If you are craving a steak experience that is truly unforgettable, you have to try the Peppercorn-Crusted Filet Mignon with Creamy Green Peppercorn Sauce Recipe. This dish brings together the most tender, melt-in-your-mouth filet mignon crusted with bold black peppercorns, complemented perfectly by a rich, velvety sauce bursting with the subtle heat and aroma of green peppercorns. Every bite is an exciting blend of textures and flavors, making it an ideal centerpiece for a special dinner or an indulgent treat any night of the week.
Ingredients You’ll Need
The ingredients for this recipe are wonderfully straightforward yet incredibly important to the final taste, texture, and luxurious appeal of the dish. Each component delivers a specific role—from the savory crust to the creamy sauce, and each seasoning layer enhances the overall flavor beautifully.
- 4 filet mignon steaks (about 6 oz each): Choose high-quality steaks for tenderness and flavor.
- 2 tbsp black peppercorns, coarsely crushed: Creates the signature crust with a bold, peppery punch.
- 2 tbsp green peppercorns (in brine, drained): Provides a bright, slightly spicy contrast in the creamy sauce.
- 1 tbsp olive oil: Essential for a perfect sear that locks in juices.
- Salt, to taste: Enhances the natural flavors of the steak and sauce.
- 1 tbsp butter: Adds richness and helps soften the shallots for the sauce base.
- 1 shallot, finely chopped: Offers a subtle sweetness and depth of flavor.
- 1/2 cup brandy (or cognac): Infuses the sauce with a warm, complex aroma.
- 1 cup beef broth: Builds the savory body of the sauce.
- 1/2 cup heavy cream: Gives the sauce its luscious, silky texture.
- 1 tbsp Dijon mustard: Adds a gentle tang that cuts through the richness.
How to Make Peppercorn-Crusted Filet Mignon with Creamy Green Peppercorn Sauce Recipe
Step 1: Prepare the Steaks
Start by patting your filet mignon steaks dry with paper towels to ensure a great sear. Next, press the coarsely crushed black peppercorns firmly into both sides of each steak. Lightly season them with salt to balance the bold pepper flavor. Letting the steaks rest at room temperature for about 30 minutes helps them cook evenly and retain juiciness.
Step 2: Sear the Steaks
Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering. Sear the steaks for 3 to 4 minutes on each side, creating that irresistible crust the recipe is famous for. Then transfer the skillet to your oven preheated to 400°F. Roast the steaks for 5 to 7 minutes for a perfect medium-rare finish, or longer if you prefer a different doneness. Once cooked, remove the steaks and tent them loosely with foil to rest for 5 minutes, allowing the juices to redistribute.
Step 3: Make the Green Peppercorn Sauce
Using the same skillet, melt butter over medium heat. Add the finely chopped shallots and sauté until they turn soft and translucent—about 2 to 3 minutes. Pour in the brandy or cognac carefully; let it simmer so the alcohol cooks off and the liquid reduces by half, infusing the shallots with warm flavor. Stir in beef broth and cook until slightly reduced, then lower the heat. Add Dijon mustard, crushed green peppercorns, and heavy cream, stirring continuously as the sauce thickens to a decadent consistency. Season with salt and black pepper to taste.
Step 4: Serve
Place your rested filet mignon steaks on warm plates and generously spoon the creamy green peppercorn sauce over each one. For an extra touch of elegance, sprinkle a few whole green peppercorns on top. This dish pairs wonderfully with classic sides, making it an elegant meal to impress or simply delight yourself.
How to Serve Peppercorn-Crusted Filet Mignon with Creamy Green Peppercorn Sauce Recipe
Garnishes
Freshly cracked black pepper, a sprinkle of finely chopped fresh parsley, or a few whole green peppercorns not only enhance the presentation but also add bursts of flavor that complement the sauce perfectly.
Side Dishes
Rich and bold, this dish pairs beautifully with creamy mashed potatoes, roasted seasonal vegetables like asparagus or baby carrots, or even a light arugula salad with lemon vinaigrette to balance the richness.
Creative Ways to Present
Consider serving your filet mignon on a wooden board for a rustic feel or atop a bed of buttery garlic spinach for added color and texture. Drizzle the sauce artistically around the plate to create a restaurant-style presentation that will wow your guests.
Make Ahead and Storage
Storing Leftovers
After your delicious meal, any leftover filet mignon should be stored in an airtight container in the refrigerator. Make sure to separate the sauce to maintain its smooth texture. Consume within 2 to 3 days for the best quality.
Freezing
You can freeze leftover cooked filet mignon and the green peppercorn sauce separately. Wrap the steak tightly in plastic wrap and place it in a freezer-safe bag or container. The sauce should be cooled completely before freezing in a sealed container. Use within a month for optimal flavor.
Reheating
To reheat, gently warm the sauce on the stovetop over low heat, stirring frequently. Warm the steak in the oven at a low temperature (around 250°F) or quickly in a skillet with a little butter to keep it tender and moist. Avoid the microwave if you want to retain the steak’s texture.
FAQs
Can I use other cuts of steak instead of filet mignon?
Absolutely! While filet mignon is prized for its tenderness, cuts like ribeye or sirloin can work wonderfully with this peppercorn crust and creamy sauce, each bringing their own flavor and texture profiles.
What if I don’t have brandy or cognac?
If you don’t have brandy or cognac on hand, dry white wine or even apple cider vinegar can be used as substitutes. These won’t replicate the exact flavor, but they will add acidity and depth to the sauce.
How do I know when the steaks are done?
The best way is to use a meat thermometer. For medium-rare, aim for an internal temperature of 135°F. The steak will continue to cook slightly while resting, so pulling it from the oven just before it reaches the desired temperature is key.
Can I make the creamy green peppercorn sauce ahead of time?
Yes, you can prepare the sauce a few hours in advance and gently reheat it before serving. Just make sure to stir occasionally while reheating to maintain a smooth sauce consistency.
What wine pairs best with this dish?
A robust red wine like Cabernet Sauvignon, Merlot, or Malbec pairs beautifully with the bold flavors of the peppercorn-crusted steak and the creamy sauce, enhancing your entire dining experience.
Final Thoughts
There is something unmistakably special about the Peppercorn-Crusted Filet Mignon with Creamy Green Peppercorn Sauce Recipe that makes every bite feel celebratory. Whether it’s a special occasion or a tempting weekend treat, this recipe is a perfect blend of elegance and comfort. I can’t wait for you to try it and fall in love with how this simple, yet impressive meal comes together so beautifully in your kitchen!
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Peppercorn-Crusted Filet Mignon with Creamy Green Peppercorn Sauce Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This Peppercorn-Crusted Filet Mignon recipe features tender, juicy filet mignon steaks encrusted with coarsely crushed black peppercorns, finished in the oven, and served with a rich, creamy green peppercorn sauce. The sauce combines shallots, brandy, beef broth, Dijon mustard, and cream for a luxurious complement that elevates the dish to a restaurant-quality experience perfect for special occasions or indulgent dinners.
Ingredients
For the Steaks:
- 4 filet mignon steaks (about 6 oz each)
- 2 tbsp black peppercorns, coarsely crushed
- 2 tbsp green peppercorns (in brine, drained)
- 1 tbsp olive oil
- Salt, to taste
For the Creamy Green Peppercorn Sauce:
- 1 tbsp butter
- 1 shallot, finely chopped
- 1/2 cup brandy (or cognac)
- 1 cup beef broth
- 1/2 cup heavy cream
- 1 tbsp Dijon mustard
- 1 tbsp green peppercorns (in brine, drained and lightly crushed)
- Salt and black pepper, to taste
Instructions
- Prepare the Steaks: Pat the filet mignon steaks dry with paper towels. Press the coarsely crushed black peppercorns firmly into both sides of the steaks and season lightly with salt. Allow the steaks to rest at room temperature for about 30 minutes to ensure even cooking.
- Sear the Steaks: Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, sear the steaks for 3-4 minutes on each side until a flavorful crust forms. Transfer the skillet to a preheated oven at 400°F and roast the steaks for 5-7 minutes to reach medium-rare doneness with an internal temperature of 135°F, or adjust cooking time for your preferred doneness. Remove the steaks from the oven and cover loosely with foil, letting them rest for 5 minutes to redistribute the juices.
- Make the Green Peppercorn Sauce: In the same skillet used for the steaks, melt the butter over medium heat. Add the finely chopped shallots and sauté until they are soft and translucent, about 2 to 3 minutes. Carefully add the brandy (or cognac) and let it simmer until reduced by half, concentrating the flavors. Stir in the beef broth and continue cooking for another 2 to 3 minutes until slightly reduced. Lower the heat, then stir in the Dijon mustard, green peppercorns, and heavy cream. Cook the sauce for 2 to 3 minutes, stirring frequently, until it thickens to a creamy consistency. Season with salt and freshly ground black pepper to taste.
- Serve: Arrange the filet mignon steaks on plates and generously spoon the creamy green peppercorn sauce over the top. Garnish with additional green peppercorns if desired. Serve alongside your favorite roasted vegetables, mashed potatoes, or other preferred side dishes for a complete meal.
Notes
- For best results, allow steaks to come to room temperature before cooking to ensure even cooking.
- You can substitute brandy with cognac or a good quality white wine if preferred.
- To crush the black peppercorns, place them in a plastic bag and gently crush with a rolling pin or use a mortar and pestle.
- Use an instant-read thermometer to check the internal temperature of the steaks for desired doneness.
- Letting the steaks rest after cooking is essential to keep them juicy and tender.
- If green peppercorns in brine are not available, substitute with crushed black peppercorns, but note it will affect the distinct flavor of the sauce.
- The sauce can be made ahead and gently reheated while the steaks rest.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
