Filet Mignon with Brandy Peppercorn Sauce (Steak Au Poivre)
Tender filet mignon crusted with fresh cracked black peppercorns and cooked in a cast iron skillet is the foundation for this elegant French dish.
Serves: 4Prep: 10 minutesCook: 30 minutesTotal: 40 minutesDifficulty: Medium
- 4 filet mignon steaks, 6 oz. each, 1½” thick
- 1/2 cup Private Selection™ Tellicherry Black Peppercorns, crushed
- Coarse salt, to taste
- 2 tablespoons vegetable oil
- 1 tablespoon butter
- 1 small shallot, minced
- 2 cloves garlic, minced
- 3/4 cup beef stock
- 1/4 cup brandy
- 1/2 cup heavy cream
- Salt steaks generously and let rest for 30 minutes to 1 hour at room temperature.
- Preheat oven to 400°F. Crush peppercorns with a mortar and pestle or the edge of a heavy pan. Create an even layer and press each filet to coat with pepper.
- Heat oil in a large, oven-safe skillet until simmering. Add the steaks and cook 3 minutes per side until golden brown.
- Transfer skillet to hot oven and roast 8-10 minutes or until a meat thermometer registers 125°F for medium rare. Place steaks on a plate and cover with foil. Rest 10 minutes before serving with sauce.
- Add butter to the hot skillet and sauté shallots and garlic for 1-2 minutes.
- Add beef stock and scrape the bottom of the skillet to deglaze.
- Remove the skillet from the heat and carefully pour in the brandy from a measuring cup with pour spout. Transfer back to high heat and tilt the front of the skillet towards the flame to ignite the brandy. Cook until the flames go out completely. If using an electric stove, use a long match or long lighter to ignite the alcohol.
- Reduce heat to medium and add heavy cream. Cook until sauce is slightly reduced. Season with coarse salt as needed.