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Filet Mignon with Peppercorn Sauce Recipe

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  • Author: samahkitchen
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 2 servings 1x
  • Category: Main Course
  • Method: Pan-Seared
  • Cuisine: French

Description

This restaurant-quality filet mignon is pan-seared to perfection and topped with a rich, creamy peppercorn sauce. Perfect for date nights or special occasions!


Ingredients

Scale
For the Filet Mignon:
  • 2 filet mignon steaks (68 oz each)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon butter
For the Peppercorn Sauce:

 

  • 1 tablespoon butter
  • 2 cloves garlic, minced
  • 1 tablespoon crushed black peppercorns
  • 1/2 cup beef broth
  • 1/4 cup heavy cream
  • 1/4 cup cognac or brandy (or use extra beef broth)
  • 1/2 teaspoon Dijon mustard (optional, for extra depth)
  • 1/4 teaspoon salt (or to taste)

Instructions

Cook the Filet Mignon:
  1. Pat steaks dry with paper towels. Season both sides with salt and black pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Add butter.
  3. Sear filets for 3–4 minutes per side for medium-rare (130°F/55°C internal temp).
  4. Transfer steaks to a plate and cover with foil while making the sauce.
Make the Peppercorn Sauce:
  1. In the same skillet, melt butter and sauté garlic for 30 seconds.
  2. Add crushed peppercorns and cook for another 30 seconds.
  3. Carefully pour in cognac or brandy and let it simmer for 1 minute (tilt the pan slightly to flambé, if desired).
  4. Stir in beef broth, letting it reduce by half (about 2 minutes).
  5. Lower heat and whisk in heavy cream, Dijon mustard, and salt. Simmer until thickened (2–3 minutes).
Serve & Enjoy!

 

  1. Return the steaks to the pan, spooning sauce over the top.
  2. Serve immediately with mashed potatoes, roasted vegetables, or asparagus.

Notes

  • For medium doneness, cook filets for 4–5 minutes per side (140°F/60°C).
  • Swap cognac for whiskey, bourbon, or extra broth.

 

  • Use green peppercorns for a milder sauce.