Ingredients

Sauce

2 teaspoons extra-virgin olive oil
3 tablespoons finely chopped shallots
2 garlic cloves, finely chopped
1 teaspoon fresh thyme leaves

1 cup dry red wine
1/2 cup reduced-sodium beef stock
3 tablespoons unsalted butter
Kosher salt and freshly ground black pepper

Steaks

3 tablespoons coarsely ground black peppercorns Four 6-ounce filet mignon steaks
4 (6-ounce) filet mignon steaks
2 tablespoons extra-virgin olive oil

3 tablespoons unsalted butter
2 sprigs fresh thyme
2 garlic cloves, smashed and peeled

Fulfilled by

Chef notes

This pepper-crusted steak works as a luxurious mid-day brunch or as a main course for Christmas Eve dinner. We chose to use filet mignon for its ultra-tender, extra-special feel; plus, filet on its own doesn’t have a ton of flavor due to the lower fat content, so it’s the perfect canvas for a sharp black pepper crust. Think of this recipe as an easier approach to steak au poivre — the French classic is served with a sauce made with cognac or brandy, chicken stock, cream and Dijon mustard. It’s a really rich sauce that holds its own against a succulent steak like filet mignon.

Our version has just as much flavor but is so much easier to prepare. Plus, the pepper crust creates a crackling, crunchy exterior that’s a delicious contrast against the super tender meat. This 20-minute steak recipe is a must for holiday dinners at home. For the perfect medium-rare steak, cook it for just 5 to 6 minutes total until the thickest part of the meat reaches 130 F to 135 F.

Swap Option: Use pink peppercorns, which have a slightly mild and sweeter flavor than black peppercorns. Plus, their red-pink hue looks stunning, especially for a holiday entrée.

Technique Tip: Letting the steaks sit out for about 30 minutes before cooking them is an important way to ensure that they stay tender and juicy. And don’t worry — this isn’t nearly enough time for any bacteria to grow as the meat comes to room temperature. According to the FDA, you should discard meat that’s been above 40 F for two hours or more.

Note: If your filets aren't cut into even rounds, ask your butcher to tie them into tournedoes or do it yourself with kitchen twine; the uniform shape helps the meat cook evenly instead of overcooking at the edges.

Preparation

For the sauce:

In a small heavy-bottomed saucepan set over medium heat, sauté the oil and the shallots for about 2 minutes, or until the shallots soften. Add the garlic and thyme and sauté for 1 minute, or until the garlic softens. Add the wine and broth and bring to a boil over medium-high heat. Cook for about 12 minutes, or until the liquid is reduced to about 1/2 cup.

Remove the pan from the heat. Add the butter and whisk to blend. Season to taste with salt and pepper. Cover with a lid to keep the sauce warm.

For the steaks:

Sprinkle the coarsely ground pepper over a plate. Sprinkle the steaks with salt. Set the steaks atop the pepper and press, coating both sides and flattening the steaks slightly.

In a 12-inch heavy-bottomed skillet set over medium-high heat, add the oil and steaks and sear for 3 to 4 minutes on each side, or until the steaks are deeply browned. During the last 1 to 2 minutes of cooking, add the butter, thyme and garlic to the skillet and baste the steaks with the foaming butter to help finish cooking the steaks. Transfer the steaks to a plate to rest for about 3 minutes.

Set one steak on each plate and spoon the warm wine sauce over the steaks and serve with your favorite side, such as Brussels sprouts.