Filet Mignon with Peppercorn Cream

When you’re craving a dinner that feels indulgent yet effortless, this Filet Mignon with Peppercorn Cream is your answer. Imagine a perfectly seared, buttery steak sliced beside a silky sauce speckled with cracked peppercorns. Elegant enough for special occasions yet surprisingly approachable for a weekday treat.

Inspired by classic French steak au poivre and modern steakhouse flair, this dish pairs tender, melt‑in‑your‑mouth filet with a creamy, peppery sauce that elevates every bite. Whether celebrating a milestone, entertaining guests, or simply indulging yourself, this recipe turns a quality cut of meat into a memorable experience.

Why You’ll Love This Recipe

• Steakhouse elegance at home: rich butter‑searing and a refined cream sauce.

• Bold and balanced flavors: peppercorn’s spice, cream’s smoothness, and buttery steak all harmonize.

• Showstopper presentation: slices reveal the rosy center veined by creamy sauce.

• Simple technique, dramatic result: just searing and pan‑making the sauce.

Ingredients Overview

For the Filet Mignon

• 4 × 6–8 oz thick filet mignon steaks (about 1½–2 in thick)

• Coarse or cracked black peppercorns (lightly crushed)

• Kosher salt

• Butter and a splash of oil (neutral oil like canola or grapeseed)

• Optional: fresh herbs (thyme, rosemary) and garlic cloves for basting

For the Peppercorn Cream Sauce

• Demi‑glace or beef stock (2/3 cup)

• Heavy cream (¾–1 cup)

• Brandy or cognac (¼ cup)—for deglazing

• Crushed peppercorns (reserve some crust pepper plus extra in sauce)

• Butter (1–2 Tbsp)

• Shallot or onion, finely chopped (optional for depth)

• Dijon mustard (½ tsp, optional for tang)

• Salt as needed

Equipment & Prep Tips

• Heavy skillet (preferably cast iron or stainless steel) for even searing.

• Tongs for safe turning.

• Meat thermometer to ensure perfect doneness.

• Small saucepan or same skillet for sauce.

• Paper towels to pat steak dry.

• Pro tip: Let steaks sit at room temperature for 30 min before cooking for even sear and consistent internal temp.

Step‑by‑Step Instructions

1. Prepare the Steaks

1. Remove steaks from refrigerator and let rest for about 30 minutes to reach room temperature.

2. Pat dry with paper towels—this helps form a golden crust.

3. Season generously with salt and press crushed peppercorns into all sides of each steak.

2. Sear the Filet Mignons

1. Heat skillet over medium‑high heat until very hot. Add oil and swirl.

2. Add filets carefully, sear 2–3 min per side for medium‑rare (internal ~130 °F / 54 °C). Add butter, garlic, and herbs during the last minute and baste with melted butter.

3. Sear the edges quickly by holding upright with tongs.

4. Transfer steaks to a plate to rest tented for at least 5–10 minutes (carryover cooking raises internal temp slightly).

3. Build the Peppercorn Cream Sauce

1. Leave drippings in the pan; add shallot/onion if using and sauté until translucent (~1–2 min).

2. Carefully pour in brandy or cognac to deglaze, scraping up browned bits. Let alcohol reduce slightly (~30 seconds).

3. Stir in stock or demi‑glace, simmer until slightly thickened (~2 min).

4. Reduce heat to medium‑low; stir in crushed peppercorns, Dijon (if using), and heavy cream.

5. Stir in butter to finish and season to taste with salt. Aim for a silky, coating consistency—not too thin or too thick.

4. Plate & Serve

1. Slice filet mignon (optional) and arrange on plates.

2. Spoon warm peppercorn cream sauce over the steaks.

3. Garnish with fresh herbs and serve immediately along with sides such as roasted potatoes, grilled asparagus, or a mixed green salad.

Serving Suggestions & Pairing Ideas

• Classic sides: Creamy mashed potatoes, roasted Brussels sprouts, or sautéed green beans.

• Elegant starch options: Truffle mashed potatoes, buttery polenta, or garlic herb rice.

• Wine pairing: A robust red—Cabernet Sauvignon, Bordeaux blend, or Malbec pairs beautifully. A creamy Chardonnay also works.

• Non‑alcoholic pairing: Sparkling apple cider or a lemon‑infused sparkling water balances richness.

Variations & Customizations

Bolder Pepper Flavor

Use a mix of green, white, and pink peppercorns along with black for a more colorful, varied spice.

Lighter Version

Use half‑and‑half instead of heavy cream, reduce butter, and use low‑sodium stock or water.

Make It Dairy-Free

Substitute butter with vegan butter and heavy cream with coconut cream or cashew cream. Skip brandy and use vegetable stock instead.

Herb-Infused Twist

Add fresh thyme, rosemary, or rosemary sprigs to the sauce while simmering; remove before serving.

Cooking Tips for Flawless Results

1. Crushed peppercorns pressed firmly give the crust its signature flavor and texture.

2. Don’t skip resting—this locks juices and improves tenderness.

3. Hot skillet is essential—ensure it’s steaming before adding steaks for a quick, flavorful crust.

4. Use a thermometer—130 °F (54 °C) for medium‑rare; remove earlier if you prefer rare.

5. Deglazing is key—it lifts fond flavor for sauce base.

6. Control cream heat—simmer gently to avoid curdling.

Make-Ahead, Storage & Reheating

Partial Prep

• Steaks can be seasoned and crusted up to an hour ahead (store loosely covered at room temperature).

• Sauce can be prepared and chilled separately; reheat gently and whisk in butter before serving.

Storage Instructions

• Leftover sauce stores well in the fridge (up to 3 days) in an airtight container.

• Steak slices can be refrigerated separately (up to 1 day) for best texture.

Reheating Tips

• Gently reheat sauce over low heat, whisking occasionally; add stock or cream if overly thick.

• Warm sliced steak in a low oven (300 °F / 150 °C) for 5–7 min or briefly pan‑sear to refresh crust.

Nutrition & Portion Guide

(Approximate per 6‑oz steak with sauce)

• Calories: 550–650 kcal

• Protein: 40–45 g

• Fat: 45 g (saturated ~20 g)

• Carbohydrates: 5–7 g (from cream and shallot)

• Fiber: <1 g

To reduce calories and fat: use lean cuts, skim half‑and‑half, reduce butter, and serve smaller sauce portions.

Why This Recipe Stands Out

• Restaurant-quality at home with minimal fuss.

• Flavor contrast: crisp crust, rich cream, bold peppercorn bite.

• Versatility: perfect for date night, celebratory meals, or elevated weeknight dinners.

• Visual appeal: glossy sauce over sliced steak with fresh herbs is irresistible on social media.

Storytelling for Sharing

Picture unveiling this dish for a special moment: the steak’s rosy interior, the creamy sauce swirling over each slice—it’s culinary theater. Share how you first tried this method—perhaps inspired by a Parisian bistro or a memorable restaurant meal. Encourage readers to post their own plating masterpieces with hashtags like #PeppercornFilet, mention the rich sauce swirl, and invite friends to indulge in luxury dining at home.

Leftover Inspiration

Turn extras into gourmet mini-meals:

• Steak sandwich: thin slices, horseradish sauce, arugula on a toasted roll.

• Steak frittata: chop steak slices and fold into an egg bake with herbs and veggies.

• Creamy pasta topping: mix sliced steak and sauce with pasta for a luxe second meal.

Seasonal & Regional Tweaks

• Holiday version: garnish with crushed pink peppercorns and pomegranate seeds for festive flair.

• Rustic twist: add mushrooms and simmer in sauce for earthy depth.

• Southwestern take: stir in chipotle pepper flakes and top with roasted corn salsa.

Your Shopping List

• Filet mignon steaks (6–8 oz, thick-cut)

• Coarse or cracked black peppercorns (plus optional mixed peppercorns)

• Kosher salt

• Butter and neutral oil

• Garlic cloves and fresh herbs (thyme, rosemary)

• Shallot or small onion

• Brandy, cognac, or red wine

• Beef broth or demi‑glace

• Heavy cream (or half‑and‑half)

• Dijon mustard (optional)

• Parmesan cheese (optional garnish)

• Seasonings: salt, pepper

FAQs: Answering Common Questions

Q: Can I cook the filet rare or medium‑well?
Yes, adjust searing time: ~2 min per side for rare, closer to 4 min for medium-well. Always use a thermometer.

Q: What if I don’t have brandy or cognac?
You can use a splash of red wine or extra stock for deglazing—flavor changes slightly but still delicious.

Q: Can the sauce be made oil‑free?
Yes—omit butter and use oil, or use dairy substitutes and gently simmer.

Q: Is this recipe gluten-free?
Yes, as long as your stock or demi‑glace and mustard are gluten-free (check labels).

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