Filet au Poivre Just Could Be the Perfect Steak Recipe!
Filet au Poivre is French for Fillet with Pepper. Traditionally au Poivre is made with a filet mignon, coated with coarsely cracked peppercorns.
But au Poivre really can be made with any good quality steak or even chicken. In an earlier video on my YouTube Channel, I made a Steak au Poivre with Strip Steak. It’s also delicious as a Chicken Au Poivre recipe. But I promise you friends no matter what your favorite is, you are going to love this recipe!
Filet au Poivre (Filet Mignon with Peppercorn Sauce)
Filet Mignon is a very tender cut of meat and when it is coated with peppercorns, it gives it a nice little crust that is so full of flavor. When you bite into the filet, the pepper just bursts in your mouth and it is so delicious! If you have never had Filet au Poivre, I urge you to try it, you will not be disappointed!
Cover the Steak generously with salt and cracked black pepper.
*If you have time (at least 2 hours) to salt your filet in advance please refer to this video to understand the best way to do it. https://www.youtube.com/watch?v=lVcTvHTn6Dw
In an oven proof sauté pan, heat some clarified butter and when real hot about 365F to 400F. When hot add the filet, and cook them until golden brown on one side at Least 3 to 4 minutes. DO NOT TOUCH THEM. Flip them on other side and put in PREHEATED Oven. For medium rare you should reach an internal temperature of about 125º to 130º. Depending on the size it could take only a few minutes.
Remove steaks from frying pan and let them rest while you make the pan sauce. If you feel that you may have too much fat in the pan after you take the filet out discard the extra and keep about 1 tablespoon max. Carefully deglaze the pan with cognac. Be careful if you are going to flambé the fumes may create a huge flame. Add stock, cream and the peppercorns bring to boil and let it reduce and thicken for a few minutes. After the sauce has reached the right consistency turn the heat OFF and add as much butter as you wish!
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.8 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Howard Wesley Mollison
on December 1, 2023 at 5:41 am
Tremendous show.
Truly amazing the way you explain things to us mere mortals.
Well done and God bless.
Docster
on April 24, 2023 at 2:16 pm
Cher Jean-Pierre,
I cannot thank You enough for your amazing cooking channel here on YouTube. I simply do not know what cooking was all about before I got to know you here.
Every single recipe i tried so far, works exactly as you told us. PERFECT! I got to get 53 years old, to find out what joy and elegance cooking with you can be.
If I had one wish free, i would kindly ask you for a little technical advice concerning the Mode of your Viking oven, i cannot exactly figure out how to set my oven here in germany because we obviously use different terms for the various oven modes.
I would appreciate your helping comments. When i did the steak au poivre and it came out of my oven it was not sizzling like it did in your Oven, allthough i had 250° Celsius.
Thx again for all the time, work and effort you put in this wonderful channel.
Markus, Germany
Chef Jean-Pierre
on April 26, 2023 at 8:52 pm
Thank you! 😊
Scott Vanover
on June 26, 2023 at 12:41 am
Chef, you have absolutely changed my life. Yes, I’m drinking a good French wine. I also just finished cooking and serving Steak au Poivre. This is now my favorite way to make steak! I modified it a little bit, after flambé-ing the Cognac (my first time ever doing that, and everyone was impressed!), I added a little red wine and allowed it to reduce with the beef stock. By the way, I had run out of your beef stock on hand so I had to make it with the store-bought beef stock and it was still amazing. I’ll definitely make your beef stock next time. Clarified butter is my new best friend. Thank you for changing the way I cook, I am eternally indebted to you.
On an interesting note, my best friend from high school and I were talking about cooking and it turns out he’s a big fan also! I should have guessed, and he always makes the best food.
Is there a Chefjeanpierrecon anywhere? I’d definitely go!
Thank you,
Scott Vanover
Chef Jean-Pierre
on July 14, 2023 at 8:44 pm
❤️❤️❤️😊
Jim Hyldahl
on January 9, 2023 at 11:34 am
Is your starting point for clarified butter as well as straight butter salted or unsalted?
Love your channel!
Thank you,
Jim Hyldahl
San Diego
Chef Jean-Pierre
on January 15, 2023 at 6:15 pm
It does not matter either will work the same way! 😊
5-inch high-carbon German Stainless Steel blade will effortlessly slice through your steak, bread, vegetables, and fruits. The handle is ergonomically designed Pakka Wood. Makes a perfect gift presented in a beautifully crafted wooden box.
Tremendous show.
Truly amazing the way you explain things to us mere mortals.
Well done and God bless.
Cher Jean-Pierre,
I cannot thank You enough for your amazing cooking channel here on YouTube. I simply do not know what cooking was all about before I got to know you here.
Every single recipe i tried so far, works exactly as you told us. PERFECT! I got to get 53 years old, to find out what joy and elegance cooking with you can be.
If I had one wish free, i would kindly ask you for a little technical advice concerning the Mode of your Viking oven, i cannot exactly figure out how to set my oven here in germany because we obviously use different terms for the various oven modes.
I would appreciate your helping comments. When i did the steak au poivre and it came out of my oven it was not sizzling like it did in your Oven, allthough i had 250° Celsius.
Thx again for all the time, work and effort you put in this wonderful channel.
Markus, Germany
Thank you! 😊
Chef, you have absolutely changed my life. Yes, I’m drinking a good French wine. I also just finished cooking and serving Steak au Poivre. This is now my favorite way to make steak! I modified it a little bit, after flambé-ing the Cognac (my first time ever doing that, and everyone was impressed!), I added a little red wine and allowed it to reduce with the beef stock. By the way, I had run out of your beef stock on hand so I had to make it with the store-bought beef stock and it was still amazing. I’ll definitely make your beef stock next time. Clarified butter is my new best friend. Thank you for changing the way I cook, I am eternally indebted to you.
On an interesting note, my best friend from high school and I were talking about cooking and it turns out he’s a big fan also! I should have guessed, and he always makes the best food.
Is there a Chefjeanpierrecon anywhere? I’d definitely go!
Thank you,
Scott Vanover
❤️❤️❤️😊
Is your starting point for clarified butter as well as straight butter salted or unsalted?
Love your channel!
Thank you,
Jim Hyldahl
San Diego
It does not matter either will work the same way! 😊