Pan-Seared Steak Au Poivre

Pan-Seared Steak Au Poivre
Photo by Jim Franco


  • 4 small filets mignons, 1 inch thick
  • 1 tablespoon cracked black peppercorns
  • ¼ cup cognac (optional)
  • 1 tablespoon olive oil
  • ½ cup beef broth
  • 2 tablespoons butter

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...

View full recipe at My Recipes


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