The Ultimate Pepper Steak (STEAK AU POIVRE)

If beef is what for dinner, let Fabio show you how to create the ultimate pepper steak. This elegant dish comes together in less than 30 minutes, and is sure to impress. With special guest JOELLE CARTER, from“Justified” on FX.



-Bring steaks to room temperature and pat dry of all surface moisture to ensure a perfectly crispy crust.

-While Fabio uses the traditional filet mignon in this recipe, you can easily substitute a New York Strip, ribeye, or even sirloin.  Just make sure your steaks are thick!

-Use a cast-iron pan instead of non-stick for proper browning of your steaks.

-If you fear the flambé, simply remove the pan from the heat when adding the cognac. Stir to incorporate and allow the flammable fumes to dissipate, then return to heat to finish cooking.

Recipe: by Fabio Viviani

  • 2 6-oz filet mignon steaks, ¾”-1” thick
  •  2 Tbsp. cracked black peppercorns
  • 1 Tbsp. kosher salt
  • 1 tablespoon light olive oil
  • ½ cup beef stock
  • ¼ cup cognac or brandy
  • ½ tbsp. prepared Dijon mustard
  • 4 tbsp. heavy cream
  • 2 tbsp. butter


  1. Allow steaks to come to room temperature by removing from the refrigerator 30-60 minutes before cooking.
  2. Pat steaks dry with a paper towel to remove all surface moisture.
  3. Combine pepper and salt, and firmly press each steak into the mixture, until coated on both sides.
  4. Heat olive oil in a cast-iron skillet over medium-high heat.
  5. Add the steaks, and cook 2-4 minutes on each side, adjusting the heat as necessary so the oil stays hot but does not smoke.
  6. Transfer to a platter and keep warm.
  7. Pour off any excess oil from the pan and return to medium-low heat.
  8. Add butter to hot pan, and toss to loosen the brown bits in the pan.
  9. Add cognac, and whisk to incorporate.
  10. Add broth, cream and mustard, and whisk to combine.
  11. Remove steaks to plate, then bring sauce to a boil.  The sauce is ready when it coats the back of a spoon.
  12. Top each steak with the sauce, and serve.

Courtesy of ChowCiao.

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