Filet "au Poivre" Recipe

Time30m

Serves2

Pommes anna, butter-spinach sauce

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Ingredients

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1
Prepare the Steaks
Crush the black peppercorns coarsely using a mortar and pestle or the flat side of a chef's knife. Press the crushed peppercorns onto both sides of each filet mignon steak, ensuring they are well-coated.
2
Cook the Steaks
In a skillet, heat the olive oil over medium-high heat. Add the steaks and sear for 4-5 minutes on each side for medium-rare, adjusting time based on your preferred doneness. Remove the steaks and let them rest.
3
Make the Sauce
In the same skillet, reduce the heat to medium and add the butter. Once melted, pour in the heavy cream, scraping up any browned bits from the bottom of the pan. Let the sauce simmer for 3-5 minutes until it thickens slightly. Season with salt to taste.