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

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Steak au poivre is a classic French dish featuring pepper-crusted filet mignon topped with a rich Cognac cream sauce. Served with buttery mashed potatoes and crispy bacon-wrapped green bean bundles, this elegant yet approachable recipe is perfect for date nights or gourmet dinners at home.

  • Author: Tina
  • Prep Time: 80 minutes
  • Cook Time: 0 minutes
  • Total Time: 80 minutes
  • Yield: 2 servings
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: French
  • Diet: Halal

Ingredients

500 g filet mignon

20 g black peppercorns

500 g potatoes

1 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)

Optional: Meat Lover seasoning

Instructions

  1. Peel and dice the potatoes. Chop the shallot and trim the green beans. Place potatoes in a pot of cold salted water, bring to a boil, and cook for 15–20 minutes or until fork-tender.
  2. In a separate pot, warm 100 ml cream and 50 g butter over low heat. Season with salt and nutmeg. Drain potatoes and pass through a potato ricer. Mix with cream-butter mixture until smooth. Keep warm.
  3. Blanch green beans in boiling water for 5 minutes, then drain and rinse under cold water. Wrap bundles of beans with bacon strips.
  4. Crush black peppercorns using a mortar and pestle. Season filet mignon on both sides with crushed pepper.
  5. In a skillet over medium-high heat, sear bacon-wrapped green bean bundles for about 5 minutes, turning to brown all sides. Remove and set aside.
  6. Add a bit of oil to the same skillet and sear filet mignon for about 3 minutes per side. Remove from pan and set aside.
  7. In the same pan, sauté chopped shallot for 3 minutes. Deglaze with Cognac, then add remaining 200 ml cream and 30 g butter. Simmer for 8–10 minutes until sauce thickens.
  8. Return steaks to the pan and warm briefly in the sauce.
  9. Serve filet mignon with mashed potatoes and green bean bundles, topped with Cognac cream sauce.

Notes

  • You can use sirloin or ribeye instead of filet mignon.
  • Garlic can be added to the shallot for more depth of flavor.
  • Use half-and-half instead of cream for a lighter sauce.
  • Substitute beef broth for Cognac for an alcohol-free version.
  • Green beans can be sautéed in butter and garlic instead of bacon-wrapped.
  • Reheat gently in a skillet to maintain texture and sauce quality.

Nutrition

Find it online: https://cheftinaskitchen.com/classic-steak-au-poivre-french-pepper-steak-with-mashed-potatoes-and-green-bean-bundles/