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
Scale
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
