Steak au Poivre
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Steak au Poivre is a classic French dish with a rich, creamy Cognac sauce poured over pan-seared filet mignon with a peppercorn crust. This easy meal is perfect for any special occasion.
Recipe inspiration
Are you a fan of NCIS? I am a crazed fan that has seen every episode at least 50 times, some even more than that. Oddly enough, it never seems to get old. During an especially perplexing case in Season 3, Gibbs shows up in Director Shepard’s office with Steak au Poivre and asparagus. They worked on the case together while eating dinner.
I have been wanting to make Steak au Poivre ever since!! Steak is awesome by itself, but when you top it off with a creamy shallot-cognac sauce…c’est magnifique!
Ingredients needed to make this recipe
- 6 to 8 ounce filet mignons that are no more than 1.5-inches thick
- Kosher salt
- whole black peppercorns or a rainbow mixture
- olive oil
- butter
- shallots
- a sprig of thyme
- cognac (or brandy) like E&J XO
- Dijon mustard – optional, it is not in the original recipe
- heavy cream
Be sure to check out the detailed printable recipe card below
How to make Steak au Poivre
Pat steaks dry and sprinkle all over with salt. Set aside for at least 30 minutes.
Crush the peppercorns with a mortar and pestle, or place in a zipper top bag and pound with a large mallet or crush with cast iron skillet.
Pour the peppercorns onto a plate and press each steak into the peppercorns. Flip over and coat the second side.
Heat oil in a large skillet over medium-high heat until shimmery. Add the steaks and cook for 5 minutes, then carefully flip over.
Add the butter and thyme sprig. Baste the steaks with the melted butter while cooking the second side for 4 to 5 minutes until they reach 125 degrees for medium-rare.
Remove steaks from skillet and place on a plate. Tent with foil and set aside.
Add the shallots to the skillet and cook until golden brown softened, about 2 to 3 minutes, stirring constantly with a wooden spoon and scraping up the brown bits off the bottom.
Carefully add the cognac and simmer until reduced by half while continuing to scrape up the browned bits.
Stir in the mustard and heavy cream and gently simmer until thickened, about 3 minutes.
Transfer the steaks to plates and spoon the sauce over the top.
Serve with Pomme Frites {French Fries} and Haricot Verts {French Green Beans}…or steamed asparagus like Gibbs and Jen’s meal.
What does au poivre mean?
According to Merriam-Webster dictionary it is a French word that means: prepared or served with a generous amount of usually coarsely ground black pepper.
Recipe Notes & Tips
- I created this recipe with Valentine’s Day or date night in mind, but it can easily be doubled or tripled.
- If filet mignon is not available, New York strip steaks, sirloin steaks, and rib-eye steaks would also work well.
- If you do not want to use alcohol, substitute beef stock for the cognac.
Tools used to create this recipe
You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!
- Enamel Coated Cast Iron Skillet
- Wood Turner
- Cutting Board & Chefs Knife
- Tongs
- Instant Read Meat Thermometer
- Mortar and Pestle
- Measuring Spoons
- Liquid Measuring Cup
- Plastic Ruler to know how thick your steak is
- Kosher Salt
- Whole Peppercorns
More delicious date night recipes
- Chicken au Champagne
- Creme Brûlée
- Perfect Filet Mignon for Two
- Shrimp Scampi topped Filet Mignon
- Sous Vide Filet Mignon
- Apple Crisp for Two
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Enjoy!!
Steak au Poivre
Ingredients
- two 6 to 8-ounce filet mignons (beef tenderloin) that are no more than 1.5-inches thick
- kosher salt
- 1 tablespoon black peppercorns
- 1 tablespoons olive oil
- .25 cup chopped shallots one medium shallot
- 2 tablespoons unsalted butter
- 1 sprig fresh thyme leaves
- .33 cup cognac or brandy
- 1 teaspoon Dijon mustard
- 0.5 cup heavy cream
Instructions
- Pat steaks dry and sprinkle all over with salt. Set aside for at least 30 minutes.
- Crush the peppercorns with a mortar and pestle, or place in a zipper top bag and pound with a large mallet or crush with cast iron skillet.
- Pour the peppercorns onto a plate and press each steak into the peppercorns. Flip over and coat the second side.
- Heat oil in a large skillet over medium-high heat until shimmery. Add the steaks and cook for 5 minutes, then carefully flip over.
- Add the butter and thyme sprig. Baste the steaks with the melted butter while cooking the second side for 4 to 5 minutes until they reach 125 degrees for medium-rare. Remove steaks from skillet and place on a plate. Tent with foil and set aside.
- Add the shallots to the skillet and cook until golden brown softened, about 2 to 3 minutes, stirring constantly with a wooden spoon and scraping up the brown bits off the bottom.
- Carefully add the cognac and simmer until reduced by half while continuing to scrape up the browned bits. Stir in the mustard and heavy cream and gently simmer until thickened, about 3 minutes.
- Transfer the steaks to plates and spoon the sauce over the top. Serve with Pomme Frites (shoestring french fries) and French Green Beans or asparagus.
Notes
- Medium-rare – 125 degrees
- Medium – 130 degrees
- Medium-well – 140 degrees
- The temperature will rise 10 degrees while resting.
- I created this recipe with Valentine’s Day or date night in mind, but it can easily be doubled or tripled. Just click the 2x or 3x button ^^^
- If filet mignon is not available, New York strip steaks, sirloin steaks, and rib-eye steaks would also work well.
- If you do not want to use alcohol, substitute beef stock for the cognac.
Still one of our favorites and I definitely need to re-do my 2013 photos over here!! lol Looks so good – pinned!
2-3 minutes a side was enough to nicely brown the steak. Another couple of minutes in the sauce for medium rare *1 inch thick steaks
Oh my goodness, this looks amazing! My husband would think he won the lottery!
I’m glad to know what it is because I wondered every time I saw that episode. I’m not crazy about cream sauces so won’t be making it though.
My husband would absolutely love this! Pinning!
When do you add the thyme
You add the thyme with the shallots.