Filet mignon au poivre is one of those timeless French bistro recipes that feels perfect for a special occasion, a date night at home, or a cozy Sunday dinner. This version is based on my original YouTube video, Filet Mignon au Poivre, but I’ve made a few important changes since I filmed it: better seasoning, a proper peppercorn crust, clearer quantities and timings, and a more classic creamy pan sauce.

The idea is simple: tender beef tenderloin steaks seared in a hot pan, coated in crushed peppercorns, then finished in a silky sauce made with cognac, red wine, beef stock, cream, and shallots. Serve it with classic sides like homemade mashed potatoes, buttery Parisian potatoes, traditional gratin dauphinois, or even authentic Belgian fries, and you have a real French steakhouse experience at home.

In this updated recipe, you’ll see:

Filet mignon properly salted and pepper-crusted
A pan sauce with clear, reliable quantities
The option to use green peppercorns in brine or classic black pepper
A restaurant-style finish with just enough cream to coat the steak without drowning it

Ingredients for Filet Mignon au Poivre (2 servings)

For 2 generous portions.

Steak

400g (14oz) beef tenderloin (filet mignon), 2 steaks of about 200g (7oz) each
10g (2 tsp) fine sea salt, divided (seasoning the steaks and sauce)
8g (1 tbsp) coarsely crushed black peppercorns or mixed peppercorns
15g (1 tbsp) neutral oil (canola, grapeseed, etc.)
30g (2 tbsp) unsalted butter, for basting

Peppercorn Sauce

30g (2 tbsp) finely minced shallot
30ml (2 tbsp) cognac or brandy
60ml (¼ cup) dry red wine
240ml (1 cup) beef stock or veal stock, unsalted or low-sodium
120ml (½ cup) heavy cream (35%)
4g (2 tsp) green peppercorns in brine, drained, or extra crushed black pepper (to taste)
10g (2 tsp) unsalted butter, optional, to finish the sauce
Extra salt and pepper to taste

Optional Garnishes and Sides

300g (10oz) baby potatoes or Parisian potatoes
200g (7oz) green asparagus, trimmed
Fresh parsley, finely chopped

Serve with classic sides like creamy mushroom sauce for steak, Roquefort sauce for steak, traditional gratin dauphinois, authentic boeuf bourguignon, or a fresh salad with homemade garlic croutons.

Step-by-Step Instructions

1. Prepare the steaks

Pat the filet mignon dry with paper towel.
Season all sides of each steak with about half of the salt.
Crush whole peppercorns with the bottom of a pan or a mortar and pestle until coarse.
Press the crushed peppercorns firmly onto both sides of the steaks so they adhere and form a light crust. Let the meat sit at room temperature for 20–30 minutes.

2. Sear the filet mignon

Heat a heavy skillet (cast iron is ideal) over medium-high heat.
Add the oil and let it shimmer.
Place the steaks in the pan and sear 2–3 minutes per side, turning every minute or so to ensure an even crust.
Add the butter and baste the steaks repeatedly, tilting the pan and spooning the foaming butter over the meat.
For medium-rare, you’re aiming for an internal temperature of about 52–54°C (125–130°F).
Transfer the steaks to a warm plate, tent loosely with foil, and let them rest while you make the sauce.

Leave all the browned bits (fond) in the pan – this is the base of your peppercorn sauce.

3. Build the peppercorn sauce

If there is a lot of fat in the pan, carefully spoon off the excess, leaving about 1 tablespoon.
Lower the heat to medium. Add the minced shallot and cook 1–2 minutes, stirring, until soft and translucent without browning.
Add the cognac. If you’re comfortable flambéing, you can tilt the pan slightly toward the flame (or ignite with a long lighter) to burn off the alcohol. Let it reduce by half.
Add the red wine and reduce almost completely (“à sec”): it should look syrupy and almost dry.
Pour in the beef stock and scrape the bottom of the pan to release all the caramelized bits. Simmer 4–5 minutes until reduced by about half.
Add the cream and the green peppercorns (or a pinch of additional crushed pepper). Simmer gently for 3–4 minutes, stirring, until slightly thickened and glossy. The sauce should coat the back of a spoon.
Taste and adjust with the remaining salt and a touch of pepper if needed.
Off the heat, whisk in the cold butter (optional) for extra shine and richness.

4. Finish and serve

Add any resting juices from the steak plate into the sauce and stir.
Slice the filet mignon into thick medallions on the bias.
Spoon a small pool of sauce onto warm plates, place the steak on top, and drizzle a little more sauce over the meat.
Garnish with asparagus, potatoes, or your favorite sides and a sprinkle of fresh parsley.

Substitutions and Variations

Meat
- Replace filet mignon with sirloin, New York strip, or ribeye (about 250g / 9oz per person).
Alcohol-free version
- Skip the cognac and red wine and deglaze the pan with extra beef stock plus a teaspoon of Dijon mustard for depth.
Green peppercorns
- If you can’t find green peppercorns in brine, use only coarsely crushed black peppercorns and reduce the quantity slightly if you prefer a milder heat.
Cream
- Use 15–18% cooking cream instead of heavy cream; reduce a bit longer to reach the same consistency.
Stock
- Veal stock gives a luxurious sauce, but a good quality beef stock works extremely well.

If you love steak sauces, you can also try this filet with creamy Roquefort sauce, creamy mushroom sauce for steak, or a lighter meal with creamy green pasta with spinach and basil.

FAQ – Filet Mignon au Poivre

How do I know when my filet mignon is cooked?
Use an instant-read thermometer. For rare: 50°C (122°F), medium-rare: 52–54°C (125–130°F), medium: 57–60°C (135–140°F). The temperature will rise a bit while the meat rests.

Is the sauce very spicy?
It’s aromatic rather than aggressively hot. If you’re sensitive to pepper, reduce the crust on the steak and use fewer green peppercorns.

Can I make the sauce ahead of time?
You can prepare the sauce base (stock, wine, cream, shallots) ahead and reheat gently. Add the pan juices and any extra pepper at the last minute when the steaks are done.

Can I use a stainless-steel pan instead of cast iron?
Yes, as long as it’s heavy-bottomed. Non-stick pans are not ideal for fond and sauce development.

Can I serve this for a larger group?
Yes. Sear the steaks in batches, keep them warm in a low oven (about 90–100°C / 195–210°F), and use all the fond to make a larger quantity of sauce.

What to Serve with Filet Mignon au Poivre

Perfect sides and desserts to build a full French-inspired menu:

Homemade mashed potatoes
Parisian potatoes
Traditional gratin dauphinois
Authentic Belgian fries
A light green salad with homemade garlic croutons
For dessert: no-churn dark chocolate ice cream, fresh strawberry tiramisu, or a classic French fruit tart.

Filet Mignon au Poivre Recipe – Classic French Peppercorn Steak with Creamy Pan Sauce

Filet mignon au poivre is one of those timeless French bistro recipes that feels perfect for a special occasion, a date night at home, or a cozy Sunday dinner. This version is based on my original YouTube video, Filet Mignon au Poivre, but I’ve made a few important changes since I filmed it: better seasoning, a proper peppercorn crust, clearer quantities and timings, and a more classic creamy pan sauce.

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Prep Time 15

Cooking Time 15

Category Main Course

Cuisine French

Portions 2 Portions

Calories 450 kcal

Ingredients

400 g 14oz beef tenderloin (filet mignon), 2 steaks of about 200g (7oz) each
10 g 2 tsp fine sea salt, divided
8 g 1 tbsp coarsely crushed black peppercorns
15 g 1 tbsp neutral oil
30 g 2 tbsp unsalted butter, for basting

Peppercorn sauce

30 g 2 tbsp finely minced shallot
30 ml 2 tbsp cognac or brandy
60 ml ¼ cup dry red wine
240 ml 1 cup beef or veal stock
120 ml ½ cup heavy cream (35%)
4 g 2 tsp green peppercorns in brine, drained (or more crushed black pepper)
10 g 2 tsp unsalted butter, optional
Salt and pepper to taste

Instructions

Season the filet mignon on all sides with half the salt. Press the crushed peppercorns firmly onto the steaks. Let rest at room temperature for 20–30 minutes.
Heat a heavy skillet over medium-high heat. Add the oil, then the steaks. Sear 2–3 minutes per side, turning every minute for an even crust. Add the butter and baste until the internal temperature reaches 52–54°C (125–130°F) for medium-rare. Transfer to a warm plate and rest.
Spoon off excess fat from the pan, leaving about 1 tablespoon. Add the shallots and cook over medium heat until soft and translucent. Deglaze with cognac and reduce by half.
Add the red wine and reduce almost completely. Pour in the stock, scraping the bottom of the pan. Simmer 4–5 minutes until reduced by about half.
Stir in the cream and green peppercorns. Simmer 3–4 minutes until the sauce coats the back of a spoon. Adjust seasoning with the remaining salt and pepper. Off the heat, whisk in the cold butter, if using.
Add any resting juices from the steak plate into the sauce. Slice the filet mignon into thick medallions, plate with your favourite sides, and spoon the peppercorn sauce over the meat before serving.

Video

Notes