Steal with pepper sauce © 2011 theCrackerBoxKitchen. All rights reserved.

Steak au Poivre

Since we began dating, each year T and I have alternated who plans our anniversary and who plans Valentine’s Day. We are a modern, progressive couple, so “bah!” to the idea that it’s “the man’s job” to plan and buy and treat for every occasion. This year he planned our anniversary (in January), and I planned Valentine’s Day. (Next year we’ll switch.)

Due to familial obligations, (BL’s 65th Birthday!), we were unable to celebrate Valentine’s Day on Valentine’s weekend. So, we celebrated this past weekend instead. Even though it was my year to plan and cook, T surprised me with a beautiful bouquet of hydrangeas, Whitman’s Reserve chocolates, strawberries, and not one, not two, but three cards! (One of which vibrated and played music…)
I discovered this recipe on The Pioneer Woman (my blogging heroine) a few months ago. I immediately decided that it was going to be my V-day meal. It’s quick, easy, and furthermore, it’s filet. Nothing says ” I love you” like “meat”. heh heh

-2  4,6,8 (or 10!) oz whole beef filets
-2 tablespoons butter
-kosher salt and freshly ground pepper
-2 tablespoons dijon mustard
(“Pardon me. Do you have any Grey Poupon?”)
-1/4 brandy (which just so happens to equal one airplane bottle!)
-1/2 cup heavy cream
-1 tablespoon pepper corns, crushed

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

Over medium-high heat, melt butter in a cast iron frying pan (or other oven-proof skillet).  When pan is hot, brown steaks on both sides, about 45 seconds per side.
Place pan into hot oven for about 3 to 5 minutes (time will vary based on the size of your steaks).  Internal temperature for rare is 120°-125°, or 130°-135° for medium rare. (Click here for cooking temp chart. )

Remove pan from oven and move steaks to a separate plate.

Return pan to stovetop over low heat. Add dijon and brandy, and 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.

Chef’s Notes:

  • Tip for crushing peppercorns: place in a small ziplock bag and beat the tar out’n’em with a heavy bottomed juice glass (or the flat side of a meat mallet, if you have one.)
  • Utilize your oven heat. I served my steak with roasted asparagus (place on sheet pan, sprinkle with kosher salt, and a pat of butter and place in oven with steaks), and mashed sweet potatoes and mashed celery root.  Both can be baked in a shallow baking dish until tender and a knife slides through easily. Remove from heat, allow to cool for a few minutes, peal away skin, mash (separately) with a little salt and butter, and voilà! Bake these first, then crank your oven up to 500° when it’s time for the steaks.
  • History lesson of the day: steak au poivre

Recipe source:



Roses are red, (sometimes) hydrangea’s are blue…

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