"These luscious steaks' peppery bite is tamed with a velvety cream sauce." — goodeets7
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coarsely crushed black peppercorns
4 (6 ounce)
beef tenderloin filets, 1 1/2 inches thick
salt to taste
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. each side.
This was okay. Too much peppercorn for me. I might try it again with less.
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 rare. Not true. 120 will come up to medium rare,(125), once it sits for 5-7 minutes. Do NOT cut into the meat or poke it with a thermometer to check for doneness as all the juices will leak out. Figure 2-1/2 minutes per side on medium high for med rare. Please do not overcook filet. There is no fat on this cut and no margin for error!
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 recipe for this cream sauce that I had at Sajo's, it came with my "steak bites" I had ordered...This sauce tastes just like it!! This recipe goes to the top of my list!!
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 minutes. It took longer than that to reduce down, about 10 - 15 minutes on medium heat in a large skillet. Word to the wise - Don't leave the sauce on the heat- even on low. I thought to keep it warm in case he wanted more sauce, and the cream came apart and ruined the sauce. I'll definitely be making this again. It tastes amazingly close to a meal I had at a very fancy French restaurant. Now I'll be able to make it at home! Thanks for sharing.
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 coarsly cracked pepper and rubbed it in well. After I browned it in a scorching hot pan, i deglazed the pan with about 1/4 cup of brandy I turned the heat to med and added about a tablespoon of finely chopped shallots, then followed that with a little beef stock and let that cook to reduce a little. After that I added the heavy cream slowly until I had enough suace. I let that stay on the heat until it thickened a bit then poured it over the beef. It is a delicious sauce.
Other cuts of beef work as well if not better than filet. Try this recipe with a ny strip before you take the plunge to filet.
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 Rosemary Roasted Potatoes (another recipe on this site)
I did find it steamed/smoked a lot, and wound up setting off my smoke detector. Next time might reduce the heat slightly (and maybe just open the window while cooking)
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's what I had. It also took a little while for the sauce to thicken so I added a bit of cornstarch. All in all very good and will make again.
* Percent Daily Values are based on a 2,000 calorie diet.
Filet Mignons With Pepper Cream Sauce
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 420
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