Filet of Beef au Poivre

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I made this recipe with my mom when my brother and stepdad were at a hockey game, so we were gonna treat ourselves. We had parent-teacher confrinces until 8:30, so we made it when we were tired. It was fast, and easy! the sauce was phenominal, with the PERFECT combo of sweet, salty, spicy, and creamy! Simple and elegant, It is perfect for a party, or just 2!!!

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Absolutely amazing. Impress your guests with this one!

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This was a nice alternative to our usual au poive but it will not take the place of the one with cream.

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This recipe was so easy to make yet so delectable! I didn't add any cognac since we don't keep alcohol in the house, just added a little more beef broth and it was sensational! I'll definitely keep this recipe around to impress dinner guests in the future.

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I can't say enough about this recipe. Not only was the sauce delicious...but it is the first recipe that has given me a fool proof way to get a medium rare filet...perfect!

Debbie Matthews
Columbia TN

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This was really easy and simple. I think it's a recipe that is versatile in that it can use several cuts of meat. I loved it, however, my boyfriend wasn't wowed. I think it was because of the same reason why I loved it; a steak au poivre without heavy cream! I think I will keep the recipe for a night without him!

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Yum!

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I trust Ina completely, so I knew this recipe would be a winner and it is. I like my steaks medium, so I preheated the oven to 400 and finished them in there for 8-10 minutes after searing them on the stovetop. I also added a bit of cream to the sauce at the end. The flavor and richness of the sauce is unbelievable and really compliments the peppery steak. The only thing I would change is increasing the broth and Cognac to get more sauce. My husband and I felt like we were in a 5-star restaurant!

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Made this easy recipe many, many times, and always get rave reviews from family and friends. Easy to prepare, yet luxurious... a real crowd pleaser. I have made almost every recipe from Barefoot in Paris, and love them all! Thanks, Ina, for making me, a mediocre cook at best, look like a gourmet chef to those I love!!!!!!!!!!!!!

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My husband and I heated up the leftovers for dinner the next evening and the steak tasted even better than the night before! I think it is because the flavors had a chance to mingle together overnight.