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–+ servings

Filet Mignon with Peppercorn Sauce

A classic dish combining the tenderness of filet mignon with a rich, creamy peppercorn sauce, perfect for special occasions.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course main
Cuisine American
Servings 2 steaks
Calories 600 kcal

Equipment

Ingredients
  

Filet Mignon

  • 1 pound filet mignon steaks about 2 steaks, 8 ounces each
  • 1 tablespoon olive oil for searing the steaks
  • to taste salt and pepper for seasoning
  • 1 tablespoon unsalted butter adds richness to the sauce
  • 1 small shallot, finely chopped provides mild onion flavor
  • 1 teaspoon whole black peppercorns key ingredient for the sauce
  • 1/2 cup beef broth adds depth to the sauce
  • 1/2 cup heavy cream creates creamy texture
  • 1 tablespoon Dijon mustard adds tangy flavor
  • 1 teaspoon Worcestershire sauce provides savory depth
  • to taste fresh parsley, chopped for garnish

Instructions
 

  • Allow the filet mignon steaks to sit at room temperature for about 30 minutes. Season generously with salt and pepper.
  • Heat a large skillet over medium-high heat and add olive oil. Once hot, sear the steaks for about 4-5 minutes on each side for medium-rare.
  • Remove the steaks and let them rest. In the same skillet, reduce heat to medium and add butter. Once melted, add chopped shallot and sauté for 2-3 minutes.
  • Add whole black peppercorns and cook for an additional minute. Pour in beef broth and simmer for 3-4 minutes.
  • Stir in heavy cream, Dijon mustard, and Worcestershire sauce. Simmer for another 3-5 minutes until thickened.
  • Return the filet mignon to the skillet, spoon sauce over the steaks, and cook for an additional minute to warm through.

Notes

Let the filet mignon rest after cooking for about 5-10 minutes to allow juices to redistribute.

Nutrition

Calories: 600kcalProtein: 45gSodium: 800mg
Keyword fine dining, peppercorn sauce, steak
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