Description
Seared Filet Mignon with creamy peppercorn sauce. Restaurant-quality, easy to make at home!
Ingredients
Scale
- 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)
Instructions
- 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.
- 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!
- 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.
- 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!
- 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.
- 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.
- 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!
- 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.
- 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.
- 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.
- Reduce the heat to low. Stir in the heavy cream, Dijon mustard, and Worcestershire sauce. Mix well to combine.
- Add the drained and slightly crushed green peppercorns to the sauce. Stir to incorporate them evenly.
- 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.
- 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.
- After the steaks have rested, slice them against the grain into 1/4-inch to 1/2-inch thick slices.
- Arrange the sliced filet mignon on plates. Spoon the peppercorn sauce generously over the steaks.
- Garnish with chopped fresh parsley, if desired.
- Serve the filet mignon with peppercorn sauce immediately. It pairs well with mashed potatoes, roasted vegetables, or a simple salad.
Notes
- The quality of the filet mignon is crucial for the best results. Choose steaks that are well-marbled and have a good color.
- Filet mignon is best served medium-rare to medium. Overcooking will make it tough and dry. Use a meat thermometer to ensure accurate doneness.
- Don’t skip the resting period! It’s essential for tender and juicy steaks.
- Taste the sauce and adjust the seasoning according to your preferences. You may want to add more mustard, peppercorns, or Worcestershire sauce.
- The peppercorn sauce can be made ahead of time and reheated gently before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes