A delicious Steak with Peppercorn Sauce (Steak au Poivre) which can be made in 30 minutes! Use beef fillet of filet mignon for a delicious treat with this easy and creamy peppercorn sauce.
For the Beef
For the Peppercorn Sauce
WHICH CUT OF BEEF TO USE
I recommend any high-quality cut of beef for this dish, including beef fillet, sirloin, rump, entrecôte, and porterhouse steak.
If you like your food spicy, be generous with the freshly ground pepper. You could go one step further by coarsely crushing black peppercorns and/or toasted sichuan peppercorns in a mortar and pestle and pressing the crushed peppercorns onto both sides of the beef before searing.
COOKING FOR CHILDREN
For a mild heat, or if you are also serving children, a few grinds of the pepper mill should be fine.
COOKING MEAT PERFECTLY
The best way to test the doneness of your beef is to use a digital meat thermometer. Temperatures should be as follows:
Rare 115°F (46°C)
Medium-Rare 120°F (48°C)
Medium 130°F (54°C)
Medium-Well 140°F (60°C)
Well-done 150°F (65°C)