Tenderloin Steak au Poivre   recipe provided by the Certified Angus Beef® brand.

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Tenderloin Steak au Poivre

Serves 4
Cuisine: French
Category: Steaks, Old-School Classics
This French bistro classic dinner idea packs a pleasant punch of peppercorns. By crusting just one side we could take advantage of the searing of the exposed side, creating fond to build the peppery cream sauce. Butter basting while searing the peppered side protects peppers from burning. Brined green peppercorns are your secret weapon for the cream sauce, adding a floral aroma while hitting the perfect pepper notes.
Prep Time
20 mins
Other Time
5 mins
Cook Time
30 mins
Total Time
55 mins
  • 4 (6-ounce) Certified Angus Beef ® tenderloin steaks
  • 2 teaspoons coarse kosher salt, divided
  • 2 tablespoons peppercorn trio
  • 2 teaspoons canola oil
  • 2 tablespoons unsalted butter
  • 1 small shallot, minced (about 2 tablespoons)
  • 3 tablespoons brined green peppercorns
  • 1/4 cup cognac or brandy
  • 1 cup salt-free beef stock
  • 1 cup heavy cream
  1. Place trio of peppercorns in a heavy-duty zipper locking bag and set on a cutting board. Using a meat mallet or heavy sauce pan, crack peppercorns so they are broken but still coarsely cracked.
  2. Season filets on both sides with 1 1/2-teaspoons salt. Coat the top sides with the cracked peppercorns, pushing the peppercorns into the steaks to adhere. Preheat oven to 325°F.
  3. Heat oil in a large stainless-steel skillet over medium-high heat. Place filets in the pan, pepper side up. Sear 2 to 3 minutes to develop a brown crust. Flip steaks, add butter to pan and sear 2 more minutes while spooning melted butter over steaks to baste.
  4. Remove filets from skillet, place on a sheet pan in oven for about 15 minutes or until 130°F internal temperature for medium rare. While filets bake, assemble pan sauce.
  5. Reduce heat to medium, add shallots and remaining 1/2-teaspoon salt; saute 1 minute. Stir in green peppercorns and brandy. Reduce brandy for about 1 minute or until all the alcohol has cooked off. Stir in beef stock and heavy cream, bring to a boil. Reduce heat to medium, rapidly simmer for 8 to 10 minutes or until the sauce has reduced by half. The sauce should be thick enough to coat the back of a spoon.
  6. Allow steaks to rest for 5 minutes before serving. Add any drippings from the sheet pan to the sauce, stir to incorporate. Serve each filet with about 1/4-cup of sauce.
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