Do you crave a delicious, quick-to-make dinner? This filets mignons with peppercorn cream recipe is the perfect choice! Silky, tender filet mignon steaks are seared to perfection and served atop a decadent, peppery cream sauce. I prepared this for a night on the town, and everyone raved about it! It’s fast enough for a weeknight but feels like restaurant fare. You’ll be in the position to wow with this delicious dish in approximately 30 minutes!
This recipe is really wonderful. It employs common ingredients to create strong flavors. The spicy peppercorn sauce is smooth, spicy. You can adjust the spiciness to suit your taste. It’s perfect for a special night, dinner parties, or just for yourself. And it only requires one pan to cook, so cleaning up is simple. Who wouldn’t love an upscale meal without the effort?
Ingredients You’ll Need for This Dish
Here’s what you need for this mouthwatering dish. These ingredients are easy to find and make a stunning meal.
For the Filets Mignons
- 4 filet mignon steaks (6 oz each, about 1.5 inches thick)
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder (optional for extra flavor)
For the Peppercorn Cream Sauce
- 1 tbsp whole black peppercorns, coarsely crushed
- 1/2 cup heavy cream
- 1/4 cup beef broth
- 2 tbsp unsalted butter
- 1 small shallot, finely chopped
- 1 tbsp Dijon mustard (optional for tang)
- 1 tsp Worcestershire sauce (optional for depth)
- Salt to taste
- 1 tbsp fresh parsley, chopped (optional for garnish)
For dietary needs, use coconut cream for a dairy-free sauce or low-sodium broth for less salt. Full measurements are listed below.
Step-by-Step Instructions for Perfect Filets Mignons
Let’s make this elegant dish! These steps are simple and focus on stovetop searing for the best flavor. Use a cast-iron skillet if you have one.
Prepare the Steaks
- Take the filets mignon out of the fridge 30 minutes before cooking. This helps them cook evenly.
- Pat the steaks dry with paper towels. Dry steaks sear better.
- Season both sides with salt, pepper, and garlic powder (if using).
Sear the Steaks
- Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Wait until it’s very hot.
- Add steaks to the skillet. Sear for 3-4 minutes per side for medium-rare (135°F internal temperature).
- Remove steaks from the pan. Let them rest on a plate, covered with foil.
Make the Peppercorn Cream Sauce
- Reduce heat to medium. Add 2 tablespoons of butter to the same pan.
- Add minced shallot and stir-fry for 1-2 minutes until tender.
- Add ground peppercorns and stir to release flavor for 1 minute.
- Add beef broth and deglaze the pan for the browned bits.
- Add heavy cream, Dijon mustard, and Worcestershire sauce (if using). Stir until blended well.
- Sim for 2-3 minutes until the sauce is lightly thickened. Season with salt to taste.
- Place steaks back in pan. Spoon sauce over them and coat.
Serve
- Plate the steaks and drizzle with extra sauce. Sprinkle with parsley for a fresh touch. Serve hot and enjoy!
Tips for the Best Filets Mignons
Want to nail this dish? Try these helpful tips:
- Perfect Sear: Use a hot pan and don’t move the steaks while searing. This gives a nice crust.
- Doneness Check: Use a meat thermometer for accuracy. Medium-rare is 135°F; medium is 140°F.
- Peppercorn Prep: Crush peppercorns with a mortar and pestle or a heavy pan. Don’t use ground pepper.
- Resting Steaks: Let steaks rest 5 minutes after cooking. This keeps them juicy.
- Quick Cleanup: Deglaze the pan with broth to make sauce and clean the skillet at the same time.
These tricks make your steaks tender and flavorful every time.
Variations and Substitutions
This recipe is easy to tweak! Here are some ideas to fit your needs:
- Dairy-Free: Use coconut cream or cashew cream instead of heavy cream.
- Spicier Sauce: Add more crushed peppercorns or a pinch of cayenne.
- Milder Flavor: Reduce peppercorns to 1/2 tbsp for less heat.
- Vegetarian Swap: Try portobello mushrooms instead of steak for a meat-free version.
- Herb Boost: Add fresh thyme or rosemary to the sauce for extra aroma.
These options make the dish work for everyone.
Serving Suggestions
This dish shines on its own, but sides make it a meal. Pair with mashed potatoes for a creamy contrast. Roasted asparagus or green beans add a fresh crunch. A simple arugula salad with lemon vinaigrette balances the richness. For drinks, try a bold red wine like Cabernet Sauvignon or a sparkling water with a lemon slice. These pairings turn your dinner into a special event.
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Nutritional Information
Curious about the nutrition? Here’s an estimate per serving (1 steak with sauce):
- Calories: 600 kcal
- Fat: 45g (20g saturated)
- Protein: 38g
- Carbs: 4g (0g fiber, 2g sugar)
The sauce adds calories, so use less cream for a lighter dish. Values vary based on portion size and ingredients. Check labels for dietary needs.
FAQs About Filets Mignons with Peppercorn Cream
Q: Can I use a different cut of steak?
A: Yes! Ribeye or sirloin works, but adjust cooking time for thickness.
Q: How do I store leftovers?
A: Store steaks and sauce separately in airtight containers. Refrigerate for up to 3 days.
Q: How do I reheat without drying out the steak?
A: Warm in a 300°F oven for 10 minutes. Add sauce to keep it moist.
Q: Can I make the sauce ahead?
A: Yes! Make the sauce and refrigerate for up to 2 days. Reheat gently before serving.
Q: How do I crush peppercorns without a mortar?
A: Place them in a zip-top bag and crush with a heavy pan or rolling pin.
Final Words
This filets mignons with peppercorn cream recipe is your ticket to a fancy, delicious dinner! The tender steaks and creamy, peppery sauce are a match made in heaven. It’s quick, easy, and sure to impress your family or guests. Whether it’s a special occasion or a cozy night in, this dish delivers. Try it, share your results with #PeppercornFiletMignon, and drop a comment to tell us how it went!
Filets Mignons with Peppercorn Cream Recipe
Ingredients
Main Ingredients:
- 4 filet mignon steaks 6 oz each, about 1.5 inches thick
- 2 tbsp olive oil
- Salt and black pepper to taste
- 1 tbsp all-purpose flour optional, for dredging; omit for low-carb
- 2 tbsp unsalted butter
- 1 small shallot finely chopped
- 2 tbsp green peppercorns in brine drained
- ¼ cup brandy or beef broth for alcohol-free
- 1 cup heavy cream
- 1 tsp Dijon mustard
- ¼ tsp Worcestershire sauce optional, for depth
Optional Garnish:
- 2 tbsp chopped fresh parsley
- Cracked black pepper
Instructions
- Prepare the steaks: Pat steaks dry with paper towels. Season generously with salt and black pepper. If using, lightly dredge steaks in flour, shaking off excess.
- Sear the steaks: Heat olive oil in a large cast-iron or heavy skillet over medium-high heat until very hot. Add steaks and sear for 3-4 minutes per side for medium-rare (135°F internal temperature). Remove steaks to a plate and cover loosely with foil to rest.
- Cook the aromatics: In the same skillet, reduce heat to medium. Add butter and shallot, sautéing for 1-2 minutes until softened. Stir in green peppercorns and cook for 30 seconds.
- Deglaze the pan: Carefully pour in brandy (or beef broth), scraping up browned bits from the pan. Simmer for 1-2 minutes until slightly reduced.
- Make the peppercorn cream: Add heavy cream, Dijon mustard, and Worcestershire sauce (if using). Simmer for 3-4 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.
- Combine and serve: Return steaks to the skillet, spoon sauce over the steaks, and cook for 1 minute to warm through. Garnish with parsley and cracked black pepper, if desired. Serve immediately with mashed potatoes, asparagus, or a side salad.
Notes
- Storage: Store leftover steaks and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of cream to loosen the sauce.
- Substitutions: Use beef broth instead of brandy for an alcohol-free version. Swap green peppercorns for 1 tsp cracked black peppercorns if brine-packed peppercorns are unavailable. For a dairy-free option, use coconut cream, though flavor will differ.
- Doneness Guide: For medium, cook to 140°F (5-6 minutes per side); for medium-well, cook to 150°F (6-7 minutes per side). Use a meat thermometer for accuracy.
- Prevent Overcooking: Let steaks rest for 5 minutes after cooking to retain juices. Avoid high heat when reheating to prevent toughening.
- Serving Tip: Pair with a bold red wine like Cabernet Sauvignon to complement the rich sauce.
