If you are searching for a truly elegant yet surprisingly straightforward steak dinner, the Filet Mignon with Peppercorn Sauce Recipe is an absolute must-try. This dish beautifully showcases the tender, buttery richness of filet mignon perfectly complemented by a creamy peppercorn sauce bursting with bold, savory flavors and a gentle kick. Whether you’re cooking for a special occasion or simply want to treat yourself, this recipe transforms everyday ingredients into a restaurant-quality meal that will have everyone asking for seconds.
Ingredients You’ll Need
Gathering simple, high-quality ingredients is key for making this Filet Mignon with Peppercorn Sauce Recipe shine. Each item plays a crucial role—from seasoning that locks in flavor to the creamy sauce that balances richness with a peppery bite.
- Filet mignons (4 pieces, about 5-6 ounces each): Choose cuts about 1¼ inches thick for a perfect sear and tender interior.
- Fennel Mustard Peppercorn Steak Rub or kosher salt: Adds depth and a touch of zest or classic seasoning if preferred.
- Cracked black peppercorns (4 teaspoons): Provides essential crunchy spice that defines the peppercorn sauce.
- Extra virgin olive oil (2 tablespoons): For searing the steaks with a subtle fruity undertone.
- Salted butter (2 tablespoons): Offers rich flavor and helps achieve a golden crust.
- Shallots, minced (2 large): These bring a delicate sweetness and aroma to the sauce.
- Green peppercorns, drained (3 tablespoons): Integral to the sauce’s authentic peppercorn punch.
- Cognac (about 3 tablespoons): Adds warmth and complexity, deglazing the pan beautifully.
- Heavy cream (1 cup): Creates the luscious, velvety texture of the sauce.
- Dijon mustard (2 teaspoons): Balances the cream with tang and a mild heat.
- Coarse kosher or sea salt: Adjust to taste, ensuring perfect seasoning throughout.
How to Make Filet Mignon with Peppercorn Sauce Recipe
Step 1: Season the Steaks
Pat your filet mignons dry with paper towels—this is crucial for achieving a beautiful sear. Generously rub them with the fennel mustard peppercorn steak rub or a mix of salt and cracked peppercorns. Letting the steaks sit at room temperature for 20 to 30 minutes helps the flavors settle in and cooks them more evenly.
Step 2: Sear the Steaks
Heat olive oil and butter in a heavy-bottomed cast iron skillet over medium-high heat until the fat shimmers and the butter foams. Add your steaks and sear without moving them for 3 to 4 minutes on each side, aiming for medium-rare perfection. Once done, transfer the steaks to a plate and tent loosely with foil so they rest and retain their juicy goodness.
Step 3: Make the Sauce
Using the same skillet, reduce the heat to medium and toss in the minced shallots. Sauté until they soften and become fragrant—about two minutes. Stir in the green peppercorns and prepare for the next step.
Step 4: Deglaze and Finish the Sauce
Carefully pour the cognac into the pan, watching for any flames if you choose to flambé—this adds a dramatic flair! Let the alcohol reduce slightly. Then stir in the heavy cream and Dijon mustard, simmering gently for 3 to 5 minutes while stirring occasionally. The sauce should thicken just enough to coat the back of a spoon. Taste and adjust salt accordingly.
Step 5: Serve
Bring it all together by spooning that decadent peppercorn sauce over your rested filet mignons. Serve immediately to enjoy the meld of tender steak and rich sauce at their absolute best.
How to Serve Filet Mignon with Peppercorn Sauce Recipe
Garnishes
Fresh herbs like finely chopped parsley or chives make beautiful, vibrant garnishes that brighten the plate and add a hint of earthiness to cut through the richness of the sauce. A few whole green peppercorns scattered on top can also enhance the visual appeal and reinforce the pepper flavor.
Side Dishes
This Filet Mignon with Peppercorn Sauce Recipe pairs wonderfully with creamy mashed potatoes or a silky parsnip purée, which absorb the sauce perfectly. Roasted asparagus or garlic sautéed green beans add a fresh, crisp contrast to balance the meal.
Creative Ways to Present
For a wow factor, present your filet mignons stacked on a bed of wilted spinach or grilled portobello mushrooms. Drizzle extra sauce artistically around the plate for that upscale restaurant look, and serve with a bold red wine to elevate the overall experience.
Make Ahead and Storage
Storing Leftovers
Store any leftover filet mignon and peppercorn sauce in airtight containers in the refrigerator. The meat stays tender for up to 3 days and the sauce keeps its creamy texture and flavor well.
Freezing
If you want to freeze, wrap the filet mignon tightly in plastic wrap and place in a freezer bag for up to 2 months. The peppercorn sauce freezes nicely in a separate container—just thaw overnight in the fridge.
Reheating
Reheat the steak gently in a low oven or covered skillet to avoid drying it out, then warm the sauce separately on the stove over low heat, stirring frequently. Pour the warmed sauce over the steak before serving to retain that luscious creaminess.
FAQs
What is the best doneness to cook filet mignon?
Medium-rare is generally the ideal doneness for filet mignon to highlight its tender texture and natural juices. Cooking beyond medium risks drying out this delicate cut, so aim for an internal temperature around 130°F (54°C).
Can I substitute the cognac with something else?
Yes, if you prefer not to use alcohol, you can substitute cognac with beef broth or apple cider vinegar mixed with a little water. Keep in mind, the flavor profile will be different but still delicious.
How do green peppercorns differ from black peppercorns in this recipe?
Green peppercorns have a milder, fresher, and slightly fruity flavor compared to black peppercorns, which are more pungent and robust. Using both offers a layered pepper flavor that enhances the sauce beautifully.
What pan is best for searing filet mignon?
A cast iron skillet is ideal because it gets very hot and retains heat evenly, perfect for developing a flavorful crust while cooking the steak uniformly.
Can I make the peppercorn sauce ahead of time?
Absolutely! The peppercorn sauce can be prepared ahead and refrigerated. Gently reheat it on the stove just before serving to maintain its creamy consistency and vibrant flavors.
Final Thoughts
This Filet Mignon with Peppercorn Sauce Recipe is truly a showstopper that feels as rewarding to prepare as it does to eat. Its combination of simple ingredients expertly prepared turns dinner into a memorable celebration of flavors. Give it a try next time you crave something special—you won’t regret it!
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Filet Mignon with Peppercorn Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: French
Description
This classic Filet Mignon with Peppercorn Sauce recipe features tender, perfectly seared filet mignons topped with a rich and creamy green peppercorn sauce. Ideal for a special dinner, the steaks are seasoned with a fennel mustard peppercorn rub, seared to medium-rare perfection, and finished with a luscious sauce made from shallots, cognac, cream, and Dijon mustard.
Ingredients
Steaks
- 4 filet mignons (each about 1¼ inches thick and 5 to 6 ounces)
- 2–3 tablespoons Fennel Mustard Peppercorn Steak Rub or 4 teaspoons coarse kosher or sea salt
- 4 teaspoons cracked black peppercorns
- 2 tablespoons extra virgin olive oil
- 2 tablespoons (¼ stick) salted butter
Sauce
- 2 large shallots, minced (about ½ cup)
- 3 tablespoons green peppercorns, drained or 2 teaspoons additional Fennel Mustard Peppercorn Steak Rub
- About 3 tablespoons Cognac
- 1 cup heavy cream
- 2 teaspoons Dijon mustard (adjust to taste)
- Coarse salt (kosher or sea), to taste
Instructions
- Season the Steaks: Pat steaks dry with paper towels. Rub them evenly with the fennel mustard peppercorn steak rub or a combination of coarse kosher salt and cracked black peppercorns. Allow the steaks to rest at room temperature for 20 to 30 minutes to ensure even cooking.
- Sear the Steaks: Heat the olive oil and butter in a cast iron skillet over medium-high heat until the fat is shimmering and very hot. Add the steaks carefully and sear each side for 3 to 4 minutes for medium-rare doneness, or cook to your desired level. After searing, transfer the steaks to a plate and cover loosely with foil to rest and retain juices.
- Make the Sauce: Lower the heat to medium and add the minced shallots to the same skillet. Sauté until softened and translucent, approximately 2 minutes. Stir in the green peppercorns or additional peppercorn rub for extra flavor.
- Deglaze and Simmer: Carefully pour in the cognac, taking caution if choosing to flambé. Allow the cognac to reduce slightly as it cooks off. Stir in the heavy cream and Dijon mustard, then let the mixture simmer for 3 to 5 minutes, stirring occasionally until slightly thickened. Season with coarse salt to taste.
- Serve: Spoon the luscious peppercorn sauce generously over the rested filet mignons. Serve immediately for the best flavor and texture.
Notes
- Resting the steaks after searing allows juices to redistribute, keeping the meat tender and juicy.
- Adjust the peppercorn level in the rub or sauce to taste if you prefer a milder or stronger pepper flavor.
- Flambéing the cognac enhances flavor but is optional; simply let it simmer if preferred.
- Ensure the skillet is very hot before searing to achieve a flavorful crust on the steaks.
- Use a cast iron skillet for best heat retention and even cooking.
