Steakhouse Filet Mignon with Au Poivre Recipe
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
COOKING INSTRUCTIONS:
Steakhouse Filet Mignon with Au Poivre
Au Poivre
- Heat oil over medium-high heat. Add shallot and cook until tender. Add garlic and cook until fragrant.
- Add cognac then flambé until flame dissipates.
- 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
- 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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