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.




40 min


1 hr


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