The Perfect Steak Au Poivre

Impress anyone with this easy Filet Mignon in Peppercorn sauce.

I recently got this recipe after an incredible night at my cousin’s house during my travels to Costa Rica. After cooking this on my own and realizing how easy it is to make, I thought I would share it with all the foodies out there. (The recipe below servers 3 people)

Hold your red wine and let's get started!

What You Need:

• 3 Grass-Fed Filet Mignon

• About 3-4 uncooked Bacon strips

• 1 tea spoon of Green Peppercorn per filet

• Salt & Black Pepper

• 1/2 cup of Heavy Whipped Cream

• 1 spoon of Butter

• 1/4 cup of White Wine

• 1/4 cup of Cognac

Look for a perfect pink to achieve a perfect medium cooked steak.

Instructions for the Steak:

Just before cooking, sprinkle both sides of the filets with salt and black pepper and wrap them with the bacon.

• Heat oil in a skillet over high heat until smoking.

• Add steaks and cook the first side for 4 minutes until it has a great crust, then flip and cook the other side for 4 minutes (for medium).

• Transfer to plate, cover loosely with foil to rest while you make the sauce.

Instructions for the Sauce:

• Add the green peppercorn (chopped) into the same skillet and add the cognac and let it simmer rapidly, scraping the bottom of the pan, until it has mostly reduced and you can no longer smell the harsh alcohol smell (~1 min).

• Add the 1/4 cup of white wine and add black pepper to then add the heavy whipped cream and the butter.

• Turn the heat down to medium, stir, then simmer for about 1-2 minutes until the sauce thickens.

• Taste the sauce and add salt & pepper if needed.

• Use the remaining juice from the steaks that you set aside and add it to the peppercorn sauce.

• Serve the steaks, add the sauce on top and Buen Provecho!