Recipe courtesy of
Saint Louis Pepper Steak
Total:
25 min
Active:
15 min
Yield:
4 servings
Level:
Easy
Total:
25 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 4 (6-ounce) beef fillets (have the butcher cut them in 1/2 to make 8 (3-ounce) fillets)
  • Salt
  • 1 cup coarsely cracked black peppercorns
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 2 teaspoons finely diced garlic
  • 2 teaspoons finely diced shallots
  • 1/3 cup brandy or cognac
  • 2 1/2 cups heavy whipping cream
  • 2 tablespoons pure clover honey
  • 1/4 cup stone ground mustard

Directions

Lightly salt both sides of the fillets. Then press each side firmly into the cracked pepper to coat.

In a large skillet, heat the olive oil on high heat. Add the fillets to the pan and cook to the desired temperature. Remove from the skillet and set aside. Note: after removing from heat the filets will continue to cook, so better under than over. 1 to 2 minutes per side for rare (cold red center); 3 to 4 minutes per side for medium rare (warm red center); 5 to 6 minutes per side for medium (hot pink center); 7 to 8 minutes per side for medium well (hot very little pink center); 8 to 9 minutes per side for well (hot center NO pink at all).

In the same pan over medium-high heat, add the butter, garlic, and shallots and cook until golden brown. Remove from the heat and carefully pour in the brandy or cognac. Alcohol is very flammable, so have a lid handy. Put the pan back on the stove on medium to medium-high heat and add the heavy cream. Cook until reduced by half, about 6 to 8 minutes. Whisk in the honey and mustard. Adjust seasoning with salt, if desired.

Plate the fillets, finish with the sauce, and enjoy. Serve with your favorite starch and vegetable. At the Top of the Riverfront we serve with roasted garlic mashed potatoes and sauteed fresh vegetables in season.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Sweet Pepper and Steak Salad

Recipe courtesy of Aida Mollenkamp

Coquilles Saint Jacques

Recipe courtesy of Laura Calder

Brioche Saint-Genix

Recipe courtesy of Michael Rispe

Strip Steak with Pepper Cream Sauce

Recipe courtesy of Alton Brown

Shredded Steak with Peppers, Onions and Tomatoes (Ropa Vieja)

Recipe courtesy of Ingrid Hoffmann

Chicken-Fried Steak with Peppered Gravy

Recipe courtesy of Nadia G.

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Man Fire Food

7:30am | 6:30c

Man Fire Food

8:30am | 7:30c

Man Fire Food

9:30am | 8:30c

Vinny & Ma Eat America

10:30am | 9:30c

Vinny & Ma Eat America

11:30am | 10:30c

Vinny & Ma Eat America

12:30pm | 11:30c

Carnival Eats

1:30pm | 12:30c

Carnival Eats

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Carnival Eats

4:30pm | 3:30c

Carnival Eats

5:30pm | 4:30c

Chopped

6pm | 5c

Chopped

7pm | 6c
On Tonight
On Tonight

Chopped

8pm | 7c

Chopped

9pm | 8c

Chopped

10pm | 9c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Chopped

12am | 11c

Chopped

1am | 12c

Chopped

2am | 1c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c