Filet au Poivre

Elevate Your Culinary Experience with Filet au Poivre - A French Delight with Pink Peppercorn Sauce

Yield: 2

Author: Chef Jorge Montes

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Filet au Poivre with Pink peppercorn sauce

Indulge in the epitome of French culinary excellence with our Filet au Poivre featuring a luxurious Pink Peppercorn Sauce. This gourmet masterpiece boasts perfectly seared filet mignon, adorned with a velvety sauce that showcases the subtle heat and unique flavor profile of pink peppercorns.

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

Ingredients

Filet

• 2 Filet Mignon ( 4-8 oz or any size you prefer)
• 2 oz. Butter
• 1 Tbsp. Canola oil
• 3 Garlic cloves
• 1 Rosemary sprig
• 1 Thyme sprig
• Salt
• 1 Tbsp. whole pink peppercorns (you can substitute with black peppercorns)
• 1 Tbsp. whole black peppercorns
• Tools: Cast iron pan or heavy bottom sauté pan / metal spatula / metal spoon

Pink Peppercorn Sauce

• 2 oz. Butter
• 1 Shallot
• 1 Tbsp. Pink Peppercorns
• 5 pistils of saffron (you may omit it if unavailable)
• 1 Tbsp. Dijon mustard
• 1/4 cup brandy
• 1 cup Heavy cream
• Salt
• Tools: Small pot or sauté pan / wooden spoon

Instructions

Prepare the Perfect Steak!

1. Season steaks with salt on all sides and allow to rest for 30 minutes at room temperature.
2. Crush peppercorns with the back of a small pot or the side of a knife.
3. Coat steaks with the peppercorns to cover them fully.
4. Heat pan on high heat until it begins to smoke and add the canola oil.
5. Place steaks on the pan and lower heat to medium temperature. Cook for 5 minutes.
6. Gently flip steaks and raise the temperature to medium high heat . Add the butter, garlic and herbs to the pan and allow the butter to melt till brown.
7. Scoop up the melted hot butter with the spoon and pour over the top of the steak while cooking.
8. Cook for 3-5 minutes until steak has browned. Flip and continue cooking for 2 more minutes while basting with the melted butter. If the garlic and herbs start to brown, you can place them on top of the steaks. Check steak temperature with a thermometer and remove from pan when cooked to your liking.
9. Rest on a wire rack for 5 minutes before serving.

Pink Peppercorn Sauce

1. Dice shallots finely
2. Heat pot to medium heat and add butter and shallot. Cook for 2-3 minutes until translucent. Add peppercorns and saffron and cook for 1 minute.
3. Carefully add brandy to pot, away from open flame, and cook until it has reduced by half.
4. Stir in mustard and cream and bring to a boil. Cook on medium-high heat until the sauce has thickened to the point of coating the spoon. Adjust seasoning with salt.
5. Plate Filet, Finish with sauce - Enjoy!

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