I pan seared my little 10-ounce Filet Mignon then finished the cooking in a 425 degree oven.

Previously, I made a Black Peppercorn Shallot Cognac sauce. When the filet came out, I deglazed the pan with the sauce. So simple and quick yet so elegant.

Of course, Steak au Poivre can be made with other cuts, but traditionally, it’s a Filet Mignon.


  • 2 tbsp unsalted butter
  • 1/4 cup sliced shallots
  • 1 tsp black peppercorns, crushed
  • 1 cup low-sodium chicken stock
  • 1 cup cream
  • 1/4 cup brandy or Cognac
  • One 10-ounce Filet Mignon, fat trimmed, tied
  • Avocado oil or canola oil
  • 1 tsp Dijon
  • 1 tsp tomato paste
  • Chopped chives
  • Chopped parsley


  • Bring the filet to room temperature. Trim any excess fat. Tie some butcher’s twine around the filet so it holds its shape. Season with Kosher salt.
  • In a small saucepan over medium low heat add 2 tbsp butter then the sliced shallots. Cook, stirring, for about 3 minutes. Season with salt and add the crushed peppercorns. Add the stock, cream, and brandy. Bring to a simmer and cook for about 15 minutes, until reduced by half. Strain into another small saucepan and set aside. Discard all the solids.
  • Preheat the oven to 425 degrees.
  • Place a heavy oven-proof skillet over medium high heat and add 1 tbsp avocado oil or canola oil. When the oil is hot, add the filet and cook until very brown on one side. Turn over and brown the other side. Place the skillet in the oven and cook until the internal temperature reaches 135 degrees for Medium Rare. The length of cooking time will very greatly with the thickness of the steak. The one in the recipe was about 2 inches thick and took 8 minutes.
  • Remove skillet from the oven and place the filet on a cutting board, cover loosely with foil and let rest at least 10 minutes.
  • Drain any oil from the skillet and place it over medium heat. Add about 1 cup of the sauce and bring to a simmer, scraping the bottom of the skillet. Add the Dijon and the tomato paste and stir to incorporate. Simmer for about 5 minutes until the sauce thickens.
  • Slice the filet, about 1/2 inch slices. Plate a few slices on a plate then spoon on some sauce. Garnish with chopped chives and chopped parsley.


I’ve made it with Top Round. I’ve made it with Sirloin. But, nothing compares to the version here made with Beef Tenderloin.

Beef Tenderloin, Filet Mignon, takes away the issue of chewy beef in Beef Stroganoff. You can slice Top Round as thin as you like, but it is still tough unless you cook it for an hour or so, braise if you will. With Filet Mignon, a long cook is not necessary. However, to do the mushrooms and onions properly involves a little time and patience. They should be caramelized for at least 20 minutes, low and slow. This will unleash the beautiful flavors of the mushroom and onions. Take your time with this step. As or the filet, I pan sear it really hot, no more than rare. Then, lit it sit for a while and slice thin to finish the cooking in the simmering, savory sauce that has fresh thyme, a little garlic, sour cream, and Dijon mustard.

Buttered, wide egg noodles are kind of expected, but any pasta will do like pappardelle or even shells. Use your favorite pasta. Be sure to garnish with a little chopped chives.

Note: I prefer to cook the filets whole, then slice thin just before serving. You can slice the beef before hand, but sometimes this allows it to overcook…and a filet mignon should not be overcooked!


  • Olive oil
  • Unsalted butter
  • 8-10 ounce Filet Mignon, butterflied 1 inch if thick
  • Kosher salt and black pepper
  • 8 ounces mushrooms, white or cremini
  • 1 small onion, quartered and sliced into slivers
  • 1/2 tsp fresh thyme
  • 1 garlic clove, minced
  • 1/2 cup low-sodium beef stock
  • 1/2 cup low-sodium chicken stock
  • 1/4 cup dry sherry
  • 1 tbsp Wordcestershire
  • 1 tsp Dijon mustard
  • 1/2 cup cram
  • 1/2 cup sour cream
  • 6 ounces wide egg noodles
  • Chopped chives


  • Season the filet with salt and pepper. To a medium to large skillet over medium high heat, add 1 tbsp olive oil then 1 tbsp unsalted butter. When the oil is hot, add the filet and cook just until browned on both sides, about 1 1/2 minutes per side depending on how thick it is. Remove from skillet to a plate.
  • Lower the heat to medium, add 1 tbsp olive oil and 1 tbsp unsalted butter then add the mushrooms and fresh thyme. Stir and cook for about 5 minutes then add the onions and garlic. Cook stirring and tossing for about 15 minutes until the mushrooms have lost all their liquid and are golden brown. Season with salt and pepper.
  • Add the stocks, sherry, Worcestershire, and Dijon. Bring to a simmer and cook for about 15 minutes. Turn off heat and cover for another 15 minutes for the flavors to meld.
  • Add the cream and the sour cream and stir in. Return heat to medium low and simmer for another 5 minutes. Add the cooked beef and the juices back to the skillet and simmer for about 5 minutes until the meat is cooked medium rare. Taste and reseason if necessary.
  • Cook the egg noodles according to package directions (8 minutes). Drain, return to the pan and add 2 tbsp of butter, stir to coat.
  • To serve, place some noodles on a plate or large bowl then spoon on as much mushrooms and beef sauce as you like. Garnish with chopped chives, serve with garlic bread.


I have made Chicken Fried Steak numerous times…some OK, some epic failures (coating falling off, tough meat, etc). But this recipe, though not fool-proof, has been very successful most of the time. Instead of Top Round (pounded and tenderized so much my arm hurt), I use a boneless ribeye, trimmed and lightly pounded. Of course, a good CF Steak also requires a great gravy, and that is included in this recipe. It’s basic, it’s old-school, and it’s relatively easy!

As with Fried Chicken, there are a couple of tips that will help insure it comes out, ie, use a cast-iron skillet, fry in canola oil at 325F, and season properly. Oh, yeah, and keep it simple.

So, here goes…This should serve 2-3 people.


– 1-8 oz boneless ribeye, about 1 inch thick, trimmed of fat

– 1/2 cup buttermilk

– 2 medium eggs

– 1 1/4 cups flour, seasoned, divided

– 3 tsp seasoning mix (recipe below)

– Kosher salt

– Fresh ground black pepper

-Canola oil for frying

For the gravy:

– 2 1/2 tbsp seasoned flour

– 1 1/2 cup whole milk

– 1/2 cup cream

– Kosher salt

– Fresh ground black pepper

– Hand-whipped Yukon Gold Potatoes (recipe below)


– Mix the flour with the seasoning mix, place in a flat bowl or pie plate. Beat eggs with the buttermilk and place in another pie plate. Put some parchment paper on a plate for the coated steaks.

– Trim the actual ribeye (the center) out of the rib steak. Save the rest for grinding hamburger some other time. Trim off all the fat. Butterfly the ribeye into 2 pieces. Pound the steaks with the tenderizer to a thickness of 1/4 inch. Sprinkle both sides with salt and pepper to taste.

– Place a steak in the seasoned flour, shake off excess, then coat with the egg/buttermilk mixture, then back into the flour. Place on the parchment paper.

– Heat the oil in a cast-iron skillet, about 1/2 inch deep, to 325F, no hotter. Add the meat to the oil and cook for about 2-3 minutes then turn and cook another 2 minutes or so. It should be golden brown on both sides. Remove to a cooling rack over a sheet pan and put in a 250F oven until ready to serve.

– Pour off all but about 2 tbsp of the oil in the skillet. Over medium heat, sprinkle in the flour and begin whisking. Cook the flour for about 3 minutes, do not brown. Slowly add the warm milk, whisking constantly, until it begin to thicken and become smooth. Add more or less milk to reach your desired gravy consistency. Add the cream and 2 tbsp of butter, whisk in until smooth. Cook for about 5 minutes on a very low flame, whisking continuously. Season with salt and pepper to taste.

Seasoning mix:

– 1 tbsp granulated garlic, 1/2 tbsp onion powder, 1/2 tbsp paprika, 1 tsp black pepper, 1/2 tsp cayenne (or to taste).

For the potatoes:

– About 1 1/2 lbs (about 4 medium) Yukon Gold Potatoes, peeled, leave whole

– 1/2 cup cream

– 2 oz unsalted butter, cut into 1/2 inch cubes

– Kosher salt

-Fresh ground black pepper

– Place the peeled, whole potatoes in a medium saucepan and cover with cold water. Place over high heat and bring to a simmer, not a boil. Lower heat, cover, and cook for about 32 minutes or until completely done but not mushy.

– Drain the potatoes well. Use a potato ricer and rice the potatoes back into the saucepan. Place over low heat. Add half the butter cubes and half the cream and begin stirring with a stiff spatula or spurtle. Stir until smooth, add the rest of the butter and continue stirring until very smooth. Add more cream and butter for your desired consistency. Season with salt and pepper.

To serve, ladle some whipped potatoes on a plate. Lean a fried steak against the potatoes, and ladle on the gravy. Garnish with chopped chives. Pass more gravy at the table.

Did I just cook a NY Steak or a KC Strip?

Actually, I already knew the answer to that question…at least how I see it.

The cut of meat in question in that photo was always called a New York Steak in our house. Technically, a loin cut from behind the ribs. Our neighbors down the street, from the mid-West, called theirs a Kansas City Strip. But, their steak had the bone left on! Yeah, baby…that’s the way to cook a New York. You take a T-Bone, cut away the little tenderloin side (save it for another day) and cook the strip loin side with the bone. Maybe in KC you can readily find bone-on strips…but, nowadays out west, good luck..unless you have a great butcher.

Anyway, I bought this steak, labeled a Prime New York, at Costco. And, I will continue to call it that until I find one with the bone on. Then, I’ll call it a KC Strip.

In addition, the NY/KC Strip rivalry is differentiated by the method of cooking as well. Arguably, a NY Strip is traditionally cooked in a screaming hot over/under broiler with minimal seasoning, while a KC Strip is cooked on a wood-fired grill with varied seasonings and sauces.

I did this one, heavily seasoned before with Kosher salt and fresh-cracked black pepper, on a really hot stove-top cast iron skillet. Then basted with butter, garlic, and herbs, and finished with some of my salt-free seasoning mix. Then, plated on top of a Worcestershire garlic butter herb sauce. Sherried Shallot Mushrooms served along side and some Garlic Mashed Cauliflower…we’re doing the Keto thing right now, so…potatoes are a No-No!

Whatever you choose to call this thing, it is a superbly flavored, juicy cut if cooked properly, ie, medium rare (130-135F). It can get real tough and chewy beyond that. You can get these cut real thin for steak sandwiches (about 1/2 inch) or, nice and thick (about 1 1/2 inches) for grilling like this one. I have included a great recipe for the Sherried Mushrooms below as well as my salt-free seasoning mix. The Garlic Mashed Cauliflower is prepared just like any Garlic Mashed Potato recipe.


  • For the steak:
  • 1 – 16 ounce Prime or Choice New York Strip steak
  • Canola oil
  • Kosher salt
  • Fresh cracked black pepperm
  • Unsalted butter
  • 2 medium garlic cloves, peeled, smashed
  • 1 fresh Rosemary sprig
  • Worcestershire sauce
  • For the Sherried Mushrooms:
  • 4 ounces of medium white mushrooms, quartered
  • Unsalted butter
  • Extra Virgin Olive oil
  • 1/4 cup Shallots, thin sliced
  • Kosher salt
  • Fresh cracked black pepper
  • 1/8 teaspoon of Cayenne
  • 3 tablespoons of dry Sherry
  • 1/4 cup of low-sodium chicken stock
  • For the Garlic Mashed Cauliflower
  • Cauliflower, cut into 2 inch chunks
  • Unsalted butter
  • 2 garlic cloves, peeled, thin sliced
  • Kosher salt
  • White Pepper
  • Half and half


  • Take the steak out of the refrigerator about an hour before cooking. Coat with olive oil. Season with Kosher salt and fresh cracked black pepper, heavy on the pepper.
  • Melt about 2 tablespoons of butter and 1 tablespoon of olive oil in a medium skillet over medium low heat. When the butter has melted, add the quartered mushrooms and sliced shallots. Stir well, turn the heat to low, and cook for about 20 minutes to caramelize. Do not let it burn. Season with salt and pepper. Add the sherry and the chicken stock, turn up the heat a little, and bring to a simmer. Lower heat and let the liquid cook off, about 10 minutes.
  • Cut up the cauliflower into 2 inch cubes and steam them for about 10 minutes. Drain well, return to the pan and add 2 tablespoons of butter, the sliced garlic, and 1/4 cup of half and half. Season with salt and pepper then mash until it reaches the consistency you desire, just like mashed potatoes. Or, use an immersion blender and puree if desired. Taste and reseason if neccessary. Cover the pan, set aside, and keep warm.
  • Heat a large cast iron skillet over medium high heat. Add 1 tablespoon of canola oil and swirl in the pan. When the pan is smoking hot, add the steak and let it cook until there is a nice brown on one side. Turn the steak and brown the other side well. Turn down the heat. Add 2 tablespoons of butter, the smashed garlic, and the rosemary sprig to the pan. Tilt the pan enough to submerse the garlic and rosemary in the butter. Then, start basting the steak. Baste it as much as you can stand. Turn the steak over and continue to baste with the butter. Cook until the internal temperature reaches 130 – 135F for medium rare.
  • Remove the steak to a cutting board and loosely cover with some foil.
  • Add another tablespoon or so of butter and 1 tablespoon of Worcestershire sauce to the pan and bring to a simmer to reduce slightly. Turn off the heat and let it sit for a few minutes.
  • To plate, pour some of the pan sauce on a medium serving platter.
  • Slice the steak against the grain in 1/2 inch slices and layer on the platter. Sprinkle with a small amount of Maldon sea salt or Kosher salt. Add the Sherried mushrooms around the slices. Serve with the garlic mashed cauliflower on the side.