Steak Au Poivre with Wild Mushroom and Bourbon Sauce
Elevate your dinner table with this decadent Steak Au Poivre with Wild Mushroom and Bourbon Sauce, a classic French-inspired dish perfect for steak lovers. Tender filet mignon steaks are encrusted in coarsely crushed black peppercorns, seared to perfection, and smothered in a velvety sauce made with earthy wild mushrooms, aromatic shallots, and a splash of bourbon for a bold, smoky flavor. Finished with a touch of heavy cream and fresh thyme, this luxurious dish is both elegant and comforting. Ready in just 40 minutes, it’s an impressive meal for date nights or special occasions. Serve with roasted vegetables or buttery mashed potatoes to soak up the rich sauce, and let every bite transport you to gourmet bliss.
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Recipe Information
Ingredients
- 2 pieces beef filet mignon steaks
- 2 tablespoons whole black peppercorns, coarsely crushed
- 1 teaspoon kosher salt
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 tablespoons shallots, minced
- 1 cup wild mushrooms (e.g., cremini, shiitake, oyster), cleaned and sliced
- 0.25 cup bourbon
- 0.5 cup beef stock
- 0.33 cup heavy cream
- 1 teaspoon fresh thyme leaves
Instructions
Take the filet mignon steaks out of the refrigerator 30 minutes before cooking to allow them to come to room temperature. Pat them dry with paper towels.
Spread the coarsely crushed black peppercorns and kosher salt on a plate. Press both sides of each steak into the mixture, coating them evenly.
Heat 1 tablespoon of butter and the olive oil in a heavy skillet over medium-high heat until hot but not smoking.
Add the steaks to the skillet and sear for 3-4 minutes on each side for medium-rare, or adjust the cooking time to your preferred level of doneness. Remove the steaks from the skillet, tent them with foil, and let them rest.
Reduce the heat to medium and add the remaining 1 tablespoon of butter to the skillet. Stir in the minced shallots and cook for 1-2 minutes until softened.
Add the wild mushrooms and cook for 5-6 minutes, stirring occasionally, until the mushrooms are golden and their moisture has evaporated.
Carefully add the bourbon to the skillet and cook for 1-2 minutes, scraping up any browned bits from the bottom of the pan, until the alcohol has mostly evaporated.
Stir in the beef stock and fresh thyme, and let the mixture simmer for 3-4 minutes to reduce slightly.
Lower the heat to medium-low and stir in the heavy cream. Let the sauce simmer for 2-3 minutes, stirring occasionally, until thickened.
Taste the sauce and adjust seasoning with salt if needed.
Serve the steaks topped with the wild mushroom and bourbon sauce. Pair with roasted vegetables or mashed potatoes for a complete meal.
Nutrition Facts
Calories |
1163 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.3 g | 104% | |
| Saturated Fat | 38.4 g | 192% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 281 mg | 94% | |
| Sodium | 1184 mg | 51% | |
| Total Carbohydrate | 13.5 g | 5% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 1.3 g | ||
| Protein | 56.9 g | 114% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 94 mg | 7% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1089 mg | 23% | |
*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.
