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Filet Mignons With Pepper Cream Sauce

Filet Mignons With Pepper Cream Sauce


"These luscious steaks' peppery bite is tamed with a velvety cream sauce."
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25 m servings 549 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 549 kcal
  • 27%
  • Fat:
  • 46.7 g
  • 72%
  • Carbs:
  • 4.9g
  • 2%
  • Protein:
  • 27.5 g
  • 55%
  • Cholesterol:
  • 176 mg
  • 59%
  • Sodium:
  • 209 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Place the peppercorns into a shallow bowl. Sprinkle the beef tenderloin filets with salt on both sides, and coat both sides with crushed peppercorns.
  2. Melt the butter with the olive oil over high heat in a heavy skillet (not nonstick) until the foam disappears from the butter. Gently place the steaks in the pan, and cook until they start to become firm and are reddish-pink and juicy in the center, about 3 1/2 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steaks to platter, and cover tightly with foil.
  3. Pour the beef broth into the skillet, and use a whisk to stir the broth and scrape up any dissolved brown flavor bits from the skillet. Whisk in the cream, and simmer the sauce until it's reduced and thickened, 6 to 7 minutes. Place the steaks back in the skillet, turn to coat with sauce, and serve with the remaining sauce.


  • Cook's Note:
  • To save money, purchase a whole tenderloin and slice the steaks yourself.

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Read all reviews 84
  1. 125 Ratings

Most helpful positive review

This is a very good variation of Steak Au Poivre. The cream sauce is very nice. The only thing I did differently was to cook the filets less. It is a standard misconception that 130 is medium ra...

Most helpful critical review

I am pretty much only rating the sauce. I found the pepper cream sauce to be a bit thin. I will make this again but with adjustments to provide a thicker sauce.

Most helpful
Most positive
Least positive

This is a very good variation of Steak Au Poivre. The cream sauce is very nice. The only thing I did differently was to cook the filets less. It is a standard misconception that 130 is medium ra...

Great recipe! I substituted milk for the heavy cream because that is what I had on hand. I added a little flour to help the sauce thicken. The filets came out perfect. I cooked them 4 min. e...

I love beef with a creamy pepper sauce and this did not disapoint. I kicked the recipe up to my tastes as follows: Try with a NY Strip intead of the Filet. I coated the beef the with lots of c...

AWESOME!!! I tweaked it a bit -instead of peppercorn I used a "Spicy Garlic" seasoning in a "grinder". It worked out so well...and the cream sauce was delicious!! I've been trying to find a r...

This was very good. My fiance and I had this for our anniversary and it did not disappoint. I prepared it exactly as written, except for letting the sauce simmer longer than the 6-8 recommended ...

Very delicious, yet simple to make! I ended up using New York strip steaks. Also mixed some garlic powder with the salt and ground peppercorns before rubbing it on the steak. I served it with Ro...

I've been doing a similar recipe like this for years, but I flame the meat with cognac before adding the cream. Light cream is fine, but I advise against using milk or 1/2 & 1/2. The milk will ...

This was a very delicious recipe. I used a shoulder steak, not a filet, but it gave class to a cheaper cut. I rubbed a tiny bit of garlic onto the steaks and also used half and half because that...

wonderful, but a minor quibble -- it should be "filets migon" -- the filet being plural, not the mignon. :)

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