Description
Indulge in the perfect meal with Elegant Filet Mignon with Creamy Peppercorn Sauce. Discover a delicious and luxurious dinner option today.
Ingredients
Scale
- 2 filet mignon steaks (6–8 oz each), approximately 1.5-2 inches thick
- 2 tablespoons high-quality unsalted butter
- 2 tablespoons olive oil
- 4 sprigs fresh thyme
- 2 garlic cloves, peeled and smashed
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter
- 1 shallot, finely minced (about 2 tablespoons)
- 1 tablespoon multicolored peppercorns, coarsely crushed
- ¼ cup brandy or cognac
- ¾ cup heavy cream
- ½ cup beef stock or broth
- 1 tablespoon Dijon mustard
- ½ teaspoon fresh lemon juice
- Salt to taste
- Fresh parsley, chopped for garnish (optional)
Instructions
- Step 1: Prepare the Steaks Begin by removing your filet mignon steaks from the refrigerator about 45 minutes before cooking. Pat them completely dry with paper towels (moisture is the enemy of a good sear!). Season generously on all sides with kosher salt and freshly ground black pepper, pressing the seasonings into the meat. The salt will help create that beautiful crust you’re aiming for with your **Elegant Filet Mignon**.
- Step 2: Heat Your Pan Place a cast-iron skillet over medium-high heat and allow it to become very hot, about 3-5 minutes. The pan should be hot enough that a drop of water sizzles and evaporates immediately when it hits the surface. Add the olive oil and 1 tablespoon of butter to the pan, letting the butter melt completely and begin to foam slightly.
- Step 3: Sear the Steaks Carefully place your seasoned filets in the hot pan, allowing at least an inch between them. For medium-rare, cook for approximately 3-4 minutes without moving them at all. Flip once and cook for another 3-4 minutes. During the last minute, add the remaining tablespoon of butter along with the garlic cloves and thyme sprigs. Tilt the pan slightly and continuously spoon the aromatic butter over the steaks to baste them.
- Step 4: Check Temperature and Rest Use a meat thermometer to check for doneness: 125°F for rare, 135°F for medium-rare, or 145°F for medium. Remember that the temperature will rise about 5 degrees during resting. Transfer the steaks to a warm plate, tent loosely with foil, and let rest while you prepare the sauce.
- Step 5: Create the Peppercorn Sauce Using the same pan with all its flavorful drippings, reduce heat to medium and add 2 tablespoons of butter. Add the minced shallot and cook until translucent, about 1-2 minutes. Add the crushed peppercorns and cook for another 30 seconds until fragrant. Carefully pour in the brandy or cognac (it may flame briefly) and use a wooden spoon to scrape up all the browned bits from the bottom of the pan.
- Step 6: Finish the Sauce and Serve Once the brandy has reduced by half, add the beef stock and reduce again by half. Lower the heat and stir in the heavy cream and Dijon mustard. Simmer gently until the sauce thickens enough to coat the back of a spoon, about 3-5 minutes. Finish with a splash of lemon juice and salt to taste. Place your rested **Elegant Filet Mignon** on warmed plates, generously spoon the creamy peppercorn sauce over and around the steaks, and garnish with fresh chopped parsley if desired.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg