Filet of Beef Au Poivre
Elevate your next dinner with this decadent Filet of Beef Au Poivre, a classic French-inspired dish that's as impressive as it is delicious. Perfectly seared beef tenderloin filets are encrusted with coarsely cracked black pepper for a bold, aromatic crust, then paired with a rich and creamy cognac-infused pan sauce that balances the robustness of the pepper with luxurious flavors. The sauce, made with sautéed shallots, beef stock, and a touch of heavy cream, adds depth and elegance to every bite. Ready in just 35 minutes, this dish is ideal for special occasions or an upscale weeknight treat. Serve it with a side of roasted potatoes or buttery green beans and garnish with fresh parsley for a truly restaurant-worthy presentation. Keywords: filet of beef, beef au poivre, French recipe, steak with creamy sauce, special occasion dinner, easy gourmet recipes.
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Recipe Information
Ingredients
- 4 Beef tenderloin filets (3-4 ounces each)
- 2 tablespoons Coarsely cracked black pepper
- 1 teaspoon Kosher salt
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 2 tablespoons Shallots, finely chopped
- 1 quarter cup Cognac or brandy
- 1 half cup Beef stock
- 1 quarter cup Heavy cream
- 1 tablespoon Fresh parsley, chopped (optional, for garnish)
Instructions
Pat the beef filets dry with paper towels and season each filet with the kosher salt on both sides.
Spread the cracked black pepper evenly onto a plate. Gently press each side of the beef filets into the cracked black pepper to create a crust, ensuring the entire surface is coated.
Heat a large skillet over medium-high heat. Add the olive oil and 1 tablespoon of the unsalted butter. When the butter is melted and begins to foam, carefully place the beef filets into the skillet.
Sear the filets for about 3-4 minutes on each side for medium-rare, or adjust the time to your desired level of doneness. Remove the filets from the skillet and set them aside, tented with foil to keep warm.
Lower the heat to medium and add the remaining tablespoon of butter to the skillet. Stir in the chopped shallots and sauté until translucent and fragrant, about 1-2 minutes.
Carefully add the cognac or brandy to the skillet. If desired, ignite the alcohol with a long lighter to flambé. Allow the flames to subside naturally or let the alcohol reduce by half, about 1-2 minutes.
Pour in the beef stock and stir, scraping up any browned bits from the bottom of the skillet. Reduce the liquid by half, about 3-4 minutes.
Lower the heat to medium-low and stir in the heavy cream. Simmer the sauce until it thickens slightly, about 2-3 minutes.
Taste the sauce and adjust the seasoning, if necessary. Return the beef filets to the skillet to warm through for 1 minute.
Plate the beef filets and spoon the sauce generously over the top. Garnish with freshly chopped parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
1730 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.0 g | 153% | |
| Saturated Fat | 52.6 g | 263% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 422 mg | 141% | |
| Sodium | 1757 mg | 76% | |
| Total Carbohydrate | 11.5 g | 4% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 1.3 g | ||
| Protein | 108.8 g | 218% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 138 mg | 11% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 1653 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
