Steak au Poivre

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As always Alton presented a detailed, almost foolproof recipe. I used a 2 1/2" thick boneless rib eye. With a steak this thick at room temp. the guidelines for final steak doneness were going to be a bit off... I know Alton is a big fan of the Thermoworks digital thermometers and was surprised that he diid not give us an internal temp. Having gone TOO far with my recent cast iron pan cooked steaks I used Alton's medium heat on a glass top electric and cooked the steaks about 5 mins. a side to an internal temp. of 110F taken dead center. Once tented and rested, I was amazed that the carry over cooking went to 125F... or rare. After slicing it was rare to medium rare and delicious. Thanks Alton!

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Outanding. I of course had to tweak it a little. I wrapped the tenderloin in bacon, seared the steaks on high heat and then transfered them to the oven to finish up. Add a little sautéed mushrooms and onions, finely chopped, to the sauce and it was magnificent!

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This just didn't really excite us. I used whiskey, maybe that's why. the steak was quite good, but I couldn't get excited about the sauce.

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Just finished dinner and my 3rd time in 2 months with this meal. My husband and I LOVE this! I used 1 1/2" filets and the 4 minutes per side is perfect for medium medium rare. I didn't change a thing the first two times, but had to substitute sherry for the cognac this time, and I wasn't disappointed. I love pepper, and even though it seems like a lot, they aren't all that hot for someone that isn't crazy for pepper so I definitely suggest to everyone....follow this recipe exactly, you will love it. Sauce is sooooo good, easy and quick, just make sure it's off the fire when you light. Served it with roasted asparagus, sprinkled of shredded parmesan and a nice Cabernet. Enjoy!

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Just finished and this was wonderful. My husband, who adds BBQ sauce or worchestershire sauce to everything didnt get up to get either! We used fillet mignon.
The only change i made was a suggestion from the test kitchen of Cooks Illustrated. Instead of peppering both sides, i peppered only one side and cooked the peppered side first. Some recipes for au poivre i have tried have been too overpowering with pepper, so i think this only doing one side is better.
I like this one more than Ina's recipe as i prefer a cream-based sauce. Yum! This will become a regular as well as something for company.

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Not difficult and a great recipe. Only change I have ever made was to just sear the steaks and then finish them in an oven at 400F with a timer thermometer inserted into one of them. When it beeps at 130F I take them out and finish the recipe as it says. Perfect medium rare steak everytime. Thanks Alton!

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It was amazing.... Have made it three times since seeing it on tv at thanksgiving. Not that difficult, and tastes delicious

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First review that I've ever written on food network, but had to for this recipe. What a sauce!! So easy to do...Did I mention, What a sauce!!??

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My god.... I'm glad that I caught this rerun of good eats. Aside from the fun of nearly catching the kitchen on fire... This was simple, delicious, and quick. Just set all the Good Eats reruns to record on my dvr.

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AB is my hero... mainly because of this recipe. This is my go-to 'fancy' dish. The first time I did it I blew the mini blinds out the windows (they were hanging down in front of an open, screen-less window. That was so cool! It wow-ed my guests for sure. But even more so when they were eating it. I didn't have peppercorn sos I used Montreal Steak Seasoning (I know I know how lame, but it's my favorite steak seasonings. And the Montreal adds a litte more zest to the sauce too.

I always serve this with mashed potatoes and a spring mix salad with feta, chopped pears, candied walnuts, and a homemade balsamic vinegarette. The crowd always cheers, MORE PLEASE! that is after they're done eating because nobody talks as they eat this. It's simply too good to be interrupted by chatter as you eat this.