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
Scale
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.