Chef note: oven at 325 F for 15 minutes for medium rare (130 F).
Feelin’ saucy? Enhance the flavor of tenderloin steaks with a luscious cream and brandy sauce. Sear the pepper-crusted steaks in a hot skillet. While steaks rest, combine shallots, brandy, green peppercorns and heavy cream. Steak Au Poivre is the perfect recipe for a special occasion celebrated at home.
Get the recipe: https://www.certifiedangusbeef.com/recipes/Filet-Mignon-au-Poivre
INGREDIENTS:
4 (6-ounce) Certified Angus Beef ® tenderloin filet steaks (filet mignon)
2 teaspoons coarse kosher salt, divided
2 tablespoons peppercorn trio
2 teaspoons canola oil
2 tablespoons unsalted butter
1 small shallot, minced (about 2 tablespoons)
3 tablespoons brined green peppercorns
1/4 cup cognac or brandy
1 cup salt-free beef stock
1 cup heavy cream
Learn more about the Filet Mignon here: https://www.certifiedangusbeef.com/cuts/Filet-Mignon
~~ If it’s not CERTIFIED, it’s not the best. ~~
——————–
Connect with us!
——————–
Buy the best Angus beef: https://www.certifiedangusbeef.com/buy/
Get our email newsletter: https://www.certifiedangusbeef.com/kitchen/newsletter.php
Shop our online brand store: https://shop.certifiedangusbeef.com/
Join our loyalty program: https://rewards.certifiedangusbeef.com/
Download our Roast Perfect app: https://roastperfect.app.link/social
Spanish website: https://www.certifiedangusbeef.lat/
Japanese website: https://www.certifiedangusbeef.jp/
32 Comments
That's the most beautiful thing I've seen in a long time
We have a beautiful language called ENGLISH. So why do we say steak au pointe which is French. Why not call it peppered steak?
Excellent
Also, the frites should be cooked in beef tallow for that awesome flavor. A place in Brussels nailed this recipe and luckily for me, they were right around the corner from where I lived. Now I'm going to try it in Arkansas. The last time I tried, it was close but I used black peppercorn when it should have been green. Lesson learned. Thanks for the video!
Pronounced: STAKE AWW POOVER
Here's a secret- the french don't know how to cook beef. 🤫 Don't tell them. Reality hurts their feelings.
What temperature in the oven?
my favorite
Where is the dijon mustard? 🙈The sauce is too pale… too much cream.
Sorry but as a cook I want too punch you in the face
How long do the steaks need to be in the oven and at what temp?
us chefs never will be first I think. They can't even get an idea that french fries could be replaced with smth green 😐
That’s a lot of cream! And the beef broth is actually the most important ingredient but you let it sound like you can buy that in the store. And finally: no salad on the side? Must be an American video!
I fundamentally disagree with pretty much all of the cooking here, but the pepper crust was nice
Good job bro, I don't eat beef anymore but this one it tempting 😅😅
look good!! I would add
Some L&P and reduce the sauce before add in the stock/cream To give more More body and flavour to the sauce. Overall look delicious
Never use canola oil, it’s really unhealthy and unprofessional! Only use raw butter to cook your food! Especially, never listen to those so call chefs! 🙄 FFS!
I would change nothing about this recipe. Outstanding work.
BELE BOCHE PARTEDIA
❤❤
French fries is classic 5 star cooking!!!!!! lol
Caraca, ficou perfeito! Que belo prato!
I didn't catch it, at what temp did you cook the steak in the oven and for how long? Can you also recommend a non-alcoholic substitute for Cognac or Brandy? Dish looks amazing.
French Bistro may be a lil redundant but, Look at those steaks!
This is too fancy for me. I'll stick with my Big Mac
French langauge be like "hautseuxeue = o"
Instead of alcohol?
Great feed, thanks boss
Beef that i love❤❤
What’s with this dumb filming trend. He’s talking to me and then I’m watching him talk to the camera. Stop with the stupid filming trends and focus on the food.
wont the pepper crust be super hard to chew though
The way this american't say "shallot" makes me want to slap him. The language is called English bell end, not American.