Restaurants›Le Coucou›Filet De Boeuf, Sauce Au Poivre* Recipe

Filet De Boeuf, Sauce Au Poivre* Recipe

Inspired by Le Coucou
Time30m
Serves2

prime filet, sarawak green peppercorn sauce

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Main Ingredients

For the Sauce

Method

Preparing the Filet

1

Season the Filets

Preheat your grill or skillet over medium-high heat. Season both sides of the filet mignon with salt and black pepper.

2

Cook the Filets

Add a little oil to the skillet or grill. Cook the filets for about 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from heat and let rest.

Making the Sauce

3

Sauté Shallots

In the same skillet, melt the butter over medium heat and add the finely chopped shallots. Sauté until translucent, about 2-3 minutes.

4

Add Peppercorns and Cognac

Add the Sarawak green peppercorns and cook for another minute. Carefully add cognac, and flambé if desired for added flavor. Cook until the alcohol evaporates.

5

Add Stock and Cream

Stir in the beef stock and heavy cream. Bring to a simmer and let it reduce for about 5 minutes until it thickens slightly.

6

Finish the Sauce

Stir in chopped parsley, and season with salt and pepper to taste. Remove from heat.

Serving

7

Plate the Dish

Slice the rested filet mignon and serve with the peppercorn sauce drizzled generously over the top.

More from Le Coucou

Filet de sole meunière “Tradition” ou “aux huitres”

30m

French

Filet De Sole Meunière “tradition” Ou “aux Huitres”

Inspired by Le Coucou

dover sole, golden butter, spinach, with or without oysters

Canette aux abricots

45m

French

Canette Aux Abricots

Inspired by Le Coucou

duck breast with apricots, “gibelotte” of the rest with chanterelles

Paleron de boeuf, sauce chateaubriand*

45m

French

Paleron De Boeuf, Sauce Chateaubriand*

Inspired by Le Coucou

Paleron de boeuf is a cut of beef known as flat iron steak, celebrated for its rich flavor and tenderness. This dish features a classic sauce chateaubriand, made with shallots, white wine, beef stock, and herbs, enhancing the steak's taste with a savory, aromatic profile. Here's how to create this delightful dinner at home.

1h 30m

French

Halibut, Beurre Blanc

Inspired by Le Coucou

fermented daikon | + caviar 60

Vol-au-vent Coucou

1h

French

Vol-au-vent Coucou

Inspired by Le Coucou

sweetbreads, lobster, mushroom, vermouth cream with tomato, pâte feuilleté

45m

French

Thon Grillé, Garniture Niçoise*

Inspired by Le Coucou

grilled tuna, haricots verts, tomato, potato, anchovy, olive and caper, quail egg, sherry vinaigrette