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A delicious plate of Indulge in Filet Mignon with Creamy Peppercorn Sauce Tonight

Filet Mignon with Creamy Peppercorn Sauce

Indulge in a luxurious pan-seared filet mignon paired with a rich and creamy peppercorn sauce, perfect for a special occasion or an elevated weeknight dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 2 steaks
Course: Main Course
Cuisine: Steakhouse
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pieces Filet Mignon Steaks Ensure steaks are 1.5 to 2 inches thick for optimal cooking.
  • 1 tsp Kosher Salt Season generously on all sides for best flavor.
  • 1 tsp Coarse Ground Black Pepper Freshly cracked pepper provides the most aromatic experience.
  • 1 tbsp Peppercorns Crush just before toasting to release maximum flavor.
  • 3 tbsp Butter Divided for sautéing shallots and finishing the sauce for richness.
  • 2 tbsp Shallots Minced finely to integrate smoothly into the sauce.
  • 120 ml Beef Broth Low-sodium broth is preferred to control the overall saltiness.
  • 80 ml Brandy or Cognac Optional, but adds a wonderful depth of flavor to the peppercorn sauce.
  • 120 ml Heavy Cream Essential for achieving a smooth, creamy texture in the sauce.

Equipment

  • Grill
  • Saucepan
  • Whisk
  • Foil

Method
 

  1. Season the filet mignon generously on all sides with kosher salt and coarse ground black pepper. Let them sit at room temperature while you preheat the grill.
  2. Preheat your grill to medium-high heat. Place the seasoned steaks on the grill and cook for 4 minutes.
  3. Flip the steaks and cook for an additional 3-4 minutes for medium-rare.
  4. Remove the steaks from the grill and cover them loosely with foil. Let them rest for about 5 minutes.
  5. In a dry saucepan over medium heat, toast the crushed peppercorns for about 1 minute. Add 1 tablespoon of butter and sauté the minced shallots.
  6. Pour in the beef broth and brandy (if using), then bring to a boil. Reduce the heat and simmer for 7 minutes.
  7. Stir in the heavy cream and cook for an additional 5 minutes. Off the heat, whisk in the remaining 2 tablespoons of butter.

Notes

For a perfect medium-rare, aim for an internal temperature of 130-135°F (54-57°C) before resting. Serve this exquisite dish with roasted asparagus, creamy mashed potatoes, or a simple green salad.