Steak Diane
Steakhouse dinners at home — Steak Au Poivre, Filet Mignon with Bordelaise Sauce, Creamy Mushroom Steak, Filet Mignon with Red Wine Sauce.
★ dinner
dinnerSteak Au Poivre
Grilled beef tenderloin steak with french beans, marble potatos and peppercorn gravy. #steaklovers
Jaco SeriosIngredients
- Tenderloin Roast
Instructions
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Open in Pepper →A Good Steak And A Pan Sauce
A steak dinner feels like an occasion, but it's really just a hot skillet, a little butter, and knowing when to pull the meat off the heat. The sauce comes together in the same pan while the steak rests.
Cooks on Pepper reach for these when it's an anniversary, a birthday, or just a Friday when everybody's tired of chicken and there are two steaks in the fridge.
Every recipe here is a skillet steak with something spooned over it: Steak Au Poivre, Filet Mignon with Bordelaise Sauce, Creamy Mushroom Steak with Roasted Potatoes and Green Beans, and Filet Mignon with Red Wine Sauce.
Quick Tips
- 1
Dry the steak first
Pat both sides with paper towels and let it sit out 30 minutes before cooking. A dry, room-temp steak browns instead of steaming.
- 2
Get the pan hot
Heat a heavy skillet 3 to 4 minutes over medium-high before the steak goes in. You want it sizzling the second it touches.
- 3
Use a thermometer
Pull filets at 130°F for medium-rare; they climb about 5 degrees while resting.
- 4
Rest before slicing
Let the steak sit 5 to 10 minutes on a warm plate. Build your mushroom or red wine sauce in the same pan while it waits.
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