Steak Au Poivre and Potatoes

Steak Au Poivre and Potatoes

Filet mignon and peppercorn cream sauce

PreparationCookingReady inYield
20 minutesTwo hoursTwo hours and 20 minutes2 servings


Olive oil1 tbsp
Butter4 tbsp
Cream1 cu
Filet mignon16 oz
Potatoes2 cu
Kosher salt1 tbsp
Black pepper2 tbsp
Green peppercorns1 tbsp
Tarragon1 tbsp
Cognac0.5 cu


  1. Remove the steaks from the refrigerator for at least 30 minutes and up to 1 hour prior to cooking.
  2. Coat sides in salt, pepper, and coarse-ground green peppercorns.
  3. In a medium skillet over medium heat, melt 1 tbsp of butter and olive oil.
  4. As soon as the butter and oil begin to turn golden and smoke, gently place the steaks in the pan.
  5. For medium-rare, cook for three minutes on each side.
  6. Once done, remove the steaks to a plate, tent with foil and set aside to rest.
  7. Add 1/3 cup cognac to de-glaze the pan.
  8. Add the cream and simmer on low heat.
  9. Bring the mixture to a boil and whisk until the sauce coats the back of a spoon, approximately 5 to 6 minutes.
  10. Add a teaspoon of cognac, some whole green peppercorns, and season with salt and pepper to taste.
  11. For the potatoes- peel and dice to one-inch cubes.
  12. Toss with olive oil, salt, pepper, and tarragon.
  13. Roast in oven at 425F for 15-20 minutes.
  14. To finish- pan fry in butter for 10 minutes.
  15. Serve rested steaks with cream sauce and double-cooked potatoes.
  16. Fight to the death over the remaining sauce.
  17. Enjoy!
Nicholas Vincent-Hill

Nicholas Vincent-Hill

Software engineer, trader, and amateur chef

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