Description
Filet Mignon with Creamy Peppercorn Sauce
Ingredients:
For the Steak:
3 filet mignon steaks
2 tbsp olive oil
Salt and freshly ground pepper to taste
For the Sauce:
2 tbsp unsalted butter
2 shallots, finely chopped
2 garlic cloves, minced
1 cup heavy cream
1/2 cup beef broth
2 tbsp Dijon mustard
2 tsp crushed green or black peppercorns
1 tbsp fresh parsley, chopped (for garnish)
—
Instructions:
Prepare the Steak:
Bring steaks to room temperature and season generously with salt and pepper.
Heat olive oil in a skillet over high heat. Sear the steaks for 3-4 minutes on each side for medium-rare (or adjust to your preferred doneness). Transfer to a plate and let rest.
Make the Sauce:
In the same skillet, melt butter over medium heat. Add shallots and garlic, and sauté until softened.
Stir in the beef broth and scrape any browned bits from the pan. Let it reduce slightly.
Add the heavy cream, Dijon mustard, and crushed peppercorns. Stir until thickened.
Assemble:
Return the steaks to the skillet to coat them in the sauce briefly.
Serve:
Plate the steaks, spoon the creamy peppercorn sauce over the top, and garnish with fresh parsley.
Enjoy this luxurious and flavorful dish with a side of roasted vegetables or mashed potatoes!
#FiletMignon #PeppercornSauce
Step-by-Step Guide
1. Prep & Season: Remove steaks from the fridge 30 minutes before cooking. Pat them dry with paper towels. This ensures a good sear. Season liberally with salt and pepper on all sides.
2. Sear the Steak: Heat olive oil in a heavy skillet (cast iron is ideal) over high heat until shimmering. Carefully add the steaks. Sear undisturbed for 3-4 minutes to form a deep brown crust. Flip and sear the other side for another 3-4 minutes for medium-rare. Transfer to a plate.
3. Build the Sauce Base: Reduce heat to medium. Add butter to the same skillet. Once melted, add chopped shallots and garlic. Sauté for 2-3 minutes until fragrant and softened.
4. Deglaze & Reduce: Pour in the beef broth, using a wooden spoon to scrape up all the flavorful browned bits (fond) from the pan bottom. Let simmer for 2-3 minutes to reduce slightly.
5. Finish the Sauce: Stir in heavy cream, Dijon mustard, and crushed peppercorns. Simmer gently for 4-5 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.
6. Final Combine & Serve: Return the steaks and any accumulated juices to the skillet. Tilt the pan and spoon the sauce over the steaks for 1 minute to warm them through. Serve immediately.
Serving Suggestions
This rich dish pairs beautifully with sides that complement its luxurious sauce. Consider creamy mashed potatoes, crispy roasted asparagus, or garlicky sautéed green beans. For a classic steakhouse experience, add a simple wedge salad. A full-bodied red wine like Cabernet Sauvignon or Malbec is the perfect beverage pairing.
How-to Summary
To make Filet Mignon with Creamy Peppercorn Sauce: bring steaks to room temp and season. Sear in a hot skillet until desired doneness, then set aside. In the same pan, sauté shallots and garlic in butter. Deglaze with beef broth, then add cream, mustard, and peppercorns to create a rich sauce. Return steaks to the pan to coat and warm briefly before serving.
Frequently Asked Questions
Can I use a different cut of steak? Yes, but cooking times will vary. This sauce pairs excellently with New York Strip or Ribeye. Adjust searing time based on thickness and fat content.
What can I substitute for heavy cream? For a slightly lighter version, half-and-half can work, but the sauce will be less rich and thick. Do not use milk, as it may curdle.
How do I properly crush peppercorns? Use a pepper mill on a coarse setting, or place peppercorns in a sealed plastic bag and crush with the bottom of a heavy pan or a rolling pin.
Why is it important to let the steak rest? Resting allows the juices to redistribute throughout the meat. If you cut it immediately, the juices will run out onto the plate, leaving the steak dry.
Can I make the sauce ahead of time? You can prepare the sauce base (through reducing the broth) ahead. Reheat gently and add the cream, mustard, and peppercorns just before serving to maintain freshness and texture.
Common Mistakes to Avoid
- Not patting the steaks dry: Moisture on the surface creates steam, preventing a proper, crispy sear.
- Moving the steaks too soon: Allow them to sear undisturbed to develop that essential flavorful crust.
- Overcrowding the pan: Cook in batches if necessary. Overcrowding lowers the pan temperature and leads to steaming.
- Using pre-ground pepper: The flavor of freshly crushed peppercorns is far superior and essential for an authentic sauce.
- Adding the cream to a boiling liquid: Ensure the heat is at a gentle simmer when adding cream to prevent it from separating or curdling.
Conclusion
Mastering Filet Mignon with Creamy Peppercorn Sauce is an achievable way to bring restaurant-quality elegance to your home kitchen. The key lies in the simple techniques: a proper sear, building a sauce in the same pan to capture all the flavor, and balancing the rich cream with the sharp bite of peppercorns. By following this guide and avoiding common pitfalls, you’ll create a truly impressive and delicious centerpiece for any special occasion.