Steak au Poivre Recipe
Filet mignon, crushed peppercorns, and a rich Cognac cream sauce come together in this French classic. Ready in about 30 minutes.
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Cooking tools:
- Meat tenderizer
- Instant-read thermometer
- Skillet
- Chef's knife
- Cutting board
- Zip-top bag
- Wooden spoon
- Measuring spoon
- Measuring cup
- Aluminum foil
- Plate
- Stove
- Paper towel
Ingredients
- Four (6- to 8-oz) filet mignons
- 1 heaping teaspoon kosher salt
- 1 tablespoon whole peppercorns
- 1 tablespoon vegetable oil
- 2 tablespoons unsalted butter
- 1/3 cup finely chopped shallots, (from 1 medium shallot)
- ½ cup Cognac or other brandy
- ¾ cup heavy cream
- 1 teaspoon Dijon mustard
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