Steak au Poivre

• 4 (6-ounce) filet mignon steaks
• 2 tablespoons whole black peppercorns, coarsely crushed
• 1 tablespoon kosher salt
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1/4 cup finely chopped shallots
• 1/4 cup brandy or bourbon
• 1 cup beef broth
• 1/2 cup heavy cream
• 1 teaspoon Dijon mustard

Steps

1. 1 Pat steaks dry with paper towels, then season evenly with crushed peppercorns and salt.
2. 2 Heat butter and olive oil in a large skillet over medium-high heat.
3. 3 Add steaks and sear for 3-4 minutes per side for medium-rare, adjusting time for desired doneness.
4. 4 Transfer steaks to a plate and let rest while making the sauce.
5. 5 Reduce heat to medium and add shallots to the skillet, sautéing until softened.
6. 6 Carefully pour in brandy, ignite with a lighter if desired, and let flame out.
7. 7 Add beef broth, scraping up any browned bits, and simmer until reduced by half.
8. 8 Whisk in heavy cream and Dijon mustard; cook until sauce thickens slightly.
9. 9 Slice steaks and serve immediately, topped with the sauce.

Nutrition

Tips

• For a smoother sauce, strain out the shallots before serving.
• Use a meat thermometer to ensure steaks reach your preferred internal temperature.
• If you can't ignite the brandy, simply let it simmer until reduced.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat.

Serving Suggestions

• Serve with roasted asparagus and garlic mashed potatoes.
• Pair with a bold red wine for a complete French bistro experience.

FAQ