📝 About This Recipe
This quintessential steakhouse classic, often known as Steak au Poivre, celebrates the bold, aromatic power of freshly cracked whole peppercorns. By hand-crushing the spices, we release volatile oils that create a pungent, textural crust that contrasts beautifully with the buttery, melt-in-your-mouth texture of the beef. Finished with a decadent, silky Cognac flambé sauce, this dish is the pinnacle of elegant home dining.
🥗 Ingredients
The Steak
- 2 pieces Filet Mignon (6-8 oz each, cut at least 1.5 inches thick)
- 2 tablespoons Whole Black Peppercorns (high-quality Tellicherry preferred)
- 1 tablespoon Whole Green Peppercorns (dried or brined/rinsed)
- 1 teaspoon Kosher Salt (plus more to taste)
- 2 tablespoons Grapeseed Oil (or any high-smoke point oil)
- 2 tablespoons Unsalted Butter (cold)
The Pan Sauce
- 1 Shallot (finely minced)
- 1 clove Garlic (smashed and minced)
- 1/3 cup Cognac or Brandy (room temperature)
- 1/2 cup Heavy Cream (full fat)
- 1/4 cup Beef Bone Broth (low sodium)
- 1 teaspoon Dijon Mustard (smooth)
- 1 tablespoon Fresh Chives (finely snipped for garnish)
👨🍳 Instructions
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1
Remove the filets from the refrigerator 45 minutes before cooking. Pat them completely dry with paper towels to ensure a perfect sear.
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2
Place the whole black and green peppercorns in a heavy-duty zip-top bag. Use a meat mallet or the bottom of a heavy cast-iron skillet to crush them until they are coarsely cracked—do not use a grinder, as we want distinct chunks for texture.
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3
Spread the crushed peppercorns and kosher salt on a flat plate. Press each side of the filets firmly into the pepper mixture until the top and bottom surfaces are heavily coated.
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4
Heat a heavy stainless steel or cast-iron skillet over medium-high heat. Add the grapeseed oil and wait until it begins to shimmer and just starts to smoke.
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5
Carefully place the filets in the pan. Sear undisturbed for 4 minutes to develop a deep, dark crust. If the pepper smells like it is burning, reduce the heat slightly.
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6
Flip the steaks. Add the 2 tablespoons of cold butter to the pan. As it melts, tilt the pan and spoon the foaming butter over the steaks repeatedly for the next 3-4 minutes.
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7
Use an instant-read thermometer to check for doneness. Remove the steaks at 125°F (52°C) for medium-rare. Transfer to a warm plate and tent loosely with foil to rest.
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8
Discard the excess fat from the skillet, leaving the flavorful browned bits (fond) and about a teaspoon of oil behind.
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9
Add the minced shallots to the pan over medium heat. Sauté for 1-2 minutes until translucent, then add the garlic for 30 seconds until fragrant.
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10
Remove the pan from the heat source. Pour in the Cognac. If using a gas stove, carefully tilt the pan toward the flame to flambé, or use a long reach lighter. Let the flames die down naturally.
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11
Return to the heat and add the beef broth and Dijon mustard. Whisk constantly, scraping the bottom of the pan to incorporate the fond.
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12
Pour in the heavy cream. Simmer for 3-5 minutes until the sauce thickens enough to coat the back of a spoon.
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13
Stir in any juices that have collected on the plate from the resting steaks. Season the sauce with a pinch of salt if needed.
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14
Plate the steaks and generously spoon the peppercorn cream sauce over the center. Garnish with fresh chives and serve immediately.
💡 Chef's Tips
Always temper your meat; a cold steak will not cook evenly and the center will remain raw while the crust burns. Use a mix of peppercorns for complexity—green peppercorns add a floral, herbal note that balances the heat of the black ones. When flambéing, always turn off the overhead exhaust fan briefly to avoid drawing flames into the vent filters. If the sauce gets too thick, whisk in a tablespoon of beef broth or water to loosen it back to a silky consistency. Never cut into the steak immediately; resting allows the fibers to relax and the juices to redistribute for a tender bite.
🍽️ Serving Suggestions
Pair with a robust Cabernet Sauvignon or a smoky Syrah to stand up to the pepper. Serve alongside garlic-mashed potatoes to soak up the extra Cognac cream sauce. Add a side of honey-glazed roasted carrots or grilled asparagus for a pop of color and sweetness. Classic French fries (frites) make this a traditional 'Steak Frites' bistro-style meal. A simple arugula salad with lemon vinaigrette provides a bright, acidic contrast to the rich beef.