Pan-Seared Steak Au Poivre

Real Simple
Pan-Seared Steak Au Poivre Recipe
Photo: Jim Franco
You don't need to add much to tenderloin steaks to make them fabulous.
4 servings


+ Add To Shopping List
4 small filets mignons, 1 inch thick
1 tablespoon cracked black peppercorns
1 tablespoon olive oil
1/2 cup beef broth
1/4 cup cognac (optional)
2 tablespoons butter


Prep: 15 Minutes

Pat each filet mignon dry with paper towels, then sprinkle each side with the pepper. Heat a heavy skillet, preferably cast iron, on the stovetop over medium-high heat until a few drops of water dance across the surface. Add the oil, then the steaks, and cook 3 to 4 minutes, adjusting the heat as necessary so that the oil stays hot but does not smoke. Turn the steaks and cook until small drops of red juice come to the surface of the meat, about 5 minutes for medium. Remove to a platter and keep warm.

Increase the heat to high. Add the beef broth to the skillet and scrape up any browned bits from the bottom. Pour in the cognac, if using, and boil 1 to 2 minutes to burn off the alcohol. Remove skillet from heat. Whisk in the butter, 1/2 tablespoon at a time, until melted. Pour the sauce over the steaks.

Created date

May 2004

Nutritional Information

Calcium 36 mg
Calories 362
Caloriesfromfat 1 %
Carbohydrate 1 g
Cholesterol 121 mg
Fat 23 g
Fiber 0 g
Iron 3 mg
Protein 36 mg
Satfat 10 g
Sodium 170 mg