Serves 6
35 min
Filet of Beef au Poivre
Recipe GLPR10d5fe38d7aa7f
A classic French steakhouse dish featuring tender filet mignon steaks seared to medium-rare perfection and crusted with cracked black pepper. The steaks are served with a rich, savory sauce made from pan drippings, shallots, beef broth, and brandy, finished with a touch of butter for elegance and depth of flavor.
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Ingredients
6 filets mignon, cut 1 1/4 inches thick
Kosher salt
2 tablespoons Coarsely ground black pepper
3½ tablespoons Unsalted butter, divided
1½ tablespoons Olive oil
¾ cup Chopped shallots (3 to 4 shallots)
1 cup Canned beef broth
½ cup Cognac or brandy
Directions
Pat the filet mignon steaks dry with paper towels to remove excess moisture. Season each steak evenly on both sides with kosher salt. Press the coarsely ground black pepper firmly onto all sides of each filet, coating them generously. Allow the prepared steaks to rest at room temperature for 15 minutes before cooking to ensure even cooking.
Heat 1 1/2 tablespoons of butter and the olive oil in a large sauté pan over medium-high heat until the butter foams and just begins to smoke. Carefully place the steaks in the hot pan and immediately reduce the heat to medium. Sear the steaks for 4 minutes on the first side without moving them, then flip and cook for 3 minutes on the second side for medium-rare (an internal temperature of 145F). Transfer the cooked steaks to a serving platter, tent with aluminum foil to keep warm, and set aside.
Carefully pour off all but 1 tablespoon of the fat from the sauté pan, leaving the flavorful browned bits. Add the chopped shallots to the pan and cook over medium heat, stirring frequently, for 2 minutes until softened. Pour in the beef broth and increase the heat to high, scraping up all the browned bits from the bottom of the pan with a wooden spoon. Simmer for 4 to 6 minutes, stirring occasionally, until the liquid is reduced by half. Remove the pan from heat, add the Cognac or brandy, and return to medium heat. Cook for 2 more minutes to slightly reduce and blend the flavors.
Remove the sauce from the heat. Swirl in the remaining 2 tablespoons of butter and 1/2 teaspoon of kosher salt, stirring gently until the butter is fully incorporated and the sauce is silky. Divide the warm steaks among serving plates and drizzle the sauce generously over the top. Serve immediately.
