FILET MIGNON WITH PEPPERCORN SAUCE
This Filet Mignon with Peppercorn Sauce is tender, juicy, and perfectly seared. The creamy, peppery sauce adds a rich flavor that makes this elegant dish perfect for special occasions or romantic dinners.
Ingredients
For the Steak:
- 2 filet mignon steaks 6–8 oz each
- Salt and freshly ground black pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
For the Peppercorn Sauce:
- 2 tablespoons crushed black peppercorns
- 1 tablespoon butter
- 1 small shallot finely chopped
- ½ cup beef broth
- ½ cup heavy cream
- 2 tablespoons brandy or cognac optional
- Salt to taste
Instructions
Prepare the Steaks:
- Pat steaks dry and season generously with salt and pepper on both sides.
Sear the Filets:
- Heat olive oil and butter in a skillet over medium-high heat. Sear steaks for 3–4 minutes per side for medium-rare or adjust to desired doneness. Remove and let rest.
Make the Peppercorn Sauce:
- In the same pan, melt butter and sauté shallots for 1–2 minutes. Stir in crushed peppercorns, then deglaze with brandy (if using). Add beef broth and simmer for 3 minutes. Stir in cream and cook until thickened.
Combine and Serve:
- Return steaks to the pan and spoon sauce over them. Serve hot with extra sauce drizzled on top.
Notes
- Make Ahead: Prepare the peppercorn sauce up to a day ahead and reheat before serving.
- Customizing the Flavor: Try adding Dijon mustard or a splash of Worcestershire sauce for depth.
- Serving Suggestions: Serve with mashed potatoes, roasted vegetables, or a crisp green salad.
- Allergy-Friendly Options: Use lactose-free cream for a lighter, dairy-friendly version.
- Storage Tips: Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently in a skillet over low heat.