Steak au poivre
7
Points® value
Total Time
28 min
Prep
15 min
Cook
13 min
Serves
4
Difficulty
Moderate
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)