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 (6–8 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:
- Pat steaks dry with paper towels. Season both sides with salt and black pepper.
- Heat olive oil in a large skillet over medium-high heat. Add butter.
- Sear filets for 3–4 minutes per side for medium-rare (130°F/55°C internal temp).
- Transfer steaks to a plate and cover with foil while making the sauce.
Make the Peppercorn Sauce:
- In the same skillet, melt butter and sauté garlic for 30 seconds.
- Add crushed peppercorns and cook for another 30 seconds.
- Carefully pour in cognac or brandy and let it simmer for 1 minute (tilt the pan slightly to flambé, if desired).
- Stir in beef broth, letting it reduce by half (about 2 minutes).
- Lower heat and whisk in heavy cream, Dijon mustard, and salt. Simmer until thickened (2–3 minutes).
Serve & Enjoy!
- Return the steaks to the pan, spooning sauce over the top.
- 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.