Filet Mignon with Creamy Peppercorn Sauce
A restaurant-style filet mignon paired with a glossy, pepper-studded cream sauce, perfect for an impressive yet simple meal.
Ingredients
For the steak
- 2 pieces filet mignon steaks (about 6–8 oz each)
- to taste Salt and freshly ground black pepper
- 2 tablespoons olive oil (or another high-smoke-point oil)
- 1 tablespoon unsalted butter
For the sauce
- 1 shallot, finely minced (or 1/4 small onion)
- 1/2 cup heavy cream (or half-and-half + 1 tbsp butter) Can substitute for a lighter sauce
- 2 tablespoons whole peppercorns (or coarsely crushed for more heat)
- 1/4 cup beef broth (or low-sodium chicken broth or red wine)
- 1 tablespoon Dijon mustard
- for garnish Fresh parsley, chopped
Instructions
Preparation
- Pat steaks very dry with paper towels. Generously season both sides with salt and freshly ground black pepper.
- Heat a heavy skillet over medium-high until hot. Add the oil and let it shimmer.
- Place steaks in the skillet and sear without moving for 4–5 minutes. Flip and sear the other side 4–5 minutes for medium-rare (internal temp about 130–135°F). Adjust time for thicker/fatter steaks.
- Transfer steaks to a plate and tent loosely with foil. Rest for 5–10 minutes to allow juices to redistribute.
Making the Sauce
- Reduce heat to medium. Add butter to the skillet and melt.
- Add minced shallot and cook for 1–2 minutes until softened but not brown.
- Stir in whole peppercorns, pour in beef broth (or wine), and add Dijon mustard. Scrape the browned bits (fond) from the pan with a spoon.
- Slowly add the heavy cream while stirring. Simmer gently, stirring, until the sauce thickens enough to coat the back of a spoon – about 2–4 minutes. Taste and adjust with salt and pepper.
- Return steaks to the skillet just to warm through or slice and serve on plates.
- Spoon sauce over the steaks and garnish with chopped parsley.
Notes
Use grapeseed or avocado oil for a higher smoke point. Crushed peppercorns make the sauce spicier; use a mortar and pestle or pulse briefly in a spice grinder. For a lighter sauce, substitute half-and-half with butter, though it will be thinner.