BeefDavid Scott AllenMain CourseProvencal RecipesTaste

Made in Marseille Steak au Poivre and Caramelized Shallots 

According to Marseille-based chef Giselle Philippi, why choose between pepper steak and steak with shallots when you can have both? The chef’s recipe is featured in Made in Marseille: Food and Flavors from France’s Mediterranean Seaport by Daniel Young, a cookbook with 120 traditional recipes from France’s second-largest city, and gorgeous photography too. This recipe for Steak au Poivre with Caramelized Shallots is quick to prepare with a delicious result…paired with a wine made in heaven (almost).

Steak au Poivre et echalotes

Steak au Poivre with Caramelized Shallots 

David Scott Allen I Cocoa & Lavender
Filet de Bœuf Poêlé au Poivre Concassé sur Échalotes Confites  recipe by Chef Giselle Philippi, from Made in Marseille by Daniel Young
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Dish
Cuisine French, Provencal
Servings 4 People


  • 5-6 shallots peeled and thinly sliced
  • 4 tbsp Butter divided
  • 2 tsp Honey
  • 1 tsp lemon juice
  • 1/2 cup White Wine
  • Salt and Pepper to taste
  • 4 oz Morel or other Wild Mushrooms
  • a splash of Madeira Wine
  • 2 tbsp Extra virgin olive oil
  • 4 6-oz Filet Mignon trimmed
  • 2 tbsp Peppercorns
  • Herbes de Provence
  • Fresh Chervil or Parsley for garnish


  • Melt two tablespoons of butter in a medium skillet and add the shallots.
  • Cook over medium heat for 4-5 minutes until the shallots are soft and beginning to turn golden.
  • Add the honey and lemon juice, and continue cooking until the shallots are very dark and caramelized.
  • Add the wine, and cook down until the mixture is syrupy, 3-4 minutes.
  • Remove from the heat, cover, and set aside.
  • Clean, trim, and slice the mushrooms. Melt the remaining 2 tablespoons butter in a skillet and add mushrooms, sautéing then until soft and fragrant.
  • Add a splash of Madeira (or port, or wine) and cook until it has reduced. Remove from the heat, cover, and set aside.
  • Using a mortar and pestle, coarsely crack the black peppercorns and spread them evenly on a plate.
  • Pat steaks dry with paper towels and press both sides of the filets into the peppercorns.
  • Then sprinkle both sides liberally with the herbes de Provence.
  • In a large skillet, heat the oil over high heat. When very hot - almost smoking - add the filets, reduce heat to medium-high and sear for 3-4 minutes on the first side, then about 3 minutes on the second side (for medium rare). NOTE: Your timing will depend on the thickness of your filets and your heat source. Using an instant read thermometer is the best way to ensure accuracy. (130°F for rare, 145°F for medium-rare, 160°F for medium, and 170°F for well done.)
  • While the steaks are searing, reheat the shallots and mushrooms.
  • To plate, divide the shallot mixture among four serving plates. Top with a steak, and then top the steak with a few mushroom slices and a sprinkling of chervil or parsley.
Keyword Filet Mignon
Tried this recipe?Let us know how it was!

Other Steak Recipes:

Easy Barbecue Beef – Skirt Steak a la Provencal by Mirabeau Wine

Porcini-Rubbed Steak and the Mixed Grill BBQ by Cocoa&Lavender


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David Scott Allen

David Scott Allen is the author, photographer, and cook behind Cocoa & Lavender, a weekly food blog based in Tucson, Arizona. Passionate about travel, he especially enjoys eating traditional foods and learning local customs, whether in the United States or around the globe.

David's first trip to France took place when he was 14, and he returned as often as possible thereafter. However, it wasn't until his 50th birthday that he finally made it south to Provence. The beauty, history, charm, warmth, cuisine, and - of course - the rosé wines captured his heart. He shares his Provençal recipes here on Perfectly Provence, and his food and wine pairings monthly on the Provence WineZine.

David is a firm believer that sharing a meal with friends around the table is one of life's greatest pleasures. And if it happens to be in Provence, all the better!

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