Steak au poivre

Name: Steak au poivre
Ingredients: 1 whole filet mignon; salt; 2 tbsp whole black peppercorns; 2 tbsp chives; 3–4 oz drippings from the peppered steak; shallots or onions; 1 sprig rosemary; ½ cup heavy cream

ByronTalbott · ♥ 436 likes · 11.9K views · 7 min video

Read about steaks in the BrightCulinary Book

Timestamp

Ingredients

Method

Techniques

2 tbsp whole black peppercorns
2 tbsp chives
3–4 oz drippings from the peppered steak
½ cup heavy cream

▶ 3:57

Bring the filet mignon to room temperature and season all sides generously with salt.

Peppercorn crust on the filet mignonGrinding

▶ 3:57

1 whole filet mignon
salt

Crack whole black peppercorns to a coarse grind and press the top side of the filet into them to make a crust.

▶ 4:13

Cook the filet in the air fryer on chef mode, classic, as for the ribeye. Slice chives for garnish while it cooks.

▶ 4:38

Transfer the steak to a tray and rest about ten minutes before slicing.

Resting the filetResting

▶ 5:22

Pour the steak drippings into a saucepan over medium heat, add shallots or onions and sweat for a minute or two.

Making the au poivre cream sauceSweating

▶ 5:22

shallots or onions
1 sprig rosemary

Add a sprig of rosemary in place of brandy or cognac.

▶ 5:40

Pour in the heavy cream and reduce by half; add any extra drippings from the rested steak and season with a pinch of salt.

▶ 6:03

Slice the steak, plate it, spoon the peppercorn cream sauce over the top and finish with a heap of chives.

Plating the steak au poivre