Steak au Poivre (Filet in Green Peppercorn Sauce)

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  • Level: Easy
  • Total: 20 min
  • Active: 10 min
  • Yield: 2 servings
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Two 6-ounce beef tenderloin filets, 2 1/2 inches thick

Fine sea salt

1 tablespoons olive oil

1 cup heavy cream

1 tablespoon Worcestershire sauce

2 teaspoons green peppercorns in brine, drained

1/2 beef bouillon cube

1/4 cup cognac

1 tablespoon porcini powder

6 sprigs thyme, for garnish

Coarse sea salt, for garnish


  1. Preheat the oven to 450 degrees F.
  2. Sprinkle the filets generously with salt.
  3. Heat a medium cast-iron skillet over high heat until it starts to smoke slightly. Add 1 tablespoon olive oil to the pan. Sear the filets on both sides until browned, about 2 minutes per side. Transfer to a rimmed baking sheet fitted with a wire rack. Cook in the oven until desired doneness, about 7 minutes for medium rare.
  4. Meanwhile, return the skillet to medium heat. Add the heavy cream, Worcestershire sauce, green peppercorns and bouillon cube. Bring to a simmer and let reduce by about half, about 2 minutes. Add the cognac and porcini powder and let reduce again for 1 minute.
  5. Remove the beef from the oven and let rest for 5 minutes. Cut the filets across the grain into 2-inch pieces and top with the au poivre sauce, thyme sprigs and a pinch of coarse salt.
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