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Filet Mignon with Creamy Peppercorn Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 76 reviews
  • Author: Kimberly
  • 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

  1. Prepare the Steak: Season the filet mignon steaks generously on both sides with salt and pepper to enhance their natural flavor.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Sauté Peppercorns: Add the crushed black peppercorns to the melted butter and sauté for about 30 seconds to release their aromatic fragrance.
  7. Add Flavorings: Stir in the Dijon mustard, beef broth, and heavy cream, then bring the mixture to a gentle simmer.
  8. 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.
  9. Season the Sauce: Taste the sauce and adjust seasoning with salt if needed to balance flavors.
  10. Assemble the Dish: Pour the creamy peppercorn sauce generously over the rested filet mignon steaks.
  11. Garnish: Sprinkle freshly chopped parsley on top to add a fresh, vibrant touch.
  12. 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.

Find it online: https://slsrecipes.com/filet-mignon-with-creamy-peppercorn-sauce-recipe/