My Favorite Sauce for a Steak | Chef Jean-Pierre

Summary by Krater

Chef Jean-Pierre demonstrates how to make steak au poivre using filet mignon, clarified butter, whole butter, cracked black peppercorns, green peppercorns, a beef stock, heavy whipping cream, and cognac, served alongside fondant potatoes and green beans. He concludes by slicing the medium-rare steak to reveal the cooked interior and plating the dish.

From the video

Answers: How do you make steak au poivre with filet mignon and peppercorn sauce?

• Steak au poivre recipe
• Cooking filet mignon
• Clarified butter versus whole butter
• Making pan sauce with cognac
• Fondant potatoes

Ingredients

• 2 filet mignon
• clarified butter
• whole butter
• black peppercorns
• green peppercorns
• salt
• beef stock
• heavy whipping cream
• cognac
• fondant potatoes
• green beans
• shallots

What it concludes

• Clarified butter should be used for cooking the steak because it has a higher smoke point of 450 degrees Fahrenheit or 230 degrees Celsius, whereas whole butter burns at 250 degrees.
• Whole butter should be used at the end to finish the sauce for its emulsion properties and flavor.
• Crushed black peppercorns and green peppercorns provide different flavor profiles, with black peppercorns being dried and green peppercorns being fresh in brine.