Filet Mignons with Pepper Cream Sauce

Loved this recipe. I had never actually tried a pepper cream sauce but I am definately going to make this again. I followed another person’s suggestion to deglaze the pan but without having brandy in the cupboard i used some red wine. I had to substitute the heavy cream with the small amount of half and half I had on hand and to have enough milk I then used some 2% evaporated milk. To thicken it I used a small amount if flour at the end. Perfect. I would have liked to follow the recipe the first time exactly as written but I was very pleased with the results. Thank you

Delicious and easy for an elegant meal.

I’ve been making this for many years having first ordered it in Dublin. Mine is the same up til the 3rd step. I set my steaks aside in a warm spot, I have an AGA so I set the plate (tented) on the warming area on the top my stove. I add the beef broth to my pan scraping up the bits and add about a half shot of whiskey (about 2TBS), flame it in the pan to burn off the alcohol, then add the cream and stir till thickened. There’s only two of us, so just two steaks but I make the same amount to sauce, use half and refrigerate the rest for up to three days. The sauce is very good on a variety meats, especially a pork tenderloin.

I made this recipe twice, just to make sure I got it right. Both times, I dutifully followed the directions; and both times my wife and I were very disappointed. It had a weird flavor, which seemed to be related to a burnt woody flavor in conjunction with the pepper. I feel like we sacrificed four filets, two each time, attributable to this effort.

We followed the recipe as written, using a cast iron skillet. We had to cook the steaks a few minutes longer than the recipe indicates, but they turned out perfectly medium-rare, so just make sure to watch the thermometer instead of the time. Delicious!

This came out great! Thank you for the recipe. It was fun smashing up the peppercorns, and I was surprised that it didn’t come out too spicy. I put a lid over the pan for a couple of minutes to get the middle to a “medium” level, which I prefer in my steaks. I added sauteed mushrooms and onions to go on top, and added sweet potato fries and asparagus from this website as sides. My friend said it was like eating at a fancy restaurant! It was delicious the next day as leftovers too! Great recipe, I’ll definitely make again!

Amazing! Thank you!

Great recipe! I seasoned the steaks with onion & garlic powder in addition to the salt & pepper. I also sauted mushrooms & onions and deglazed the pan with some cooking sherry before adding the beef broth & cream. Everyone loved the steaks and the sauce and there were no leftovers at all! Will definitely make this again!

Easy and delicious. One caveat is about the peppercorns. The recipe calls bur 1/4 cup coarsely crushed peppercorns, but my family would have preferred less amount, but they eat them all! The sauce is out of this world! I will make it again but only using 1/8 cup of the peppercorns.

This is an easy way to prepare pepper sauce steaks. Instructions are clear and the dish is easy to prepare. Personally I found the sauce too light and with a mild flavor, I would rather have a stronger more peppery flavor; but my guests loved it so I think its a repeat for me.

Made this tonight but with a couple of slight modifications: I added garlic powder along with the onion powder, I added a pat of butter on each side before I stuck it under the broiler to brown the meat better, and I sprinkled Parmesan cheese on top for the last two minutes of the final side to give it a nice encrusted flavor. It was AWESOME! The meat was so tender you cut almost cut it with a spoon. Will definitely make this one again.

Loved it. I used a little to much peppercorn for my wife ,but the steak and sauce were wonderful.Used a RED WINE to de glaze the pan . We had a fillet that I trimmed off a beef tenderloin that I purchased at Costco.. Go on you tube if you have never trimmed one out before. I trimmed it out in about 30 min. Before watching you tube it was 45 min and I made a mess of it. A great meal. Will have again with a little less peppercorns for my wife

Oh is this good. Added 1 shallot after searing meat. Also added more salt. Au Poivre!!!!

I used coarsely grated black pepper in place of the peppercorns. No heavy cream on hand, so I used non-dairy creamer. Also, no cast iron so I just used a regular non-stick pan, and it was fine. The sauce was thin so I added a little cornstarch. Since I made a smaller version, it reduced too much, so I just spooned the sauce over the filet. I cooked the 1″ filet about 2 min per side, and it came out to my liking. I’d rather have it a little rare than too well done anyday! Had this with Superb Sauteed Mushrooms from this site.

I made this for my Ladies’ Monthly Supper Club. It was my first time cooking filet mignon and it turned out perfectly. I had always stayed away from filet mignon due to the cost if it didn’t turn out as planned. I followed the recipe with the following minimal changes. I coated the meat with coarsely ground black pepper (vice crushed peppercorns) and covered it in aluminum foil. As recommended by others, I then let the covered meat stand at room temperature for an hour before cooking. I used a non-stick fry pan as it was all I had. I followed the recipe and cooked the meat for three minutes on each side after which I moved it to a clean dish and let it stand again covered in aluminum foil at room temperature while I finished the sauce and dinner. When the sauce didn’t thicken, I added a small amount of cornstarch and water which did the trick! I had some unused meat so I cooked the same recipe again a few nights later for my hubby who also loved it!! Great recipe!

I made this for my Ladies’ Monthly Supper Club. It was my first time cooking filet mignon and it turned out perfectly. I had always stayed away from filet mignon due to the cost if it didn’t turn out as planned. I followed the recipe with the following minimal changes. I coated the meat with coarsely ground black pepper (vice crushed peppercorns) and covered it in aluminum foil. As recommended by others, I then let the covered meat stand at room temperature for an hour before cooking. I used a non-stick fry pan as it was all I had. I followed the recipe and cooked the meat for three minutes on each side after which I moved it to a clean dish and let it stand again covered in aluminum foil at room temperature while I finished the sauce and dinner. When the sauce didn’t thicken, I added a small amount of cornstarch and water which did the trick! I had some unused meat so I cooked the same recipe again a few nights later for my hubby who also loved it!! Great recipe!

Great recipe. Keep extra sauce and used on steaks later in the week.

This was really good. My family might prefer a little less pepper next time.

Definitely will make this again, actually have several times since then. I grilled the steak for about 2 minutes on each side to give it some additional smoke flavor, grill marks, and a slightly different texture.

This was outstanding! I made it for New Year’s Eve. A quiet night with the hubby. He loved it.

Family of 6 LOVED it! Easy! Felt like a gourmet chef!