Steak au Poivre

Total Time
23 min
8 min
15 min
To crack the peppercorns, place them in a zip-close plastic bag and crush them with the smooth side of a meat mallet or the bottom of a heavy saucepan.


uncooked lean and trimmed beef filet mignon

1 pound(s), 4 (1⁄4-pound) filet mignon steaks, or 1 pound beef


1 Tbsp, black, cracked

uncooked zucchini

3 small, halved lengthwise, then thinly sliced

uncooked shallot(s)

3 small, minced


1½ fl oz

reduced-sodium chicken broth

½ cup(s)

Dijon Mustard

1 Tbsp

table salt

½ tsp


  1. Coat the steaks in the cracked peppercorns. Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the steaks and cook, about 4 minutes. Turn the steaks and cook until an instant-read thermometer inserted in the center of the steak registers 145°F for medium-rare, about 3 minutes, or 160°F for medium, about 4 minutes. Transfer the steaks to a plate and cover lightly with foil to keep warm.
  2. Add the zucchini and shallots to the skillet; cook, stirring often, until softened, about 3 minutes. Add the brandy and cook about 20 seconds. (If the brandy ignites, cover the skillet with the lid and remove it from the heat until the flame is put out.)
  3. Add the broth, then swirl in the mustard and salt until dissolved. Simmer until slightly thickened, about 3 minutes. Serve the sauce with the steaks. Yields 1 steak with 2⁄3 cup vegetable sauce per serving.


Or crack the peppercorns in a mortar with a pestle. You want visible shards of peppercorn — not ground, nor even finely crushed.

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