Filet of Beef Au Poivre

Elevate your next dinner with this decadent Filet of Beef Au Poivre, a classic French-inspired dish that's as impressive as it is delicious. Perfectly seared beef tenderloin filets are encrusted with coarsely cracked black pepper for a bold, aromatic crust, then paired with a rich and creamy cognac-infused pan sauce that balances the robustness of the pepper with luxurious flavors. The sauce, made with sautéed shallots, beef stock, and a touch of heavy cream, adds depth and elegance to every bite. Ready in just 35 minutes, this dish is ideal for special occasions or an upscale weeknight treat. Serve it with a side of roasted potatoes or buttery green beans and garnish with fresh parsley for a truly restaurant-worthy presentation. Keywords: filet of beef, beef au poivre, French recipe, steak with creamy sauce, special occasion dinner, easy gourmet recipes.

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 Beef tenderloin filets (3-4 ounces each)
• 2 tablespoons Coarsely cracked black pepper
• 1 teaspoon Kosher salt
• 2 tablespoons Unsalted butter
• 1 tablespoon Olive oil
• 2 tablespoons Shallots, finely chopped
• 1 quarter cup Cognac or brandy
• 1 half cup Beef stock
• 1 quarter cup Heavy cream
• 1 tablespoon Fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Pat the beef filets dry with paper towels and season each filet with the kosher salt on both sides.

Step 2

Spread the cracked black pepper evenly onto a plate. Gently press each side of the beef filets into the cracked black pepper to create a crust, ensuring the entire surface is coated.

Step 3

Heat a large skillet over medium-high heat. Add the olive oil and 1 tablespoon of the unsalted butter. When the butter is melted and begins to foam, carefully place the beef filets into the skillet.

Step 4

Sear the filets for about 3-4 minutes on each side for medium-rare, or adjust the time to your desired level of doneness. Remove the filets from the skillet and set them aside, tented with foil to keep warm.

Step 5

Lower the heat to medium and add the remaining tablespoon of butter to the skillet. Stir in the chopped shallots and sauté until translucent and fragrant, about 1-2 minutes.

Step 6

Carefully add the cognac or brandy to the skillet. If desired, ignite the alcohol with a long lighter to flambé. Allow the flames to subside naturally or let the alcohol reduce by half, about 1-2 minutes.

Step 7

Pour in the beef stock and stir, scraping up any browned bits from the bottom of the skillet. Reduce the liquid by half, about 3-4 minutes.

Step 8

Lower the heat to medium-low and stir in the heavy cream. Simmer the sauce until it thickens slightly, about 2-3 minutes.

Step 9

Taste the sauce and adjust the seasoning, if necessary. Return the beef filets to the skillet to warm through for 1 minute.

Step 10

Plate the beef filets and spoon the sauce generously over the top. Garnish with freshly chopped parsley, if desired, and serve immediately.

Nutrition Facts

Serving size	884.6 grams (884.6g)

Amount per serving	% Daily Value*
Calories	1730

Total Fat 119.00g	153%
Saturated Fat 52.60g	263%
Polyunsaturated Fat 1.30g
Cholesterol 422mg	141%
Sodium 1757mg	76%
Total Carbohydrate 11.50g	4%
Dietary Fiber 4.30g	15%
Total Sugars 1.30g
Protein 108.80g	218%

Vitamin D 0IU	0%
Calcium 138mg	11%
Iron 13mg	73%
Potassium 1653mg	35%

*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.

Source of Calories

Fat: 69.0%

Protein: 28.0%

Carbs: 3.0%