Filet Mignon au Poivre

King of Meat Filet Mignon au Poivre | Steakhouse Filet Mignon Recipe

If you are looking for a restaurant-quality steak dinner that feels elegant yet achievable at home, this Filet Mignon au Poivre recipe delivers bold flavor, rich texture, and classic steakhouse appeal. Tender filet mignon steaks are coated with crushed peppercorns and King of Meat seasoning, then pan-seared and basted with butter, garlic, rosemary, and thyme before being finished with a luxurious cognac cream sauce.

This steakhouse filet mignon recipe combines the richness of a traditional au poivre sauce with the savory depth of King of Meat seasoning. Paprika, herbs, onion, pepper, and subtle sweetness from the seasoning blend help create a flavorful crust that pairs perfectly with the buttery pan sauce. The cognac, cream, Dijon mustard, and beef broth create a smooth peppercorn sauce that feels refined and deeply satisfying without requiring complicated techniques.

One of the keys to making the best filet mignon recipe is developing a proper crust while keeping the center tender and juicy. Patting the steaks dry and cooking them in a very hot skillet helps create a deep golden sear while butter basting with garlic and fresh herbs adds additional flavor and richness. The result is a steakhouse-style filet mignon with incredible texture and balanced seasoning.

This filet mignon au poivre pairs perfectly with mashed potatoes, roasted vegetables, asparagus, or crispy potatoes for a complete steakhouse dinner at home. Whether you are preparing a special occasion meal, holiday dinner, date-night recipe, or elevated weekend dinner, this steakhouse filet mignon recipe delivers bold flavor and restaurant-style presentation with every bite.

If you love classic steak recipes, creamy peppercorn sauce, and perfectly cooked filet mignon, this easy steakhouse recipe brings premium steakhouse flavor directly to your kitchen with simple ingredients and professional results.

King of Meat Crusted Filet Mignon au Poivre

Chef Kayla Robison

Prep Time

15 minutes

Cook Time

20 minutes

Calories

690

Category

Steak

This filet mignon recipe combines tender pan-seared filet mignon, crushed peppercorns, butter, garlic, rosemary, and a rich cognac cream sauce to create a steakhouse filet mignon experience at home. King of Meat seasoning enhances the steaks with savory depth, paprika warmth, herbs, and subtle sweetness while complementing the classic au poivre flavor profile. This filet mignon au poivre recipe delivers a flavorful crust, juicy center, and silky peppercorn sauce that pairs perfectly with mashed potatoes, roasted vegetables, or crispy potatoes for a complete steak dinner recipe. Whether you are preparing a special occasion meal, holiday dinner, or elevated date-night recipe, this steakhouse filet mignon delivers restaurant-style flavor and texture with simple ingredients and professional results.

King of Meat Crusted Filet Mignon au Poivre

Ingredients

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    • 4 filet mignon steaks (about 6 oz each)

    • 2½ tbsp King of Meat seasoning

    • 1½ tbsp crushed peppercorns

    • 2 tbsp olive oil

    • 2 sprigs rosemary

    • 2 sprigs thyme

    • 4 garlic cloves, crushed

    • 2 tbsp butter

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    • 1 shallot, finely chopped

    • 1 tsp crushed peppercorns

    • 1–1½ tsp King of Meat seasoning

    • ¼ cup cognac

    • ¾ cup heavy cream

    • ½ cup beef broth

    • 1 tsp Dijon mustard

    Directions

    1. Remove steaks from the refrigerator 45–60 minutes before cooking.

    2. Pat steaks dry thoroughly with paper towels.

    3. Season steaks evenly with King of Meat seasoning and crushed peppercorns, pressing gently so the seasoning adheres.

    4. Heat olive oil in a large skillet over medium-high heat until very hot.

    5. Add steaks and sear until deeply browned, about 3–4 minutes per side for medium-rare.

    6. During the final 1–2 minutes of cooking, reduce heat slightly and add butter, rosemary, thyme, and garlic.

    7. Tilt the pan and baste the steaks continuously with the melted butter.

    8. Transfer steaks to a plate and let rest for 5–10 minutes.

    9. Remove excess oil from the skillet if necessary, leaving browned bits in the pan.

    10. Add shallots and sauté over medium heat until softened, about 2 minutes.

    11. Add crushed peppercorns and King of Meat seasoning and cook for 30 seconds until fragrant.

    12. Carefully add cognac and beef broth, scraping up any browned bits from the bottom of the pan.

    13. Simmer until reduced by about half.

    14. Stir in heavy cream and Dijon mustard.

    15. Continue simmering for 5–7 minutes until the sauce thickens enough to coat the back of a spoon.

    16. Remove herb stems if desired.

    17. Taste and adjust seasoning if needed.

    18. Serve steaks with sauce spooned over the top.
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