Pavé De Filet Mignon “au Poivre” Recipe
Indulge in our Pavé de Filet Mignon 'au Poivre,' a succulent cut of tender filet mignon, expertly seared to perfection and encrusted with a robust peppercorn crust. This exquisite dish is complemented by a rich, velvety sauce that enhances the natural flavors of the beef, creating a symphony of taste that is both bold and refined. Served with a side of seasonal vegetables and buttery mashed potatoes, this is a culinary experience that promises to delight your palate.
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Ingredients
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Meat
Spices
Sauce
Method
Preparation
Prepare the Meat
Season the filet mignon with salt and crush the black peppercorns. Press the crushed pepper onto both sides of the meat.
Cooking
Sear the Filet Mignon
In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add the filet mignon to the skillet and cook for 3-4 minutes on each side for medium-rare, or until desired doneness. Remove from skillet and let rest.
Make the Sauce
In the same skillet, add the remaining butter and minced shallots. Sauté for 1-2 minutes until shallots are translucent. Carefully add the brandy, scraping up any browned bits from the pan. Allow it to reduce for about 1 minute, then stir in the beef stock and heavy cream.
Finish the Sauce
Allow the sauce to simmer for about 5-7 minutes until thickened. Adjust seasoning with salt and additional pepper if needed.
Serving
Serve
Slice the filet mignon and plate it. Drizzle with the pepper sauce and serve immediately.