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.
Best served with: a simple green salad or Lime-Pickled Medley
Filet Mignon au Poivre with Crispy Smashed Potatoes
Ingredients
- 680 g baby or Yukon Gold potatoes
- kosher salt
- 30 ml olive oil
- cracked black pepper
- 4 filet mignon steaks 170 to 225 g each
- 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
Instructions
- Take the steaks out 30 minutes before cooking and season them with salt.
- Heat the oven to 220°C.
- Boil the potatoes in well-salted water for 15 to 20 minutes, until fork-tender.
- Drain and let them steam dry for a few minutes.
- Transfer the potatoes to a sheet pan, smash them gently, drizzle with olive oil, and season with salt and pepper.
- Roast for 25 to 30 minutes, turning once, until crisp and deeply golden.
- Pat the steaks dry, brush one side lightly with Dijon, and press that side into the crushed peppercorns.
- Heat a heavy skillet over medium-high heat and add the olive oil.
- Sear the steaks peppercorn-side down first for 3 to 4 minutes per side, until browned and cooked to your liking.
- Transfer to a plate and rest loosely covered.
- Lower the heat to medium and add the butter, thyme, garlic, and shallot.
- Cook for 1 minute, until fragrant.
- Add the brandy and scrape up the browned bits.
- Pour in the stock and simmer until slightly reduced.
- Stir in the crème fraîche and cook gently until the sauce is smooth and lightly thickened.
- Spoon the sauce over the steaks and serve with the potatoes.
Cook’s Note: Pat the steaks very dry and season them before searing; moisture on the surface steams instead of browning, so sear the filets in a hot pan without crowding to build a deep crust.
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
Syrah or sparkling water stands up to the peppery steak; rosemary almonds make a simple pantry-side extra.
Leftover Strategy
Store steak and potatoes separately in the refrigerator for up to 2 days. Reheat gently in a skillet or low oven, then use extra steak over greens, toast, or rice.
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: Quick Creamy Skillet Sauce.
Next Dishes: Caramelized Roasted Garlic Green Beans; Lime-Pickled Medley.
