Chicago Cut Filet Mignon Au Poivre Recipe

Bring to room temperature

Remove the filets from the refrigerator 30–45 minutes before cooking so they reach room temperature. Pat dry with paper towels.

Season both sides of each filet evenly with kosher salt. Press the crushed peppercorns into both sides of the steaks so they adhere.

Heat a heavy cast-iron skillet over high heat until smoking. Add 1 tablespoon olive oil and 1 tablespoon butter. When butter foams, add the filets and sear without moving for 2.5–3 minutes until a deep brown crust forms.

Flip the filets and sear the second side 2–3 minutes for medium-rare (internal temp 125–130°F / 52–54°C). During the last minute, add remaining 1 tablespoon butter and baste the steaks continuously with the melted butter using a spoon.

Transfer filets to a cutting board, tent loosely with foil and rest 6–8 minutes while you finish potatoes, mushrooms and sauce.

Preheat oven to 425°F (220°C). On a rimmed baking sheet toss halved fingerlings with 2 tablespoons olive oil, chopped rosemary, minced garlic, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper so they are evenly coated.

Spread potatoes cut-side down in a single layer. Roast in the preheated oven for 25–30 minutes until golden and tender when pierced with a fork. Toss once halfway through for even browning.

Keep warm in the oven turned off or on the lowest setting while you finish other components.

While potatoes roast, heat a large sauté pan over medium-high heat. Add 1 tablespoon butter and 1 teaspoon olive oil. When hot, add minced shallot and cook 30 seconds until translucent.

Add the chopped wild mushrooms in a single layer without crowding. Let them sear undisturbed for 2–3 minutes to develop color, then stir and continue cooking 3–4 minutes until tender and browned.

Add fresh thyme, season with 1/4 teaspoon salt and 1/4 teaspoon pepper, toss, then remove from heat and keep warm.

After searing the filets, carefully drain excess fat from the skillet leaving brown fond. Return skillet to medium heat and add the minced shallot and 1 tsp minced garlic; sauté 30–45 seconds until fragrant.

Deglaze the pan with 3 cups red wine, scraping up browned bits with a wooden spoon. Bring to a vigorous simmer and reduce by about two-thirds, until slightly syrupy (8–12 minutes).

Add 1 cup beef demi-glace and 1/4 cup vegetable or beef stock if needed. Simmer to reduce by half and thicken to a glossy consistency (5–8 minutes).

Stir in the crushed peppercorns and 1/4 cup heavy cream. Simmer gently 1–2 minutes to incorporate and slightly thicken. Taste and adjust seasoning with 1/4 tsp salt if needed.

Off the heat, whisk in 1 tablespoon cold diced butter to finish and give shine. Keep warm; the sauce should coat the back of a spoon.

Place a portion of roasted fingerling potatoes on each plate and spoon some sautéed wild mushrooms alongside.

Slice each rested filet in half or leave whole, depending on presentation. Set on top or beside the potatoes.

Spoon the warm peppercorn demi-glace over the filet (au poivre style) and around the plate. Sprinkle flaky sea salt over the steak and garnish with microgreens or chopped parsley.

Serve immediately.