Indulge in the exquisite flavors of Filet Mignon with Peppercorn Sauce! This elegant dish features tender, juicy filet mignon, perfectly seared and topped with a creamy, peppery sauce that brings a burst of flavor to every bite. Whether you're celebrating a special occasion or simply treating yourself to a gourmet meal at home, this recipe is sure to impress. The rich, savory sauce complements the buttery steak beautifully, making it a standout dish for any dinner table, including a festive Thanksgiving feast.

Why You’ll Love This Recipe

• Decadent Flavor: The combination of succulent filet mignon and a rich peppercorn sauce creates an unforgettable dining experience.
• Quick and Easy: Despite its gourmet appeal, this dish can be prepared in under 30 minutes, perfect for busy weeknights or last-minute entertaining.
• Impressive Presentation: The vibrant sauce and perfectly cooked steak make for an eye-catching dish that will wow your guests.
• Versatile Pairings: Serve it with sides like creamy polenta, roasted vegetables, or a fresh salad for a complete and satisfying meal.

Ingredients List

To make Filet Mignon with Peppercorn Sauce, you will need the following ingredients:

For the Filet Mignon:

• 2 (6-8 oz) filet mignon steaks
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter

For the Peppercorn Sauce:

• 1 tablespoon whole black peppercorns (or a mix of green and pink peppercorns)
• 1 shallot, finely chopped
• 1/2 cup beef broth
• 1/2 cup heavy cream
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh parsley, chopped (for garnish)

For precise measurements, please refer to the recipe card.

Step-by-Step Direction

Step 1: Prepare the Steaks

1. Season the Steaks: Remove the filet mignon from the refrigerator and allow them to sit at room temperature for about 30 minutes. Generously season both sides with salt and freshly ground black pepper.

Step 2: Sear the Steaks

2. Heat the Pan: In a large skillet, heat the olive oil over medium-high heat until shimmering.
3. Cook the Steaks: Add the filet mignon to the hot skillet and sear for about 4-5 minutes on each side for medium-rare, adjusting the time for your desired doneness. For medium, add an extra minute per side. Use a meat thermometer to check for doneness (130°F for medium-rare).
4. Add Butter: In the last minute of cooking, add the butter to the pan. As it melts, spoon the butter over the steaks to baste them. Remove the steaks from the skillet and let them rest on a plate, loosely covered with foil.

Step 3: Make the Peppercorn Sauce

5. Toast the Peppercorns: In the same skillet, reduce the heat to medium and add the whole peppercorns. Toast them for about 1 minute until fragrant, stirring frequently.
6. Sauté the Shallots: Add the chopped shallot to the skillet and sauté for 2-3 minutes until softened and translucent.
7. Deglaze the Pan: Pour in the beef broth, scraping up any browned bits from the bottom of the pan. Allow it to simmer for about 3-4 minutes until reduced by half.
8. Add Cream and Mustard: Stir in the heavy cream and Dijon mustard, bringing the sauce to a gentle simmer. Cook for an additional 2-3 minutes until the sauce thickens slightly. Season with salt to taste.

Step 4: Serve

9. Plate the Dish: Slice the filet mignon if desired and place it on plates. Drizzle the peppercorn sauce generously over the steaks and garnish with fresh parsley.

Variations & Substitutions

• Different Cuts of Steak: While filet mignon is ideal, you can substitute ribeye or sirloin for a more budget-friendly option.
• Add Mushrooms: For an earthy flavor, sauté sliced mushrooms along with the shallots in the sauce.
• Spicy Kick: Incorporate crushed red pepper flakes into the sauce for added heat.

Storage & Reheating Instructions

• Storage: Store any leftover steak and sauce in separate airtight containers in the refrigerator for up to 3 days.
• Reheating: Gently reheat the steak in a skillet over low heat to avoid overcooking. The sauce can be reheated in a saucepan over low heat, adding a splash of cream if it thickens too much.

FAQs

Can I make the peppercorn sauce in advance?
Yes, you can make the sauce ahead of time and store it in the refrigerator. Reheat it gently before serving.

What should I serve with filet mignon?
This dish pairs beautifully with sides like garlic mashed potatoes, roasted asparagus, or a fresh arugula salad.

How do I know when my filet mignon is done?
Use a meat thermometer to check for doneness: 120°F for rare, 130°F for medium-rare, and 140°F for medium.

Conclusion

Treat yourself and your loved ones to this Filet Mignon with Peppercorn Sauce recipe, a dish that embodies elegance and flavor in every bite. Perfect for special occasions or a cozy dinner at home, this recipe is sure to impress. Try it today and let us know how it turned out in the comments! For more delicious recipes and culinary inspiration, visit https://eldralys.com/ and continue exploring the art of cooking! Enjoy your gourmet experience!

Filet Mignon with Peppercorn Sauce: Elegant & Flavorful

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• Author: abdo
• Total Time: 25 minutes
• Yield: 2 servings 1x

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Description

Indulge in the exquisite flavors of Filet Mignon with Peppercorn Sauce! This elegant dish features tender, juicy filet mignon, perfectly seared and topped with a creamy, peppery sauce that brings a burst of flavor to every bite. The rich, savory sauce complements the buttery steak beautifully, making it a standout dish for any dinner table, including a festive Thanksgiving feast.

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Ingredients

Scale 1x2x3x

• 2 (6–8 oz) filet mignon steaks
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 tablespoon whole black peppercorns (or a mix of green and pink peppercorns)
• 1 shallot, finely chopped
• 1/2 cup beef broth
• 1/2 cup heavy cream
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh parsley, chopped (for garnish)

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Instructions

1. Prepare the Steaks: Let the filet mignon sit at room temperature for 30 minutes. Season both sides with salt and freshly ground black pepper.
2. Sear the Steaks: Heat olive oil in a large skillet over medium-high heat. Sear the steaks for 4–5 minutes per side for medium-rare. Add butter during the last minute and baste the steaks. Remove from skillet and let rest under foil.
3. Make the Peppercorn Sauce: In the same skillet, toast the peppercorns over medium heat for 1 minute. Add shallots and sauté for 2–3 minutes. Deglaze with beef broth and simmer until reduced by half (3–4 minutes). Stir in cream and Dijon mustard, simmer for 2–3 more minutes until thickened. Season to taste.
4. Serve: Slice steaks if desired and plate. Drizzle with peppercorn sauce and garnish with parsley.

Notes

Variations & Substitutions: - Use ribeye or sirloin for a more affordable alternative. - Add mushrooms for an earthy flavor. - Spice it up with crushed red pepper flakes. Storage & Reheating: - Store steak and sauce separately in the fridge for up to 3 days. - Reheat steak gently in a skillet and sauce in a saucepan with a splash of cream if needed.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: French

Nutrition

• Serving Size: 1 steak with sauce
• Calories: 550
• Sugar: 2g
• Sodium: 400mg
• Fat: 40g
• Saturated Fat: 22g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 4g
• Fiber: 0g
• Protein: 40g
• Cholesterol: 130mg

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