Elegant Filet Mignon with Savory Peppercorn Sauce Delight

This Elegant Filet Mignon with Savory Peppercorn Sauce elevates your dining experience with indulgent flavors and quick preparation.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 20

Resting Time 10

Total Time 1

Servings: 2 steaks

Course: Beef

Cuisine: Gourmet

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Steak

2 steaks Filet Mignon Choose high-quality, well-marbled cuts for optimal tenderness.
1 teaspoon Kosher Salt Essential for enhancing the natural flavors of the steak.
1 teaspoon Freshly Ground Black Pepper Use just before cooking for the freshest taste.
2 tablespoons Olive Oil Ideal for searing due to its high smoke point.
2 tablespoons Butter Adds richness and helps with flavor while basting the steak.

For the Peppercorn Sauce

2 tablespoons Shallots Provides a mild sweetness and depth to enhance the sauce.
2 tablespoons Mixed Peppercorns For a complex flavor profile; can use all black if needed.
1 quarter cup Brandy or Cognac Deglazes the pan and adds a rich depth.
1 cup Heavy Cream Creates a velvety base for the sauce.
1 cup Beef Stock Contributes to the sauce's depth of flavor.
1 teaspoon Fresh Thyme Adds aromatic notes that perfectly complement the beef.

Equipment

Heavy skillet

Method

Step-by-Step Instructions

Prepare the Steaks: Allow the filet mignon to sit at room temperature for 30 minutes. Season both sides with kosher salt and freshly ground black pepper.
Sear the Filets: Heat a heavy skillet over medium-high heat, add olive oil, and sear the filet mignon for 3-4 minutes on each side.
Add Flavor: In the last minute, introduce butter, smashed garlic cloves, and fresh thyme into the skillet and baste the steak.
Rest the Steaks: Once cooked to your desired doneness, tent with foil and allow to rest for 5-10 minutes.
Make the Sauce: Pour off excess fat from the skillet, sauté shallots until softened, deglaze with brandy or cognac.
Create the Peppercorn Sauce: Stir in crushed mixed peppercorns and heavy cream, simmer until thickened.
Serve: Plate the steak, generously spoon the peppercorn sauce over the top, and garnish with extra thyme.

Nutrition

Serving: 1steakCalories: 450kcalCarbohydrates: 6gProtein: 40gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 130mgSodium: 600mgPotassium: 800mgSugar: 1gVitamin A: 500IUCalcium: 30mgIron: 3mg

Notes

Let filet mignon sit at room temperature for even cooking. Always rest steaks after cooking for a tender bite.

Tried this recipe?

Let us know how it was!