Steakhouse Filet Mignon with Au Poivre Recipe

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This Steakhouse Filet Mignon with Au Poivre fancies up your Friday night steak with the classic au poivre sauce—creamy, peppery, and a deep savory note from beef broth.

PREP TIME

15 mins

COOK TIME

30 mins

SERVINGS

2

Ingredients

Au Poivre

  • 1 Tbsp oil
  • 1 shallot, minced
  • 1 head garlic, minced
  • 1/2 cup cognac
  • 1 cup beef broth
  • 1/4 cup heavy whipping cream
  • 1 Tbsp cracked pepper
  • Salt, to taste

 

Asparagus

  • 1/4 bunch asparagus, shaved

Mushroom/Onion

  • Oil
  • 16 oz whole mushrooms, halved
  • 1/2 head garlic, finely diced
  • 1 bag frozen pearl onions
  • 1/4 cup chicken broth

Steakhouse Filet Mignon topped with asparagus and served on a bed of mashed potatoes

COOKING INSTRUCTIONS:
Steakhouse Filet Mignon with Au Poivre

Au Poivre

  1. Heat oil over medium-high heat. Add shallot and cook until tender. Add garlic and cook until fragrant.
  2. Add cognac then flambé until flame dissipates.
  3. Add beef broth, cream, cracked pepper, and salt. Bring to a simmer and reduce until sauce coats the back of a spoon. Remove from heat. (Prepare this while filet have already cooked and are resting, so that sauce is hot).

 

Mushroom/Onion

  1. Heat oil over medium-high heat. Add mushrooms and sauté for 4-5 minutes or until beginning to soften. Add garlic and cook until fragrant. Add onions and cook for another 1-2 minutes. Then add broth and simmer until vegetables are tender. Remove from heat.

 

Plating One Dish

  • Mashed potatoes, prepared with compound butter (garlic, fresh herbs, etc)
  • 1 filet mignon, cooked to taste
  • Au poivre sauce
  • Shaved asparagus, cooked
  • Shaved asparagus, raw
  • Mushroom/Onion mixture

PAIRINGS:
Steakhouse Filet Mignon with Au Poivre

Pinot Noir

Rosé Sangiovese

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