Filet Mignon with Creamy Peppercorn Sauce Recipe
Get ready to experience pure steak bliss with this Filet Mignon with Creamy Peppercorn Sauce. Imagine tender, buttery filet mignon, perfectly seared, then draped in a velvety, pepper-flecked sauce that’s just the right balance of richness and heat. This dish is pure luxury made simple—whether you’re planning a special date night or just want to spoil yourself, Filet Mignon with Creamy Peppercorn Sauce is a showstopper you’ll want to make again and again.
Ingredients You’ll Need
The magic of Filet Mignon with Creamy Peppercorn Sauce comes from just a handful of classic ingredients, each one adding its own punch of flavor and texture. Don’t be fooled by the short list—every item here works overtime to bring out the very best in your steak and sauce.
- Filet mignon steaks: The star of the show—choose steaks that are thick-cut and nicely marbled for melt-in-your-mouth tenderness.
- Olive oil: Adds a subtle, fruity base for searing and helps develop that irresistible crust.
- Unsalted butter: Used for both searing and saucing, it brings depth, gloss, and a nutty flavor to the dish.
- Salt: Essential for seasoning the steaks and enhancing every flavor in your sauce.
- Freshly cracked black pepper: Gives the steak its signature bite and plays perfectly with the creamy sauce.
- Shallot (for the sauce): Adds a gentle sweetness and aromatic base to the peppercorn sauce.
- Green or black peppercorns (crushed): The heart of the sauce—use green for a milder flavor or black for a more assertive kick.
- Brandy or cognac (or beef broth): Lends a deep, sophisticated flavor and helps deglaze all those tasty browned bits from the pan.
- Heavy cream: The secret to a sauce that’s rich, smooth, and utterly luscious.
- Dijon mustard (optional): Just a touch brings a gentle tang and complexity to the sauce.
How to Make Filet Mignon with Creamy Peppercorn Sauce
Step 1: Prep the Steaks
Let your filet mignon steaks sit at room temperature for about 30 minutes before you cook them. This little trick ensures even cooking and a juicier result. Pat them dry with paper towels (moisture is the enemy of a good sear!), then generously season both sides with salt and plenty of freshly cracked black pepper.
Step 2: Sear the Filets
Heat a heavy skillet—cast iron is ideal—over medium-high heat. Add the olive oil and a tablespoon of butter, swirling to coat the pan. Once everything’s nice and hot, lay the steaks in and don’t touch them for 3 to 4 minutes; you want a gorgeous, golden-brown crust. Flip, sear the other side for the same amount of time, and use tongs to briefly sear the edges. Remove the steaks and let them rest on a plate, loosely tented with foil.
Step 3: Build the Creamy Peppercorn Sauce
Lower the heat to medium and add another tablespoon of butter to the same pan. Toss in the minced shallot and sauté for a minute or two, until it’s soft and fragrant. Stir in the lightly crushed peppercorns, then carefully pour in the brandy, cognac, or beef broth. Scrape up all those savory browned bits—this is where the magic happens! Let it simmer for a minute or two so the alcohol cooks off.
Step 4: Finish the Sauce
Turn the heat down to low and slowly stir in the heavy cream. Simmer gently, stirring often, until the sauce thickens enough to coat the back of a spoon (about 3–4 minutes). For extra depth, whisk in a teaspoon of Dijon mustard if you like. Taste and adjust the salt as needed.
Step 5: Serve and Enjoy
Spoon that dreamy, creamy peppercorn sauce over your rested filet mignon steaks and serve immediately. Don’t be surprised if the only sounds at the table are happy sighs!
How to Serve Filet Mignon with Creamy Peppercorn Sauce
Garnishes
A sprinkle of fresh chopped parsley or chives adds a pop of green and a hint of freshness that lifts the richness of the dish. If you’re feeling extra fancy, a few whole peppercorns or a dusting of cracked black pepper on top can make your Filet Mignon with Creamy Peppercorn Sauce look restaurant-worthy.
Side Dishes
Serve this filet alongside creamy mashed potatoes, roasted baby carrots, or crisp haricots verts to soak up every last drop of sauce. Even a simple arugula salad with lemon vinaigrette makes a beautiful, palate-cleansing partner for Filet Mignon with Creamy Peppercorn Sauce.
Creative Ways to Present
Try slicing the filet mignon and fanning it out on the plate before ladling the sauce over the top for an elegant touch. Or, serve the steaks atop a bed of garlicky mashed potatoes with the sauce drizzled artfully around—guests will think you’ve gone full chef mode!
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (lucky you!), store the steak and the creamy peppercorn sauce separately in airtight containers in the refrigerator. They’ll keep well for up to 2 days, and separating them helps maintain the best texture for both.
Freezing
While filet mignon itself freezes well, the cream-based sauce can separate after thawing. If you need to freeze, wrap the steak tightly and freeze for up to a month, but it’s best to make the sauce fresh each time for the creamiest results.
Reheating
To gently reheat your Filet Mignon with Creamy Peppercorn Sauce, warm the steak in a low oven (about 250°F) until just heated through. Warm the sauce separately over low heat, whisking constantly; add a splash of cream if needed to restore its silky texture.
FAQs
Can I use a different cut of steak for this recipe?
Absolutely! While filet mignon is decadently tender, you can use other cuts like ribeye or sirloin. Just adjust the cooking time based on thickness and desired doneness, and you’ll still love the creamy peppercorn sauce with any good steak.
Is there a non-alcoholic option for the sauce?
Yes, you can swap the brandy or cognac for beef broth. You’ll still get that rich, savory flavor and all the delicious pan juices, just without the alcohol.
What kind of peppercorns are best for the sauce?
You can use either green or black peppercorns, depending on your taste. Green peppercorns are milder and a bit fruity, while black peppercorns pack more punch. Lightly crush them for the best flavor and texture in the sauce.
How do I know when my filet mignon is done?
The best way is to use an instant-read thermometer: 125°F for rare, 135°F for medium-rare, or 145°F for medium. Let the steak rest for a few minutes so the juices redistribute before slicing.
Can Filet Mignon with Creamy Peppercorn Sauce be made gluten-free?
Yes! This dish is naturally gluten-free as long as you double-check your Dijon mustard and broth (if using), since some brands may contain traces of gluten.
Final Thoughts
Filet Mignon with Creamy Peppercorn Sauce is truly a treat worth savoring—simple to make, yet so indulgent and full of flavor. Invite someone special to the table, pour a glass of wine, and let this dish turn an ordinary night into a memorable celebration. You’ll be hooked after the first bite!
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Filet Mignon with Creamy Peppercorn Sauce Recipe
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Diet: Non-Vegetarian
Description
A luxurious and tender filet mignon steak served with a rich, creamy peppercorn sauce. This French-inspired dish is perfect for a romantic dinner or a special occasion, pairing perfectly with mashed potatoes, roasted vegetables, or a crisp green salad.
Ingredients
Filet Mignon Steaks
- 2 filet mignon steaks (6–8 oz each)
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- Salt to taste
- Freshly cracked black pepper
Creamy Peppercorn Sauce
- 1 tablespoon butter
- 1 shallot, finely minced
- 1 tablespoon green or black peppercorns, lightly crushed
- ¼ cup brandy or cognac (or beef broth for non-alcoholic version)
- ½ cup heavy cream
- ¼ teaspoon salt (or to taste)
- 1 teaspoon Dijon mustard (optional for depth)
Instructions
- Prepare the Steaks: Let the filets sit at room temperature for 30 minutes to ensure even cooking. Pat them dry with paper towels and season generously with salt and freshly cracked black pepper on both sides.
- Sear the Steaks: Heat olive oil and butter in a heavy skillet (preferably cast iron) over medium-high heat. When the pan is hot and shimmering, sear the filets for about 3–4 minutes per side for medium-rare, adjusting the time for your preferred doneness. Use tongs to sear the sides briefly for a golden crust. Remove steaks and place on a plate, loosely tented with foil to rest.
- Make the Sauce Base: In the same skillet, reduce heat to medium and add 1 tablespoon butter. Sauté the minced shallots for 1–2 minutes until softened and fragrant. Stir in the crushed peppercorns to release their aroma.
- Deglaze the Pan: Carefully pour in the brandy or cognac, scraping up any browned bits from the pan. Allow it to simmer for 1–2 minutes so the alcohol cooks off, intensifying the flavor.
- Finish the Sauce: Reduce heat to low and stir in the heavy cream. Let the sauce simmer gently for 3–4 minutes, until it thickens enough to coat the back of a spoon. Stir in the Dijon mustard if using, then taste and adjust the salt as needed.
- Serve: Spoon the creamy peppercorn sauce generously over the rested filets and serve immediately for a decadent, satisfying meal.
Notes
- Pair this dish with mashed potatoes, roasted vegetables, or a crisp green salad for a complete meal.
- For a non-alcoholic version of the sauce, substitute brandy or cognac with beef broth.
- Allowing the steaks to rest after searing helps keep them juicy and tender.
- Adjust the peppercorn amount according to your spice preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 filet with sauce
- Calories: 520
- Sugar: 1g
- Sodium: 480mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 140mg
