If you are craving a dish that feels like a celebration for your taste buds, let me introduce you to the Filet Mignon with Creamy Peppercorn Sauce Recipe. This dish pairs the tender, melt-in-your-mouth texture of perfectly cooked filet mignon steaks with a rich and indulgent peppercorn sauce that sings with just the right balance of creaminess and spice. Whether you’re preparing for a special date night or simply treating yourself to an unforgettable meal, this recipe captures sophisticated flavors without demanding complicated techniques, making it a gem to have in your culinary repertoire.
Ingredients You’ll Need
Getting this recipe right comes down to using simple, high-quality ingredients that each bring something special to the table. These staples not only impart incredible flavor but also develop the beautiful texture and appealing color that make the dish so inviting.
- 2 filet mignon steaks (about 6-8 ounces each): Choose well-marbled cuts for the best tenderness and juicy flavor.
- Salt and freshly ground black pepper, to taste: Essential seasonings that enhance the natural taste of the meat.
- 2 tablespoons olive oil: Helps achieve a beautiful sear with a hint of fruitiness.
- 2 tablespoons unsalted butter: Adds richness to the sauce and helps carry the peppercorn flavors beautifully.
- 2 tablespoons whole peppercorns (green, black, or a mix): The star ingredient that provides a punch of heat and aroma in every bite.
- 1/2 cup heavy cream: Creates the luscious, velvety base for the sauce.
- 1/4 cup beef broth: Deepens the savory notes and balances the creaminess of the sauce.
- 1 tablespoon Dijon mustard: Adds a subtle tang that wakes up the sauce’s flavor.
- 1 tablespoon chopped fresh parsley (for garnish): Offers a fresh, vibrant finish to the dish.
How to Make Filet Mignon with Creamy Peppercorn Sauce Recipe
Step 1: Prepare the Steaks
Start by bringing your filet mignon steaks to room temperature; this ensures even cooking and a perfectly tender center. Season them generously with salt and freshly ground black pepper on all sides. This simple seasoning will highlight the rich, natural flavors of the beef as it cooks.
Step 2: Sear the Filet Mignon
Heat the olive oil in a large skillet over medium-high heat until it shimmers with heat. Add the steaks carefully, letting them sear undisturbed for about 4 to 5 minutes on each side for a gorgeous medium-rare finish. The high heat will give you a wonderful crust, locking in all those juicy flavors. After searing, remove the steaks and let them rest; resting keeps all those juices inside, making every bite delightfully tender.
Step 3: Make the Creamy Peppercorn Sauce
Lower the heat to medium and add the butter to the same skillet you cooked your steaks in, letting it melt and mingle with the flavorful fond left behind. Toss in the whole peppercorns and cook them for about a minute to release their fragrant oils. Then, pour in the heavy cream and beef broth, stirring to combine everything smoothly. Bring this mixture to a gentle simmer to let the sauce thicken softly while the flavors meld beautifully.
Step 4: Finish the Sauce
Next, stir in the Dijon mustard, which adds a subtle depth and tang to the sauce. Let it cook for 2 to 3 more minutes until slightly thickened to perfection. Taste and adjust with salt and pepper as needed, because balancing these flavors is key to making the sauce unforgettable.
Step 5: Bring it All Together
Return the rested filet mignon back to the skillet, spooning the creamy peppercorn sauce generously over the steaks. Let them warm together for about a minute, allowing the sauce to coat the steaks luxuriously. Finish with a sprinkle of freshly chopped parsley for that perfect pop of color and freshness.
How to Serve Filet Mignon with Creamy Peppercorn Sauce Recipe
Garnishes
Fresh herbs like parsley or chives are ideal garnishes for this dish. They provide a bright contrast to the creamy sauce and enhance the overall presentation. A few cracked peppercorns sprinkled on top can highlight the peppery flavor, making the plate look as vibrant as it tastes.
Side Dishes
This filet mignon deserves side dishes that complement and balance its richness. Think buttery mashed potatoes; their creamy softness pairs beautifully with the peppercorn sauce. Roasted or steamed asparagus and green beans offer a crisp, fresh bite that cuts through the indulgence, while a simple arugula salad with lemon vinaigrette can add a zesty brightness.
Creative Ways to Present
For a special touch, plate the steaks on warmed ceramic or wooden boards to keep the meat warm longer. Spoon the sauce over the steak generously but artfully, allowing some to drizzle around the side. Add a small bouquet of fresh herbs or a lemon twist to elevate the look. Serving individual portions with a mini skillet or cast iron pan can add rustic elegance, perfect for a dinner to impress.
Make Ahead and Storage
Storing Leftovers
Leftover Filet Mignon with Creamy Peppercorn Sauce Recipe keeps well in the fridge for up to 3 days. Be sure to store the steak and sauce together in an airtight container to preserve the flavors and moisture, preventing the meat from drying out.
Freezing
While freezing filet mignon cooked this way is possible, it’s best to freeze the steak and sauce separately for the best texture upon reheating. Use freezer-safe containers or heavy-duty ziplock bags, and consume within 2 months for optimal taste.
Reheating
To reheat, gently warm the steak wrapped in foil in a low oven to keep it tender and avoid overcooking. Warm the creamy peppercorn sauce separately on the stovetop over low heat, stirring occasionally. Once both are warm, combine and serve immediately for a dish that tastes nearly as good as freshly made.
FAQs
Can I use other cuts of beef for this recipe?
While the filet mignon is prized for its tenderness, you can absolutely use ribeye or sirloin if you prefer a more marbled or flavorful cut. Just adjust cooking time accordingly to avoid toughness.
What type of peppercorns should I use?
A mix of green and black whole peppercorns provides a balanced flavor. Green peppercorns are milder and fruitier, whereas black ones add more pungency. Feel free to experiment to find your favorite blend.
Is this recipe suitable for gluten-free diets?
Yes, the Filet Mignon with Creamy Peppercorn Sauce Recipe is naturally gluten-free provided you check that the Dijon mustard and beef broth do not contain any gluten additives.
How do I know when the filet mignon is cooked perfectly?
For medium-rare, cook the steaks for about 4-5 minutes on each side depending on their thickness. Using a meat thermometer to check for an internal temperature of 130-135°F (54-57°C) ensures that juicy tenderness.
Can I make the peppercorn sauce without cream?
You can try substituting cream with full-fat coconut milk or a mix of sour cream and broth for a lighter version, but the sauce won’t be quite as rich or silky as the classic cream-based one.
Final Thoughts
Nothing quite matches the feeling of savoring a perfectly cooked filet mignon crowned with a dreamy creamy peppercorn sauce. This recipe balances ease and elegance in a way that makes every dinner feel special. I encourage you to give this Filet Mignon with Creamy Peppercorn Sauce Recipe a try — it’s an indulgence you absolutely deserve, and it’s bound to become a favorite that you’ll want to share again and again.
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Filet Mignon with Creamy Peppercorn Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Description
Indulge in a restaurant-quality meal at home with this Filet Mignon recipe served with a rich and creamy peppercorn sauce. Perfectly seared filet mignon steaks are complemented by a luscious sauce made from heavy cream, whole peppercorns, Dijon mustard, and beef broth, creating a harmonious blend of flavors that enhances the tender texture of the steak.
Ingredients
Steak
- 2 filet mignon steaks (about 6–8 ounces each)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
Peppercorn Sauce
- 2 tablespoons whole peppercorns (green, black, or a mix)
- 1/2 cup heavy cream
- 1/4 cup beef broth
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions
- Prepare the steaks: Remove the filet mignon from the refrigerator and allow them to come to room temperature for 15-20 minutes. Season generously on both sides with salt and freshly ground black pepper to enhance flavor.
- Heat the skillet: Place a large skillet over medium-high heat and add the olive oil. Heat until shimmering, indicating it is hot enough to sear the steaks properly.
- Sear the steaks: Add the filet mignon steaks to the hot skillet. Sear each side for about 4-5 minutes for medium-rare doneness, or cook a little longer for preferred doneness. After searing, remove the steaks from the skillet and let them rest on a plate to retain juices.
- Make the sauce base: Lower the heat to medium and add the butter to the skillet. Let it melt completely, which will enrich the sauce with its creamy flavor.
- Flavor the sauce: Add the whole peppercorns to the melted butter and cook for approximately 1 minute to allow their flavor to infuse the sauce base.
- Add liquids: Pour in the heavy cream and beef broth, stirring to combine. Bring the mixture to a gentle simmer to begin thickening the sauce.
- Incorporate mustard: Stir in the Dijon mustard thoroughly, allowing it to blend smoothly into the sauce. Continue cooking for 2-3 minutes until the sauce thickens slightly. Adjust seasoning with salt and pepper as needed.
- Return steaks to skillet: Place the filet mignon back into the skillet with the sauce, spooning sauce over the steaks. Cook for an additional minute to warm the steaks through and allow flavors to meld.
- Finish and garnish: Remove the skillet from heat, sprinkle freshly chopped parsley over the steaks for a fresh, herbaceous finish.
- Serve: Plate the filet mignon, drizzling the creamy peppercorn sauce generously over the top for a decadent presentation.
Notes
- Allowing the steaks to come to room temperature before cooking ensures even cooking throughout.
- Adjust peppercorn quantity based on your preferred spice intensity.
- Resting the steak after searing is crucial to maintain tenderness and juiciness.
- The sauce can be made ahead and gently reheated; add a splash of cream if it thickens too much upon standing.
- Serve with mashed potatoes, roasted vegetables, or a fresh green salad for a complete meal.
