• 1 2-inch thick filet mignon, preferably USDA Prime
  • Salt
  • 1 tablespoon vegetable oil
  • 2 tablespoons butter
  • Au Poivre Steak Sauce (Black Peppercorn Sauce):
  • 2 tablespoons crushed black peppercorns (cook 20-30 seconds)
  • ⅓ cup cognac (light it up)
  • 1 cup Beef stock
  • 1 cup heavy cream
  • 2 tablespoons butter


  1. Preheat oven to 200˚F/95˚C.
  2. Pat steak dry with a paper towel, and season all sides of the steak with kosher salt.
  3. Transfer to a wire rack on top of a baking sheet, and bake for about 40 minutes to an hour, until the internal temperature reads about 115˚F/50˚C for rare. Adjust your bake time if you want your steak more rare or well-done.
  4. Heat vegetable oil in a pan over high heat until smoking.
  5. Sear the steak for 1 minute on one side, then flip.
  6. Add butter and baste the steak for 1 minute. Flip the steak, then baste for another 15 seconds.
  7. Remove the steak from the pan and set aside while you make the peppercorn sauce.
  8. Using the steak pan, cook crushed black pepper for roughly 20 seconds.
  9. Add cognac and cook off the alcohol. Add beef stock and cook down to half a cup. Add heavy cream. Bring mixture to a boil and stir until the sauce coats the back of a spoon. Approximately 5 minutes.
  10. Add 2 tbsp of butter and mix into the sauce. Season with salt.
  11. Spoon the sauce on the plate. Place the steak over the sauce and serve.