Easy Steak au Poivre
This easy steak au poivre recipe makes the most delicious pan-seared pepper crusted filet mignon in bourbon cream sauce. Perfect for special occasions or a date night in!
Servings: 4
Cost: $50
Ingredients
- 4 beef tenderloin filets 1½ inches thick
- 3 tablespoons black peppercorns crushed or about 1 ½ tbs coarse black pepper
- 1 teaspoon coarse sea salt
- 2 tablespoons butter
- 1 tablespoon olive oil
- ½ cup bourbon
- ½ cup beef stock
- 2 tablespoons Dijon mustard
- 1 cup heavy cream
Instructions
- Pat beef filets with paper towel to remove excess moisture
- Press ground pepper and sea salt evenly into meat so that both sides are covered
- Heat olive oil and butter in a cast iron pan or stainless steel skillet over medium high heat until shimmering
- Place steaks in pan, and cook for 4-5 minutes per side or to desired doneness
- Remove steaks from pan, place on a platter, and cover with foil
- Turn heat off, add bourbon to pan, and stir to deglaze and loosen up browned bits
- Turn heat back on, add the beef stock, mustard and heavy cream, stir, and cook on medium heat until sauce is thickened enough to coat back of a spoon
- Return steaks to pan, stir in any juice from platter, and spoon sauce over steaks
- Serve immediately
Video
Notes
Use caution when adding bourbon. Turn stove off, and step back a bit as it will smoke.
If you can't find peppercorns, use coarse ground pepper. Use less if you're not a fan of pepper.
Cook steaks to 125-130 for medium rare to medium doneness. The temperature will rise as they rest. If your steaks are thinner, or you prefer meat done more, you will need to adjust cooking time.
You can use all beef broth if desired.
Nutrition
Calories: 278kcal | Carbohydrates: 1g | Protein: 1g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 75mg | Sodium: 567mg | Potassium: 73mg | Vitamin A: 820IU | Vitamin C: 0.2mg | Calcium: 31mg | Iron: 0.1mg
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