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
Instructions
- Season each filet mignon with kosher salt and coarse ground black pepper, and let sit at room temperature for 30 minutes.
- 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.
- Remove the steaks and let rest covered with foil.
- Add remaining butter and minced shallots to the skillet, cooking until soft (about 2 minutes).
- If using, add brandy or cognac and reduce the liquid by half (about 2 minutes).
- Add beef broth, bring to a simmer, and stir in crushed peppercorns, cooking for 2-3 minutes.
- Finally, stir in heavy cream and cook until thickened (about 3 minutes). Adjust seasoning as needed.
- 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