Indulge in Filet Mignon with Creamy Peppercorn Sauce Tonight

Why Make This Recipe

Filet Mignon with Creamy Peppercorn Sauce is a dish that transforms any dinner into a special occasion. The filet mignon is known for its rich flavor and tenderness, making it a favorite among steak lovers. Pairing it with a creamy, peppery sauce elevates this meal, giving it an elegant touch that will impress your guests or make any ordinary night feel extraordinary.

How to Make Filet Mignon with Creamy Peppercorn Sauce

Ingredients:

• 2 pieces Filet Mignon Steaks (1.5 to 2 inches thick)
• 1 teaspoon Kosher Salt (for seasoning)
• 1 teaspoon Coarse Ground Black Pepper (fresh cracked offers the best flavor)
• 1 tablespoon Peppercorns (crushed)
• 3 tablespoons Butter (divided)
• 2 tablespoons Shallots (minced)
• 1/2 cup Beef Broth (low-sodium preferred)
• 1/3 cup Brandy or Cognac (optional)
• 1/2 cup Heavy Cream (for creamy texture)

Directions:

1. Preparation: Start by seasoning each filet mignon with kosher salt and coarse ground black pepper. Let the steaks sit at room temperature for about 30 minutes to ensure even cooking.

2. Heat a skillet over medium-high heat and add 2 tablespoons of butter. When the butter is melted and bubbling, place the filet mignons in the pan. Cook for about 4-5 minutes on each side for medium-rare, adjusting the time for your preferred doneness.

3. Once the steaks are cooked to your liking, remove them from the skillet and let them rest on a plate covered with foil.

4. In the same skillet, add the remaining tablespoon of butter and the minced shallots. Cook until the shallots are soft, about 2 minutes.

5. If you are using brandy or cognac, carefully add it to the skillet. Cook until the liquid reduces by half, about 2 minutes.

6. Add the beef broth and bring to a simmer. Stir in the crushed peppercorns and cook for 2-3 minutes, allowing the flavors to blend.

7. Finally, add the heavy cream and stir until the sauce is smooth and thickened, about 3 minutes. Adjust the seasoning if needed.

8. Pour the creamy peppercorn sauce over the rested filet mignons and serve.

How to Serve Filet Mignon with Creamy Peppercorn Sauce

Serve the filet mignon hot, drizzled generously with the creamy peppercorn sauce. This dish pairs wonderfully with sides like mashed potatoes, steamed vegetables, or a fresh salad. A glass of red wine can complement the rich flavors perfectly.

How to Store Filet Mignon with Creamy Peppercorn Sauce

If you have leftovers, let the steaks cool to room temperature. Store them in an airtight container in the refrigerator for up to 3 days. The creamy peppercorn sauce can also be kept in a separate container. Reheat gently on the stove or in the microwave before serving again.

Tips to Make Filet Mignon with Creamy Peppercorn Sauce

• Always use fresh cracked black pepper for the best flavor.
• Let the steak rest after cooking to retain its juices.
• Adjust the amount of peppercorns in the sauce according to your taste preference.
• If you don’t have brandy or cognac, you can skip it and use additional beef broth.

Variation

You can add a splash of Worcestershire sauce or a hint of garlic to the creamy peppercorn sauce for extra flavor. Some might also enjoy a touch of Dijon mustard for a little zing.

FAQs

Q: Can I use a different cut of steak?
A: Yes, while filet mignon is ideal, you can use ribeye or sirloin, but cooking times may vary.

Q: Is it necessary to use alcohol in the recipe?
A: No, the brandy or cognac is optional. You can use extra beef broth instead.

Q: Can this recipe be made ahead of time?
A: Yes, you can prepare the sauce ahead of time and reheat it before serving. However, it’s best to cook the steaks fresh for optimal texture and flavor.

Filet Mignon with Creamy Peppercorn Sauce

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: jurgentukur
• Total Time: 45 minutes
• Yield: 2 servings
• Diet: None

Print Recipe

Pin Recipe

Description

An elegant dish that transforms any dinner into a special occasion with rich, tender filet mignon paired with a creamy, peppery sauce.

---

Ingredients

• 2 pieces Filet Mignon Steaks (1.5 to 2 inches thick)
• 1 teaspoon Kosher Salt (for seasoning)
• 1 teaspoon Coarse Ground Black Pepper
• 1 tablespoon Peppercorns (crushed)
• 3 tablespoons Butter (divided)
• 2 tablespoons Shallots (minced)
• 1/2 cup Beef Broth (low-sodium preferred)
• 1/3 cup Brandy or Cognac (optional)
• 1/2 cup Heavy Cream

Cook Mode Prevent your screen from going dark

---

Instructions

1. Season each filet mignon with kosher salt and coarse ground black pepper, and let sit at room temperature for 30 minutes.
2. Heat a skillet over medium-high heat and add 2 tablespoons of butter. When melted, add the filet mignons and cook for 4-5 minutes on each side for medium-rare.
3. Remove the steaks and let rest covered with foil.
4. Add remaining butter and minced shallots to the skillet, cooking until soft (about 2 minutes).
5. If using, add brandy or cognac and reduce the liquid by half (about 2 minutes).
6. Add beef broth, bring to a simmer, and stir in crushed peppercorns, cooking for 2-3 minutes.
7. Finally, stir in heavy cream and cook until thickened (about 3 minutes). Adjust seasoning as needed.
8. Pour the creamy peppercorn sauce over the rested filet mignons and serve hot.

Notes

Use fresh cracked black pepper for best flavor. Let the steak rest after cooking to retain juices.

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Searing
• Cuisine: American