A classic French Steak Au Poivre recipe featuring a pan-seared filet mignon finished in the oven, served with a rich peppercorn and cognac cream sauce, and optionally with French fries.
Preheat oven to 350f. Season your steak on both sides with salt and pepper. Optionally, add a spoonful of egg white onto one side to help the peppercorns stick. Lay your steak into your crushed pink and black peppercorns, eggwhite side down and then set aside. Heat a pan over medium high heat and once hot, add oil. Lay your steak into the pan peppercorn side up. Sear for about 2 minutes. Then flip, add your butter, and baste your steak for one minute. Remove, place on a sheet pan and put into the oven until it reaches medium rare, about 7-10 minutes. To the same pan that you cooked your steak in, add you shallots and saute until softened. Then, carefully add your cognac and optionally flambe. Next, add your beef stock and green peppercorns. Reduce by half, then add your heavy cream. Taste for seasoning and then your sauce is done. Slice your rested steak and serve with peppercorn sauce and French fries. Enjoy!
