Tenderloin Steak au Poivre

Transform your kitchen into a Parisian bistro with this luxurious steak au poivre. This isn’t just dinner – it’s a masterclass in creating restaurant-worthy steak with a sauce that will make you want to lick your plate clean.

The secret lies in the perfect peppercorn crust and a cognac cream sauce that’s silky, rich, and packed with complex flavors. When that sauce hits the perfectly seared beef, magic happens. Trust me, you’ll feel like a professional chef when you plate this up.

Ingredients

For the Steaks:

• 4 (6-ounce) Certified Angus Beef® tenderloin steaks
• 2 teaspoons coarse kosher salt, divided
• 2 tablespoons peppercorn trio
• 2 teaspoons canola oil
• 2 tablespoons unsalted butter

For the Sauce:

• 1 small shallot, minced (about 2 tablespoons)
• 3 tablespoons brined green peppercorns
• 1/4 cup cognac or brandy
• 1 cup salt-free beef stock
• 1 cup heavy cream

Steps

1. Place peppercorns in a heavy-duty zipper-locking bag on a cutting board. Using a meat mallet or heavy saucepan, crack peppercorns until coarsely broken but not pulverized. The pieces should be about 1/8 inch – this ensures proper texture and prevents overwhelming heat.
2. Season filets on both sides with 1 1/2 teaspoons salt. Press cracked peppercorns firmly into one side of each steak – they should stick well without falling off. Preheat oven to 325°F (163°C). Let steaks rest at room temperature for 15 minutes before cooking.
3. Heat oil in a large stainless-steel skillet over medium-high heat until shimmering but not smoking. Place filets pepper-side up and sear for 2-3 minutes until a deep brown crust forms. Flip steaks, add butter, and baste continuously for 2 minutes. The butter should foam but not burn – if it darkens too quickly, reduce heat.
4. Transfer steaks to a sheet pan and place in oven for 12-15 minutes or until internal temperature reaches 130°F (54°C) for medium-rare. Use an instant-read thermometer inserted horizontally into the thickest part.
5. For the sauce, reduce heat to medium. Add shallots and remaining salt; sauté until softened but not browned, about 1 minute. Add green peppercorns and cognac (stand back – it may flame). Cook until alcohol evaporates, about 1 minute. Add stock and cream, bring to boil, then reduce to medium. Simmer 8-10 minutes until sauce coats the back of a spoon and leaves a clear path when you run your finger through it.
6. Rest steaks for 5 minutes on a warm plate – internal temperature will rise 5-10°F. Add any accumulated juices to sauce. Serve steaks with 1/4 cup sauce each, pouring over the top or pooling around the steak.

Smart Swaps

• Replace heavy cream with half-and-half mixed with 1 tablespoon cornstarch for a lighter sauce
• Substitute cognac with apple juice plus 1 teaspoon white wine vinegar for alcohol-free version

Make It Diabetes-Friendly

• Use half-and-half with 1 tablespoon cornstarch instead of heavy cream (reduces carbs by 4g per serving)
• Skip the cognac and use 1/4 cup low-sodium beef broth with 1 teaspoon white wine vinegar
• Serve with roasted vegetables instead of traditional potato sides
• Keep portion size to 6 ounces of meat to manage protein intake

Pro Tips

• Let steaks come to room temperature for even cooking
• Don’t move steaks while searing – this ensures proper crust formation
• If sauce gets too thick, thin with warm beef stock 1 tablespoon at a time