Filets Mignons with Peppercorn Cream Recipe
An elegant, restaurant-worthy dish featuring juicy, pan-seared filet mignon steaks topped with a luxurious creamy peppercorn sauce. Infused with brandy and green peppercorns, this decadent meal is perfect for special occasions or a cozy date night, ready in just 30 minutes.
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.