Name: Filet Mignon Peppercorn Sauce: A Guide to Perfect Steak
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 (6-8 ounce) Filet Mignon steaks, about 1.5-2 inches thick; 2 tablespoons olive oil; 1 tablespoon coarsely ground black peppercorns; 1 teaspoon kosher salt, or to taste; 1/2 teaspoon garlic powder; 1/4 teaspoon onion powder; 1 tablespoon butter; 2 sprigs fresh thyme; 1 clove garlic, smashed; 1 tablespoon butter; 1 shallot, finely minced; 1/2 cup beef broth; 1/4 cup heavy cream; 2 tablespoons brandy or cognac (optional); 1 tablespoon Dijon mustard; 1 tablespoon green peppercorns, drained and crushed slightly; 1/2 teaspoon Worcestershire sauce; Salt and freshly ground black pepper, to taste; 1 tablespoon chopped fresh parsley, for garnish (optional)

Filet Mignon Peppercorn Sauce: Prepare to elevate your next steak night to a truly unforgettable culinary experience! Imagine sinking your teeth into a perfectly seared, melt-in-your-mouth filet mignon, its rich flavor amplified by a creamy, intensely flavorful peppercorn sauce. It’s a symphony of textures and tastes that will have you craving more.

Peppercorn sauce, a classic of French cuisine, has graced tables for generations, adding a touch of sophistication and boldness to various dishes. Its origins can be traced back to the desire to enhance the natural flavors of meat with a pungent and aromatic counterpoint. The beauty of this sauce lies in its simplicity; a few key ingredients, expertly combined, create a truly remarkable result.

People adore this dish for several reasons. The tender, buttery texture of the filet mignon is perfectly complemented by the creamy, slightly spicy peppercorn sauce. The sauce itself is incredibly versatile, offering a depth of flavor that enhances the steak without overpowering it. Plus, while it tastes incredibly decadent, making Filet Mignon Peppercorn Sauce at home is surprisingly straightforward, making it perfect for both special occasions and weeknight indulgences. I promise, once you try this recipe, it will become a staple in your kitchen!

Ingredients:

For the Filet Mignon:

2 (6-8 ounce) Filet Mignon steaks, about 1.5-2 inches thick
2 tablespoons olive oil
1 tablespoon coarsely ground black peppercorns
1 teaspoon kosher salt, or to taste
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1 tablespoon butter
2 sprigs fresh thyme
1 clove garlic, smashed

For the Peppercorn Sauce:

1 tablespoon butter
1 shallot, finely minced
1/2 cup beef broth
1/4 cup heavy cream
2 tablespoons brandy or cognac (optional)
1 tablespoon Dijon mustard
1 tablespoon green peppercorns, drained and crushed slightly
1/2 teaspoon Worcestershire sauce
Salt and freshly ground black pepper, to taste
1 tablespoon chopped fresh parsley, for garnish (optional)

Preparing the Filet Mignon:

Prepare the Steaks: Take your filet mignon steaks out of the refrigerator about 30-45 minutes before cooking. This allows them to come closer to room temperature, which helps them cook more evenly. Pat the steaks dry with paper towels. This is crucial for getting a good sear.
Season the Steaks: In a small bowl, combine the coarsely ground black peppercorns, kosher salt, garlic powder, and onion powder. Generously rub this mixture all over both sides of the filet mignon steaks, pressing it gently to adhere. Make sure you get the sides too!

Cooking the Filet Mignon:

Heat the Pan: Place a heavy-bottomed skillet, preferably cast iron, over medium-high heat. Add the olive oil and let it heat up until it’s shimmering and almost smoking. A hot pan is essential for a good sear.
Sear the Steaks: Carefully place the seasoned filet mignon steaks into the hot skillet. Sear them for about 3-4 minutes per side, without moving them, until a deep, golden-brown crust forms. Resist the urge to peek or move them around let them develop that beautiful sear!
Add Butter, Thyme, and Garlic: Reduce the heat to medium. Add the butter, thyme sprigs, and smashed garlic clove to the skillet. As the butter melts, tilt the pan slightly and use a spoon to baste the steaks with the melted butter, thyme, and garlic mixture. Continue basting for another 2-3 minutes per side. This adds flavor and helps to cook the steaks more evenly.
Check for Doneness: Use a meat thermometer to check the internal temperature of the steaks. For medium-rare, aim for 130-135°F (54-57°C); for medium, aim for 135-145°F (57-63°C); and for medium-well, aim for 145-155°F (63-68°C). Remember that the temperature will continue to rise slightly as the steaks rest.
Rest the Steaks: Remove the steaks from the skillet and place them on a clean plate or cutting board. Tent them loosely with foil and let them rest for at least 5-10 minutes. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak. Don’t skip this step!

Making the Peppercorn Sauce:

Sauté the Shallots: While the steaks are resting, melt the butter in the same skillet you used to cook the steaks (don’t clean it!). Add the minced shallots and sauté over medium heat for about 2-3 minutes, or until they are softened and translucent. Be careful not to burn them.
Deglaze the Pan (Optional): If you’re using brandy or cognac, carefully pour it into the skillet and let it simmer for about 30 seconds, scraping up any browned bits from the bottom of the pan. This adds a wonderful depth of flavor to the sauce. Be cautious when adding alcohol to a hot pan, as it can ignite.
Add Beef Broth: Pour in the beef broth and bring the mixture to a simmer. Let it simmer for about 5-7 minutes, or until the sauce has reduced slightly and thickened.
Stir in Cream, Mustard, and Worcestershire Sauce: Reduce the heat to low. Stir in the heavy cream, Dijon mustard, and Worcestershire sauce. Mix well to combine.
Add Green Peppercorns: Add the drained and slightly crushed green peppercorns to the sauce. Stir to incorporate them evenly.
Season to Taste: Taste the sauce and season with salt and freshly ground black pepper to your liking. Remember that the beef broth and Worcestershire sauce already contain salt, so add it gradually.
Simmer and Thicken: Let the sauce simmer gently for another 2-3 minutes, or until it reaches your desired consistency. If the sauce is too thick, add a splash of beef broth or cream to thin it out. If it’s too thin, continue simmering it until it reduces further.

Serving:

Slice the Steaks: After the steaks have rested, slice them against the grain into 1/4-inch to 1/2-inch thick slices.
Plate and Serve: Arrange the sliced filet mignon on plates. Spoon the peppercorn sauce generously over the steaks.
Garnish (Optional): Garnish with chopped fresh parsley, if desired.
Serve Immediately: Serve the filet mignon with peppercorn sauce immediately. It pairs well with mashed potatoes, roasted vegetables, or a simple salad.

Tips for Success:

Quality of Meat: The quality of the filet mignon is crucial for the best results. Choose steaks that are well-marbled and have a good color.
Don’t Overcook: Filet mignon is best served medium-rare to medium. Overcooking will make it tough and dry. Use a meat thermometer to ensure accurate doneness.
Resting is Key: Don’t skip the resting period! It’s essential for tender and juicy steaks.
Adjust Seasoning: Taste the sauce and adjust the seasoning according to your preferences. You may want to add more mustard, peppercorns, or Worcestershire sauce.
Make Ahead: The peppercorn sauce can be made ahead of time and reheated gently before serving.

Variations:

Mushroom Peppercorn Sauce: Add sliced mushrooms to the skillet along with the shallots and sauté until softened.
Red Wine Peppercorn Sauce: Substitute red wine for the brandy or cognac for a richer flavor.
Creamy Garlic Peppercorn Sauce: Add a clove of minced garlic to the skillet along with the shallots.

Conclusion:

So, there you have it! This Filet Mignon with Peppercorn Sauce isn’t just a meal; it’s an experience. The tender, melt-in-your-mouth filet, perfectly seared and infused with the robust flavor of peppercorns, combined with the creamy, decadent sauce, is a symphony of textures and tastes that will leave you craving more. I truly believe this recipe is a must-try for any home cook looking to elevate their dinner game. It’s impressive enough for a special occasion, yet simple enough to whip up on a weekend when you want to treat yourself (because you deserve it!).

What makes this Filet Mignon Peppercorn Sauce so special? It’s the balance. The peppercorns provide a delightful kick that’s not overpowering, while the cream and butter in the sauce create a luxurious richness that complements the steak beautifully. It’s a dish that feels sophisticated and indulgent, but doesn’t require hours in the kitchen. That’s a win-win in my book!

Serving Suggestions and Variations

Now, let’s talk about how you can make this dish your own! While I love serving this filet mignon with a side of creamy mashed potatoes and roasted asparagus (the classic pairing for a reason!), there are plenty of other options to explore. Consider serving it alongside a wild rice pilaf for a more rustic feel, or with a simple green salad for a lighter meal. For a truly decadent experience, add a dollop of truffle butter to the steak just before serving. Oh my!

If you’re feeling adventurous, you can also experiment with different types of peppercorns. Black peppercorns are the standard, but you could try using pink peppercorns for a slightly sweeter, more floral flavor, or green peppercorns for a milder, fresher taste. Just remember to adjust the amount of peppercorns to your liking, as some varieties are spicier than others.

Another variation you might enjoy is adding a splash of cognac or brandy to the peppercorn sauce. This will add a depth of flavor and a touch of warmth that’s perfect for a chilly evening. Simply add a tablespoon or two of cognac to the pan after you’ve sautéed the shallots, and let it simmer for a minute or two to burn off the alcohol before adding the cream.

For those who prefer a leaner option, you can substitute the heavy cream with half-and-half or even a plant-based cream alternative. The sauce won’t be quite as rich, but it will still be delicious. You can also use a different cut of steak, such as a New York strip or ribeye, but keep in mind that the cooking time may need to be adjusted.

Ultimately, the best way to enjoy this Filet Mignon Peppercorn Sauce is to make it your own. Don’t be afraid to experiment with different ingredients and techniques until you find a combination that you love. Cooking should be fun and creative, so let your imagination run wild!

I’m so excited for you to try this recipe! I truly believe it will become a new favorite in your household. Once you’ve made it, please come back and share your experience in the comments below. I’d love to hear what you thought of the recipe, what variations you tried, and any tips or tricks you discovered along the way. Happy cooking!