Description
This Elegant Filet Mignon with Creamy Peppercorn Sauce recipe features tender, succulent filet mignon steaks perfectly seasoned and seared, topped with a rich, creamy, and peppery sauce made with shallots, garlic, black peppercorns, Dijon mustard, and heavy cream. Ideal for a special occasion or an impressive dinner, this dish balances luxurious flavors and textures with a simple yet elegant approach.
Ingredients
Scale
For the Filet Mignon
- 4 pieces filet mignon, 6 ounces each
- 1 tbsp Kosher salt
- 2 tbsp freshly cracked black pepper
For the Creamy Peppercorn Sauce
- 3 tbsp unsalted butter
- 1 shallot, finely diced
- 2 tsp Kosher salt
- 2 garlic cloves, minced
- 3 tbsp black peppercorns, crushed
- 1 tsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tbsp all-purpose flour
- 3 cups beef stock (use low-sodium if preferred)
- 1/2 cup heavy cream
Instructions
- Season the Filet Mignon: Generously season the filet mignon steaks on all sides with 1 tablespoon of Kosher salt and 2 tablespoons of freshly cracked black pepper. This will enhance the natural flavor of the beef and create a delicious crust during cooking.
- Sear the Steaks: Heat a heavy skillet or cast-iron pan over medium-high heat. Add a small amount of butter or oil to the pan and sear each filet mignon for 3-4 minutes per side, or until a golden-brown crust forms and the steak reaches your desired doneness (typically medium-rare to medium). Remove the steaks from the pan and let them rest while preparing the sauce.
- Sauté Shallots and Garlic: In the same pan, reduce heat to medium and add 3 tablespoons of unsalted butter. Once melted, add the finely diced shallot and minced garlic, cooking for 2-3 minutes until softened and fragrant but not browned.
- Add Peppercorns and Flour: Stir in the crushed black peppercorns followed by 1 tablespoon of all-purpose flour. Cook the mixture for 1-2 minutes to remove the raw flour taste and incorporate the peppers into the base.
- Deglaze and Build Sauce: Slowly pour in the 3 cups of beef stock while scraping up any browned bits from the pan’s bottom. Stir in 1 teaspoon of Dijon mustard and 1 tablespoon of Worcestershire sauce. Bring the sauce to a simmer and let it cook for about 8-10 minutes, or until it thickens slightly.
- Finish with Cream: Lower the heat and stir in 1/2 cup of heavy cream. Continue cooking gently for 2-3 minutes until the sauce is creamy and well combined. Adjust seasoning with the remaining 2 teaspoons of Kosher salt if needed.
- Serve: Plate the rested filet mignons and generously spoon the creamy peppercorn sauce over each steak. Serve immediately for the best flavor and texture.
Notes
- Allow the steaks to come to room temperature before cooking for even doneness.
- Crushing peppercorns fresh provides the best flavor; use a mortar and pestle or spice grinder.
- Resting the steak after cooking is crucial to retain juices.
- You can substitute the beef stock with low-sodium broth if preferred.
- For a thicker sauce, cook longer to reduce further or add a slurry of flour and water.
- Pair with roasted vegetables or mashed potatoes for a complete meal.
