Smith & Wollensky

1112 19th Street, NW, Washington, DC 20036

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Filet Au Poivre

4 Servings


4 Filet Mignons
4 T Coarsely Cracked Black Peppercorn
8 oz Rich Veal (brown) stock
2 oz Brandy
2 oz Unsalted Butter
1 oz Vegetable Oil
1 oz Heavy Cream
Salt to Taste


  • Remove filets from refrigerator 30 minutes before cooking and allow them to come to room temperature.
  • Coat well with black pepper and lightly season with salt.
  • Place filets in a very hot buttered pan and sear for 4 minutes on each side turning only once.
  • Remove filets from pan and place on warm plate.
  • Drain off any excess grease from pan, but do not wipe or rinse.
  • Pour brandy into pan and put back on heat (stand back and be careful of loose clothing, hair, children etc. as brandy will flame).
  • Let brandy burn off, reduce until almost syrup, and add stock.
  • Let stock boil and reduce by 1/3.
  • Add heavy cream, bring to boil, add more salt and pepper if desired.
  • Remove from heat and gently wisk in butter.
  • Pour sauce over filets and serve.

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