Classic steak au poivre (French pepper steak) with mashed potatoes and green bean bundles

Based on 13 ratings

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

“Bon appétit! This delicious French classic is easy to prepare and doesn’t take too long. By the late 1800s, when Cambodia was integrated into the French Indochina union, the French traded the precious Kampot black peppercorn globally and it became a mainstay in reputable French kitchens. If you can find them, use those peppercorns for this recipe, otherwise black peppercorns will work. Traditionally, the pepper-crusted beef tenderloin is served with a pan peppercorn sauce and potatoes.”

Difficulty

Medium 👍
80
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
500 g filet mignon
20 g black peppercorns
500 g potatoes
shallot
150 g green beans
300 ml heavy cream
80 g unsalted butter
6 strips bacon
100 ml Cognac
salt
ground nutmeg
vegetable oil (for frying)
Metric
Imperial

Utensils

  • peeler
  • knife
  • cutting board
  • 2 pots
  • 2 sieves
  • potato ricer
  • cooking spoon
  • mortar and pestle
  • frying pan
  • tongs

Nutrition per serving

Cal
833
Protein
48 g
Fat
53 g
Carb
29 g
  • Step 1/5

    Peel and dice potatoes, chop shallot, and trim green beans. Add potatoes to a pot with cold water. Add salt and cook over medium heat for approx. 15 – 20 min. or until soft.
    • 500 g potatoes
    • shallot
    • 150 g green beans
    • salt
    • peeler
    • knife
    • cutting board
    • pot

    Peel and dice potatoes, chop shallot, and trim green beans. Add potatoes to a pot with cold water. Add salt and cook over medium heat for approx. 15 – 20 min. or until soft.

  • Step 2/5

    Add cream and butter to a pot over low heat and season with salt and nutmeg. Keep it warm. Once potatoes are done, drain and use a potato ricer to purée. Add cream-butter mixture to the potatoes and mix to combine.
    • 100 ml heavy cream
    • 50 g unsalted butter
    • ground nutmeg
    • salt
    • pot
    • sieve
    • potato ricer
    • cooking spoon

    Add cream and butter to a pot over low heat and season with salt and nutmeg. Keep it warm. Once potatoes are done, drain and use a potato ricer to purée. Add cream-butter mixture to the potatoes and mix to combine.

  • Step 3/5

    Blanch green beans for 5 min. in boiling water, then drain and rinse under cold water until cool to the touch. Wrap bacon around a bundle of green beans. Repeat the process until all green beans have been used.
    • 6 strips bacon
    • sieve

    Blanch green beans for 5 min. in boiling water, then drain and rinse under cold water until cool to the touch. Wrap bacon around a bundle of green beans. Repeat the process until all green beans have been used.

  • Step 4/5

    Crush peppercorns with a mortar and pestle and season filet mignon steaks with pepper on both sides. Add wrapped green beans to a frying pan over medium-high heat and fry for approx. 5 min. or until brown on all sides, then remove from pan. Add oil to the same pan, add steaks, and fry for approx. 3 min. on each side, then remove from pan. Add more oil and fry shallot for approx. 3 min.
    • 20 g black peppercorns
    • 500 g filet mignon
    • vegetable oil (for frying)
    • mortar and pestle
    • frying pan
    • tongs

    Crush peppercorns with a mortar and pestle and season filet mignon steaks with pepper on both sides. Add wrapped green beans to a frying pan over medium-high heat and fry for approx. 5 min. or until brown on all sides, then remove from pan. Add oil to the same pan, add steaks, and fry for approx. 3 min. on each side, then remove from pan. Add more oil and fry shallot for approx. 3 min.

  • Step 5/5

    Deglaze pan with Cognac, add remaining cream and butter, and let cook until creamy, approx. 8 – 10 min. Transfer steaks back to the pan and cook briefly. Serve steaks with mashed potatoes and bacon-wrapped green beans and drizzle with more sauce before serving. Enjoy!
    • 100 ml Cognac
    • 200 ml heavy cream
    • 30 g unsalted butter

    Deglaze pan with Cognac, add remaining cream and butter, and let cook until creamy, approx. 8 – 10 min. Transfer steaks back to the pan and cook briefly. Serve steaks with mashed potatoes and bacon-wrapped green beans and drizzle with more sauce before serving. Enjoy!