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.