Entrée: France – Steak au Poivre (Peppercorn Steak)
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Ingredients
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.
4 filet mignon steaks, about 6 oz each (170 g each), about 24 oz total (680 g total) 2 tbsp (30 ml) coarsely cracked black pepper 4 slices bacon, cooked crisp and chopped 2 tbsp (30 ml) unsalted butter 1 / 4 cup (60 ml) cognac or brandy (or extra beef stock) 3 / 4 cup (180 ml) beef stock 1 / 4 cup (60 ml) heavy cream Salt to taste
Show original ingredient measurements
4 filet mignon steaks, about 6 oz each (170 g each), about 24 oz total (680 g total) 2 tbsp coarsely cracked black pepper 4 slices bacon, cooked crisp and chopped 2 tbsp unsalted butter 1 / 4 cup (60 ml) cognac or brandy (or extra beef stock) 3 / 4 cup (180 ml) beef stock 1 / 4 cup (60 ml) heavy cream Salt to taste
Instructions
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.
1. Press cracked pepper onto both sides of each steak. Cook bacon until crisp, drain and chop; reserve bacon fat. 2. Sear steaks in a skillet with bacon fat and 1 tbsp (15 ml) butter 2–3 minutes per side for medium-rare; remove and keep warm. 3. Carefully deglaze pan with cognac (flambé optional), add beef stock and reduce by half. 4. Stir in heavy cream and remaining butter, simmer until slightly thickened, then fold in chopped bacon and adjust seasoning. 5. Spoon sauce over steaks and serve.
Show original instructions
1. Press cracked pepper onto both sides of each steak. Cook bacon until crisp, drain and chop; reserve bacon fat. 2. Sear steaks in a skillet with bacon fat and 1 tbsp butter 2–3 minutes per side for medium-rare; remove and keep warm. 3. Carefully deglaze pan with cognac (flambé optional), add beef stock and reduce by half. 4. Stir in heavy cream and remaining butter, simmer until slightly thickened, then fold in chopped bacon and adjust seasoning. 5. Spoon sauce over steaks and serve.
Per serving | Servings: 4
Generated: 2026-11-05T19:33:52+00:00
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Cholesterol, Fiber, Sugar, Sodium, Potassium, Calcium, Iron, Vitamin A and Vitamin C are known subtotals. Missing contributions are unknown, not zero.