Description
This Elegant Filet Mignon With Creamy Peppercorn Sauce is a luxurious dish that transforms a simple meal into an extraordinary dining experience. Perfectly seared filet mignon paired with a rich, velvety peppercorn sauce will impress your guests and elevate any occasion.
Ingredients
- Filet mignon steaks, about 1.5 to 2 inches thick, 6-8 ounces each
- Green peppercorns, 1-2 tablespoons, lightly crushed
- Heavy cream
- Beef broth, low-sodium
- Shallots, finely minced
- Garlic, minced
- Unsalted butter
- High-smoke-point oil (canola, grapeseed, or avocado oil)
- Coarse sea salt
- Freshly ground black pepper
- Dried thyme or fresh thyme (optional)
Instructions
- Prepare the Steaks: Take your filet mignon steaks out of the refrigerator at least 30-45 minutes before cooking to allow them to come to room temperature. Pat the steaks thoroughly dry with paper towels. Generously season both sides of each steak with coarse sea salt and freshly ground black pepper.
- Sear the Steaks: Heat a heavy-bottomed skillet over medium-high heat until it’s smoking hot. Add 1-2 tablespoons of high-smoke-point oil to the pan. Carefully place the seasoned steaks in the hot pan. Sear for 3-5 minutes per side for medium-rare, or longer for your desired doneness. For an even crust, use tongs to sear the edges for about 1 minute each. Once cooked to your liking, transfer the steaks to a cutting board and tent them loosely with foil. Let them rest for at least 5-10 minutes.
- Make the Creamy Peppercorn Sauce: While the steaks are resting, reduce the heat to medium and add 1 tablespoon of butter to the same skillet. Add the minced shallots and cook for 2-3 minutes until softened and translucent. Stir in the minced garlic and sauté for another 30-60 seconds until fragrant. Pour in the beef broth, scraping the bottom of the pan vigorously to deglaze. Bring to a simmer and let it reduce by about half, which should take 2-3 minutes. Stir in the lightly crushed green peppercorns and any dried thyme. Pour in the heavy cream and bring the sauce to a gentle simmer. Continue to cook until the sauce thickens enough to coat the back of a spoon, usually 5-7 minutes. Taste the sauce and adjust seasoning with salt and pepper as needed.
- Serve: Slice the rested filet mignon against the grain, or serve whole. Spoon the warm creamy peppercorn sauce generously over the steaks. Serve immediately with your favorite side dishes.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Searing and Saucing
- Cuisine: American
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 500
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0 g
- Protein: 40 g
- Cholesterol: 120 mg
Keywords: For best results, use an instant-read meat thermometer to check doneness. Allowing the steaks to rest is crucial for juicy results. A hot pan is essential for a good sear, and avoid overcrowding the pan to maintain temperature.