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Steak Au Poivre

Matthew Mancuso

Matthew Mancuso

February 13, 2025
Steak Au Poivre
Clock icon

25 min

Total

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2

Servings

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Beef

Protein

This Steak Au Poivre is pure indulgence! Tender, pepper-crusted filet mignon is seared to perfection and smothered in a rich, velvety brandy cream sauce. Bold, buttery, and packed with flavor, this steakhouse classic is an elegant showstopper made right at home!

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All I Want is Steak Gift Box

All I Want is Steak Gift Box

ButcherBox

  • Ribeyes (2 x 10 oz steaks)
  • New York Strips (2 x 10 oz steaks)
  • Top Sirloin Steaks (4 x 6 oz steaks)
  • Filet Mignons (2 x 6 oz steaks)
For the true steak lover, this box is pure holiday joy. A premium lineup of grass-fed, high-flavor steaks that guarantees smiles, sizzling pans, and plates worth celebrating.
Our Sourcing Standards

Equipments

  • Cast-iron skillet or heavy-bottomed pan 

  • Tongs

  • Knife and cutting board 

  • Spoon for stirring 

  • Small saucepan 

    (optional, if finishing in the oven) 

  • meat thermometer

    (optional) 

Ingredients

For the Steak: 

  • 2 ButcherBox Filet Mignon Steaks

  • 2-3 tbsp Cracked Black Pepper

    (coarse ground)

  • 1 tbsp Olive Oil

    (or vegetable oil) 

  • 2 tbsp Butter

For the Sauce: 

  • 2 Shallots

    finely chopped

  • 1/4 cup Brandy or Cognac

  • 1/2 cup Heavy Cream 

  • Salt and freshly cracked pepper

    to taste 

Step By Step

Instructions

Preparation 

1
Season both sides of the filet mignon with cracked black pepper, pressing it into the meat to create a good crust. 
2
Finely chop the shallots. 
3
Measure out the brandy or cognac and prepare the heavy cream. 

How to Cook 

1
Heat the olive oil in a cast-iron skillet over medium-high heat. Once hot, add the filet mignons and sear each side for about 3-4 minutes, depending on the thickness of the steak. Use tongs to turn the steaks and sear evenly. 
2
Remove the steaks from the pan and set aside to rest. In the same pan, add the butter and shallots. Cook for 2-3 minutes until fragrant and soft. Add the brandy or cognac and let it reduce by half. 
3
Lower the heat and add the heavy cream, stirring constantly until the sauce thickens slightly. Taste and adjust seasoning with salt and freshly cracked pepper. 
4
Place the steaks on plates, spoon the creamy pepper sauce over them, and serve immediately. 

Every Recipe Starts With Great Meat

Grass-fed, Free-range, and humanely raised. Delivered straight to your door.

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