Filet Au Poivre is a beef filet with a heavy coat of cracked pepper—about 1 1/2 teaspoon per filet. Add a bit of salt and cook per this recipe. There is an accompanying sauce that has a liquor or wine base. You can make the reduction sauce by adding a tablespoon of butter to the hot pan after removing the filets over medium heat and cooking a couple of minced scallops until soft. Add a clove of crushed garlic and 3/4 cup of good red wine. Up the heat to high and whisk until the mixture thickens moderately and reduces in volume—about 5 minutes when the sauce sticks to a spoon. Return the filets to the pan, spoon the sauce over the fillets, and serve.