Filet Mignon Au Poivre
A classic French-inspired dish featuring tender filet mignon coated with crushed black peppercorns, served with a rich brandy and cream sauce for a sophisticated meal.
Ingredients
Instructions
- Coarsely crush whole peppercorns and roll the filet in them until all pepper has adhered to the steak; you may need to press the pepper into the meat with your hands.
- This can be done in advance and kept in the refrigerator until ready to prepare.
Tips & Substitutions
For an extra flavor boost, consider marinating the filet mignon in the crushed peppercorns for a few hours or overnight. If black peppercorns are too intense, you can substitute with crushed pink or green peppercorns for a milder taste. For a twist, add a dash of Worcestershire sauce to the sauce for depth.
Serving Suggestions
Serve Filet Mignon Au Poivre with a side of creamy mashed potatoes or roasted asparagus for a well-rounded meal. A robust red wine pairs beautifully, enhancing the rich flavors of the steak. For a complete dinner experience, consider pairing it with Cream Of Avocado Soup(Cool, Simple And Elegant) as a starter.
Storage & Reheating
Leftovers should be stored in an airtight container in the fridge for up to 3 days. When reheating, gently warm the filet mignon in a skillet over low heat, adding a splash of beef broth to keep it moist. Avoid microwaving to prevent overcooking.
Nutrition & Diet Analysis (per serving)
Each serving of Filet Mignon Au Poivre contains roughly 380 calories, with 7g protein, 42g carbohydrates, and 22g fat. It is an excellent source of dietary fiber (29% of the Daily Value) and vitamin C (22% of the Daily Value), and a good source of iron and potassium. It also contributes 8g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of meat for this recipe?
Yes, while filet mignon is ideal for its tenderness, you can use sirloin or ribeye as alternatives. Just adjust the cooking time based on the thickness of the cut, as they may require a bit longer to reach the desired doneness.
What can I do if I don't have brandy?
If you don't have brandy on hand, you can substitute with dry white wine or cognac, which will provide a similar depth of flavor. For a non-alcoholic option, consider using additional beef broth with a splash of vinegar for acidity.
How do I know when the filet mignon is cooked to my liking?
To check the doneness, use an instant-read thermometer: 120°F for rare, 130°F for medium-rare, and 140°F for medium. Remember that the steak will continue to cook slightly after being removed from heat, so it’s best to pull it off a few degrees before your target temperature.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).