French Filet Mignon au Poivre

French Valentine's Dinner For Two

Enjoy a French Valentine's dinner for two with classic Filet Mignon au Poivre (Peppersteak) and discover the extravagance of a rose-flavored dessert. Filet mignon is the best choice, but you can use any type of steak. Precious green peppercorns give the creamy steak sauce a less pungent, woody-fruity note.
Servings 2


Shopping List

  • 2 inch filet mignon 1thick
  • 2 tbsp cognac or brandy or similar
  • 0.5 cup beef broth
  • 1 cup heavy cream
  • 1 lb potatoes cooked and peeled
  • 8 oz snow peas
  • 3 cups yogurt plain, creamy
  • butter & oil
  • agave syrup or honey
  • milk
  • salt & pepper

Culinary Spice Kit

  • [1] Green peppercorns
  • [2] Rosebud powder


Prepare 30 minutes before cooking

  • Soak Valentine [1] spices in 3 tbsp water.
  • Rub dry filets with salt and pepper to taste. Let them rest at room temperature.


  • Mix yogurt with Valentine [2] spices.
  • Add syrup to taste.


  • In a PAN, heat 2 tbsp oil to smoking hot.
  • Fry filets 2 minutes on each side over high heat without moving them in between.
  • Add 1 tbsp butter. Fry filets over high heat until the desired doneness.
  • Transfer filet to a plate and cover with foil.
  • Careful of splatters, add cognac (see note) and the soaked Valentine [1] spices with the water.
  • Bring to a boil. Cook 2 minutes over high heat.
  • Add broth, cream, and salt & pepper to taste.
  • Bring to a boil. Cook until the sauce thickened.


  • Mash potatoes and reheat with some milk. Add salt & pepper to taste.


  • In a separate PAN, heat some butter and fry snow peas for about 5 minutes. Add salt to taste.
  • Enjoy!


Substitute filet with pork tenderloin or eggplant slices and adjust the cooking time.
Substitute agave syrup with raspberry or maple syrup, and/or add fresh raspberries.
Note: On a gas stove, make sure to have a lid at hand in case of catching fire.
Keyword green peppercorns, rosebud