Filet Mignon with Peppercorn Sauce
A luxurious and flavorful dish featuring tender filet mignon steaks smothered in a rich, creamy peppercorn sauce. Perfect for special occasions or a gourmet dinner at home.
Ingredients
- 2 filet mignon steaks (6-8 ounces each)
- 1 tbsp olive oil
- 1 tsp salt
- 2 tbsp whole black peppercorns (lightly crushed)
- 1 shallot (minced)
- ¼ cup brandy or cognac
- ½ cup beef broth
- ½ cup heavy cream
- Fresh thyme or parsley (for garnish)
Instructions
- Prepare the Steaks: Let the filet mignon steaks sit at room temperature for 30 minutes. Pat them dry and season with salt.Sear the Steaks: Heat olive oil in a skillet over medium-high heat. Sear the steaks for 3-4 minutes per side for medium-rare. Remove and let rest.Make the Sauce: In the same skillet, add minced shallots and crushed peppercorns. Sauté for 1-2 minutes. Deglaze with brandy, then add beef broth and heavy cream. Simmer until thickened.Finish the Dish: Return the steaks to the skillet, spooning the sauce over them. Cook for an additional 1-2 minutes.Serve: Garnish with fresh thyme or parsley and serve immediately.
Notes
- For a spicier sauce, add extra crushed peppercorns.
- Substitute brandy with red wine for a different flavor profile.
- Use a meat thermometer to ensure perfect doneness: 130°F for medium-rare, 140°F for medium.