Sink your fork into Filet Mignon with Creamy Peppercorn Sauce and you’ll understand why this classic dish has charmed dinner tables for generations. Featuring tender, melt-in-your-mouth beef crowned with a luxurious, velvety sauce bursting with peppercorn brightness and a touch of French flair, this main course effortlessly transforms any evening into a special occasion. Whether you’re aiming to impress or simply want to treat yourself, Filet Mignon with Creamy Peppercorn Sauce achieves elegance with less effort than you’d think—and every rich, satisfying bite is pure heaven.
Ingredients You’ll Need
The ingredient list for Filet Mignon with Creamy Peppercorn Sauce is beautifully simple, yet each element plays a starring role in this unforgettable meal. Every component is chosen to either amplify the steak’s perfection or build layers of flavor in the luscious sauce.
- Filet mignon steaks: Go for two 6–8 oz cuts for ultimate tenderness and a buttery texture that defines this dish.
- Salt and black pepper: Essential for drawing out the meat’s natural sweetness and creating a flavorful crust during searing.
- Olive oil: Adds a subtle fruitiness and ensures a gorgeous sear on the steaks.
- Butter: Infuses the pan with richness and provides that classic French finish to the sauce.
- Shallot: Offers a gentle, almost sweet onion flavor that melds seamlessly into the creamy sauce.
- Beef broth: Deepens the sauce with savory notes and helps to deglaze the skillet’s caramelized bits.
- Heavy cream: The secret to a truly decadent, silky sauce that coats every bite.
- Brandy or cognac (optional): Elevates the sauce with aromatic warmth and a hint of complexity—well worth adding if you have some on hand!
- Green peppercorns in brine: Delivers an elegant pop of peppery flavor without overwhelming heat. If unavailable, freshly cracked black pepper works too.
- Dijon mustard (optional): Brings a subtle tang that highlights the sauce’s creamy richness.
- Chopped fresh parsley: For a burst of color and freshness right before serving.
How to Make Filet Mignon with Creamy Peppercorn Sauce
Step 1: Prep the Filets
Start by letting your filet mignon rest at room temperature for at least 30 minutes before you cook—this ensures an even, juicy result. Pat them completely dry with paper towels so you’ll get that irresistible seared crust. Generously season all sides with salt and black pepper; don’t be shy, as this is your flavor foundation.
Step 2: Sear the Steaks
Set a sturdy cast iron skillet or your favorite heavy-bottomed pan over medium-high heat and add the olive oil. Once shimmering hot, lay the steaks into the pan and listen for that sizzle (it’s music to a steak lover’s ears!). Sear for 3–4 minutes per side for medium-rare, or adjust to your preferred doneness. Remove the steaks, tent them with foil, and let them rest while you move on to the sauce magic.
Step 3: Build the Creamy Peppercorn Sauce
Lower the heat to medium. Add butter and the minced shallot to the same skillet and sauté for 1–2 minutes until softened and fragrant. If you’re using brandy or cognac, pour it in carefully (stand back and allow it to simmer—this step adds beautiful depth). Let it reduce for a minute, then add beef broth and green peppercorns, scraping up those savory browned bits from the pan. Simmer until reduced by half, about 2–3 minutes.
Step 4: Finish and Enrich the Sauce
Lower the heat and stir in your heavy cream, plus the Dijon mustard if you like a touch of tang. Simmer gently for another 2–3 minutes until the sauce is thick enough to coat the back of a spoon. Taste and adjust the seasoning with a pinch of salt or more pepper if desired.
Step 5: Plate and Serve
Return the rested steaks to the pan for a quick warm-through, or simply spoon the luscious sauce generously over the plated steaks. Sprinkle with chopped fresh parsley for a fresh finish. The Filet Mignon with Creamy Peppercorn Sauce is now ready to steal the show!
How to Serve Filet Mignon with Creamy Peppercorn Sauce
Garnishes
The finishing touches matter! Bright green parsley gives a flash of color and fresh flavor that perfectly balances the richness of Filet Mignon with Creamy Peppercorn Sauce. For even more wow-factor, a few whole green peppercorns or a sprinkle of flaky sea salt can take your plates from simple to sophisticated.
Side Dishes
This steak craves a side that can soak up every last drip of the creamy sauce. Think buttery mashed potatoes, pillowy roasted garlic potatoes, charred asparagus, or green beans. For crusty bread lovers, a rustic sourdough is ideal for mopping your plate—don’t let that sauce go to waste!
Creative Ways to Present
Individual cast iron skillets look dramatic and keep your Filet Mignon with Creamy Peppercorn Sauce piping hot. Or, slice your filet mignon and fan it over a bed of pureed parsnips or celery root for maximum elegance. Mini towers of steak stacked atop veggies and crowned with sauce make a show-stopping dinner party plate.
Make Ahead and Storage
Storing Leftovers
If you happen to have any Filet Mignon with Creamy Peppercorn Sauce left over (lucky you!), pop the steak and sauce into an airtight container and refrigerate promptly. It will keep well for up to 2 days while maintaining its flavor and texture.
Freezing
While filet mignon is best enjoyed fresh, you can freeze cooked steak if necessary. Store the steak and sauce separately in freezer-friendly containers. Note that creamy sauces may separate a bit upon thawing, but a gentle whisk over low heat usually brings it back to life.
Reheating
When you’re ready to reheat, gently warm the steak and sauce over low heat in a skillet, adding a splash of heavy cream or broth to loosen the sauce if needed. Avoid microwaving, which can overcook the steak and break the sauce.
FAQs
Can I substitute another cut of steak?
Absolutely! While filet mignon is undeniably tender and luxurious, this recipe works beautifully with other premium cuts like sirloin or ribeye—just adjust cooking times as needed.
What are green peppercorns in brine, and where can I find them?
Green peppercorns in brine are young, soft pepper berries packed in salty water. They offer a milder punch compared to dried black pepper and add a special pop to the sauce. Look for them in jars in the gourmet or international section of large supermarkets.
Is brandy or cognac essential for the sauce?
It’s optional, but highly recommended for depth and a classic French flair. If you don’t have any, you can skip it—the sauce will still be wonderfully rich and flavorful.
Can I make Filet Mignon with Creamy Peppercorn Sauce ahead of time?
For the best experience, cook filets and make the sauce just before serving. However, you can prep ingredients ahead of time and even make the sauce in advance, reheating gently just before plating.
How do I know when filet mignon is cooked to my liking?
Use an instant-read thermometer for the best results: 130°F for rare, 135°F for medium-rare, and 145°F for medium. Remember, the steak will rise in temperature a few degrees as it rests, so pull it off the heat just before your target.
Final Thoughts
If you’re on the lookout for a dish that feels both impossibly special yet approachable for a weekday treat, Filet Mignon with Creamy Peppercorn Sauce answers the call. Even if you’re new to cooking steak, give it a whirl—you’ll find yourself going back for seconds and dazzling your guests time and again.
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Filet Mignon with Creamy Peppercorn Sauce Recipe
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Diet: Non-Vegetarian
Description
Tender filet mignon steaks cooked to perfection and served with a luxurious creamy peppercorn sauce. This elegant dish is perfect for a special dinner at home.
Ingredients
Filet Mignon:
- 2 filet mignon steaks (6–8 oz each)
- Salt and black pepper to taste
- 1 tbsp olive oil
Creamy Peppercorn Sauce:
- 1 tbsp butter
- 1 shallot (minced)
- 1/2 cup beef broth
- 1/2 cup heavy cream
- 2 tbsp brandy or cognac (optional)
- 1 tbsp green peppercorns in brine (lightly crushed)
- 1 tsp Dijon mustard (optional)
- Chopped fresh parsley for garnish
Instructions
- Prep the Filet Mignon: Remove filet mignon from the fridge 30 minutes before cooking, pat dry, and season with salt and black pepper.
- Sear the Steaks: Heat olive oil in a skillet, sear steaks for 3–4 minutes per side. Rest the steaks.
- Prepare the Sauce: Sauté shallots, add brandy, beef broth, green peppercorns, cream, and Dijon mustard. Simmer until thickened.
- Finish and Serve: Return steaks to the pan briefly or spoon sauce over them. Garnish with parsley and serve.
Notes
- Serve with mashed potatoes, roasted vegetables, or crusty bread.
- Green peppercorns add a unique flavor but can be substituted with black pepper.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 540
- Sugar: 2g
- Sodium: 360mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 42g
- Cholesterol: 145mg
