Description
Luxurious Filet Mignon with Peppercorn Cream is a rich, elegant dish perfect for date nights, celebrations, or anytime you crave steakhouse-quality flavor at home. Tender, buttery filet mignon is pan-seared to perfection and topped with a silky, bold peppercorn cream sauce that elevates every bite.
Ingredients
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2 filet mignon steaks (6–8 oz each)
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1 tbsp olive oil
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1 tbsp butter
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Salt and freshly ground black pepper to taste
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2 tsp whole black peppercorns, lightly crushed
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1/2 cup beef broth
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1/2 cup heavy cream
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1 tbsp brandy or cognac (optional, but recommended)
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1 tsp Dijon mustard (optional for extra depth)
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Fresh parsley or thyme for garnish (optional)
Instructions
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Let filets sit at room temperature for 30 minutes. Pat dry and season both sides generously with salt and black pepper.
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Heat olive oil in a cast iron or heavy skillet over medium-high heat. When hot, add steaks and sear 3–4 minutes per side for medium-rare (adjust time based on thickness). Add butter to the pan during the last minute and baste the steaks.
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Transfer steaks to a plate and tent loosely with foil.
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In the same pan, add crushed peppercorns and toast for 30 seconds. Carefully pour in brandy (if using) to deglaze, scraping up any browned bits.
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Add beef broth and simmer for 2–3 minutes until slightly reduced.
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Stir in heavy cream and Dijon mustard (if using). Simmer until thickened, about 3–5 minutes.
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Spoon sauce over steaks and garnish with fresh herbs.
Notes
For the best flavor, use a high-quality cut of filet and allow it to rest after cooking to retain juices. If you prefer a stronger pepper kick, use more crushed peppercorns or add a dash of cayenne. This dish pairs beautifully with mashed potatoes, roasted asparagus, or a glass of red wine like Cabernet or Merlot.
- Prep Time: 10 minutes
- Cook Time: 15 minutes