Filet mignon is a tender meat that’s second only to Kobe beef. Many people will simply enjoy the tender, soft meat and its texture. But peppercorns bring a new dimension to filet monsieur. This particular dish is known as steak au poivre and you wouldn’t know it, there’s even a holiday for this exquisite meal.

Steak au Poivre, a French dish that simply means a peppered steak, is also known as a French dish. It all started in 1960, when peppering meals were a popular way to cook. This was also when American families began to incorporate French recipes. The 18th century was the first time peppered meats were mentioned. This was when cooks used venison to counter the meat’s gaminess. The peppered sauce was first added to the recipe in the early 1900s. It is most commonly paired with steak and was named “Steak a la Diane” after Diana, the goddess of hunting.

Today’s version of this recipe uses a filet Mignon that has been seasoned with cracked black peppercorns. It is then cooked on high heat. The peppercorns crust enhances the flavor and texture of the filet. Sauce is peppered sauce that is made with heavy whipping cream and reduced cognac. It also contains buttered peppercorns. The dish is most commonly served in French restaurants but it can be made at home. It is now a rare and luxurious dish, one that food connoisseurs can enjoy.

You can create your own fancy recipe to make a special dinner for a date, family gathering, or for you. It doesn’t take much to impress your guests by using any recipe you find online. You don’t have to cook but you do have the means to go to a nice restaurant to enjoy a well-cooked and freshly-peppered filet mignon. This meal is a great idea! Share it on social media using #steakaupoivreday to let everyone know how good this dish is.