Go Back
When it comes to fine dining, few dishes can rival the elegance and flavor of filet mignon. This tender cut of meat is revered not only for its buttery texture but also for its ability to absorb and enhance accompanying flavors. One such remarkable enhancement is the zesty peppercorn sauce, which elevates the steak experience to new heights. The combination of juicy filet mignon and a rich, peppery sauce creates a symphony of flavors that is perfect for special occasions and even for making a weeknight dinner feel luxurious. Whether you're celebrating a milestone or simply indulging in a culinary treat, this dish promises to impress and satisfy.

Filet Mignon with Peppercorn Sauce

Indulge in the luxurious flavor of filet mignon paired with a zesty peppercorn sauce that elevates any dining experience. This guide walks you through selecting the perfect cut of filet mignon, mastering the cooking techniques for that ideal sear, and crafting a rich, creamy sauce that bursts with flavor. Perfect for special occasions or a gourmet weeknight dinner, this dish combines elegance with simplicity, promising a memorable meal for you and your loved ones.
Print Recipe Pin Recipe

Ingredients
  

2 (6 oz) filet mignon steaks

Salt and freshly cracked black pepper, to taste

2 tablespoons olive oil

3 tablespoons unsalted butter, divided

2 shallots, finely chopped

2 cloves garlic, minced

2 tablespoons green peppercorns, drained (or black peppercorns if unavailable)

1 cup beef broth

1/2 cup heavy cream

2 tablespoons Dijon mustard

Fresh thyme sprigs, for garnish

Instructions
 

Prepare the Steaks: Take the filet mignon out of the refrigerator and allow them to come to room temperature (about 30 minutes). Season both sides generously with salt and freshly cracked black pepper.

    Sear the Filets: In a large skillet, heat the olive oil over medium-high heat. Once hot, add the seasoned filets and sear for 4-5 minutes per side for medium-rare (internal temperature of 135°F), adjusting the time as needed for your preferred doneness. During the last 2 minutes of cooking, add 1 tablespoon of butter to the skillet and baste the steaks with the melted butter using a spoon. Remove the filets from the skillet and let them rest on a plate, loosely covered with foil.

      Make the Sauce: In the same skillet, add the remaining butter and reduce the heat to medium. Add the chopped shallots and sauté until they soften, about 2-3 minutes. Then, add the minced garlic and peppercorns, cooking for another 1-2 minutes until fragrant.

        Deglaze & Simmer: Pour in the beef broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and let it reduce by half, about 5-7 minutes. Once reduced, stir in the heavy cream and Dijon mustard, allowing the sauce to thicken slightly, about 3-4 minutes. Taste and adjust seasoning if necessary.

          Serve: Slice the rested filet mignon if desired and arrange the steaks on plates. Drizzle with the peppercorn sauce and garnish with fresh thyme sprigs. Serve immediately with your choice of sides, such as creamy mashed potatoes or sautéed vegetables.

            Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 2