Filet Au Poivre

For Christmas Dinner, Jared and I made Filet Au Poivre. We each took a bite and fainted simultaneously.

When we came to, we vowed to make this again "for the blog" in between bites of deliciously tender, perfectly seasoned steak.

Since we had two more fillets just begging to be cooked in the freezer, we thawed them out and made this again tonight. "For the blog." Sacrifices must be made.

This is a recipe from The Pioneer Woman. The only thing we changed was using apple cider vinegar instead of brandy.

When we made it tonight, we served it with Crash Hot Potatoes and asparagus.

Filet Au Poivre

printable recipe

2 whole Beef Fillets Or Other Good Steaks
2 Tablespoons Butter
Kosher Salt And Freshly Ground Pepper
2 Tablespoons Dijon Mustard
1/4 cup plus an extra Tbsp apple cider vinegar
1/2 cup Heavy Cream
1 Tablespoon Good Peppercorns, Crushed

My husband did a great job making this and taking most of the pictures. He even took a "cast of characters" picture for me!

The easiest way to crush the peppercorns is to stick them in a plastic bag and crush them with a rolling pin.

Preheat oven to 500 degrees. Sprinkle both sides of steak with salt and freshly ground black pepper.

Melt butter in a medium ovenproof skillet over medium-high heat. 

When skillet is hot, brown steaks on both sides, about 45 seconds per side.

Place skillet into the hot oven for about 3 to 5 minutes. Remove pan from oven and remove steaks to a separate plate.

Return pan to stovetop over low heat. Add Dijon and vinegar, then whisk together.

Add heavy cream and crushed peppercorns, whisking to combine.

Allow to bubble for about 45 seconds, then remove from heat.

Spoon sauce over steaks and serve.