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Elegant Filet Mignon with Creamy Peppercorn Sauce

Elegant Filet Mignon with Creamy Peppercorn Sauce

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Elegant Filet Mignon with Creamy Peppercorn Sauce is the epitome of a refined, restaurant-worthy meal you can master at home. Perfectly seared filet mignon—tender, juicy, and richly flavored—is paired with a velvety, peppery sauce that adds depth and sophistication. Whether for a romantic dinner, special occasion, or elevated weekend indulgence, this dish offers timeless elegance with every bite.

Why You’ll Love This Recipe

  • Features the most tender cut of beef

  • Classic French-style peppercorn sauce adds gourmet flair

  • Straightforward technique with luxurious results

  • Ideal for romantic dinners or holiday celebrations

  • Balanced with rich, creamy, and savory flavors

  • High-protein, low-carb option

  • Easily paired with wine, potatoes, or roasted vegetables

  • Customizable with your preferred doneness or sauce intensity

  • Elevates any meal into a fine-dining experience

  • Impresses guests without complicated preparation

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Filet Mignon:

  • Filet mignon steaks (about 6–8 oz each), evenly cut

  • Kosher salt

  • Freshly cracked black pepper

  • High-smoke-point oil (avocado, grapeseed, or canola)

  • Unsalted butter

  • Garlic cloves, smashed

  • Fresh thyme or rosemary (optional)

For the Creamy Peppercorn Sauce:

  • Butter

  • Shallots, finely diced

  • Garlic, minced

  • Crushed black peppercorns

  • Dijon mustard

  • Worcestershire sauce

  • All-purpose flour

  • Beef stock or broth

  • Heavy cream

  • Salt, to taste

Directions

Preparing the Filet Mignon

  1. Bring to Room Temperature:
    Let the steaks sit at room temperature for 20–30 minutes before cooking.

  2. Dry and Season:
    Pat the steaks dry with paper towels. Season generously with kosher salt and freshly cracked black pepper on both sides.

  3. Preheat the Skillet:
    Heat a cast-iron skillet over high heat until it begins to smoke lightly. Add oil.

  4. Sear the Steaks:
    Place the steaks in the skillet and sear for 2–3 minutes per side without moving them. Use tongs to sear the edges for about 1 minute.

  5. Butter Baste:
    Reduce heat slightly. Add butter and smashed garlic (plus herbs if using). Tilt the skillet and spoon the melted butter over the steaks continuously for about 1–2 minutes.

  6. Rest:
    Transfer steaks to a plate and let them rest for 7–10 minutes to allow juices to redistribute.

Making the Creamy Peppercorn Sauce

  1. Sauté Shallots:
    In a separate skillet, melt butter and sauté the finely diced shallots with a pinch of salt until softened, about 1 minute.

  2. Add Garlic and Peppercorns:
    Stir in minced garlic and crushed black peppercorns. Cook for 30 seconds until fragrant.

  3. Build the Base:
    Whisk in Dijon mustard, Worcestershire sauce, and flour. Cook for 1 minute to eliminate the raw flour taste.

  4. Add Stock:
    Gradually whisk in the beef stock. Bring to a boil, then reduce heat and simmer until slightly thickened.

  5. Finish with Cream:
    Stir in heavy cream and simmer for 5 minutes, until the sauce coats the back of a spoon. Adjust salt to taste.

Servings and timing

  • Servings: 2

  • Prep Time: 15 minutes

  • Cook Time: 20 minutes

  • Rest Time: 10 minutes

  • Total Time: 45 minutes

Variations

  • Brandy Peppercorn Sauce: Add a splash of cognac or brandy before the beef stock for a classic French flair.

  • Shallot-Free Option: Use finely minced onion as a substitute.

  • Herb-Infused Butter: Infuse the butter with rosemary, sage, or thyme during the basting.

  • Spice Adjustment: Use green peppercorns for a milder flavor, or increase black pepper for extra heat.

  • Gorgonzola Sauce: Swap peppercorn sauce for a blue cheese-based version for a bold twist.

  • Garlic Cream Sauce: Omit peppercorns and double the garlic for a more mellow sauce.

  • Surf and Turf: Top filet mignon with butter-poached shrimp or scallops.

  • Sous Vide Method: Prepare the filet sous vide and finish with a quick sear for precise doneness.

  • Paleo/Keto Version: Use arrowroot instead of flour and skip Worcestershire.

  • Vegetable Pairing: Serve with roasted asparagus, broccolini, or sautéed mushrooms.

Storage/Reheating

  • Storage: Store leftover steak and sauce in separate airtight containers in the fridge for up to 3 days.

  • Reheating (Steak): Reheat gently in a skillet with butter or warm in the oven at low heat (275°F) until warmed through.

  • Reheating (Sauce): Reheat sauce in a saucepan over low heat, adding a splash of cream or stock to loosen if needed.

  • Freezing: Not recommended for cream-based sauces or cooked filet, as texture may suffer.

FAQs

What is the best doneness for filet mignon?

Medium-rare (130–135°F internal temperature) is ideal for tenderness and juiciness, but adjust to your preference.

Can I use another cut of beef?

Tenderloin medallions or center-cut sirloin are good alternatives, but filet mignon offers the most tender result.

How do I crush peppercorns for the sauce?

Use a mortar and pestle or crush with a heavy skillet or rolling pin for a coarse texture.

What wine pairs well with this dish?

A bold red wine such as Cabernet Sauvignon, Merlot, or Syrah complements the richness of the beef and sauce.

Can I grill the filet instead of pan-searing?

Yes, grill over high heat for 3–4 minutes per side, then finish with butter and sauce separately.

Should I use salted or unsalted butter?

Unsalted butter is preferred for better control of seasoning.

Can I make the sauce in advance?

Yes, the sauce can be made up to a day ahead and gently reheated before serving.

How do I keep the steaks warm while the sauce cooks?

Tent loosely with foil and keep in a warm (not hot) oven at 200°F.

Can I use cream alternatives?

Heavy cream is best for consistency. Half-and-half may work but results in a thinner sauce.

What side dishes work best?

Serve with mashed potatoes, potato gratin, roasted vegetables, or a crisp green salad.

Conclusion

Elegant Filet Mignon with Creamy Peppercorn Sauce is a dish that delivers gourmet satisfaction with every bite. From the perfectly seared and butter-basted filet to the rich, velvety sauce, this recipe is designed to impress. Whether you’re celebrating something special or simply treating yourself, this dish transforms any meal into an occasion.

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Elegant Filet Mignon with Creamy Peppercorn Sauce

Elegant Filet Mignon with Creamy Peppercorn Sauce

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  • Author: Emma Delaney
  • Prep Time: 25 minutes
  • Cook Time: 7 minutes
  • Total Time: 47 minutes
  • Yield: Serves 2
  • Category: Main Course
  • Method: Pan-Seared
  • Cuisine: French-Inspired, Steakhouse
  • Diet: Vegetarian
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Description

This Elegant Filet Mignon with Creamy Peppercorn Sauce is the ultimate gourmet steakhouse experience at home. Perfectly seared, butter-basted filet mignon pairs with a rich and velvety peppercorn sauce for a romantic dinner or special occasion meal that’s both impressive and incredibly flavorful.

Ingredients

For the Filet Mignon:

  • 2 filet mignon steaks (1.5 to 2 inches thick)

  • Kosher salt and freshly ground black pepper

  • 1 tbsp avocado oil (or other high-smoke-point oil)

  • 2 tbsp unsalted butter

  • 2 garlic cloves, smashed

  • Fresh herbs (optional, e.g., thyme or rosemary)

For the Creamy Peppercorn Sauce:

  • 1 tbsp unsalted butter

  • 1 shallot, finely diced

  • 2 garlic cloves, minced

  • 1 tbsp crushed black peppercorns

  • 1 tsp Dijon mustard

  • 1 tsp Worcestershire sauce

  • 1 tbsp all-purpose flour

  • 1/2 cup beef stock

  • 1/2 cup heavy cream

  • Salt, to taste

Instructions

Prepare the Filet Mignon:

  1. Bring to Room Temp: Let steaks rest at room temperature for 20–30 minutes.

  2. Pat Dry & Season: Blot steaks dry with paper towels. Season generously with salt and black pepper on all sides.

Sear the Steak: 3. Heat the Skillet: Preheat a cast iron skillet over high heat until lightly smoking. 4. Add Oil & Sear: Add oil. Place steaks in skillet and sear for 2–3 minutes per side, without moving. Sear the edges using tongs. 5. Baste: Lower heat to medium. Add butter and garlic to the skillet. Tilt the pan and baste the steaks with the melted butter for 1–2 minutes. 6. Rest: Transfer steaks to a plate and rest for at least 7 minutes.

Make the Peppercorn Sauce: 7. Sauté Aromatics: In a clean skillet, melt butter over medium heat. Sauté shallots with a pinch of salt until softened (1 minute). 8. Add Garlic & Pepper: Add garlic and peppercorns, cook 30 seconds until fragrant. 9. Build Sauce Base: Stir in Dijon, Worcestershire, and flour. Cook 1 minute to remove raw flour taste. 10. Deglaze & Simmer: Gradually whisk in beef stock. Bring to a boil, then reduce heat to simmer. 11. Add Cream: Stir in heavy cream and simmer 5 minutes until thickened. Season with salt to taste.

Plate & Serve: 12. Presentation: Plate each filet over mashed potatoes, asparagus, or a vegetable purée. Spoon creamy peppercorn sauce over the top. Garnish with fresh parsley or microgreens if desired.

Notes

  • Use a meat thermometer for accuracy: 130°F (54°C) for medium-rare.

  • Resting is crucial—don’t skip it!

  • Sauce can be made ahead and gently reheated.

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