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Filet Mignon with Peppercorn Sauce Recipe

Filet Mignon with Peppercorn Sauce Recipe

Master the art of a restaurant-quality steak dinner at home with this Filet Mignon with Peppercorn Sauce recipe. Featuring tender, juicy filet mignon steaks seared to perfection and topped with a rich, creamy, and spicy peppercorn sauce, this dish combines classic French flavors with easy cooking steps perfect for weeknights or special occasions.

  • Total Time: 50 minutes
  • Yield: 2 servings 1x

Ingredients

Scale

Filet Mignon

  • 2 filet mignon steaks, 1.5 to 2 inches thick
  • Salt, to taste
  • Freshly cracked black peppercorns, to taste
  • 1 tablespoon butter (for searing)

Peppercorn Sauce

  • 1 tablespoon butter
  • 2 tablespoons finely chopped shallots
  • 1/4 cup cognac or brandy (optional)
  • 1/2 cup beef stock or broth
  • 1 to 2 teaspoons freshly cracked black peppercorns
  • 1/2 cup heavy cream
  • Salt, to taste

Instructions

  1. Preparing the Steaks: Take your filet mignon steaks out of the fridge about 30 minutes before cooking, allowing them to come to room temperature. Pat the steaks dry and season generously with salt and freshly cracked black pepper on both sides to ensure even cooking and juicy results.
  2. Searing to Perfection: Heat a heavy skillet over medium-high heat and melt 1 tablespoon of butter until it foams. Add the steaks and sear for about 3-4 minutes per side for medium-rare, adjusting the time if your cuts are thicker or thinner. Avoid moving the steaks to let them develop a golden-brown crust.
  3. Resting the Meat: Transfer the seared steaks to a plate and loosely cover with foil. Rest for 5-10 minutes to allow the juices to redistribute and keep the meat tender.
  4. Making the Peppercorn Sauce: In the same pan, reduce heat to medium and add finely chopped shallots. Sauté until translucent, then carefully add the cognac or brandy, allowing the alcohol to cook off while scraping up browned bits. Pour in the beef stock and let it reduce by half. Stir in cracked peppercorns and heavy cream, then simmer gently until the sauce thickens to your preferred consistency. Finish by stirring in a pat of butter for shine and seasoning with salt as needed.
  5. Serving it Up: Plate the rested filet mignon steaks and generously spoon the warm peppercorn sauce over the top. Serve with your preferred sides and garnishes.

Notes

  • Use a cast iron skillet for even heat retention and a flawless sear.
  • Don’t overcrowd the pan; cook steaks in batches if necessary to avoid steaming.
  • Always crack peppercorns fresh for better texture and bold flavor.
  • Rest the steaks before serving to retain moisture and tenderness.
  • Adjust sauce thickness by simmering longer or adding a cornstarch slurry if needed.
  • Author: Lina
  • Prep Time: 35 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Pan-searing
  • Cuisine: French
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 steak with sauce
  • Calories: 550
  • Sugar: 2g
  • Sodium: 450mg
  • Fat: 40g
  • Saturated Fat: 22g
  • Unsaturated Fat: 12g
  • Trans Fat: 0.5g
  • Carbohydrates: 6g
  • Fiber: 1g
  • Protein: 42g
  • Cholesterol: 140mg

Keywords: filet mignon, peppercorn sauce, steak recipe, French sauce, creamy peppercorn sauce, tender steak, elegant dinner, steakhouse recipe