Filet Mignon with Peppercorn Sauce

When it comes to fine dining at home, few dishes can rival the sophistication of filet mignon. This premium cut of beef has earned its reputation as a favorite among steak lovers and culinary enthusiasts alike. Known for its exceptional tenderness and rich flavor, filet mignon is often reserved for special occasions, whether it be a celebratory dinner or a romantic evening in. This dish not only provides an elegant presentation but also tantalizes the taste buds with its luscious textures and rich flavors.

Indulge in the luxury of homemade fine dining with this Elegant Filet Mignon topped with a creamy peppercorn sauce. Known for its incredible tenderness and rich flavor, filet mignon is a perfect centerpiece for special occasions. This recipe guides you through selecting quality ingredients, preparing the steak to perfection, and creating a deliciously rich sauce that enhances the dish's gourmet appeal. Impress your guests with this sophisticated meal that brings restaurant vibes right to your table.

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Ingredients

2 Filet Mignon steaks (6-8 oz each, about 1.5 inches thick)

Salt and freshly ground black pepper, to taste

2 tablespoons olive oil

1 tablespoon unsalted butter

1 small shallot, finely chopped

2 tablespoons mixed peppercorns (black, green, and pink), crushed

1/2 cup beef broth

1/4 cup brandy or cognac

1/2 cup heavy cream

Fresh parsley, chopped (for garnish)

Instructions

Prepare the Steaks:

Allow the filet mignon to come to room temperature for about 30 minutes. Pat dry with paper towels, then season generously with salt and freshly ground black pepper on both sides.

Sear the Steaks:

In a heavy skillet or cast-iron pan, heat the olive oil over medium-high heat until shimmering. Carefully place the steaks in the pan and sear for about 4-5 minutes (for medium-rare), depending on thickness. Flip the steaks and add the butter to the pan. Baste the steaks with the melting butter as they cook for another 4-5 minutes. Use a meat thermometer to check for doneness (130°F for medium-rare). Once done, remove the steaks from the pan and let them rest on a plate, loosely covered with foil.

Make the Peppercorn Sauce:

In the same skillet, reduce the heat to medium. Add the chopped shallot and sauté for about 1-2 minutes until soft and translucent. Add the crushed peppercorns and cook for an additional minute to release their flavors.

Deglaze the Pan:

Carefully pour in the brandy or cognac, scraping the bottom of the pan to release any caramelized bits. Allow the alcohol to simmer for about 2 minutes until reduced by half.

Add Broth and Cream:

Next, pour in the beef broth and let it simmer for another 3-4 minutes until slightly thickened. Stir in the heavy cream and continue to cook for an additional 2-3 minutes until the sauce is thick and creamy. Season with salt and additional pepper to taste.

Serve:

Plate the rested filet mignon steaks, drizzling the creamy peppercorn sauce generously over the top. Garnish with chopped fresh parsley and serve immediately.

Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 2 servings