Steak Au Poivre with Red Wine Pan Sauce

The red wine sauce elevates this decedent dish for any special occasion.  

Steak Au Poivre


  • 2 - 10oz S&W Signature Filet Mignons
  • Salt
  • 1 tbsp rainbow peppercorns
  • 1 tbsp avocado oil
  • 1 tbsp butter
  • 1 large shallot, finely chopped
  • 2 cloves garlic, finely sliced
  • ½ cup dry red wine
  • 1 cup beef stock
  • 1 tbsp tomato paste
  • 1 tbsp cornstarch mixed in 2 tbsp water
  • 1 tbsp chopped parsley


  • Sprinkle all sides of your filets with kosher salt pressing the pepper into the surface of the meat. Let the steak stand at room temperature for at least 15 minutes and up to 1 hour before cooking.
  • In a large, heavy frying pan or cast iron skillet over medium-high heat, heat the avocado oil. Add the steak and cook rare to medium rare. (120-125 degrees internal temperature)
  • Transfer to a platter and let rest, while you make the pan sauce.
  • To make the pan sauce, use the same frying pan over medium-high heat, and melt the butter.
  • Add the shallots, peppercorns and garlic and sauté until the onion is softened, 3-5 minutes.
  • Add the wine and stock and boil until reduced by half, 4-5 minutes. Reduce the heat to medium, whisk in tomato paste and cornstarch mixture, and simmer, whisking occasionally, until slightly thickened, 3-5 minutes. Add more stock if the sauce seems too thick. Stir in parsley and season to taste with salt and pepper.
  • To serve, spoon a generous amount of sauce over the steaks and serve at once.
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