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
Scale
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.
