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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

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.

Find it online: https://yumrecipesfood.com/elegant-filet-mignon-with-creamy-peppercorn-sauce/