Filet Mignon au Poivre with Crispy Smashed Potatoes

Peppery, rich, and built for a slower dinner, this filet mignon au poivre with crispy smashed potatoes gives you a tender steak, a glossy pan sauce, and crisp golden potatoes on the same plate.

Overhead view of filet mignon au poivre with creamy peppercorn sauce and rustic heart-shaped smashed potatoes garnished with parsley on a stainless steel countertop.

Recipe

Pat the steaks dry and press the peppercorns on firmly so they crust instead of falling off in the pan. Let the sauce simmer gently once the crème fraîche goes in, or it can loosen too much instead of staying silky.

Prep: 30 Minutes

Cook: 40 minutes

Serves: 3-4

Best served with: Northern Rhône Syrah/Shiraz wine.

Ingredients

Crispy Smashed Potatoes

  • 680 g baby or Yukon Gold potatoes
  • kosher salt
  • 30 ml olive oil
  • cracked black pepper

Filet Mignon au Poivre

  • 4 filet mignon steaks, 170 to 225 g each
  • kosher salt
  • 30 g whole black peppercorns, lightly crushed
  • 15 ml Dijon mustard
  • 15 ml olive oil
  • 15 g unsalted butter
  • 2 thyme sprigs
  • 1 garlic clove, lightly smashed
  • 40 g shallot, finely minced
  • 30 ml brandy or cognac
  • 175 ml stock
  • 90 ml crème fraîche

Steps

  1. Take the steaks out 30 minutes before cooking and season them with salt.
  2. Heat the oven to 220°C.
  3. Boil the potatoes in well-salted water for 15 to 20 minutes, until fork-tender.
  4. Drain and let them steam dry for a few minutes.
  5. Transfer the potatoes to a sheet pan, smash them gently, drizzle with olive oil, and season with salt and pepper.
  6. Roast for 25 to 30 minutes, turning once, until crisp and deeply golden.
  7. Pat the steaks dry, brush one side lightly with Dijon, and press that side into the crushed peppercorns.
  8. Heat a heavy skillet over medium-high heat and add the olive oil.
  9. Sear the steaks peppercorn-side down first for 3 to 4 minutes per side, until browned and cooked to your liking.
  10. Transfer to a plate and rest loosely covered.
  11. Lower the heat to medium and add the butter, thyme, garlic, and shallot.
  12. Cook for 1 minute, until fragrant.
  13. Add the brandy and scrape up the browned bits.
  14. Pour in the stock and simmer until slightly reduced.
  15. Stir in the crème fraîche and cook gently until the sauce is smooth and lightly thickened.
  16. Spoon the sauce over the steaks and serve with the potatoes.

Why This Recipe Works

Filet mignon stays tender and mild, making it the perfect canvas for bold peppercorns and a creamy, tangy sauce. Letting the steak warm slightly and seasoning early improves browning, while roasting the potatoes separately keeps the timing relaxed and stress-free.

Pairing Suggestion

Serve with red wine, sparkling water, or a small side of Lime-Pickled Medley: Onions, Garlic & Jalapeños for contrast.

Leftovers

Store steak and potatoes separately in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of stock to loosen the sauce if needed.

Make It Yours

  • Mix black and green peppercorns for a softer pepper finish.
  • Add a small squeeze of lemon if you skip the brandy.
  • Add a pinch of chili flakes to the sauce for heat.
  • Slice the steak before serving and spoon the sauce over the top.

Kitchen Connections

Foundation: (to be linked) Creamy Pan Sauce Base or Peppercorn Pan Sauce foundation.
Next Dish: Try Classic Beef Stroganoff next for another rich skillet dinner with a creamy finish.

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