🥩 Filet mignon au poivre

Name: Filet mignon au poivre
Total time: 25 min
Yield: 2
Cuisine: France
Ingredients: 2 beef tenderloin steaks, about 180 g each; 1 tbsp black peppercorns, coarsely crushed; 1 tbsp vegetable oil; 40 ml cognac; 100 ml cream; salt

Origin: France

575kcal

per serving · 250 g

230kcal

per 100 g

55 gProtein22 g / 100 g

38 gFat15 g / 100 g

5 gCarbs2 g / 100 g

Filet mignon au poivre is a thick cut of beef tenderloin crusted with crushed peppercorns, pan-seared and served with a pan sauce of cognac and cream. The meat stays very tender and juicy, the pepper crust adds heat and crunch, and the flambéed cognac with cream makes a smooth, aromatic sauce. It is a bistro classic, served hot as a main course with vegetables.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Keto-friendly2 g carbs per 100 g

✓

High protein22 g protein per 100 g — 38% of the calories

Not vegetarianbecause of: beef tenderloin

Not veganbecause of: beef tenderloin, cream

Contains dairybecause of: cream

Allergens

Contains (in a typical recipe):

⚠ Milk

What it is made of

beef tenderloincreampeppercornscognac

Recipe

2 servings25 min

Ingredients

2 beef tenderloin steaks, about 180 g each
1 tbsp black peppercorns, coarsely crushed
1 tbsp vegetable oil
40 ml cognac
100 ml cream
salt

Method

Take the steaks out of the fridge 20 minutes ahead; press the crushed pepper into both sides.
Heat the oil in a heavy pan and sear the steaks 3–4 minutes per side for medium-rare; rest on a plate.
Pour the cognac into the pan and carefully flambé, scraping up the browned bits.
Add the cream, simmer 2 minutes until thickened, season with salt.
Spoon the sauce over the steaks and serve.

How to make it lighter

Serve the sauce on the side and use just a spoonful — the cream is where most extra calories hide.
A 150 g steak with a large portion of green beans or salad makes a filling, lighter plate.
Sear in a teaspoon of oil in a good non-stick or cast-iron pan; 1 tbsp oil ≈ 120 kcal.

History

Steak au poivre is a classic of French bistro cooking, and several restaurants and chefs have claimed to have invented it, so its exact origin is uncertain. It became internationally famous in the mid-20th century, often prepared with fillet steak. Today it remains a staple of French brasseries and steakhouses worldwide.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →