Steak au Poivre Recipe

As seen in the 2025 Culinary Calendar

Serves 4

• 4 filet mignon medallions
• Salt
• 1/4 cup whole black peppercorns
• 3 tablespoons vegetable oil
• 1 tablespoon unsalted butter
• 2 thyme sprigs
• 1 medium garlic glove, minced
• 1/2 large shallot, minced
• 2 tablespoons brandy or cognac
• 3/4 cup chicken stock
• 3/4 cup creme fraiche
• 2 teaspoons Dijon mustard

PREHEAT oven to 375 F. Salt medallions on both sides and refrigerate for 30 minutes.

PLACE peppercorns into plastic bad, remove the air and pound with a rolling pin to crack the peppercorns. Place half in the bottom of a shallow pan. Press one side of each medallion into the pepper to coat.

HEAT oil in a pan. Saute pepper side of medallions for 3 to 5 minutes. Add garlic and shallot. Saute for 5 minutes. Carefully turn over medallions to not break the pepper crust. Cook for another 3 minutes. Add butter and thyme. Cook until the steaks have reached the desired doneness. You can baste the steaks as they cook. Remove from pan.

ADD garlic, shallots and remaining peppercorns to the pan. Cook, stirring gently, until the shallots are soft, about 2 to 3 minutes. Add brandy to the pan and stir, deglazing the flavorful bits sticking to the pan. Reduce to about 3 tablespoons. Remove the thyme and discard.

ADD stock and creme fraiche and stir. Cook until the cream sauce forms a coating on the back of a spoon. Add Dijon mustard. Stir. Add steaks back to pan, pepper crust up. With a spoon, glaze medallions and then serve on warmed plates with spoonfuls of sauce over each. Serve immediately.