Description
A gourmet recipe for Filet Mignon served with a rich and creamy peppercorn sauce, perfect for special occasions.
Ingredients
Scale
- 2 filet mignon steaks (6–8 oz each)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 cloves garlic, smashed
- 2 sprigs fresh thyme (or rosemary)
- 1 tablespoon whole black peppercorns, crushed
- ½ cup beef broth
- ½ cup heavy cream
- ¼ cup cognac or brandy (or sub with extra broth)
- 1 teaspoon Dijon mustard (optional, for extra depth)
- Salt, to taste
Instructions
- Pat steaks dry with a paper towel and season both sides with salt and black pepper.
- Heat a cast-iron skillet or heavy pan over medium-high heat. Add olive oil.
- Sear the filets for 3-4 minutes per side until a golden-brown crust forms.
- Reduce heat to medium-low, add butter, garlic, and thyme, and baste the steaks for 1-2 minutes.
- Remove steaks and let them rest while making the sauce.
- In the same skillet, remove excess oil, leaving about 1 tablespoon.
- Add crushed peppercorns and cook for 30 seconds.
- Pour in cognac or brandy and let it simmer for 1 minute until slightly reduced.
- Add beef broth and cook for 2 minutes.
- Stir in heavy cream and Dijon mustard, then simmer until thickened (2-3 minutes).
- Taste and add salt if needed.
- Spoon the peppercorn sauce over the rested filet mignon.
- Serve with mashed potatoes, roasted vegetables, or a crisp salad.
- Enjoy with a glass of red wine! 🍷
Notes
- No cognac? Use whiskey, bourbon, or beef broth.
- Medium-Rare Temp: Cook filet mignon to 130-135°F (54-57°C).
- Want more flavor? Add mushrooms or shallots to the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing and Simmering
- Cuisine: French
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 600
- Sugar: 1g
- Sodium: 800mg
- Fat: 45g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 50g
- Cholesterol: 150mg