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
Scale
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
