Ingredients
- 1 2-inch thick filet mignon, preferably USDA Prime
- Salt
- 1 tablespoon vegetable oil
- 2 tablespoons butter
- Au Poivre Steak Sauce (Black Peppercorn Sauce):
- 2 tablespoons crushed black peppercorns (cook 20-30 seconds)
- ⅓ cup cognac (light it up)
- 1 cup Beef stock
- 1 cup heavy cream
- 2 tablespoons butter
Steps
- Preheat oven to 200˚F/95˚C.
- Pat steak dry with a paper towel, and season all sides of the steak with kosher salt.
- Transfer to a wire rack on top of a baking sheet, and bake for about 40 minutes to an hour, until the internal temperature reads about 115˚F/50˚C for rare. Adjust your bake time if you want your steak more rare or well-done.
- Heat vegetable oil in a pan over high heat until smoking.
- Sear the steak for 1 minute on one side, then flip.
- Add butter and baste the steak for 1 minute. Flip the steak, then baste for another 15 seconds.
- Remove the steak from the pan and set aside while you make the peppercorn sauce.
- Using the steak pan, cook crushed black pepper for roughly 20 seconds.
- Add cognac and cook off the alcohol. Add beef stock and cook down to half a cup. Add heavy cream. Bring mixture to a boil and stir until the sauce coats the back of a spoon. Approximately 5 minutes.
- Add 2 tbsp of butter and mix into the sauce. Season with salt.
- Spoon the sauce on the plate. Place the steak over the sauce and serve.