Steak au poivre
7
Points®
Total time: 28 min • Prep: 15 min • Cook: 13 min • Serves: 4 • Difficulty: Easy
This one‑skillet dinner features sliced zucchini cooked with shallots in a mustardy brandy sauce to serve with peppercorn‑crusted filets mignons. It’s quick enough for weeknights, but also impressive enough for entertaining.
Ingredients
Peppercorn
1 tbsp(s), whole black, crushed
Uncooked lean and trimmed beef filet mignon
20 oz, 4 x 5-ounces
Table salt
¾ tsp(s)
Olive oil
2 tsp(s)
Zucchini
3 small, halved lengthwise and thinly sliced
Shallots
3 item(s), finely chopped
Brandy
3 tbsp(s), bourbon, or beef broth
Canned beef broth
½ cup(s)
Dijon mustard
1 tbsp(s)
Instructions
1
Spread peppercorns on plate. Coat steaks on one side with peppercorns, pressing so they adhere. Sprinkle with 1/2 teaspoon salt.
2
Heat oil in large heavy nonstick skillet over medium-high heat. Add steaks, peppercorn side down, and cook until instant-read thermometer inserted into side of steak registers 145°F, about 3 minutes per side. Transfer to plate and loosely cover with foil.
3
Add zucchini, shallots, and remaining 1/4 teaspoon salt to skillet and cook, stirring, until zucchini is crisp-tender, about 3 minutes. Add brandy and cook 20 seconds (if brandy flames, cover skillet with lid and remove from heat until it dies down).
4
Whisk broth and mustard into skillet until smooth. Simmer until sauce is slightly thickened, about 3 minutes. Serve with steaks.
5
Serving size: 1 steak with 2/3 cup vegetables and sauce
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