Steak Au Poivre


  • 4 fillet mignons
  • 4 tbs coarsely cracked black peppercorns
  • 8 oz rich veal (brown) stock
  • 2 oz brandy
  • 2 oz unsalted butter
  • 1 oz vegetable oil
  • 1 oz heavy cream
  • kosher salt to taste

This is a classical preparation of French peppered steak.

  • Remove fillets from refrigerator 30 minutes before cooking and allow them to come to room temperature.
  • Coat on all sides with the cracked black pepper and season lightly with salt.
  • Place the fillets in a very hot buttered pan and sear for about 4 minutes on each side, depending on thickness. Turn only once.
  • Remove fillets from the pan and place on a warm plate.
  • Drain off any excess grease from pan, but do not wipe or rinse.
  • Pour brandy into pan and put back on the heat and allow to flame.
  • Let brandy burn off and reduce until almost a syrup, then add the stock.
  • Ler stock boil and reduce by 1/3.
  • Add heavy cream and bring almost to a boil, then season with salt and pepper.
  • Remove from the heat and gently whisk in butter.
  • Pour sauce over fillets then serve.

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