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Filet of Beef au Poivre Recipe

Filet of Beef au Poivre

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (103)

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Average Rating:

Total Reviews: 103

Showing 51-60 of 103

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  • on March 06, 2008

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    I fixed this for my husband and myself on Valentine's Day. It was absolutely incredible!!!!! We can't wait till our
    21st Anniversary on April 3 to have it again. It was out-of-this world. I'm a Texas girl who always eats her steak very well done. I did cook it a little longer but it was fabulous and not over cooked. Sometimes it pays to watch tv after midnight.

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  • on February 10, 2008

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    I never thought you could make a Filet Mignon in the skillet. Im convinced!! This recipe is delicious. My husband is still taking this morning about how good it was. Thanks Ina!!

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  • on February 04, 2008

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    We made this with thick New York steaks, and it was still outstanding. An easy and delicious recipe that I will teach my daughters.

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  • on February 03, 2008

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    I followed this recipe exactly and it was a complete disaster. I didn't care for the sauce (too much cognac and the meat was too rare for me. I tried cooking it longer in the oven as another reviewer suggested and it was still a mess. I ended up throwing everything in the trash.

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  • on February 02, 2008

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    The steak was delicious but the sauce didn't work out for me. It tasted funky.

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  • on January 27, 2008

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    This dish was delicious. Very easy but I needed to cook my steaks longer than recipe to get them to medium rare. I too missed the cream. I am use to a creamy based au poivre and I missed it. I did add some sour cream just to thicken it up a little. Will make again but add heavy cream.

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  • on January 25, 2008

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    Could not believe how easy it was to make this extremely tasty dish! A keeper, will also use it to entertain friends because it's so elegant.

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  • on January 19, 2008

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    Works great for two!

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  • on January 01, 2008

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    I thought that the shallots were too strong but my wife and guest thought the recipe was great. Perhaps some cream, as another reviewer suggested and less shallots.

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  • on December 31, 2007

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    Very tasty and elegant.

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