Steak Au Poivre
Steak Au Poivre is made with tender filet mignon, crushed peppercorns, and a creamy red wine sauce for French bistro perfection at home.
Servings 2 servings
Ingredients
- 4-6 beef fillet medallions 1 lb total
- ¼ cup whole black peppercorns crushed
- 1 tsp salt
- 1 tbsp extra virgin olive oil
- 2 shallots minced
- ¼ cup red wine
- 1 cup low sodium beef broth
- ¾ cup heavy cream
- 3-4 sprigs fresh thyme
- 1 tbsp Dijon mustard
Instructions
PREP INSTRUCTIONS
- Preheat oven to 400F.
- Place whole peppercorns in a resealable plastic bag and seal it shut. Use a meat tenderizer, hammer, or cast iron pan to hit the peppercorns until they crack into smaller pieces, but not a fine dust. Shake the cracked peppercorns into a shallow bowl/plate and set aside.
- Season the beef fillets on each side with salt.
- Dredge one side of each fillet in the cracked peppercorns to create a thin crust. Set fillets aside.
- Mince the shallots and set aside.
COOKING INSTRUCTIONS
- Add olive oil to a large, oven-safe skillet set over medium-high heat. Once the oil is shimmery and near smoking, place the fillets, peppercorn-side down, into the hot pan. Let fillets sear until golden-brown and crusty, about 4 minutes, then flip and sear on the other side, about 2 minutes.
- Turn off heat under the skillet, then place the hot skillet in the oven to finish cooking the fillets. For medium, cook for 5 minutes, or until a meat thermometer inserted into the thickest part of the fillet reads 130F.
- Remove skillet from oven and turn off the oven. Carefully transfer seared fillets to a plate. Wrap plate loosely with foil and place on the back of your stove so the beef can rest but stay warm.
- Time to make the sauce! Place the same skillet over medium-high heat without cleaning it out. Add the minced shallots and stir to coat in the beef drippings. Let shallots cook down, stirring occasionally, until golden brown, about 5 minutes.
- Add the red wine to the skillet and deglaze the pan, then let cook until the wine is mostly evaporated, 1-2 minutes.
- Stir in the beef broth and bring to a simmer, then lower the heat and stir in the heavy cream, Dijon mustard, and thyme springs. Let mixture simmer into a silky sauce. Taste, then add any additional salt and pepper to your taste. Remove thyme sprigs before serving.
- Serve Steak au Poivre sliced and covered with the cream sauce, or leave beef fillets whole over a puddle of cream sauce. Great with potatoes, rice, pasta, or polenta, or salad.