Filetto Al Pep Recipe

Bring steaks to room temperature

Pat the filets dry with paper towels. Let them sit at room temperature for 30 minutes before cooking to ensure even cooking.

Season both sides of each filet generously with kosher salt and freshly ground black pepper. Press the seasoning into the meat so it adheres.

Heat a large heavy skillet (preferably cast iron) over medium-high heat until very hot. Add 1 tablespoon olive oil and 1 tablespoon butter; swirl to melt.

Add the filets to the pan without crowding. Sear for about 3–4 minutes on the first side without moving, until a deep brown crust forms. Flip and add the remaining 1 tablespoon olive oil and 1 tablespoon butter.

Continue to cook the second side for 3–4 minutes for medium-rare (internal temperature 55–57°C / 130–135°F). Adjust time ±2 minutes for your preferred doneness. Spoon hot butter over the steaks as they cook (basting).

Transfer filets to a warm plate, tent loosely with foil and rest for 6–8 minutes while you make the sauce. Reserve the skillet and any browned bits and juices.

If the skillet is very full of fat, pour off all but about 1 tablespoon. Place the skillet over medium heat and add the minced shallot; sauté 1–2 minutes until softened but not browned.

Add the minced garlic and crushed green peppercorns and crushed black peppercorns. Cook 30–45 seconds until fragrant.

Carefully add the brandy or cognac. If you are comfortable and safe doing so, tilt the pan slightly to ignite the alcohol and let the flames subside (flambé) to burn off alcohol; otherwise simmer 1 minute to reduce and concentrate flavor. Scrape up any browned bits from the pan with a wooden spoon.

Add the beef stock and bring to a simmer. Reduce by half, about 3–4 minutes.

Lower heat to medium-low and stir in the heavy cream and Dijon mustard. Simmer gently until the sauce thickens enough to coat the back of a spoon, about 3–5 minutes. Do not boil vigorously once cream is added to prevent separation.

Taste and add salt (about 1/2 tsp) and the fresh thyme leaves if using. If the sauce is too thin, simmer a minute longer; if too thick, whisk in 1–2 tablespoons water or stock.

Return the pan to very low heat and whisk in 1 tablespoon cold butter (optional) to give the sauce a glossy finish and round out flavor.

Spoon or pour the peppercorn sauce over each rested filet. Sprinkle chopped parsley and serve with a lemon wedge alongside if desired.

Plate one filet per serving, spoon 2–3 tablespoons of sauce over each steak, and finish with a sprinkle of chopped parsley. Serve immediately with preferred sides (mashed potatoes, roasted vegetables or a simple salad).