Steak Au Poivre
2 people
00h 10
00h 15
This Steak Au Poivre is pure indulgence! Tender, pepper-crusted filet mignon is seared to perfection and smothered in a rich, velvety brandy cream sauce. Bold, buttery, and packed with flavour, this steakhouse classic is an elegant showstopper made right at home!
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Ingredients and Method
Ingredients
- For the Steak:
- 2 ButcherBox.ca Filet Mignon
- 2-3 tbsp Cracked Black Pepper (coarse ground)
- 1 tbsp Olive Oil (or vegetable oil)
- 2 tbsp Rolling Meadows Unsalted Butter
- For the Sauce:
- 2 Shallots finely chopped
- 1/4 cup Brandy or Cognac
- 1/2 cup Heavy Cream
- to taste Salt and freshly cracked pepper
Method
- Season both sides of the filet mignon with cracked black pepper, pressing it into the meat to create a good crust.
- Finely chop the shallots.
- Measure out the brandy or cognac and prepare the heavy cream.
- Heat the olive oil in a cast-iron skillet over medium-high heat. Once hot, add the filet mignons and sear each side for about 3-4 minutes, depending on the thickness of the steak. Use tongs to turn the steaks and sear evenly.
- Remove the steaks from the pan and set aside to rest. In the same pan, add the butter and shallots. Cook for 2-3 minutes until fragrant and soft. Add the brandy or cognac and let it reduce by half.
- Lower the heat and add the heavy cream, stirring constantly until the sauce thickens slightly. Taste and adjust seasoning with salt and freshly cracked pepper.
- Place the steaks on plates, spoon the creamy pepper sauce over them, and serve immediately.
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