Filet of Beef au Poivre

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Absolutely awesome.

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I've made this reduction sauce dozens of times and guests are always impressed. Use shallots, not onions as the flavor will not be the same. Also if you don't have a can of beef broth, use beef base with water. A nice take on this is to let it reduce to about a quarter of the original volume, add the cognac, let the alcohol cook off and finish it with a little butter and heavy cream.

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The sauce is delish. The cooking time was off for me though and came out way too rare.

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I was looking for a steak au poive recipe without cream......this is the one. Absolutely fabulous! I added diced mushrooms as another reviewer did....boy was that a nice touch. I was worried about how much brandy was called for, but I resisted the urge to reduce the qty. Boy I was so glad I used the right amount. Super easy and restaurant quality........This is a keeper. I will make it again and again!,,

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Another stellar recipe from Ina. This is so simple and yet amazing! My husband and I prefer our steaks medium to medium well so I seared the steaks in the pan for about 3 minutes per side and then put the entire pan in a 400 degree oven for just under 10 minutes. Came out amazing! I'll make twice the amount of sauce next time. It's delicious! Thanks, Ina!

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Dang, I even managed to forget the olive oil and used blackberry brandy and added mushrooms and it was delicious. I will remember the oil next time, use regular brandy and still add the mushrooms next time. I will also serve with bread to sop up the fabulous sauce. : I served sweet potatoe and a salad on the side. Garlic mashed potatoes would be great with this too.

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Delicious, easy and impressive. If you follow the recipe, you get a perfect MR every time. The sauce is great, so I tend to make a bit more than the recipe calls for. My husband says it's one of he best steaks he's ever had.

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This is a great weeknight meal! Simple, fast, delicious. I actually made this for date night and he took leftovers for work the next day! I served it with mac n cheese. Try it!

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WOW!Who would think that sich simple ingredients could yield such an amazing flavor! Want to make an impressive romantic meal? Use this recipe!

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I made this recipe tonight. It was terrific, it was the best steak I have ever had. The Shallots and cognac meld into a sublime flavor and the pepper punches through the sauce and beef flavors. Tender beyond belief. My only question is about the thickness of the tenderloin. I cut them to 1 1/4" as teh recipe says, but when I pressed them into the pepper, the flattened out to about 7/8", so I reduced the cooking time accordingly. The question is, are the steaks supposed to flatten out some? If I had cooked them for the prescribed time, they would have been medium well.