Fillet Au Poivre

Fillet Au Poivre
Servings: 6 Prep 15 mins Cook 20 mins


  • 1 tablespoon butter
  • 1 small shallot, finely chopped
  • 1 cup dry white wine
  • 1/4 teaspoon dried thyme
  • 1 cup heavy cream
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon salt
  • 3 tablespoons mixed peppercorns, crushed
  • 1/4 teaspoon salt
  • 2 tablespoons vegetable oil
  • 6 tenderloin fillets, 1 inch thick (about 1-1/2 pounds total)

Make It


1. In medium-size saucepan, heat butter over medium heat. Add shallot; saute for 2 minutes or until softened. Add wine and thyme; simmer over medium heat 5 minutes. Stir in cream and mustard. Bring to a simmer; cook for 15 minutes or until reduced to about 1 cup. Add salt. Strain sauce; keep warm.


2. While sauce is cooking, heat oven to 400 degrees F. In small bowl, mix together crushed peppercorns, salt and 2 teaspoons vegetable oil. Rub the mixture over both sides of steaks.

3. In a large cast-iron skillet, heat the remaining 2 tablespoons vegetable oil over medium-high heat. Add steaks; cook 2 minutes per side.

4. Place the skillet in 400 degrees F oven. Cook for 5 minutes or until the internal temperature registers 140 degrees F on an instant-read meat thermometer. Transfer steaks to warm platter. Let stand 5 minutes (temperature will increase to 145 degrees F).

5. Serve steaks with sauce on the side, with rice, if desired.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 484, Fat, total (g): 37, chol. (mg): 156, sat. fat (g): 16, carb. (g): 4, fiber (g): 1, pro. (g): 32, sodium (mg): 344, Percent Daily Values are based on a 2,000 calorie diet.