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A delicious plate of Filet Mignon with Creamy Peppercorn Sauce

Filet Mignon with Creamy Peppercorn Sauce

Indulge in a luxurious Filet Mignon, perfectly seared and topped with a rich, creamy peppercorn sauce. This elegant dish is surprisingly simple to make and ideal for a special occasion or a fancy weeknight meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 35 minutes
Servings: 2 servings
Course: Main Dish
Cuisine: American, French
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pieces filet mignon steaks About 6–8 oz each; choose high-quality cuts for best results and even cooking.
  • to taste g Salt and freshly ground black pepper Season generously on both sides of the steaks to enhance flavor.
  • 2 tbsp olive oil Or another high-smoke-point oil like avocado or grapeseed, suitable for searing.
  • 1 tbsp unsalted butter Used to start the sauce; unsalted allows you to control the overall saltiness.
  • 1 shallot shallot Finely minced for a smooth sauce base; 1/4 small onion can be substituted.
  • 0.5 cup heavy cream For a rich and creamy sauce; half-and-half + 1 tbsp butter can be used for a lighter option.
  • 2 tbsp whole peppercorns For best flavor, use fresh whole peppercorns; coarsely crush some for more heat.
  • 0.25 cup beef broth Low-sodium chicken broth or red wine can be used as alternatives for depth.
  • 1 tbsp Dijon mustard Adds a tangy, complex flavor that balances the richness of the sauce.
  • 1 bunch Fresh parsley, chopped For a vibrant garnish and fresh herbaceous note.

Equipment

  • Heavy Skillet
  • Foil
  • Spoon

Method
 

  1. Pat steaks very dry with paper towels. Generously season both sides with salt and freshly ground black pepper.
  2. Heat a heavy skillet over medium-high until hot. Add the oil and let it shimmer.
  3. 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.
  4. Transfer steaks to a plate and tent loosely with foil. Rest for 5–10 minutes to allow juices to redistribute.
  5. Reduce heat to medium. Add butter to the skillet and melt.
  6. Add minced shallot and cook for 1–2 minutes until softened but not brown.
  7. 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.
  8. 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.
  9. Return steaks to the skillet just to warm through or slice and serve on plates.
  10. Spoon sauce over the steaks and garnish with chopped parsley.

Notes

For an extra layer of flavor, consider deglazing the pan with a splash of brandy or red wine before adding the beef broth. The sauce can be prepared a day in advance and gently reheated.