These luscious steaks' peppery bite is tamed with a velvety cream sauce.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the peppercorns into a shallow bowl. Sprinkle the beef tenderloin filets with salt on both sides, and coat both sides with crushed peppercorns.

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  • Melt the butter with the olive oil over high heat in a heavy skillet (not nonstick) until the foam disappears from the butter. Gently place the steaks in the pan, and cook until they start to become firm and are reddish-pink and juicy in the center, about 3 1/2 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steaks to platter, and cover tightly with foil.

  • Pour the beef broth into the skillet, and use a whisk to stir the broth and scrape up any dissolved brown flavor bits from the skillet. Whisk in the cream, and simmer the sauce until it's reduced and thickened, 6 to 7 minutes. Place the steaks back in the skillet, turn to coat with sauce, and serve with the remaining sauce.

Cook's Note:

To save money, purchase a whole tenderloin and slice the steaks yourself.

Nutrition Facts

549 calories; 46.7 g total fat; 176 mg cholesterol; 209 mg sodium. 4.9 g carbohydrates; 27.5 g protein; Full Nutrition

Reviews (92)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/08/2011
This is a very good variation of Steak Au Poivre. The cream sauce is very nice. The only thing I did differently was to cook the filets less. It is a standard misconception that 130 is medium rare. Not true. 120 will come up to medium rare (125) once it sits for 5-7 minutes. Do NOT cut into the meat or poke it with a thermometer to check for doneness as all the juices will leak out. Figure 2-1/2 minutes per side on medium high for med rare. Please do not overcook filet. There is no fat on this cut and no margin for error! Read More
(119)

Most helpful critical review

Rating: 3 stars
07/24/2011
I am pretty much only rating the sauce. I found the pepper cream sauce to be a bit thin. I will make this again but with adjustments to provide a thicker sauce. Read More
(4)
139 Ratings
  • 5 star values: 99
  • 4 star values: 26
  • 3 star values: 7
  • 2 star values: 5
  • 1 star values: 2
Rating: 4 stars
03/08/2011
This is a very good variation of Steak Au Poivre. The cream sauce is very nice. The only thing I did differently was to cook the filets less. It is a standard misconception that 130 is medium rare. Not true. 120 will come up to medium rare (125) once it sits for 5-7 minutes. Do NOT cut into the meat or poke it with a thermometer to check for doneness as all the juices will leak out. Figure 2-1/2 minutes per side on medium high for med rare. Please do not overcook filet. There is no fat on this cut and no margin for error! Read More
(119)
Rating: 4 stars
03/08/2011
This is a very good variation of Steak Au Poivre. The cream sauce is very nice. The only thing I did differently was to cook the filets less. It is a standard misconception that 130 is medium rare. Not true. 120 will come up to medium rare (125) once it sits for 5-7 minutes. Do NOT cut into the meat or poke it with a thermometer to check for doneness as all the juices will leak out. Figure 2-1/2 minutes per side on medium high for med rare. Please do not overcook filet. There is no fat on this cut and no margin for error! Read More
(119)
Rating: 4 stars
03/01/2010
Great recipe! I substituted milk for the heavy cream because that is what I had on hand. I added a little flour to help the sauce thicken. The filets came out perfect. I cooked them 4 min. each side. Read More
(69)
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Rating: 5 stars
03/08/2011
I love beef with a creamy pepper sauce and this did not disapoint. I kicked the recipe up to my tastes as follows: Try with a NY Strip intead of the Filet. I coated the beef the with lots of coarsly cracked pepper and rubbed it in well. After I browned it in a scorching hot pan, i deglazed the pan with about 1/4 cup of brandy I turned the heat to med and added about a tablespoon of finely chopped shallots, then followed that with a little beef stock and let that cook to reduce a little. After that I added the heavy cream slowly until I had enough suace. I let that stay on the heat until it thickened a bit then poured it over the beef. It is a delicious sauce. Other cuts of beef work as well if not better than filet. Try this recipe with a ny strip before you take the plunge to filet. Read More
(69)
Rating: 5 stars
03/08/2010
AWESOME!!! I tweaked it a bit -instead of peppercorn I used a "Spicy Garlic" seasoning in a "grinder". It worked out so well...and the cream sauce was delicious!! I've been trying to find a recipe for this cream sauce that I had at Sajo's it came with my "steak bites" I had ordered...This sauce tastes just like it!! This recipe goes to the top of my list!! Read More
(60)
Rating: 5 stars
07/16/2010
This was very good. My fiance and I had this for our anniversary and it did not disappoint. I prepared it exactly as written except for letting the sauce simmer longer than the 6-8 recommended minutes. It took longer than that to reduce down about 10 - 15 minutes on medium heat in a large skillet. Word to the wise - Don't leave the sauce on the heat- even on low. I thought to keep it warm in case he wanted more sauce and the cream came apart and ruined the sauce. I'll definitely be making this again. It tastes amazingly close to a meal I had at a very fancy French restaurant. Now I'll be able to make it at home! Thanks for sharing. Read More
(48)
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Rating: 5 stars
02/22/2011
Very delicious yet simple to make! I ended up using New York strip steaks. Also mixed some garlic powder with the salt and ground peppercorns before rubbing it on the steak. I served it with Rosemary Roasted Potatoes (another recipe on this site) I did find it steamed/smoked a lot and wound up setting off my smoke detector. Next time might reduce the heat slightly (and maybe just open the window while cooking) Read More
(29)
Rating: 4 stars
03/10/2011
I've been doing a similar recipe like this for years but I flame the meat with cognac before adding the cream. Light cream is fine but I advise against using milk or 1/2 & 1/2. The milk will always curdle. To flame anything remove the pan from the heat pour on a jigger of cognac avert your face and ignite the cognac. Don't be alarmed if it flames up a lot. Alcohol burns at a lower temperature than most things but if you're not careful you could set your kitchen cabinets on fire. Set the meat aside to keep warm while you deglaze the pan with a small glass of red wine and stock. Let it cook down to half its volume then add the cream and stir in a pat of butter for each filet. Enjoy! Read More
(23)
Rating: 4 stars
04/26/2010
This was a very delicious recipe. I used a shoulder steak not a filet but it gave class to a cheaper cut. I rubbed a tiny bit of garlic onto the steaks and also used half and half because that's what I had. It also took a little while for the sauce to thicken so I added a bit of cornstarch. All in all very good and will make again. Read More
(17)
Rating: 5 stars
03/07/2011
wonderful but a minor quibble -- it should be "filets migon" -- the filet being plural not the mignon.:) Read More
(16)
Rating: 3 stars
07/24/2011
I am pretty much only rating the sauce. I found the pepper cream sauce to be a bit thin. I will make this again but with adjustments to provide a thicker sauce. Read More
(4)