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

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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

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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