Classic Steak Au Poivre (Printable Version)

Juicy peppercorn-crusted filet paired with a luscious creamy cognac sauce and aromatic herbs.

# Ingredients Required:

→ Meat

01 - 4 filet mignon steaks (170-227 g each), max 3.8 cm thickness

→ Seasoning

02 - Kosher salt or sea salt, to taste
03 - 1 tablespoon whole black peppercorns

→ Cooking fats

04 - 1 tablespoon olive oil
05 - 2 tablespoons unsalted butter, divided

→ Aromatics (optional)

06 - 1 large garlic clove, smashed
07 - 2 sprigs fresh rosemary or thyme

→ Sauce

08 - 1 medium shallot, finely chopped
09 - 80 ml cognac or brandy
10 - 240 ml heavy cream

→ Garnish (optional)

11 - Finely chopped fresh parsley or fresh thyme leaves

# Guide to Cooking:

01 - Pat each filet mignon dry with paper towels and season generously with salt on both sides.
02 - Coarsely crush whole peppercorns using a mortar and pestle or place in a sealed bag and crush with a mallet or skillet bottom.
03 - Spread the crushed peppercorns on a plate. Press the pepper evenly onto both sides of each steak.
04 - Heat olive oil and 1 tablespoon butter in a large cast iron skillet over medium-high heat. Once shimmering, place steaks in the pan and sear undisturbed for about 4 minutes until a golden crust forms. Flip to sear the opposite side.
05 - Reduce heat to medium. Add smashed garlic and rosemary or thyme sprigs. Continuously baste steaks with melted butter and oil using a spoon for 3-4 minutes until internal temperature reaches 54ºC (130ºF) for medium-rare.
06 - Transfer steaks to a plate or cutting board and loosely tent with foil. Rest for several minutes to retain juices.
07 - Remove excess fat from skillet without wiping it clean. Reduce heat to medium-low and add remaining butter. When melted, add finely chopped shallots and cook while stirring constantly for 2-3 minutes until softened and brown bits loosen.
08 - Off heat, carefully pour cognac into the skillet and return to the stove. Allow alcohol to ignite briefly. Scrape browned bits from bottom and reduce liquid until nearly absorbed and syrupy.
09 - Stir in heavy cream and bring to gentle boil. Simmer, stirring frequently, until sauce thickens, about 4 minutes. Season with salt and incorporate any meat juices collected during resting.
10 - Plate steaks and spoon the peppercorn cream sauce over the top. Garnish with chopped parsley or thyme leaves. Serve immediately.

# Extra Suggestions:

01 - Use an instant-read thermometer to ensure steak reaches desired doneness and rests to redistribute juices.

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