If you’re craving something truly indulgent, look no further than this Filet Mignon with Creamy Peppercorn Sauce Recipe. This dish brings together the tender, buttery richness of filet mignon with a velvety peppercorn sauce that’s bursting with bold, creamy flavor. It’s the perfect way to elevate a special meal, impress guests, or simply treat yourself to steakhouse-quality dining right at home. From the first sear to the last drizzle of sauce, every bite is an unforgettable experience of savory luxury.
Ingredients You’ll Need
To create this Filet Mignon with Creamy Peppercorn Sauce Recipe, you don’t need a laundry list of fancy ingredients—just a handful of essentials that work harmoniously to build incredible flavor, color, and texture. Each component plays its part in crafting this elegant yet approachable dish.
- 2 filet mignon steaks: The star of the show, known for its tender, melt-in-your-mouth texture.
- Salt and pepper, to taste: Simple seasonings that enhance the natural flavors of the beef.
- 1 tbsp olive oil: Perfect for achieving that golden sear on the steak.
- 2 tbsp butter: Adds rich, smooth flavor both in cooking the steak and the sauce.
- 1/2 cup heavy cream: Creates a luscious, silky base for the peppercorn sauce.
- 1/4 cup beef broth: Adds depth and savory richness to the sauce without overpowering it.
- 1 tbsp Dijon mustard: Provides a subtle tang that balances the creaminess wonderfully.
- 1 tbsp black peppercorns, crushed: Brings bold, aromatic spice to the sauce, giving it that signature kick.
- Fresh parsley, chopped (for garnish): Adds a pop of fresh color and a hint of herbal brightness.
How to Make Filet Mignon with Creamy Peppercorn Sauce Recipe
Step 1: Prepare the Steak
Start by seasoning your filet mignon steaks generously with salt and pepper on both sides. This seasoning is crucial because it enhances the natural savory flavors of the beef, ensuring each bite is perfectly balanced before hitting the pan.
Step 2: Heat the Skillet
Warm the olive oil along with 1 tablespoon of butter in a skillet over medium-high heat. The combination of oil and butter ensures a beautiful sear and rich flavor while preventing the butter from burning too quickly.
Step 3: Sear the Steaks
Place the steaks in the hot skillet and sear each side for about 3 to 4 minutes. This timeframe should yield a beautiful medium-rare finish; of course, feel free to adjust it depending on your preferred level of doneness. That perfect caramelized crust locks in juices for a tender steak.
Step 4: Rest the Steaks
Once seared, remove the steaks from the skillet and let them rest for a few minutes. Resting is essential—it allows the juices to redistribute within the meat so your filet mignon is juicy and tender in every bite.
Step 5: Make the Peppercorn Sauce
In the same skillet, melt the remaining tablespoon of butter over medium heat. Using the skillet that held the steak means you’ll scoop up all the delicious browned bits left behind, which forms the flavor base for your sauce.
Step 6: Sauté the Peppercorns
Add the crushed black peppercorns to the melted butter and sauté for about 30 seconds. This quick step lets the peppercorns release their aroma and flavor, giving the sauce its signature bold, peppery punch.
Step 7: Combine Sauce Ingredients
Stir in Dijon mustard, beef broth, and heavy cream, then bring the mixture to a gentle simmer. This blend balances tangy, creamy, and savory elements that perfectly complement the richness of the steak.
Step 8: Thicken the Sauce
Let the sauce cook for 3 to 4 minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon. This luscious sauce will add a decadent finishing touch.
Step 9: Season the Sauce
Taste your creamy peppercorn sauce and add salt as needed. This final seasoning ensures every flavor shines through just right.
Step 10: Assemble and Serve
Pour the creamy peppercorn sauce generously over the rested filet mignon steaks. Then, finish with a sprinkle of freshly chopped parsley for a beautiful contrast in color and a touch of fresh brightness.
How to Serve Filet Mignon with Creamy Peppercorn Sauce Recipe
Garnishes
Fresh parsley isn’t just for looks—it adds a burst of herbal freshness that cuts through the creamy richness of the sauce. Feel free to add a few whole peppercorns on top for a rustic, bold presentation that highlights the sauce’s flavors.
Side Dishes
Mashed potatoes are a tried-and-true companion to this filet mignon. Their creamy, buttery texture pairs beautifully with the peppercorn sauce. Also consider serving steamed greens like asparagus or sautéed spinach for a light, earthy counterpoint.
Creative Ways to Present
For an extra special touch, plate the filet mignon atop a swirl of mashed potatoes, gently spoon the sauce over, and garnish with a fresh sprig of parsley. Alternatively, stack the steak on roasted root vegetables for a hearty, rustic vibe perfect for cozy dinners.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator. Keep the steaks and peppercorn sauce separate if possible to preserve the texture of the meat and keep the sauce fresh.
Freezing
While this Filet Mignon with Creamy Peppercorn Sauce Recipe is best enjoyed fresh, you can freeze the cooked steaks wrapped tightly in plastic wrap and then aluminum foil for up to 2 months. Freeze the sauce separately in a freezer-safe container to maintain its creamy consistency.
Reheating
Gently reheat steaks in a low oven (around 250°F) or in a skillet over low heat to avoid overcooking. Warm the peppercorn sauce on the stove over low heat, stirring frequently to prevent separation. Combining them just before serving keeps everything tasting fresh and delicious.
FAQs
Can I use other cuts of steak for this recipe?
Absolutely! While filet mignon is ideal for its tenderness, ribeye or sirloin can also be used. Just adjust cooking times accordingly since these cuts differ in thickness and fat content.
How do I crush the peppercorns?
The easiest way is to place the peppercorns in a zip-top bag and gently crush them with a rolling pin or the bottom of a heavy pan. This releases their aroma without pulverizing them into dust.
Can I make the creamy peppercorn sauce dairy-free?
Yes, you can substitute heavy cream with coconut cream or a cashew cream for a dairy-free version, though the flavor and texture will differ slightly.
What is the best way to tell when filet mignon is cooked to medium-rare?
Use a meat thermometer aiming for an internal temperature of about 130°F. Alternatively, gently press the steak and compare the firmness to the fleshy area below your thumb when your hand is relaxed.
Can I prepare this recipe for more than two servings?
Definitely! Simply multiply the ingredients accordingly and sear the steaks in batches if your skillet isn’t large enough. The sauce can be made in the same pan after cooking all the steaks.
Final Thoughts
If you’ve been searching for a way to bring restaurant-worthy steak right to your dining table, this Filet Mignon with Creamy Peppercorn Sauce Recipe is the answer. It’s a perfect blend of elegance and comfort, with simple steps that lead to a spectacular dish every time. I hope you enjoy making this as much as you’ll enjoy eating it—go ahead, impress yourself and your loved ones with this unforgettable classic!
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Filet Mignon with Creamy Peppercorn Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This classic Filet Mignon recipe features tender, perfectly seared filet mignon steaks topped with a rich and creamy peppercorn sauce. The sauce combines crushed black peppercorns, Dijon mustard, beef broth, and heavy cream to create a luxurious accompaniment that elevates this elegant dish. Ideal for special occasions or a gourmet dinner at home, the steak is seared to medium-rare and served with a garnish of fresh parsley for a burst of color and freshness.
Ingredients
For the Steak:
- 2 filet mignon steaks
- Salt and pepper, to taste
- 1 tbsp olive oil
- 2 tbsp butter
For the Creamy Peppercorn Sauce:
- 1/2 cup heavy cream
- 1/4 cup beef broth
- 1 tbsp Dijon mustard
- 1 tbsp black peppercorns, crushed
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Steak: Season the filet mignon steaks generously on both sides with salt and pepper to enhance their natural flavor.
- Heat Oil and Butter: In a skillet over medium-high heat, warm the olive oil together with 1 tablespoon of butter until hot and shimmering.
- Sear the Steaks: Place the steaks in the hot skillet and cook for 3-4 minutes on each side to achieve medium-rare doneness, adjusting time if you prefer your steak more or less cooked.
- Rest the Steaks: Remove the steaks from the skillet and let them rest for a few minutes to allow juices to redistribute, ensuring a tender bite.
- Prepare the Sauce Base: Using the same skillet, melt the remaining 1 tablespoon of butter over medium heat to capture the steak’s flavorful drippings.
- Sauté Peppercorns: Add the crushed black peppercorns to the melted butter and sauté for about 30 seconds to release their aromatic fragrance.
- Add Flavorings: Stir in the Dijon mustard, beef broth, and heavy cream, then bring the mixture to a gentle simmer.
- Thicken the Sauce: Allow the sauce to cook for 3-4 minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon.
- Season the Sauce: Taste the sauce and adjust seasoning with salt if needed to balance flavors.
- Assemble the Dish: Pour the creamy peppercorn sauce generously over the rested filet mignon steaks.
- Garnish: Sprinkle freshly chopped parsley on top to add a fresh, vibrant touch.
- Serve: Present the filet mignon with creamy peppercorn sauce alongside mashed potatoes and a side of greens for a complete meal.
Notes
- For preferred doneness, adjust searing time accordingly: less time for rare, more for medium or well-done.
- Crushing peppercorns can be done using a mortar and pestle or by placing them in a zip-top bag and crushing with a rolling pin.
- Allowing the steak to rest after cooking ensures the juices stay locked in.
- For a dairy-free version, substitute heavy cream with coconut cream or a plant-based alternative and use dairy-free butter.
- Serve immediately to enjoy the sauce at its best consistency.
