Filet Mignon Au Poivre Recipe

Prepare steaks

Remove filets from the refrigerator 30–45 minutes before cooking to come to near room temperature. Pat dry thoroughly with paper towels. Trim any excess fat or silver skin.

Season steaks: sprinkle kosher salt evenly over both sides (about 1/2 tsp per side each steak). Press coarsely cracked black pepper onto both faces and the edges so pepper adheres in an even crust.

Heat a heavy skillet (cast-iron preferred) over medium-high heat until very hot, about 4–5 minutes. Add neutral oil and swirl to coat the pan.

Sear steaks: place filets into the hot pan without crowding. Sear 2–3 minutes on the first side without moving until a deep brown crust forms. Flip and add unsalted butter to the pan. As butter melts, tilt the pan slightly and spoon the butter over the top of each steak to baste for another 2–3 minutes for medium-rare (internal temp 125–130°F / 51–54°C). Adjust time for desired doneness: ~4–5 minutes per side for medium.

Finish to temperature: if steaks are thick and need more time, transfer the skillet to a preheated 400°F (200°C) oven for 3–5 minutes, checking with an instant-read thermometer. Remove steaks when 5°F (3°C) below the target temperature (carryover will raise it).

Rest steaks: transfer filets to a warm plate or cutting board loosely tented with foil and rest 6–8 minutes while you make the sauce. Resting allows juices to redistribute and finishes cooking.

After removing steaks, keep the skillet on medium heat. Carefully pour off any excess fat, leaving about 1 tablespoon plus browned bits (fond) in the pan.

Add the minced shallot to the skillet and cook 1–2 minutes, stirring, until softened and translucent but not browned. Add the minced garlic and cook 20–30 seconds until fragrant.

Deglaze: if using brandy or cognac, remove the pan from heat briefly and carefully add the spirit (it may flame). Return pan to medium and scrape up browned bits. Cook 30–60 seconds to reduce slightly and burn off most alcohol. If not using alcohol, add 1–2 tablespoons beef stock now and scrape up fond.

Add beef stock and the reserved pinch of coarsely cracked black pepper. Bring to a gentle simmer and reduce by about half, 2–3 minutes, concentrating flavor.

Stir in Dijon mustard and heavy cream. Lower heat to medium-low and simmer gently until sauce thickens to coat the back of a spoon, about 2–4 minutes. Taste and season with salt and additional pepper if needed. If sauce becomes too thick, whisk in a splash of beef stock or water to loosen.

Finish sauce: swirl in 1 tablespoon cold butter off the heat for gloss and richness (optional). Stir in thyme and chopped parsley if using.

Plate the filets: place each rested filet on warmed plates. Spoon several tablespoons of peppercorn cream sauce over or alongside each steak.

Garnish with a sprinkle of chopped parsley and a lemon wedge on the side for a bright finish if desired. Serve immediately.