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
Scale
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.
