Filet Mignon with Creamy Peppercorn Sauce
Instructions
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Prepare the steaks:
- Remove the filet mignon from the refrigerator 30 minutes before cooking to bring them to room temperature. Pat them dry with paper towels and season generously with salt and black pepper.
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Sear the steaks:
- Heat olive oil in a large skillet over medium-high heat.
- Add the filet mignon and sear for 3-4 minutes per side for medium-rare (adjust time based on desired doneness).
- Add butter to the pan and spoon it over the steaks as they cook for added flavor.
- Remove the steaks from the skillet, tent with foil, and let rest while you make the sauce.
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Make the peppercorn sauce:
- Reduce the heat to medium. Add the crushed peppercorns to the same skillet and toast them lightly for 1 minute.
- Deglaze the pan by adding the brandy or cognac. Use a wooden spoon to scrape up any browned bits. (If using alcohol, carefully ignite it to burn off the alcohol or let it simmer until reduced by half.)
- Stir in the beef stock and simmer until reduced slightly, about 2 minutes.
- Add the heavy cream, Dijon mustard, and butter, stirring to combine. Simmer the sauce for 3-4 minutes until thickened. Taste and adjust seasoning as needed.
- Serve:
- Plate the filet mignon and spoon the creamy peppercorn sauce over each steak. Garnish with fresh parsley, if desired.
Conclusion
This Filet Mignon with Creamy Peppercorn Sauce is the epitome of gourmet dining at home. The melt-in-your-mouth tenderness of the steak pairs beautifully with the bold and velvety sauce, creating a dish that’s sure to impress. Serve it alongside roasted vegetables, creamy mashed potatoes, or a crisp green salad for a complete meal. Whether for a special celebration or just because you deserve it, this recipe is guaranteed to elevate your dinner table. Bon appétit!