Jul 13 2026
Restaurants›Roy's Waikiki›Filet Mignon Steak Au Poivre Recipe

Filet Mignon Steak Au Poivre Recipe

Inspired by Roy's Waikiki
Time1h
Serves2

TRUFFLED MAUI POTATO PUREE | HARISSA LOCAL BABY CARROTS | COGNAC PEPPERCORN SAUCE

Jump to Recipe

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.

Filet Mignon Steak

Truffled Maui Potato Purée

Harissa Local Baby Carrots

Cognac Peppercorn Sauce

Method

Preparing Filet Mignon

  1. 1

    Season the Steaks

    Pat the filet mignon steaks dry with paper towels. Season both sides generously with salt and fresh cracked black pepper.

  2. 2

    Sear the Steaks

    Heat olive oil in a skillet over medium-high heat. Add the steaks and sear for about 3-4 minutes on each side for medium-rare. Add butter during the last minute and baste the steaks with the melted butter.

  3. 3

    Rest the Steaks

    Remove steaks from the skillet and let them rest for 5 minutes before slicing.

Making Truffled Maui Potato Purée

  1. 4

    Cook the Potatoes

    Peel and cube the Maui potatoes, then boil them in salted water until tender, about 15-20 minutes.

  2. 5

    Mash the Potatoes

    Drain the potatoes and return them to the pot. Add heavy cream, truffle oil, butter, and salt. Mash until smooth and creamy.

Preparing Harissa Baby Carrots

  1. 6

    Roast the Carrots

    Toss baby carrots with olive oil, harissa paste, and salt. Spread on a baking sheet and roast in a preheated oven at 400°F (200°C) for about 20 minutes, or until tender.

Making Cognac Peppercorn Sauce

  1. 7

    Prepare the Sauce

    In the same skillet used for the steaks, add cognac and deglaze the pan, scraping up any brown bits. Add beef broth and bring to a simmer.

  2. 8

    Finish the Sauce

    Stir in heavy cream and black peppercorns. Cook until the sauce thickens slightly, about 5 minutes. Whisk in butter before serving.

More from Roy's Waikiki