Yemeni Filet Au Poivre Recipe

Prep steaks

Remove filets from refrigerator 30–45 minutes before cooking to come to near room temperature. Pat dry with paper towels. Season both sides lightly with kosher salt (distribute the 2 tsp evenly among the 4 filets).

Apply peppercorn hawaij rub

Combine the coarsely cracked black peppercorns (2 tbs) and hawaij (1 tbs) on a plate. Press each filet into the mixture so both sides have a generous crust of pepper and spice. Shake off any excess.

Sear the filets

Heat a large heavy skillet (cast-iron preferred) over medium-high heat until very hot. Add 2 tbsp neutral oil and swirl to coat. Add filets (work in batches if necessary to avoid crowding). Sear 2.5–3 minutes on the first side without moving, until a deep brown crust forms. Flip and add 2 tbsp unsalted butter. Spoon melted butter over the tops while searing the second side 2–3 minutes for medium-rare (internal temp ~ 125–130°F / 52–54°C). Adjust time for desired doneness. Transfer filets to a warm plate and tent loosely with foil to rest for 6–8 minutes while you make the sauce.

Sauté shallot and deglaze

Wipe out the skillet if excess burned bits interfere, leaving browned fond. Reduce heat to medium. Add the minced shallot to the pan and sauté in any remaining butter/oil for 1–2 minutes until softened and translucent. Carefully add the brandy or cognac (60 ml) to deglaze, stirring and scraping up browned bits. If desired, flambé the alcohol briefly by tilting the pan and igniting with a long match—only do this with care and proper ventilation. Let the alcohol reduce by about half (about 1–2 minutes).

Build the sauce

Add the beef stock (120 ml) and continue to simmer until reduced by about half (2–3 minutes). Stir in the heavy cream (180 ml), Dijon mustard (1 tsp), crushed green peppercorns (2 tsp), and hawaij (1 tsp). Simmer gently over medium-low heat until the sauce thickens enough to coat the back of a spoon (about 3–5 minutes). Taste and season with 1/2 tsp salt, adjusting for your stock's sodium.

Finish and coat

Remove the pan from heat and whisk in 1 tbsp cold unsalted butter until glossy. If the sauce is too thin, simmer another minute; if too thick, loosen with up to 1–2 tbsp water or stock. Keep warm.

Place each rested filet on warmed plates. Spoon the peppercorn hawaij cream sauce over each steak or serve the sauce alongside. Garnish with chopped fresh parsley and a lemon wedge if desired. Serve immediately.