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Classic Steak au Poivre
Celebrate Bastille Day with a French Bistro Classic
Every great steak deserves a recipe worthy of its quality.
To celebrate Bastille Day, we're sharing one of France's most beloved steak dishes—Classic Steak au Poivre. Built around a premium filet mignon, this timeless recipe pairs a bold crust of freshly cracked black pepper with a silky Cognac cream sauce that's rich, elegant, and surprisingly easy to make at home.
Ready in about 20 minutes, it's perfect for date night, entertaining guests, or any evening that deserves something a little extraordinary.
Why Circle M Filet Mignon Makes the Difference
Steak au Poivre is a dish built on simplicity, which means the quality of the steak matters more than ever.
Our premium Filet Mignon is expertly aged to develop exceptional tenderness and rich beef flavor before it ever reaches your kitchen. With only a handful of ingredients in this classic French recipe, every bite showcases the quality of the beef.
When you begin with an exceptional filet, you don't need to hide it—you simply let it shine.
Classic Steak au Poivre
A true French bistro favorite, Steak au Poivre proves that simple ingredients can create unforgettable flavor. Coarsely cracked peppercorns form a bold, aromatic crust that perfectly complements the tenderness of filet mignon, while a luxurious Cognac cream sauce brings everything together with classic French elegance.
Equipment
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Heavy-bottomed skillet (cast iron or stainless steel)
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Meat mallet or the bottom of a heavy skillet
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Instant-read thermometer (recommended)
Ingredients
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4 Circle M Meats Filet Mignon steaks (6–8 oz each)
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2 tbsp whole black peppercorns
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1 tsp kosher salt
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1 tbsp avocado oil
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2 tbsp unsalted butter, divided
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1 small shallot, finely minced
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¼ cup Cognac (or quality brandy)
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½ cup beef stock
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½ cup heavy cream
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1 tsp Dijon mustard
Recipe Highlights
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Prep Time: 10 minutes
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Cook Time: 10 minutes
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Total Time: 20 minutes
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Servings: 4
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Difficulty: Moderate
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Cuisine: French
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Main Ingredient: Filet Mignon
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Cooking Method: Pan Seared
Instructions
1. Prepare the Filets
Remove the steaks from the refrigerator 30–45 minutes before cooking to take the chill off. Pat completely dry with paper towels—this helps create a beautifully caramelized crust.
Place the peppercorns in a zip-top bag and crush them coarsely using a meat mallet or the bottom of a heavy skillet. Season both sides of the steaks with kosher salt, then press the cracked pepper firmly into each side.
2. Sear the Steaks
Heat a heavy skillet over medium-high heat. Add the oil and 1 tablespoon butter.
When the butter begins to foam, place the steaks into the pan. Sear without moving them for 3–4 minutes until a deep golden-brown crust develops.
Flip and cook another 3–4 minutes for medium-rare (125–130°F).
Transfer the steaks to a warm plate and tent loosely with foil while preparing the sauce.
3. Make the Cognac Cream Sauce
Reduce the heat to medium and add the shallot. Cook for about 2 minutes until softened.
Carefully remove the pan from the heat before adding the Cognac. Return the pan to the burner and allow the alcohol to cook off while scraping up the flavorful browned bits from the bottom of the pan.
Stir in the beef stock, heavy cream, and Dijon mustard.
Bring to a gentle simmer and cook for about 5 minutes until the sauce coats the back of a spoon.
Remove from the heat and whisk in the remaining tablespoon of cold butter for a silky, glossy finish.
Taste and adjust seasoning if needed.
4. Serve
Spoon the warm Cognac cream sauce generously over the rested filets and serve immediately.
Classic accompaniments include:
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Crispy French fries (Steak Frites)
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Roasted fingerling potatoes
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Haricots verts (French green beans)
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Crusty artisan bread
Chef's Tip
Freshly cracked whole peppercorns make all the difference. Avoid pre-ground pepper, which lacks the bold aroma and texture that define authentic Steak au Poivre.
Frequently Asked Questions
This classic Steak au Poivre recipe uses premium filet mignon, freshly cracked black pepper, and a traditional Cognac cream sauce to create an authentic French bistro steak in just 20 minutes.
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