If you’re searching for a dish that truly elevates any dinner occasion, I can’t recommend the Filet Mignon with Peppercorn Sauce Recipe enough. This isn’t just any steak—it’s an experience. The tender, buttery filet mignon, kissed with a perfectly seared crust and smothered in a luxuriously creamy peppercorn sauce, creates a beautiful harmony of bold flavors and melt-in-your-mouth textures. Whether you’re celebrating a special moment or simply want to impress at your next meal, this recipe brings the rich, sophisticated taste of a fine steakhouse right to your kitchen.
Ingredients You’ll Need
The magic of the Filet Mignon with Peppercorn Sauce Recipe lies in its wonderfully simple yet high-quality ingredients. Each one contributes something unique, from the juicy tenderness of the filet to the spicy bite of peppercorns and the silky creaminess of the sauce. These essentials come together perfectly to deliver a dish that is both elegant and accessible.
- 4 filet mignons (about 1¼ inches thick, 5 to 6 ounces each): Choose steaks that are nicely trimmed and thick enough to achieve a great sear while keeping the inside tender and juicy.
- 2–3 tablespoons Fennel Mustard Peppercorn Steak Rub (or) 4 teaspoons coarse kosher or sea salt: This seasoning adds depth and a zingy complexity to the beef’s natural flavor.
- 4 teaspoons cracked black peppercorns: Freshly cracked peppercorns give a vibrant, aromatic heat that defines the sauce.
- 2 tablespoons extra virgin olive oil: Helps create a beautiful sear and adds a subtle fruity undertone.
- 2 tablespoons (¼ stick) salted butter: Butter enriches the flavor and aids in browning the steaks perfectly.
- 2 large shallots, minced (about ½ cup): Sweet and aromatic, they form the base of the peppercorn sauce.
- 3 tablespoons green peppercorns, drained (or 2 extra teaspoons Fennel Mustard Peppercorn Steak Rub): These mild, fruity peppercorns give a mellow, piquant flavor to the sauce.
- About 3 tablespoons Cognac: Adds a warm, boozy layer that enhances the sauce’s complexity.
- 1 cup heavy cream: Creates a rich, luscious sauce that envelops the steak beautifully.
- 2 teaspoons Dijon mustard (adjust to taste): Gives just the right tang to balance the creaminess and pepper.
- Coarse salt (kosher or sea), to taste: Essential for seasoning the sauce at the end to perfection.
How to Make Filet Mignon with Peppercorn Sauce Recipe
Step 1: Season the Steaks
First things first, pat those filet mignons dry with paper towels—this step is key to getting a beautifully caramelized crust. Then, generously rub each steak with the peppercorn steak rub or a mixture of coarse salt and cracked black peppercorns. Let them sit at room temperature for 20 to 30 minutes. This allows the seasoning to penetrate and ensures the steaks cook evenly, setting you up for a perfectly balanced flavor in every bite.
Step 2: Sear the Steaks
Heat a mix of olive oil and butter in a heavy cast iron skillet over medium-high heat until it’s smoking hot. This combination not only promotes a lovely golden crust but also adds richness. Add the steaks and sear for 3 to 4 minutes on each side for mouthwatering medium-rare. Once done, transfer the steaks to a plate and tent loosely with foil. Resting lets the juices redistribute, keeping each bite juicy and tender.
Step 3: Make the Peppercorn Sauce
Keeping the skillet on medium heat, add the minced shallots to the flavorful pan drippings. Sauté until the shallots soften—about 2 minutes—releasing their sweet aroma. Stir in the green peppercorns, adding an exciting pop of flavor. Next, carefully pour in the Cognac. You can flambé it if you’re feeling adventurous, but simply letting it reduce slightly works just as well. This step infuses the sauce with nice depth and warmth.
Step 4: Finish the Sauce
Stir in the heavy cream and Dijon mustard, then simmer the sauce for 3 to 5 minutes until it thickens slightly and boils with silky goodness. Don’t rush this part—slow and steady thickening creates a velvety texture that’s simply irresistible. Taste and season with salt as needed. The result is a perfectly balanced peppercorn sauce that complements the filet mignon without overpowering it.
Step 5: Serve
Spoon the warm sauce generously over the rested filets. This final touch brings the whole dish together, marrying the tender steak with the creamy peppercorn flavors for a memorable meal. Serve immediately and prepare to hear plenty of compliments!
How to Serve Filet Mignon with Peppercorn Sauce Recipe
Garnishes
A sprinkle of freshly chopped parsley adds a pop of color and freshness that cuts through the sauce’s richness. For an elegant twist, finish with a few extra cracked peppercorns scattered on top, giving your presentation an appealing rustic charm and a hint of extra spice.
Side Dishes
This dish pairs beautifully with classic sides like creamy mashed potatoes, which soak up every bit of the luscious sauce. Roasted asparagus or garlicky green beans add a vibrant touch of green and a natural crispness that balances the plate perfectly. For something a little more indulgent, truffle butter mashed potatoes make an exquisite pairing.
Creative Ways to Present
For a more dramatic presentation, serve the filet mignons on warm plates with the peppercorn sauce drizzled in an artistic swirl around the steak. Top with a petite herb sprig or edible flowers for a restaurant-worthy look that’ll wow your guests. Consider plating alongside a quenelle of whipped herb butter or a small ramekin of extra sauce for dipping.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, place the filet mignon and sauce in separate airtight containers and refrigerate. Use within 2 days to maintain the best texture and flavor. The steak stays tender, and the sauce retains its creamy charm, ready to be enjoyed again.
Freezing
Freezing cooked filet mignon with peppercorn sauce is possible but do so separately. Wrap the steaks tightly in plastic wrap and foil, and store the sauce in a freezer-safe container. Both can be frozen for up to 2 months. Thaw overnight in the fridge before reheating gently to preserve their quality.
Reheating
Reheat the steaks slowly in a low oven or covered skillet to prevent drying out—around 250°F (120°C) works well. Warm the peppercorn sauce on the stovetop over low heat, stirring frequently so it doesn’t separate. Gently combined again, the dish will taste almost as fresh as when first made.
FAQs
Can I use a different cut of steak for this Filet Mignon with Peppercorn Sauce Recipe?
While filet mignon is prized for its tenderness, you can use other cuts like ribeye or sirloin. Just adjust cooking times accordingly since those cuts have different fat contents and textures. The peppercorn sauce pairs well with many steaks, so feel free to experiment.
What is the best way to get the peppercorn flavor just right?
Freshly cracked black peppercorns and green peppercorns give the sauce its distinctive punch. Avoid using pre-ground pepper, which can be dull. Also, simmering the sauce gently helps mellow the pepper’s sharpness while maintaining its essence.
Can I make the peppercorn sauce without alcohol?
Absolutely! If you prefer to skip the Cognac, substitute it with beef broth or a splash of balsamic vinegar for a different depth of flavor. The sauce will still be rich and delicious, just with a slightly altered profile.
How do I know when the filet mignon is cooked to medium-rare?
Use a meat thermometer for precision—medium-rare is around 130°F (54°C). Alternatively, the steak should feel slightly soft when pressed, with some resistance but no firmness. Remember, the steak continues to cook a bit while resting.
Can I prepare this Filet Mignon with Peppercorn Sauce Recipe for a large group?
Yes! Just increase the ingredient quantities accordingly and cook the steaks in batches to maintain that perfect sear. The peppercorn sauce can be made in a larger pan and kept warm on low heat while you finish the steaks. This makes hosting both manageable and impressive.
Final Thoughts
There’s just something wonderfully special about the Filet Mignon with Peppercorn Sauce Recipe. It’s the kind of dish that makes you pause and savor every bite, whether it’s a quiet date night or a festive gathering. I promise that once you try it, this recipe will become one of your favorite go-tos for celebrating good food and great company. So go ahead, give it a whirl, and watch how effortlessly it turns your meal into a memorable occasion.
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Filet Mignon with Peppercorn Sauce Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This classic Filet Mignon recipe features tender, perfectly seared steaks served with a rich and creamy peppercorn sauce made with shallots, green peppercorns, Cognac, and Dijon mustard. Ready in just 30 minutes, it’s a sophisticated and flavorful dish perfect for special occasions or an elegant dinner at home.
Ingredients
Steaks
- 4 filet mignons (each about 1¼ inches thick and 5 to 6 ounces)
- 2–3 tablespoons Fennel Mustard Peppercorn Steak Rub or 4 teaspoons coarse kosher or sea salt
- 4 teaspoons cracked black peppercorns
- 2 tablespoons extra virgin olive oil
- 2 tablespoons (¼ stick) salted butter
Peppercorn Sauce
- 2 large shallots, minced (about ½ cup)
- 3 tablespoons green peppercorns, drained or an additional 2 teaspoons Fennel Mustard Peppercorn Steak Rub
- About 3 tablespoons Cognac
- 1 cup heavy cream
- 2 teaspoons Dijon mustard (adjust to taste)
- Coarse salt (kosher or sea), to taste
Instructions
- Season the Steaks: Pat steaks dry with paper towels. Rub each steak evenly with either the fennel mustard peppercorn steak rub or a mixture of kosher salt and cracked black peppercorns. Allow the steaks to rest at room temperature for 20 to 30 minutes before cooking to enhance flavor and ensure even cooking.
- Sear the Steaks: Heat the extra virgin olive oil and salted butter together in a cast iron skillet over medium-high heat until the fat is very hot and shimmering. Carefully add the filet mignons and sear each side for 3 to 4 minutes for medium-rare doneness, or longer if you prefer your steak cooked differently. Once seared, transfer the steaks to a plate and tent loosely with aluminum foil to rest, allowing juices to redistribute.
- Make the Sauce: Lower the heat to medium and in the same skillet, add the minced shallots. Sauté until they become soft and fragrant, about 2 minutes. Stir in the green peppercorns or the additional steak rub for extra flavor.
- Add Cognac and Cream: Carefully pour the Cognac into the skillet, taking precautions if choosing to flambé, and let the alcohol reduce for a minute or so. Stir in the heavy cream and Dijon mustard, then simmer the sauce gently for 3 to 5 minutes, stirring occasionally until it thickens slightly. Adjust seasoning with coarse salt to taste.
- Serve: Spoon the warm peppercorn sauce generously over each rested filet mignon and serve immediately, garnished if desired. Enjoy your elegant and flavorful meal.
Notes
- Resting the steaks after seasoning and after cooking is key to juicy, tender meat.
- If using flambé technique with Cognac, do so with caution to prevent burns or fire hazards.
- You can adjust the amount of Dijon mustard and peppercorns in the sauce according to your taste preference.
- Use a cast iron skillet for best searing results and to develop rich sauce flavors from the browned bits.
- This dish pairs well with roasted vegetables, mashed potatoes, or a simple green salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: French
