Filet Mignon with Creamy Peppercorn Sauce

Filet Mignon with Creamy Peppercorn Sauce ingredients

• 2 6-8 oz each filet mignon steaks
• 1 tbsp olive oil
• 0.5 tsp kosher salt
• 0.25 tsp freshly ground black pepper
• 2 tbsp unsalted butter
• 1 shallot
• 0.25 cup brandy or cognac
• 0.5 cup beef broth
• 0.5 cup heavy cream
• 1.5 tbsp green peppercorns
• 1 tsp Dijon mustard
• to taste kosher salt
• to taste freshly ground black pepper

How to make Filet Mignon with Creamy Peppercorn Sauce

1. Remove the 2 filet mignon steaks from the refrigerator 20-30 minutes before cooking. Pat them completely dry with paper towels to ensure a crisp sear. Season both sides generously with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.
2. Heat a heavy-bottomed, oven-safe skillet (like cast iron) over medium-high heat for 3-5 minutes until very hot. Add 1 tablespoon olive oil and swirl to coat the pan.
3. Carefully place the seasoned steaks into the hot skillet. Sear undisturbed for 3-4 minutes per side for medium-rare (internal temperature 130-135°F), or adjust time for desired doneness. A dark brown crust should form.
4. Transfer the seared steaks to a cutting board, tent them loosely with foil, and allow them to rest while you prepare the sauce. Resting for 5-10 minutes is crucial for the juices to redistribute, keeping the steak tender and moist.
5. Reduce the skillet heat to medium. Add 2 tablespoons unsalted butter to the pan and allow it to melt. Add the 1 finely minced shallot and sauté for 2-3 minutes until softened and fragrant, scraping up any browned bits (fond) from the bottom of the pan.
6. Carefully pour in 1/4 cup brandy or cognac into the pan. Bring to a simmer, then carefully ignite the alcohol with a long match or lighter (if comfortable) and allow it to flame out, or simply simmer for 1-2 minutes until the alcohol has cooked off. This process deglazes the pan and concentrates the flavors.
7. Stir in 1/2 cup low-sodium beef broth and bring to a simmer. Cook for 3-5 minutes, allowing the liquid to reduce by about one-third, intensifying the beef flavor.
8. Pour in 1/2 cup heavy cream, add 1.5 tablespoons drained and lightly crushed green peppercorns, and 1 teaspoon Dijon mustard. Stir well and bring the sauce to a gentle simmer, cooking for 3-5 minutes, or until the sauce has thickened to your desired consistency.
9. Taste the sauce and adjust seasoning with additional kosher salt and freshly ground black pepper as needed.
10. Slice the rested filet mignon steaks against the grain, if desired, or serve them whole. Spoon a generous amount of the creamy peppercorn sauce over each steak. Serve immediately.

More recipes you might like

Browse related collections

Cook smarter with Recipe Genius

Generate recipes, build meal plans, and create shopping lists with Recipe Genius.