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Stuffed Filet au Poivre with Vert Sauce

By Chef Lonnie Varisco, Performance Foodservice–Caro Serves: 1`

An herbaceous vert sauce and an indulgent, cheesy stuffing take the savory flavors of steak up a notch.

Stuffed Filet au Poivre with Vert Sauce


  • 1/2 cup Peak Fresh Produce Onion(s), Chopped
  • 1/4 cap Peak Fresh Produce carrot(s)
  • 1/4 cup Peak Fresh Produce celery
  • 4 sprigs Peak Fresh Produce parsley, fresh
  • 1 tsp. Peak Fresh Produce garlic, clove(s)
  • 1 cup beef stock
  • 2 Tbsps. West Creek butter
  • 1/2 cup brandy
  • 4 Tbsps. Piancone olive oil (separated)
  • 1 Braveheart Black Angus Beef Filet Steak
  • 2 Tbsps. Boursin cheese
  • 2 tsps. salt


Heat olive oil in a sauce pan over medium-high heat. Add onion, carrot and celery. Sauté for 5-6 minutes until brown. Add garlic and peppercorn and sauté for 2-3 minutes. Deglaze pan with brandy and allow to reduce almost completely. Place stock and basil into pan, allow to reduce by half. Strain mixture, then return to sauce pan over medium heat and finish with butter, whisking to combine. Set aside. Cut a pocket in the top of the filet and fill with boursin cheese. Season each side of the filet with salt and pepper. In a skillet, heat olive oil over high heat. Place filet stuffing side down in order to caramelize the cheese (this will prevent cheese from running out). Turn the filet over, making sure both sides are browned. Place the filet cheese side up on a roasting pan or in a skillet into a pre-heated 325° oven until it reaches your desired temperature, then remove and serve with 2 ounces of poivre vert sauce.

Additional Notes: Filet Temperature: For rare, look for a large deep red center that feels spongy with slight resistance, 130°-135° internal temperature, 12-15 minutes per pound. Medium rare should have a bright red center and feel lightly springy with a 140°-145° internal temperature, 15-18 minutes per pound. Medium should be rosy pink to pink center, slightly firm, 145°-150° internal temperature, 18-20 minutes per pound. Medium well: very little pink center, firm 150°-155° internal temperature, 20-25 minutes per pound. Well: no red center, quite firm, 155°-165° internal temperature, 25-30 minutes per pound.