Main Dishes

Filet of Beef Au Poivre

We're putting on our fancy pants today. In the form of beef. And cognac. The French really know how to do it. Filet mignon crusted with black pepper then served with a shallot, beef broth and cognac sauce? Yes, please and thank you! This might be my favorite steak recipe of all time second only to this little gem (which you should totally make too, although probably not in the same week!) The beauty of this recipe is, if you are not a griller, you can make this beefy, steaky perfecti

4
4 (6 oz.) filet mignon steaks, 1 1/4" thick
Salt
1 1/2 T. coarsely ground black pepper
3 T. unsalted butter, divided
1 T. extra virgin olive oil
3/4 c. minced shallots (about 3 to 4 shallots)
3/4 c. low sodium beef broth
1/4 c. cognac or brandy
Bring the filets to room temperature by letting them sit out on a cutting board for 30-45 minutes. Pat them dry with paper towels then sprinkle with salt and press the black pepper evenly on both sides. ...
See the full directions on my site
Nutritions

Calories
372

Sodium
3285mg
136% DV

Fat
16g
25% DV

Protein
43g
87% DV

Carbs
11g
3% DV

Fiber
3g
13% DV