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These luscious steaks’ peppery bite is tamed with a velvety cream sauce.
Ingredients
- ¼ cup coarsely crushed black peppercorns
- 4 (6 ounce) 1 1/2 inch thick filet mignon steaks
- salt to taste
- 1 tablespoon butter
- 1 teaspoon olive oil
- 1/3 cup beef broth
- 1 cup heavy cream
Directions
Step 1
Place the peppercorns into a shallow bowl. Sprinkle the beef tenderloin filets with salt on both sides, and coat both sides with crushed peppercorns.
Step 2
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.
Step 3
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 (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 549 | |
| % Daily Value * | |
| Total Fat47g | 60% |
| Saturated Fat24g | 119% |
| Cholesterol176mg | 59% |
| Sodium209mg | 9% |
| Total Carbohydrate5g | 2% |
| Dietary Fiber1g | 5% |
| Total Sugars0g | |
| Protein28g | |
| Vitamin C1mg | 7% |
| Calcium71mg | 5% |
| Iron5mg | 26% |
| Potassium490mg | 10% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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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.
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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!!
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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.
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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.
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Made for the holidays, a big hit with potatoes or rice and green beans almondine.
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Delicious! I made this for an exciting Christmas Eve dinner. And let me tell you we have a new tradition in our house because of this! Every year we will have this on Christmas Eve. Very tasty and easy to make.
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Delicious!
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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)
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oh so delicious, i prepared exactly by the recipe other than sprinkling some tarragon in the cream sauce, love Bearnaise!
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Nice recipe, I rolled my steaks in montreal steak spice, then when I flipped them on the BBQ I put a good tbls. of blue cheese on top, delicious
Kate -
Another twist, is to make exactly as recipe follows, but add 1 Tblsp dijon mustard. Yummy!
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wonderful, but a minor quibble — it should be “filets migon” — the filet being plural, not the mignon. 🙂
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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!
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I made this tonight and it was fantastic and so simple. I did not change a thing.
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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. -
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!
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This was the easiest, fastest, tastiest recipe I have made off this site. I did not change a thing and it was PERFECT! I love, love, love it as did my husband. This has special occasion written all over it. Yummmmm…
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Had it last night. Wish I could have it again tonight.
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Soooo Goood!
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This is my first review here. I made this recipe last night and it was absolutely delicious ~ didn’t change a thing and it was perfect !!!! We all loved it ! It was very rich, so the steak and a salad was all I needed (although my husband and son had baked potato 🙂
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Awesome. My husband said he wouldn’t have had a better steak in a restaurant and raved about it throughout the meal. He asked me to make it again and wants to brag about it to his parents the next time they come over!!!
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it was very good moist and soft
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I LOVE this recipe. Best steak ever. I added 1 tsp of garlic powder to the cream sauce. Thank you goodeets7 for sharing!
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I did not care for this.
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Followed recipe exactly. My hubby loved it, but I thought the sauce was lacking something..
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This recipe is absolutely delicious. I used porterhouses in place of the filets (they were on a great sale) and they were just wonderful. When I asked my son if he liked the sauce with his steak, He simply replied…”do you mean the heaven?” I think that said it all. This is a keeper.
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This sauce was so yummy, I can just taste it with sundried tomatoes with pasta…so many possibilities! I always make it the first time following the recipes pretty close, and it is great as it. Next time I will crush the peppercorns a bit more, and maybe use a few less..Thanks for a great recipe. My wheels are spinning with more possibilities for this one!
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Very nice recipe. I did not use heavy cream. I’m sure that would have made it outstanding. But for health reasons I used fat free half and half. I also did a blend of butter with a little bit of olive oil. Flavors were very nice. Simple yet elegant.
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We think that this is a very bland sauce and absolutely dilutes the flavor of a beautiful filet…will not be repeating this mistake again.
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Absolutly wonderful! My husband likes peppery things so I first rubbed the steaks with montreal steak spice before cooking. I added more pepper to the recipe for our liking as well. Turned out great. Thanks for the recipe.
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Ahhhh Yes.
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This recipe is very similar to one I used to have in a French cookbook years ago. I like to deglaze the fry pan with 1/4 cup of Grand Marnier, then add cream that has already been whipped, that way you use less cream, slightly healthier (yikes). Drizzle the steaks with the sauce. Rib steaks or tenderloin. Great recipe
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I’ve made this for my husband several times with twice baked potatoes. I add cognac and use Kosher salt in placeof the table salt. To thicken cause add a little cornstarch. I am considering trying a little crumbled bacon in the sauce. Enjoy!
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This is VERY good! I love playing with steak and making different sauces to go with them! This one was great and had lots of flavor!
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My boyfriend absolutely loved this! He said this is by far the best filet he has ever had!
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Sauce tastes very good. Can be messy in the kitchen grilling the steaks
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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.
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First time making a cream sauce for steaks. I wanted to dress up our filets mignon with something different and this was great! I halved recipe but added more broth because the halved amount wasn’t enough to deglaze the pan. I served sauce on the side because I wasn’t sure if we’d like it – but even my picky husband thought it was great as a dipping sauce 🙂 win!
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Yummy yummy!!!! The only thing I would change next time is the amount of peppercorn I add to it. It was just a bit much for my kids but otherwise is a great recipe.
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unlike a lot of the reviews we had to cook our filets longer just to get them med rare. however this meal was amazing! roasted veggies and mashed cauliflower. yum yum yum!
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Awesome!!! Too much pepper though, next time will do about half as much. Made with NY strips and it was delicious and easy!
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Amazing!! I used sirloin steak on my grill pan and made sauce according to directions. My new favorite!
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I added a splash of brandy to the cream sauce. Excellent! Easy and delicious!
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Delicious! My boyfriend and I loved this recipe. Will be using again!
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The steak taste really good, but the pepper sauce just okay, I feel it’s not thick enough, and not enough pepper taste, will double the pepper next time.
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This was okay. Too much peppercorn for me. I might try it again with less.
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not much of a sauce on a steak but i really liked this
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Ok, I took suggestions from fellow members, I put cornstarch to thicken it up a bit, added some salt to the cream sauce and I had a whole lot of wonderful comments. The steaks turned out really good, but it was a bit harder to get it well done, other from that it turned out 5 stars, would try this again!! Wonderful with the steaks.
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I prepared this with boneless sirloin pork chops. I know, huge substitution, but it WORKED! I LOVED the sauce and it paired very, very well with the pork chops. EXACTLY what I was looking for! Thanks so much for sharing this recipe, goodeats7!
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was pretty good didn’t have heavy cream made my own by using 3/4 cup milk with 1/3 cut melted butter still turned out good i also used onion powder and garlic powder in the sauce a few dashes. next time thought i will use less salt on the steaks was a tad salty
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I substituted NY Strip for the Filet Mignons and added a little cooking sherry to the sauce. These were delicious! I can finally eat steak when the weather doesn’t allow for grilling!
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I made this for Valentine’s night dinner and my husband woofed it down!!! Made as written and it was fantastic!!! Keeping the recipe.
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Kind of bland, needs parm cheese in the sauce and shaved asiago cheese on top.
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Followed the recipe. Great flavor combination.
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I did not make the steak part — just the gravy. We were grilling the steaks but I didn’t have baked potatoes — only a package of Bob Evans mashed. My mom said her mother used to make an amazing gravy with steaks and served over mashed potatoes. I fiddled around with the recipe a bit and added some Better than Bouillon beef au jus starter with some fresh malabar pepper and the heavy cream etc. I also added some brown gravy starter. I tweaked it until it was what I wanted and it served the purpose very well.
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This is a great recipe, thank you. Two changes though…I deglazed with a splash of Sherry along with the beef broth and added 1 tablespoon of cornstarch to the cream to thicken the sauce. The sauce may have been a little bland for our taste without the Sherry. This recipe deserves a 5 star rating despite my preferences.
Shame on the reviewer for writing about grammatical errors??? -
Tonight was my first time ever making steak and the recipe came out great! Personally, I am not the biggest steak fan, but enjoyed this dish and my boyfriend absolutely loved it! Thanks for the recipe!
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When I made this recipe my family left NOTHING behind. My husband asked me when I can make it again before he was even done with his steak. So easy and so yummy. I didn’t add or change any of the ingredients. THANKS FOR SHARING.
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This was absolutely amazing! The only change I made was that I threw in some saut?ed onions and mushrooms to the cream sauce. It was my first time working with filet mignon, and I was worried about ruining such a nice cut so I couldn’t believe how perfect and easy everything turned out! I will def be using this recipe for other cuts as well. Thanks for sharing!
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This was okay for us, I probably won’t make it again. Very simple to whip together though!
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Great recipe! Sauce was exceptionally good. I strained it before serving; it was perfect on the steak. My husband was impressed and that’s no easy task!!
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It was great my parents loved it. I Did 2 kinds of steaks ,a spicy sauce and a normal one,to be honest liked the spicy one.
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Just finished. Every bite. Simple and beyond delicious. Did not have beef broth so I made some out of powdered French onion soup mix. Also used about a 1/1 ratio with cream and the soup mixture. Worked perfectly because of the onions in the soup. Just do it!
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Straightforward and delicious. For a healthier option, substitute fat free half and half for the cream and fat free beef broth. Definitely need the meat thermometer – our filets took a lot longer to cook and were still more on the medium rare side.
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brills
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This is a great recipe. But for some extra flavor and a little bit of kick, cut down on the peppercorns and start the sauce with chopped saut?ed cherry peppers or jalape?os. That’s how it was prepared at a restaurant we went to in Costa Rica and it’s awesome.
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I make almost the exact same recipe and I really love it. The small exception is adding 8 extra large shrimp (4 per person) My Mom taught me how to check if Filet Mignon is Medium Rare without a thermometer or even worse, cutting into the steak. Make a fist (not too tight – if you are digging your fingernails into your palm that is too tight) and push on the top of the fat pad (between your thumb and finger) if the fat pad area gives about 1/4″ it’s Medium Rare. For Medium Well, Turn your fist over and press on the fat pad at the base of your thumb. These tricks work every time.
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Perfect cooking method and sauce very good.
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This was very very good! The only reason I gave it four stars was because I thought the sauce was a little bland. After making it and tasting it, I add some pepper and some Dijon mustard as another reviewer suggested. I haven’t cooked steaks myself because my husband and sons always cook them on the grill. My husband was very impressed! Served it with Roasted Green Beans fro. This site and a roasted purple onion flower! Thanks for the recipe!
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Great recipe. Served for Father’s Day and as good as any restaurant. I cooked my 1″ sirloin steaks for 2 min on med-high each side for a perfect med rare to medium. I’ve tried it on the BBQ but it doesn’t cook them hot enough and wastes the meat, the stove is a much better restaurant style result. I used some fresh ground pepper and some Keg Steak seasoning. For the sauce, I used 1/2 cup beef bouillon, 1/2 cup wine, 1/2 cup 10% cream and a teaspoon of cornstarch and cooked on low for 5 min. Perfect and delicious.
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I made this recipe today for our anniversary dinner. I was so disappointed. Made exactly as written and it was bland and boring. I will never make it again.
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I added a little fresh garlic to the sauce for taste.
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While I LOVE “meat and taters” my health aware wife limits herself to red meat. However, when I had prepared this tasty number she went all in! GREAT recipe and very easy to make.
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Love it. I followed the recipe exactly. Fillet was done perfectly and the sauce was amazing.
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Delicious!
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Superb simple recipe. Change nothing. Make without hesitation.
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We love this recipe when we feel like a steak night during the week. It’s quick and very good with a side of garlic mashed potato’s. Instead of using tenderloin I use a nice thick T-bone and trim it down to a filet and strip. I also use granulated garlic with the black pepper and kosher salt.
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Awesome recipe….I wrapped my fillets in bacon and added a shot of whiskey to my sauce….. WHAT FLAVOR!!!!!! YUMMY! Five thumbs up on this one!
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Holy yum. Cooked the steaks sous vide – 130 degrees for two hours. Saved the juice and seared them in a hot pan. Added the reserved juice and then followed the recipe. This was delicious!
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Family of 6 LOVED it! Easy! Felt like a gourmet chef!
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This was outstanding! I made it for New Year’s Eve. A quiet night with the hubby. He loved it.
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Definitely will make this again, actually have several times since then. I grilled the steak for about 2 minutes on each side to give it some additional smoke flavor, grill marks, and a slightly different texture.
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This was really good. My family might prefer a little less pepper next time.
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Great recipe. Keep extra sauce and used on steaks later in the week.
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I made this for my Ladies’ Monthly Supper Club. It was my first time cooking filet mignon and it turned out perfectly. I had always stayed away from filet mignon due to the cost if it didn’t turn out as planned. I followed the recipe with the following minimal changes. I coated the meat with coarsely ground black pepper (vice crushed peppercorns) and covered it in aluminum foil. As recommended by others, I then let the covered meat stand at room temperature for an hour before cooking. I used a non-stick fry pan as it was all I had. I followed the recipe and cooked the meat for three minutes on each side after which I moved it to a clean dish and let it stand again covered in aluminum foil at room temperature while I finished the sauce and dinner. When the sauce didn’t thicken, I added a small amount of cornstarch and water which did the trick! I had some unused meat so I cooked the same recipe again a few nights later for my hubby who also loved it!! Great recipe!
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I made this for my Ladies’ Monthly Supper Club. It was my first time cooking filet mignon and it turned out perfectly. I had always stayed away from filet mignon due to the cost if it didn’t turn out as planned. I followed the recipe with the following minimal changes. I coated the meat with coarsely ground black pepper (vice crushed peppercorns) and covered it in aluminum foil. As recommended by others, I then let the covered meat stand at room temperature for an hour before cooking. I used a non-stick fry pan as it was all I had. I followed the recipe and cooked the meat for three minutes on each side after which I moved it to a clean dish and let it stand again covered in aluminum foil at room temperature while I finished the sauce and dinner. When the sauce didn’t thicken, I added a small amount of cornstarch and water which did the trick! I had some unused meat so I cooked the same recipe again a few nights later for my hubby who also loved it!! Great recipe!
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I used coarsely grated black pepper in place of the peppercorns. No heavy cream on hand, so I used non-dairy creamer. Also, no cast iron so I just used a regular non-stick pan, and it was fine. The sauce was thin so I added a little cornstarch. Since I made a smaller version, it reduced too much, so I just spooned the sauce over the filet. I cooked the 1″ filet about 2 min per side, and it came out to my liking. I’d rather have it a little rare than too well done anyday! Had this with Superb Sauteed Mushrooms from this site.
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Oh is this good. Added 1 shallot after searing meat. Also added more salt. Au Poivre!!!!
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Loved it. I used a little to much peppercorn for my wife ,but the steak and sauce were wonderful.Used a RED WINE to de glaze the pan . We had a fillet that I trimmed off a beef tenderloin that I purchased at Costco.. Go on you tube if you have never trimmed one out before. I trimmed it out in about 30 min. Before watching you tube it was 45 min and I made a mess of it.
A great meal. Will have again with a little less peppercorns for my wife -
Made this tonight but with a couple of slight modifications: I added garlic powder along with the onion powder, I added a pat of butter on each side before I stuck it under the broiler to brown the meat better, and I sprinkled Parmesan cheese on top for the last two minutes of the final side to give it a nice encrusted flavor. It was AWESOME! The meat was so tender you cut almost cut it with a spoon. Will definitely make this one again.
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This is an easy way to prepare pepper sauce steaks. Instructions are clear and the dish is easy to prepare. Personally I found the sauce too light and with a mild flavor, I would rather have a stronger more peppery flavor; but my guests loved it so I think its a repeat for me.
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Easy and delicious. One caveat is about the peppercorns. The recipe calls bur 1/4 cup coarsely crushed peppercorns, but my family would have preferred less amount, but they eat them all! The sauce is out of this world! I will make it again but only using 1/8 cup of the peppercorns.
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Great recipe! I seasoned the steaks with onion & garlic powder in addition to the salt & pepper. I also sauted mushrooms & onions and deglazed the pan with some cooking sherry before adding the beef broth & cream. Everyone loved the steaks and the sauce and there were no leftovers at all! Will definitely make this again!
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Amazing! Thank you!
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This came out great! Thank you for the recipe. It was fun smashing up the peppercorns, and I was surprised that it didn’t come out too spicy. I put a lid over the pan for a couple of minutes to get the middle to a “medium” level, which I prefer in my steaks. I added sauteed mushrooms and onions to go on top, and added sweet potato fries and asparagus from this website as sides. My friend said it was like eating at a fancy restaurant! It was delicious the next day as leftovers too! Great recipe, I’ll definitely make again!
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We followed the recipe as written, using a cast iron skillet. We had to cook the steaks a few minutes longer than the recipe indicates, but they turned out perfectly medium-rare, so just make sure to watch the thermometer instead of the time. Delicious!
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I made this recipe twice, just to make sure I got it right. Both times, I dutifully followed the directions; and both times my wife and I were very disappointed. It had a weird flavor, which seemed to be related to a burnt woody flavor in conjunction with the pepper. I feel like we sacrificed four filets, two each time, attributable to this effort.
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I’ve been making this for many years having first ordered it in Dublin. Mine is the same up til the 3rd step. I set my steaks aside in a warm spot, I have an AGA so I set the plate (tented) on the warming area on the top my stove. I add the beef broth to my pan scraping up the bits and add about a half shot of whiskey (about 2TBS), flame it in the pan to burn off the alcohol, then add the cream and stir till thickened. There’s only two of us, so just two steaks but I make the same amount to sauce, use half and refrigerate the rest for up to three days. The sauce is very good on a variety meats, especially a pork tenderloin.
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Delicious and easy for an elegant meal.
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Loved this recipe. I had never actually tried a pepper cream sauce but I am definately going to make this again. I followed another person’s suggestion to deglaze the pan but without having brandy in the cupboard i used some red wine. I had to substitute the heavy cream with the small amount of half and half I had on hand and to have enough milk I then used some 2% evaporated milk. To thicken it I used a small amount if flour at the end. Perfect. I would have liked to follow the recipe the first time exactly as written but I was very pleased with the results. Thank you
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