Tournedos Au Poivre Et Champignons(Filet Au Poivre W/Mushrooms)

Recipe by Chef Kate
READY IN: 1hr 20mins


  • 6
    filet mignon, 2-inch thick (or tournedos)
  • 14
  • 1 12
    tablespoons butter (approximate)
  • 3
    tablespoons cognac
  • 1 12
    tablespoons butter
  • 6
    tablespoons whipping cream
  • 1
    lb mushroom, sliced thinly
  • 14
    cup parsley, fresh, chopped


  • Mash peppercorns with a mallet or the back of a heavy pan.
  • Press each side of the fillets into the cracked peppercorns and let the beef stand about an hour to absorb the flavor.
  • Heat the butter and add the beef and sear about 8 minutes per side for rare, 10 for medium, 12 for well done.
  • Remove the steaks to a platter and allow to rest.
  • Add cognac to the pan and heat for just a few seconds and then set ablaze.
  • Option 1: Boil the liquid about a minute then stir in additional butter, salt and cream.
  • Bring to a boil, reduce heat, add mushrooms and saute till mushrooms are soft.
  • Pour over fillets and sprinkle with parsley.
  • Option 2: Skip the cream (but it's better with).