Boeuf au Poivre

Indulge in the rich flavors of Boeuf au Poivre, a classic French dish featuring tender filet mignon coated in a peppery crust, finished with a luscious brandy cream sauce. Perfect for a romantic dinner or special celebration.

• 2 steaks filet mignon
• 2 tablespoons black peppercorns
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1/4 cup brandy
• 1/2 cup heavy cream
• salt to taste salt

Method

1. 1

   Coat both sides of the filet mignon steaks with the crushed black peppercorns, pressing them in gently.

2. 2

   In a skillet, heat the olive oil over medium-high heat until hot. Place the steaks in the skillet.

3. 3

   Cook the steaks for about 3-4 minutes on each side for medium-rare, or to your desired doneness. Remove from the skillet and let rest.

4. 4

   In the same skillet, add the butter and let it melt. Carefully add the brandy and allow it to simmer for about 1 minute, scraping the bottom of the skillet to deglaze.

5. 5

   Stir in the heavy cream and bring to a gentle simmer. Cook for 2-3 minutes until the sauce thickens slightly. Season with salt to taste.

6. 6

   Slice the rested steaks and arrange on plates. Drizzle the peppercorn sauce over the top.

7. 7

   Serve immediately, enjoying with your favorite side dish.