Peppercorn Filet Steaks for two

 

Something which I have always really enjoyed is a nice tender and juicy filet steak.  This is one of the choicest cuts of beef and it a really rare treat for me. I actually cooked this about 2 weeks ago and am only just now getting to share it with you.

I had gotten two really nice pieces of beef tenderloin steak at the grocery store, marked down by 50% as it was their sell by date. I never luck in like that! Someone else always beats me to the pip!   I had to pick them up.

It goes without saying that a beautiful piece of meat like this requires a simple yet delicious method of preparation.  This recipe is a delicious take on a French  Steak au Poivre recipe which I adapted from one found on A Spicy Perspective.

French Steak au Poivre is a classic recipe featuring beef tenderloin steaks which are generously coated in cracked peppercorns and then seared to perfection.  This version is finished with a delicious, lush and creamy cognac sauce.  

 

WHAT YOU NEED TO MAKE PEPPERCORN FILET STEAKS FOR TWO

Relatively simple ingredients. I got my steaks marked down by 50% because they were on the sell by date.  Still expensive I suppose, but $10 was a whole lot better than $20!  And I got to enjoy some really nice meat.

• 2 tenderloin steaks (1 1/2 to 2 inches thick, 8 ounces/227g each)
• 1/8 cup (30g) whole peppercorns
• 1/2 TBS light olive oil
• 1/2 TBS butter
• 3 fluid ounces (85ml) cognac, divided (Can use beef stock)
• 3/4 cup (180ml) heavy cream
• 1 fat clove garlic, peeled and minced
• 1/2 tsp dried thyme
• 1/2 tsp beef base/stock powder
• salt to taste

 

For me a nice piece of tenderloin steak is a really delicious treat.  Not something I would have very often at all. Occasionally our grocery store will put the whole tenderloin on special, but you need to buy the whole thing.  It will still cost you about $80 but my sister and I will go halves on it and she gets half and I get half.

I will take my half and cut it into a small roast and then a couple of steaks. The last time I had tenderloin was Christmas of 2022. My son had brought a large tenderloin roast over from New Brunswick and we enjoyed it for our Boxing Day lunch.

 

This recipe does call for cognac. Its not something I ever have in my house. I used beef stock in it's place. The sauce was still incredibly delicious.

I used ordinary black pepper corns, and fine sea salt.

As I was using beef stock instead of cognac, I did not use the beef base powder. Dry thyme is sufficient, but if you have fresh thyme leaves that would also be nice. You will need roughly twice the amount if using fresh thyme leaves.

 

HOW TO MAKE PEPPERCORN FILET STEAKS 

This was relatively simple to do.   It didn't require a lot of effort or even a lot of time, and it was delicious!

Allow your steaks to come to room temperature by taking them out of the refrigerator at least half an hour prior to cooking. Season generously with salt on both sides.

Grind your pepper using a pepper grinder on the largest setting or use a pestle and mortar to create coarse pieces of pepper. I used a pestle and mortar as it gave me more control as to the size of the pieces.

Place the peppercorns on a flat plate. Working with one steak at a time, press the steaks into the peppercorns, coating both sides evenly.

 

Heat a medium sized heavy bottomed or cast iron skillet over medium heat. Once hot, place the oil and butter into the skillet.

Once the butter begins to foam, add the steaks and sear for 4 to 5 minutes per side for medium rare. (8 minutes total for 1 1/2 inch steaks, 10 minutes in total for 2-inch steaks.)

Move the steaks to a holding dish and lightly tent with foil while you make the sauce.

 

Add 1/4 cup (60ml) of the cognac to the pan and tilt the pan slightly so that the cognac catches flame. (You will need a gas burner for this.) Otherwise carefully ignite with a long handled match. Allow the alcohol to burn off. Shake the pan as needed until the flame dies. If using beef stock add to the pan and boil until reduced by half.

Pour the heavy cream into the pan and add the garlic, dried thyme and beef base. Whisk well together and bring to a gentle simmer. Simmer for 3 to 4 minutes, until the sauce thickens. Taste and then add the remaining cognac/stock to taste. Salt as needed.

Serve the steaks warm with some of the cognac cream sauce spooned over top.

 

This was a really delicious way to prepare my steak. I enjoyed one along with some salad and some of those Greek Potatoes that I shared with  you yesterday.  The steak was perfectly cooked (for me) but you may like yours cooked a bit longer. It is all a matter of taste.  My steak was lovely and pink, not bleeding.

The sauce was delicious. I did not use cognac, but beef stock.  I can only imagine how delicious it would be with cognac, but my budget doesn't run to expensive alcohol!  It was plenty tasty as it anyways!  I hope you will give it a go!

 

It is not very often that I will have a steak for my supper, but when I do I like to give it the special treatment. Here are a few other steak recipes that I have enjoyed that you might also enjoy!

PAN SEARED STEAK WITH GARLIC BUTTER - Tender and juicy perfectly seared, cooked and flavored steak. The garlic butter goes perfectly. A cast iron skillet works best, but if you don't have one you can use any skillet with a heavy bottom that can handle a high heat well. Sized for two people.

EASY RIB EYE STEAK DINNER - A delicious steak, rubbed with fresh herbs and browned in butter and garlic. Perfectly cooked and delicious! I served this with some vegetables and broken potatoes. This makes for a delicious meal.

Yield: 2 servings

Author: Marie Rayner

Peppercorn Filet Steaks for two

Prep time: 30 HourCook time: 20 MinTotal time: 30 H & 20 M

Perfectly cooked tenderloin steaks, seared with a lovely peppercorn crust and served with a deliciously decadent cognac sauce.

Ingredients

• 2 tenderloin steaks (1 1/2 to 2 inches thick, 8 ounces/227g each)
• 1/8 cup (30g) whole peppercorns
• 1/2 TBS light olive oil
• 1/2 TBS butter
• 3 fluid ounces (85ml) cognac, divided (Can use beef stock)
• 3/4 cup (180ml) heavy cream
• 1 fat clove garlic, peeled and minced
• 1/2 tsp dried thyme
• 1/2 tsp beef base/stock powder
• salt to taste

Instructions

1. Allow your steaks to come to room temperature by taking them out of the refrigerator at least half an hour prior to cooking. Season generously with salt on both sides.
2. Grind your pepper using a pepper grinder on the largest setting or use a pestle and mortar to create coarse pieces of pepper. I used a pestle and mortar as it gave me more control as to the size of the pieces.
3. Place the peppercorns on a flat plate. Working with one steak at a time, press the steaks into the peppercorns, coating both sides evenly.
4. Heat a medium sized heavy bottomed or cast iron skillet over medium heat. Once hot, place the oil and butter into the skillet.
5. Once the butter begins to foam, add the steaks and sear for 4 to 5 minutes per side for medium rare. (8 minutes total for 1 1/2 inch steaks, 10 minutes in total for 2-inch steaks.)
6. Move the steaks to a holding dish and lightly tent with foil while you make the sauce.
7. Add 1/4 cup (60ml) of the cognac to the pan and tilt the pan slightly so that the cognac catches flame. (You will need a gas burner for this.) Otherwise carefully ignite with a long handled match. Allow the alcohol to burn off. Shake the pan as needed until the flame dies. If using beef stock add to the pan and boil until reduced by half.
8. Pour the heavy cream into the pan and add the garlic, dried thyme and beef base. Whisk well together and bring to a gentle simmer. Simmer for 3 to 4 minutes, until the sauce thickens. Taste and then add the remaining cognac/stock to taste. Salt as needed.
9. Serve the steaks warm with some of the cognac cream sauce spooned over top.

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