If you’re on the hunt for an unforgettable dinner that feels elegant yet approachable, the Filet Mignon with Creamy Peppercorn Sauce Recipe is exactly what you need. This dish brings together tender, buttery filet mignon steaks topped with a luxuriously rich peppercorn sauce that’s bursting with flavor and creaminess. Perfect for impressing guests or treating yourself on a special night, this recipe strikes the ideal balance between simplicity and indulgence, making every bite an event to savor.
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward ingredients, each chosen to build layers of flavor and texture that dance on your palate. From the succulent filet mignon steaks to the punchy peppercorns and smooth cream, these essentials come together effortlessly to create a dish that tastes much more complicated than it really is.
- Filet mignon steaks (2, about 6-8 ounces each): The star of the show, prized for its tender, melt-in-your-mouth texture.
- Salt and freshly ground black pepper: Simple seasoning that enhances the natural flavors of the beef.
- Olive oil (2 tablespoons): Adds a subtle fruity richness and helps achieve that perfect sear.
- Unsalted butter (2 tablespoons): Brings velvety richness to the sauce and helps marry flavors.
- Whole peppercorns (2 tablespoons): Whether green, black, or a mix, these add a beautiful spicy crunch and aroma.
- Heavy cream (1/2 cup): The key to the sauce’s creamy, luxurious texture.
- Beef broth (1/4 cup): Deepens the savory notes and balances the creaminess.
- Dijon mustard (1 tablespoon): Adds a subtle tang and complexity to the sauce.
- Chopped fresh parsley (1 tablespoon, for garnish): Brings a fresh, vibrant pop of color and brightness to finish.
How to Make Filet Mignon with Creamy Peppercorn Sauce Recipe
Step 1: Prepare and Season the Steaks
Begin by bringing your filet mignon steaks to room temperature for about 15 to 20 minutes—this ensures even cooking. Generously season both sides with salt and freshly ground black pepper to enhance the natural beefy flavor and create a savory crust during searing.
Step 2: Sear the Filet Mignon
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers. Slide the steaks into the pan and sear for about 4 to 5 minutes per side for a perfect medium-rare finish. Adjust according to your preferred level of doneness. Once seared, remove the steaks and let them rest—this step locks in the juiciness.
Step 3: Crafting the Creamy Peppercorn Sauce
Reduce the skillet heat to medium and add 2 tablespoons of unsalted butter, letting it melt slowly. Toss in the whole peppercorns and cook for approximately one minute—that little toasting step releases their unique, aromatic flavors that give the sauce its signature kick.
Step 4: Build the Sauce
Pour in the heavy cream followed by the beef broth, stirring constantly to combine the flavors smoothly. Bring this blend to a gentle simmer to allow it to thicken. Then, stir in the Dijon mustard to infuse a delicate tang and depth.
Step 5: Final Touches and Serving
Let the sauce bubble for another 2 to 3 minutes until it reaches a luscious, velvety consistency. Season with salt and pepper to taste. Return the rested filet mignon to the skillet, spooning the creamy peppercorn sauce generously across the steaks. Let it all warm through for about a minute. Finally, sprinkle with chopped fresh parsley for an appetizing, fresh finish.
How to Serve Filet Mignon with Creamy Peppercorn Sauce Recipe
Garnishes
A scattering of freshly chopped parsley not only lifts the presentation but adds a subtle herbaceous note that contrasts beautifully with the rich, creamy sauce. For an extra touch of elegance, try a light drizzle of truffle oil or a few sautéed mushrooms alongside.
Side Dishes
This dish pairs wonderfully with creamy mashed potatoes, roasted garlic asparagus, or a classic French green bean almondine. These sides complement the steak’s richness without overpowering the delicate flavors of the peppercorn sauce.
Creative Ways to Present
For a restaurant-style experience at home, serve the filet mignon atop a bed of buttery polenta or alongside a colorful ratatouille. Plating with a drizzle of extra sauce over the meat and some microgreens for texture can really elevate the visual appeal and the eating experience.
Make Ahead and Storage
Storing Leftovers
Store any leftover filet mignon and creamy peppercorn sauce in an airtight container in the refrigerator. Consume within 2 to 3 days to preserve the freshness and flavor of the steak and sauce.
Freezing
While the filet mignon is best enjoyed fresh, you can freeze cooked steaks and sauce separately in freezer-safe containers for up to 2 months. Thaw slowly overnight in the fridge before reheating to maintain the quality and texture.
Reheating
Warm leftovers gently in a skillet over low heat, spooning extra sauce over the steak to keep it moist. Avoid microwaving if possible, as it may dry out the filet and affect the sauce’s creaminess.
FAQs
What is the best cut of beef for this recipe?
The filet mignon is ideal for this recipe due to its tender and lean qualities, which pair beautifully with the creamy peppercorn sauce. Other tender cuts like tenderloin can also work but avoid tougher cuts.
Can I use crushed peppercorns instead of whole ones?
Whole peppercorns provide texture and a burst of flavor as you bite into them, which enhances the sauce’s character. Crushed peppercorns can be used but will make the sauce spicier and less textured.
How do I know when the steak is perfectly cooked?
Use a meat thermometer to check the internal temperature: 130°F for medium-rare, 140°F for medium. Cooking times vary by thickness but aim for a nice crust outside while tender inside.
Can I make the sauce without cream?
The cream lends the sauce its signature richness and smoothness, but you can substitute with a mixture of sour cream or crème fraîche for a different tangy twist, though it will alter the original flavor.
What wine pairs well with the Filet Mignon with Creamy Peppercorn Sauce Recipe?
A robust red such as Cabernet Sauvignon, Merlot, or a Malbec complements the richness of the filet and creaminess of the sauce wonderfully, making your meal even more special.
Final Thoughts
Nothing quite compares to the comforting yet sophisticated feeling you get when savoring the Filet Mignon with Creamy Peppercorn Sauce Recipe. It’s a dish that invites you to slow down, enjoy every forkful, and impress those gathered at your table with minimal fuss and maximum flavor. Go ahead—give it a try and make your next meal an unforgettable celebration of taste.
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Filet Mignon with Creamy Peppercorn Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Filet Mignon with Creamy Peppercorn Sauce recipe offers a luxurious and flavorful steak experience, featuring tender filet mignon seared to perfection and complemented by a rich, creamy peppercorn sauce. It’s an elegant dish perfect for special occasions or a gourmet weeknight meal.
Ingredients
Steak
- 2 filet mignon steaks (about 6–8 ounces each)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons whole peppercorns (green, black, or a mix)
- 1/2 cup heavy cream
- 1/4 cup beef broth
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions
- Prepare Steaks: Remove the filet mignon from the refrigerator and let them come to room temperature for about 15-20 minutes. Season generously with salt and freshly ground black pepper on both sides to ensure even seasoning.
- Heat Skillet: In a large skillet, heat the olive oil over medium-high heat until it shimmers to guarantee a good sear on the steaks.
- Sear Steaks: Add the filet mignon to the skillet and sear for about 4-5 minutes on each side for medium-rare, or adjust the cooking time to your preferred level of doneness. Remove steaks from the skillet and let them rest on a plate to retain juices.
- Prepare Sauce Base: Lower the heat to medium and add the butter to the same skillet, allowing it to melt completely to form the base of the sauce.
- Add Peppercorns: Add the whole peppercorns to the melted butter and cook for about 1 minute to release their robust flavor and aroma into the sauce.
- Add Liquids: Pour in the heavy cream and beef broth, stirring to combine the ingredients well. Bring the mixture gently to a simmer to start thickening.
- Incorporate Mustard: Stir in the Dijon mustard, blending it into the sauce for a tangy depth. Continue cooking for an additional 2-3 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
- Finish Steaks: Return the filet mignon to the skillet and spoon the creamy peppercorn sauce over the steaks. Cook together for one more minute to heat through and meld flavors.
- Garnish and Serve: Remove the skillet from the heat and sprinkle the chopped fresh parsley over the steaks to add a touch of color and freshness. Serve immediately, drizzled generously with the creamy peppercorn sauce.
Notes
- For best results, use steaks that are about 1.5 to 2 inches thick to ensure proper searing and doneness.
- Letting the steaks rest after cooking is crucial to retain their juices and achieve a tender texture.
- You can use a mix of green and black peppercorns for a balanced spice flavor in the sauce.
- If the sauce is too thick, thin it slightly with additional beef broth or cream.
- This recipe pairs well with mashed potatoes, roasted vegetables, or a simple green salad.
