If you’re looking to prepare a meal that’s elegant, rich, and incredibly satisfying, Filet Mignon with Peppercorn Sauce is a perfect choice. This classic French-inspired dish combines a tender, juicy filet mignon with a creamy, tangy peppercorn sauce that adds just the right amount of heat and flavor. The sauce, made with crushed black peppercorns, heavy cream, and a hint of Dijon mustard, brings out the natural flavors of the filet without overwhelming it, making each bite a delightful experience.
Filet mignon is prized for its buttery texture and mild flavor, making it a prime candidate for a rich, bold sauce like peppercorn sauce. Although it’s a steakhouse favorite, filet mignon with peppercorn sauce is surprisingly simple to make at home. By following a few key steps, you’ll be able to achieve a restaurant-quality meal that’s perfect for a romantic dinner, a holiday celebration, or whenever you want to treat yourself to something special. In this guide, I’ll walk you through everything you need to know, from searing the filet to preparing the perfect peppercorn sauce.
Why You’ll Love This Recipe
Restaurant-Quality Flavor: This dish brings the flavors of a fine dining experience to your kitchen, with a perfectly cooked filet mignon and a creamy, tangy peppercorn sauce.
Perfect for Special Occasions: Filet mignon is a luxurious cut that’s ideal for date nights, celebrations, or impressing guests with a sophisticated meal.
Rich and Creamy Peppercorn Sauce: The peppercorn sauce adds a layer of complexity with its creamy texture, slight heat, and a hint of tang from the mustard and cream.
Simple Preparation: Despite its gourmet presentation, this recipe is straightforward and easy to follow, making it accessible to home cooks of all skill levels.
Tender and Juicy: Filet mignon’s tender texture and juicy interior make it a pleasure to eat, especially when paired with a flavorful sauce.
Preparation Time and Servings
- Prep time: 10 minutes
- Cook time: 15-20 minutes
- Total time: 25-30 minutes
- Yield: Serves 2
- Serving Size: 1 filet with peppercorn sauce
Nutritional Information (per serving)
- Calories: 720 kcal
- Carbohydrates: 3g
- Protein: 48g
- Fat: 55g
- Fiber: 1g
- Sugar: 1g
Ingredients
For the Filet Mignon:
- 2 filet mignon steaks (6-8 oz each), about 1.5 inches thick
- Salt and freshly ground black pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 2 sprigs fresh thyme or rosemary (optional, for extra flavor)
For the Peppercorn Sauce:
- 1/4 cup brandy or cognac (for deglazing, optional; can substitute beef broth)
- 1/2 cup beef broth
- 1/2 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 tablespoon whole black peppercorns, lightly crushed
- 1 tablespoon unsalted butter
- Salt to taste
Step-by-Step Instructions
Step 1: Prepare and Season the Filet Mignon
- Season the Filet: Pat the filet mignon dry with paper towels, which helps ensure a good sear. Season both sides generously with salt and freshly ground black pepper. Allow the steaks to sit at room temperature for about 15-20 minutes. This helps them cook evenly.
- Preheat the Skillet: In a heavy-bottomed skillet, such as cast iron, heat the olive oil over medium-high heat. The oil should be hot and shimmering before you add the steak, ensuring a good sear.
- Add the Filet to the Skillet: Place the seasoned filet mignon in the hot skillet and sear for about 3-4 minutes on each side. For even cooking, resist the urge to move the steak around, allowing it to form a beautiful, golden-brown crust.
- Add Butter and Aromatics: During the last minute of searing on each side, add the butter and fresh thyme or rosemary (if using). Spoon the melted butter over the filet, basting it for extra flavor.
- Check for Doneness: Use an instant-read thermometer to check the internal temperature. For medium-rare, aim for around 130°F, while medium is closer to 140°F. Remove the filet from the skillet when it’s 5-10 degrees below your desired doneness, as it will continue to cook as it rests.
- Rest the Filet: Transfer the filet mignon to a plate and cover loosely with foil. Let it rest for 5-10 minutes, which allows the juices to redistribute and results in a tender, juicy steak.
Step 2: Prepare the Peppercorn Sauce
- Deglaze the Skillet: After removing the steak, reduce the skillet to medium heat. Pour in the brandy or cognac to deglaze the pan, scraping up any browned bits from the bottom. If not using alcohol, substitute with beef broth for a similar depth of flavor.
- Add Broth and Cream: Once the liquid has reduced by half, add the beef broth and let it simmer for 2-3 minutes until slightly thickened. Stir in the heavy cream, allowing it to blend with the beef flavors.
- Incorporate Mustard and Peppercorns: Add the Dijon mustard and crushed peppercorns, stirring to combine. Adjust the heat to medium-low and let the sauce simmer gently for 4-5 minutes, or until it reaches your desired consistency. The sauce should be creamy and lightly coat the back of a spoon.
- Finish with Butter: Stir in the butter to give the sauce a smooth, glossy finish. Taste and season with salt if needed, keeping in mind that the peppercorns add their own heat and flavor.
Step 3: Plate and Serve
- Plate the Filet Mignon: Place each filet mignon on a plate. Pour the peppercorn sauce generously over the top or serve it on the side.
- Garnish and Serve: Garnish with fresh herbs like parsley or thyme for an added touch of elegance. Serve immediately while the filet and sauce are warm and at their peak flavor.
How to Serve Filet Mignon with Peppercorn Sauce
Filet mignon with peppercorn sauce pairs well with a variety of sides that complement its rich flavors:
- With Roasted Vegetables: Serve with roasted asparagus, carrots, or Brussels sprouts for a balanced meal.
- With Mashed Potatoes: Creamy mashed potatoes or garlic mashed potatoes are classic pairings that soak up the delicious sauce.
- With Rice or Risotto: A light rice pilaf or creamy risotto adds texture and complements the sauce beautifully.
- With a Side Salad: A fresh green salad with a simple vinaigrette can help balance the richness of the filet and sauce.
- With a Glass of Wine: Pair with a bold red wine like Cabernet Sauvignon, Pinot Noir, or Malbec for a truly decadent dining experience.
Additional Tips for Success
- Choose High-Quality Filet Mignon: USDA Prime or Choice filet mignon offers the best flavor and texture. Look for a filet with even marbling for a tender and juicy result.
- Let the Filet Come to Room Temperature: Allowing the filet to sit at room temperature before cooking helps it cook more evenly, avoiding a cold center.
- Use Whole Peppercorns for the Sauce: Crushing whole peppercorns adds a more intense, fresh flavor to the sauce than pre-ground pepper.
- Deglaze the Pan Carefully: When adding the brandy or cognac, pour slowly and keep the pan at medium heat to avoid flare-ups.
- Don’t Skip the Resting Period: Resting the filet after cooking is essential for keeping the meat tender and juicy, so don’t rush this step.
Recipe Variations
- Cognac Cream Sauce: Add a bit more cognac to the sauce and reduce the amount of mustard for a more pronounced cognac flavor.
- Blue Cheese and Peppercorn Sauce: Add crumbled blue cheese to the sauce for an extra layer of tangy richness.
- Herb-Crusted Filet: Before searing, coat the filet with a mix of chopped fresh herbs like rosemary, thyme, and parsley to create a flavorful crust.
- Grilled Filet with Peppercorn Sauce: For a smoky flavor, grill the filet mignon instead of pan-searing, then add the peppercorn sauce just before serving.
- Green Peppercorn Sauce: Substitute black peppercorns with green peppercorns in brine for a milder, slightly fruity pepper flavor.
Freezing and Storage
- Storing Leftovers: Store leftover filet mignon in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or oven to maintain tenderness.
- Freezing: Filet mignon can be frozen, though it’s best fresh. Wrap tightly in plastic wrap and place in a freezer-safe bag for up to 2 months. Thaw in the refrigerator before reheating.
- Reheating: For best results, reheat in the oven at a low temperature, covered with foil, to avoid overcooking. Avoid microwaving, as it can make the meat tough.
Special Equipment
- Cast Iron Skillet: A cast iron skillet is perfect for searing the filet, as it retains heat well and creates a beautiful crust.
- Instant-Read Thermometer: Use a meat thermometer to check the doneness of the filet without cutting into it.
- Mortar and Pestle: Crush whole peppercorns using a mortar and pestle for the best flavor in the peppercorn sauce.
Frequently Asked Questions
1. Can I make this without brandy or cognac?
Yes, you can substitute the brandy with beef broth. It will still provide depth of flavor without the alcohol.
2. How do I prevent the filet from overcooking?
Using a meat thermometer and removing the filet from the skillet at the correct internal temperature will help prevent overcooking. It will continue to cook slightly while resting.
3. Can I use heavy cream alternatives in the sauce?
For a lighter option, half-and-half can be used instead of heavy cream, but the sauce may be less rich.
4. Can I make the peppercorn sauce in advance?
Yes, you can prepare the sauce ahead of time and gently reheat it before serving. Add a splash of cream or broth to refresh the texture if needed.
5. What can I do with leftover peppercorn sauce?
Use leftover sauce on grilled chicken, pork, or vegetables for added flavor.
Conclusion
This Filet Mignon with Peppercorn Sauce Recipe offers the perfect balance of tenderness and rich, creamy flavor, bringing a gourmet touch to any dining occasion. With a tender filet mignon topped by a creamy peppercorn sauce, each bite is satisfying and luxurious. Despite the elegance of the dish, it’s easy to prepare, making it accessible for home cooks and perfect for impressing guests or loved ones. Whether you’re making it for a special celebration or simply indulging in a delicious meal, this recipe promises an unforgettable experience. Serve with classic sides, pour a glass of wine, and enjoy every bite of this sophisticated and flavorful meal!
Print
Filet Mignon with Peppercorn Sauce Recipe
- Total Time: 25 minutes
- Yield: Serves 2
Ingredients
For the Filet Mignon:
- 2 filet mignon steaks (6–8 oz each), about 1.5 inches thick
- Salt and freshly ground black pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 2 sprigs fresh thyme or rosemary (optional, for extra flavor)
For the Peppercorn Sauce:
- 1/4 cup brandy or cognac (for deglazing, optional; can substitute beef broth)
- 1/2 cup beef broth
- 1/2 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 tablespoon whole black peppercorns, lightly crushed
- 1 tablespoon unsalted butter
- Salt to taste
Instructions
Step 1: Prepare and Season the Filet Mignon
- Season the Filet: Pat the filet mignon dry with paper towels, which helps ensure a good sear. Season both sides generously with salt and freshly ground black pepper. Allow the steaks to sit at room temperature for about 15-20 minutes. This helps them cook evenly.
- Preheat the Skillet: In a heavy-bottomed skillet, such as cast iron, heat the olive oil over medium-high heat. The oil should be hot and shimmering before you add the steak, ensuring a good sear.
- Add the Filet to the Skillet: Place the seasoned filet mignon in the hot skillet and sear for about 3-4 minutes on each side. For even cooking, resist the urge to move the steak around, allowing it to form a beautiful, golden-brown crust.
- Add Butter and Aromatics: During the last minute of searing on each side, add the butter and fresh thyme or rosemary (if using). Spoon the melted butter over the filet, basting it for extra flavor.
- Check for Doneness: Use an instant-read thermometer to check the internal temperature. For medium-rare, aim for around 130°F, while medium is closer to 140°F. Remove the filet from the skillet when it’s 5-10 degrees below your desired doneness, as it will continue to cook as it rests.
- Rest the Filet: Transfer the filet mignon to a plate and cover loosely with foil. Let it rest for 5-10 minutes, which allows the juices to redistribute and results in a tender, juicy steak.
Step 2: Prepare the Peppercorn Sauce
- Deglaze the Skillet: After removing the steak, reduce the skillet to medium heat. Pour in the brandy or cognac to deglaze the pan, scraping up any browned bits from the bottom. If not using alcohol, substitute with beef broth for a similar depth of flavor.
- Add Broth and Cream: Once the liquid has reduced by half, add the beef broth and let it simmer for 2-3 minutes until slightly thickened. Stir in the heavy cream, allowing it to blend with the beef flavors.
- Incorporate Mustard and Peppercorns: Add the Dijon mustard and crushed peppercorns, stirring to combine. Adjust the heat to medium-low and let the sauce simmer gently for 4-5 minutes, or until it reaches your desired consistency. The sauce should be creamy and lightly coat the back of a spoon.
- Finish with Butter: Stir in the butter to give the sauce a smooth, glossy finish. Taste and season with salt if needed, keeping in mind that the peppercorns add their own heat and flavor.
Step 3: Plate and Serve
- Plate the Filet Mignon: Place each filet mignon on a plate. Pour the peppercorn sauce generously over the top or serve it on the side.
- Garnish and Serve: Garnish with fresh herbs like parsley or thyme for an added touch of elegance. Serve immediately while the filet and sauce are warm and at their peak flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1 filet with peppercorn sauce
- Calories: 720 kcal
- Sugar: 1g
- Fat: 55g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 48g