow mustard
Instructions
- 1
Preheat your oven to 375°F (190°C). Season both sides of the filet mignon generously with coarse salt, ensuring the salt is visible on the steak.
⏱️ 2 min•🌡️ 375 - 2
Evenly coat the salted steaks thoroughly in 1 tablespoon of coarse ground black pepper, pressing it gently into the meat.
⏱️ 2 min - 3
Heat a heavy-bottomed skillet (cast iron works well) over high heat. Add 1 tablespoon of butter and 1 tablespoon of avocado oil to the hot skillet. Allow the butter to melt and the oil to shimmer.
⏱️ 2 min - 4
Carefully place the pepper-crusted steaks into the hot skillet. Sear the steaks for 3 minutes without moving them.
⏱️ 3 min - 5
Flip the steaks and continue to cook for another 2 minutes on the second side to create a good crust.
⏱️ 2 min - 6
Remove the seared steaks from the skillet and transfer them to a baking sheet fitted with a wire rack.
⏱️ 1 min - 7
Bake the steaks in the preheated oven for 12 minutes for medium-rare, or longer for desired doneness.
⏱️ 12 min•🌡️ 375 - 8
While the steaks are baking, prepare the sauce using the same skillet (do not clean it). Add 1 tablespoon of butter to the skillet and melt it over medium heat.
⏱️ 1 min - 9
Add the sprig of fresh thyme to the melted butter. Let the thyme infuse for about 1 minute, then remove and discard it from the pan.
⏱️ 1 min - 10
Add the chopped shallot to the pan. Add the remaining 1 tablespoon of coarse ground black pepper and a pinch of salt. Cook the shallots, stirring occasionally, until they are soft and translucent, about 3-4 minutes.
⏱️ 4 min - 11
Carefully add 1/4 cup of brandy to the pan. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Allow the brandy to reduce slightly, about 1-2 minutes.
⏱️ 2 min - 12
Pour in 1/2 cup of broth and bring the sauce to a gentle boil. Reduce the heat and let it simmer for 2-3 minutes, allowing the sauce to thicken slightly.
⏱️ 3 min - 13
Stir in 1/4 cup of heavy cream and 1 tablespoon of yellow mustard. Whisk until the sauce is well combined and smooth. Continue to simmer for another 1-2 minutes until the sauce reaches your desired consistency.
⏱️ 2 min - 14
Once the steaks are done baking, remove them from the oven. Let them rest for a few minutes before serving.
⏱️ 1 min - 15
Spoon the prepared Au Poivre sauce generously over the cooked steaks. Serve immediately and enjoy!
⏱️ 1 min