Description
This Filet Mignon with Peppercorn Sauce recipe offers a restaurant-quality, tender and juicy steak paired with a rich, creamy, and slightly spicy peppercorn sauce. Perfectly balancing bold flavors and simple preparation, this dish is ideal for a special occasion or an elegant dinner at home, ready in under 30 minutes with minimal effort.
Ingredients
Scale
Steak
- 2 thick-cut Filet Mignon Steaks
- Salt, to taste
- Freshly cracked black pepper, to taste
- 1 tablespoon Olive Oil
- 1 tablespoon Butter
Peppercorn Sauce
- 2 tablespoons Butter
- 2 shallots, finely diced
- 2 tablespoons cracked black peppercorns (adjust to taste)
- 1/4 cup Brandy or Cognac (optional but recommended)
- 1/2 cup Beef Broth or Stock
- 1/2 cup Heavy Cream
- Salt, to taste
Instructions
- Prepare the Steaks: Pat the filet mignon steaks dry with paper towels. Season generously on both sides with salt and freshly cracked black pepper. Leave them at room temperature for about 20 minutes to ensure even cooking.
- Sear the Steaks: Heat olive oil and 1 tablespoon butter in a heavy skillet over medium-high heat until shimmering. Add the steaks and sear each side for 3-4 minutes until a golden-brown crust forms. For medium-rare, cook to an internal temperature of 130°F (54°C). Remove steaks and let rest under foil.
- Sauté the Shallots: Reduce heat to medium in the same pan. Add finely diced shallots and cook until softened and translucent, about 2 minutes, adding subtle sweetness to the sauce.
- Deglaze the Pan: Carefully pour in the brandy or cognac to lift the flavorful brown bits from the pan bottom. Let the liquid reduce by half, about 2 minutes, to concentrate flavors.
- Create the Peppercorn Sauce: Stir in the beef broth and heavy cream. Add cracked black peppercorns according to your spice preference. Simmer gently until the sauce thickens slightly, about 4-5 minutes.
- Finish and Serve: Return the rested steaks briefly to the pan, spooning the sauce over them to warm through and coat. Plate immediately, topping each filet mignon with a generous helping of the rich peppercorn sauce.
Notes
- Don’t Skip Room Temperature: Let the steak come to room temperature for even cooking.
- Use Freshly Cracked Peppercorns for a more aromatic and textured flavor.
- Rest Your Steak after searing to lock in juices and maximize tenderness.
- Control Sauce Consistency by simmering gently until thick but still pourable.
- Don’t Overcrowd the Pan; sear steaks one or two at a time for a perfect crust.
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 550
- Sugar: 2g
- Sodium: 450mg
- Fat: 40g
- Saturated Fat: 22g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 130mg
Keywords: Filet Mignon, Peppercorn Sauce, Steak, Creamy Sauce, Tenderloin, Elegant Dinner, Quick Dinner, Steakhouse Recipe, Gluten Free