If you’ve ever wanted to wow someone with a steakhouse-worthy meal at home, let me introduce you to Filet Mignon with Creamy Peppercorn Sauce. Imagine a buttery, melt-in-your-mouth filet, perfectly seared and bathed in a luscious sauce with just a touch of heat from crushed peppercorns. This dish is rich, romantic, and surprisingly simple to pull off—even on a weeknight. Whether you’re making it for a special occasion or just want to treat yourself, this recipe takes steak night to a new level of indulgence.
Ingredients You’ll Need
The beauty of Filet Mignon with Creamy Peppercorn Sauce is in its simplicity—just a handful of high-quality ingredients deliver big flavor. Every component brings something essential, from the tender filet to the bold, creamy sauce.
- Filet mignon steaks (4, 6 oz each): These prime cuts are incredibly tender and perfect for a decadent main course.
- Olive oil (1 tablespoon): Gives the steaks a beautiful sear and helps develop that crave-worthy crust.
- Butter (1 tablespoon): Adds depth and richness to both the steak and the sauce.
- Salt (to taste): Essential for enhancing the natural flavor of the beef.
- Crushed black peppercorns (1 teaspoon): The star of the sauce, delivering bold flavor and a pleasant, gentle heat.
- Beef broth (½ cup): Deglazes the pan and forms the backbone of the luscious sauce.
- Heavy cream (½ cup): Makes the sauce silky, smooth, and utterly satisfying.
- Brandy or cognac (1 tablespoon, optional): Adds a subtle, complex note to the sauce—it’s not required, but it’s highly recommended for a special touch.
- Dijon mustard (1 teaspoon, optional): Brings a little tang and extra depth to the creamy sauce.
- Chopped parsley (for garnish): Offers a fresh, vibrant pop of color to finish the dish.
How to Make Filet Mignon with Creamy Peppercorn Sauce
Step 1: Bring Steaks to Room Temperature
Start by taking your filet mignon out of the fridge about 30 minutes before you plan to cook. Allowing the steaks to reach room temperature ensures they cook evenly, keeping the centers beautifully tender.
Step 2: Season Generously
Pat your steaks dry with paper towels, then season both sides liberally with salt and crushed black peppercorns. The peppercorns are more than just a garnish—they infuse every bite with a warm, aromatic spice and are absolutely key for that classic Filet Mignon with Creamy Peppercorn Sauce flavor.
Step 3: Sear the Filets
Heat the olive oil and butter in a heavy skillet, preferably cast iron, over medium-high heat. When the pan is hot and the butter starts to foam, gently lay in the steaks. Sear each side for about 3–4 minutes for medium-rare (a little longer if you prefer your steak more well-done). You’re aiming for a gorgeous, caramelized crust. Once cooked to your desired doneness, transfer the steaks to a plate and tent them loosely with foil to rest.
Step 4: Make the Creamy Peppercorn Sauce
Turn the heat down to medium and, in the same skillet, carefully pour in the brandy or cognac if using. Let it sizzle and cook off for about 30 seconds, scraping the bottom of the pan to release all those flavorful browned bits. Pour in the beef broth and simmer for 2–3 minutes, reducing slightly. Lower the heat, then stir in the heavy cream and Dijon mustard if you’d like an extra kick. Let the sauce simmer for another 2–3 minutes until it’s thick enough to coat the back of a spoon.
Step 5: Warm and Serve
Return the rested filets (along with any juices) to your skillet, just long enough to warm them through and let the flavor of that creamy peppercorn sauce hug every bite. Spoon the sauce over the top, shower with fresh chopped parsley, and serve immediately for the ultimate steakhouse experience at home.
How to Serve Filet Mignon with Creamy Peppercorn Sauce
Garnishes
Nothing finishes Filet Mignon with Creamy Peppercorn Sauce quite like a handful of fresh, chopped parsley. It adds a welcome burst of color and a subtle herbal brightness that lifts the richness of the sauce. For something extra luxe, try a sprinkle of flaky salt or even a few shavings of Parmigiano-Reggiano.
Side Dishes
This steak deserves show-stopping sides! Classic mashed potatoes or silky potato purée soak up the delicious sauce, while roasted asparagus, green beans, or baby carrots make beautiful, vibrant accompaniments. Soft, garlicky dinner rolls or a simple green salad balance the richness of Filet Mignon with Creamy Peppercorn Sauce perfectly.
Creative Ways to Present
For a bistro-style plate, slice the filet into thick medallions and fan them out, letting the sauce pool around them. Serve individually plated for an elegant dinner party, or place everything on a decorative platter for a cozy, family-style feast. A drizzle of sauce over each steak and a final flourish of parsley make for a picture-perfect presentation that will have everyone swooning.
Make Ahead and Storage
Storing Leftovers
Should you have any leftovers (though they tend to disappear quickly!), let your Filet Mignon with Creamy Peppercorn Sauce cool to room temperature before transferring to an airtight container. Store in the refrigerator for up to 3 days for best flavor and texture.
Freezing
While you can freeze the cooked filet steaks for up to a month, the peppercorn cream sauce may change in texture once thawed. If you know you’ll want to freeze, consider storing the sauce separately and whisking in a dash of fresh cream when reheating to restore its silkiness.
Reheating
For best results, gently reheat the steaks and sauce in a skillet over low heat, adding a splash of cream or broth if needed to loosen the sauce. Take care not to overcook the filet during reheating—just warm them through to retain their signature tenderness and that touch of luxury.
FAQs
Can I make Filet Mignon with Creamy Peppercorn Sauce without brandy or cognac?
Absolutely! The sauce will still be fantastic without the alcoholic splash; just skip that step and proceed with the beef broth. You’ll still get lovely depth, but the sauce will be a bit milder and more family-friendly.
What if I don’t have a cast iron skillet?
No worries! A heavy-bottomed stainless steel skillet works well too. The key is to use a pan that retains heat and gives you that beautiful sear on your filet mignon.
How do I know when my filet is medium-rare?
For perfect Filet Mignon with Creamy Peppercorn Sauce, aim for an internal temperature of about 130–135°F (54–57°C). The steak should spring back slightly when pressed, and juices should run clear but pinkish-red inside.
Can I use another cut of steak for this recipe?
You sure can! While filet mignon is the classic choice for tenderness, this creamy peppercorn sauce is equally delicious over other steaks like ribeye, strip, or sirloin. Just adjust the cooking time as needed for the thickness and cut.
Is the peppercorn sauce very spicy?
The sauce has a warming, aromatic kick without being overly hot. If you want bolder heat, add an extra pinch of crushed black peppercorns; prefer it milder, just use a light hand when seasoning. The cream brings lovely balance to each bite.
Final Thoughts
I can’t wait for you to experience the pure comfort and elegance of Filet Mignon with Creamy Peppercorn Sauce. This dish has a way of turning an ordinary evening into something truly memorable. Treat yourself and your loved ones—you deserve it!
Print
Filet Mignon with Creamy Peppercorn Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: French-American
- Diet: Non-Vegetarian
Description
Indulge in a luxurious dining experience with this Filet Mignon with Creamy Peppercorn Sauce recipe. Tender filet mignon steaks are pan-seared to perfection and served with a velvety peppercorn cream sauce for a decadent meal that is sure to impress.
Ingredients
Filet Mignon:
- 4 filet mignon steaks (6 oz each)
- 1 tablespoon olive oil
- 1 tablespoon butter
- Salt to taste
- 1 teaspoon crushed black peppercorns
Peppercorn Sauce:
- ½ cup beef broth
- ½ cup heavy cream
- 1 tablespoon brandy or cognac (optional)
- 1 teaspoon Dijon mustard (optional)
- Chopped parsley for garnish
Instructions
- Prep Filet Mignon: Bring steaks to room temperature, season with salt and crushed peppercorns.
- Sear Steaks: Cook in olive oil and butter until desired doneness, then set aside.
- Make Sauce: Deglaze pan with brandy, add beef broth, cream, and mustard. Simmer until thickened.
- Finish Dish: Return steaks to pan, warm through, and serve with sauce and parsley garnish.
Notes
- Filet mignon is best cooked medium-rare for optimal tenderness.
- Let steaks rest before slicing to retain juices.
- This sauce complements mashed potatoes or roasted vegetables.
Nutrition
- Serving Size: 1 filet with sauce
- Calories: 490
- Sugar: 1g
- Sodium: 330mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 39g
- Cholesterol: 145mg
