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

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

Based on 78 ratings
In app
Christian Ruß

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger
"Want a shortcut with more flavors? Try our MEAT LOVER seasoning in this recipe! 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 👍
Preparation
80 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
MetricImperial
500 g
filet mignon
20 g
black peppercorns
150 g
green beans
80 g
unsalted butter
6 strips
bacon
100 ml
Cognac
salt
ground nutmeg
vegetable oil (for frying)
Kitchen Stories Meat Lover seasoning (optional)

Utensils

peeler, knife, cutting board, 2 pots, 2 sieves, potato ricer, cooking spoon, mortar and pestle, frying pan, tongs, Meat Lover seasoning

Nutrition per serving

Cal833
Fat53 g
Protein48 g
Carb29 g
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  • 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
    • 1 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 the steaks back to the pan and cook briefly. Sprinkle with our MEAT LOVER seasoning if liking, 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
    • Kitchen Stories Meat Lover seasoning (optional)
    • Meat Lover seasoning

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

  • Enjoy your meal!

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

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