If you are craving a truly indulgent and elegant dinner, this Filet Mignon with Peppercorn Sauce Recipe will become your go-to delight. It combines the tender, buttery texture of perfectly cooked filet mignon with a rich, creamy peppercorn sauce that bursts with flavor. The harmony of the juicy steaks and the slightly piquant, velvety sauce makes each bite feel like a celebration. Whether for a special occasion or a luxurious weeknight treat, this recipe promises a memorable meal that dazzles without demand for complicated techniques or ingredients.
Ingredients You’ll Need
Gathering simple, carefully chosen ingredients is key to creating the magic of this dish. Each component plays a crucial role in building layers of taste and texture—from the perfectly seasoned steaks to the creamy, aromatic sauce that ties everything together.
- 4 filet mignons, about 1¼ inches thick and 5 to 6 ounces each: The star of the dish, chosen for its buttery tenderness and mild beef flavor.
- 2–3 tablespoons Fennel Mustard Peppercorn Steak Rub or 4 teaspoons kosher/sea salt: Adds a complex, savory kick or a simple seasoning base for the steaks.
- 4 teaspoons cracked black peppercorns: Provides a sharp, fragrant bite that complements the richness of the meat.
- 2 tablespoons extra virgin olive oil: For searing with a subtle fruity note and a perfect crust on the steaks.
- 2 tablespoons salted butter: Enhances the caramelization and adds lusciousness to the pan sauce.
- 2 large shallots, minced (about ½ cup): Imparts gentle sweetness and depth in the sauce.
- 3 tablespoons green peppercorns, drained or 2 teaspoons additional Fennel Mustard Peppercorn Steak Rub: Brings a mild, piquant pepperiness that is key to the sauce’s signature flavor.
- About 3 tablespoons Cognac: Adds warmth and a subtle fruitiness, creating a dreamy pan sauce base when reduced.
- 1 cup heavy cream: Provides the creamy texture that softens the peppercorn punch and binds all flavors beautifully.
- 2 teaspoons Dijon mustard (adjust to taste): Offers tang and a slight sharpness, brightening the sauce just right.
- Coarse salt (kosher or sea), to taste: Perfects the seasoning of both steak and sauce.
How to Make Filet Mignon with Peppercorn Sauce Recipe
Step 1: Season the Steaks
Start by patting your filet mignons dry using paper towels—this step ensures a perfect sear later on. Generously rub each steak with the fennel mustard peppercorn steak rub or, if you prefer simplicity, a mix of kosher salt and cracked black peppercorns. Let them rest at room temperature for 20 to 30 minutes to absorb these wonderful flavors and to help them cook evenly.
Step 2: Sear the Steaks
Heat the olive oil and salted butter together in a cast iron skillet over medium-high heat until shimmering and hot. Carefully add the steaks and sear each side for about 3 to 4 minutes, depending on your preferred doneness—the classic medium-rare is where these steaks truly shine. When the steaks reach your desired level, transfer them to a plate and tent loosely with foil to rest. This resting period helps redistribute juices for juicy, tender bites.
Step 3: Make the Peppercorn Sauce
Reduce the heat to medium in the same skillet, which is now loaded with flavorful browned bits. Toss in the minced shallots and sauté until they soften and become translucent, approximately 2 minutes. Stir in the green peppercorns or more of the fennel mustard steak rub to amplify the peppery notes.
Step 4: Deglaze and Simmer the Sauce
Carefully pour in the cognac, and if you’re feeling fancy, you can flambé it to burn off the alcohol and concentrate the flavor—just be cautious! Allow the cognac to reduce slightly to intensify the flavor. Next, stir in the heavy cream and Dijon mustard, letting the sauce simmer for 3 to 5 minutes until it thickens just enough to beautifully coat the back of a spoon. Season with coarse salt to taste, balancing all the complex flavors harmoniously.
Step 5: Serve with Love
Return the rested filet mignons to the plate and generously spoon over the velvety peppercorn sauce. Serve everything piping hot right away for the ultimate experience of tender meat paired with luxurious sauce.
How to Serve Filet Mignon with Peppercorn Sauce Recipe
Garnishes
Adding the right garnishes can elevate the presentation and deepen the flavor. Fresh thyme sprigs or finely chopped parsley work wonderfully to add a pop of green and a subtle herbal freshness that balances the richness of the sauce.
Side Dishes
This elegant steak pairs beautifully with creamy mashed potatoes or buttery roasted baby potatoes, which soak up the peppercorn sauce perfectly. For a fresh contrast, try sautéed green beans with garlic or a crisp arugula salad with a light vinaigrette to add some brightness to your plate.
Creative Ways to Present
Consider plating the filet mignon on a rustic wooden board or an elegant slate plate with the sauce drizzled around to create beautiful patterns. You can also stack the steak atop a bed of caramelized onions or grilled vegetables, letting the sauce cascade naturally over everything, for a restaurant-quality presentation at home.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftover filet mignon with peppercorn sauce, promptly refrigerate the steaks and sauce separately in airtight containers to preserve their flavors and textures. Stored properly, they will remain delicious for up to 3 days.
Freezing
While it’s best enjoyed fresh, you can freeze cooked filet mignon and sauce separately for up to 2 months. Wrap the steaks tightly in plastic wrap and aluminum foil, and store the sauce in a freezer-safe container. When ready, thaw overnight in the refrigerator before reheating gently.
Reheating
To reheat, warm the sauce slowly on the stove over low heat, stirring frequently to prevent curdling. For the filet mignon, warm in a low oven (about 250°F or 120°C) wrapped in foil to retain moisture and avoid overcooking. This careful reheating helps maintain that tender texture and delicious flavor combination from the original Filet Mignon with Peppercorn Sauce Recipe.
FAQs
Can I use a different cut of steak for this recipe?
While filet mignon is prized for its buttery tenderness and is best suited for this peppercorn sauce, you can experiment with ribeye or strip steak; just note the cooking times and textures will vary.
What if I don’t have Cognac? Can I substitute it?
If you don’t have Cognac on hand, brandy or even a dry white wine can be great substitutes that still add delightful depth to the sauce without overpowering the flavors.
How spicy is the peppercorn sauce?
The sauce has a pleasant peppery kick from both the cracked black and green peppercorns, but it’s balanced by the cream and butter, making it flavorful rather than overwhelmingly spicy.
Can I prepare the sauce ahead of time?
You can make the peppercorn sauce in advance and refrigerate it. Reheat gently on the stove before serving, adding a splash of cream if it thickens too much during storage.
What is the best way to achieve medium-rare on filet mignon?
Searing the steaks for about 3 to 4 minutes per side on medium-high heat, then allowing them to rest for 5 minutes, usually results in a perfect medium-rare—tender inside with a beautiful sear on the outside.
Final Thoughts
You really can’t go wrong with this Filet Mignon with Peppercorn Sauce Recipe. Its simplicity in ingredients and straightforward technique makes it accessible, yet the flavors feel decadent and refined. I encourage you to give it a try for your next meal that calls for something special; your taste buds will thank you with every tender, saucy bite.
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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, juicy beef steaks pan-seared to perfection and topped with a rich, creamy peppercorn sauce flambéed with Cognac. The dish combines the delicate flavor of filet mignon with a flavorful green peppercorn and Dijon mustard sauce, perfect for an elegant dinner.
Ingredients
For the Filet Mignon
- 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
For the 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 the filet mignon steaks dry with paper towels. Rub each steak evenly with the Fennel Mustard Peppercorn Steak Rub or a mixture of coarse kosher salt and cracked black peppercorns. Allow the steaks to rest at room temperature for 20 to 30 minutes before cooking to 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 very hot and starting to smoke slightly. Add the steaks to the skillet and sear for 3 to 4 minutes on each side for medium-rare doneness, or adjust the time to your preferred level. Once seared, transfer the steaks to a plate and tent loosely with foil to rest, allowing the juices to redistribute.
- Make the Sauce: Lower the heat to medium and add the minced shallots to the same skillet with the steak drippings. Sauté the shallots until they become soft and translucent, about 2 minutes. Stir in the green peppercorns and blend their aroma with the shallots.
- Flambé with Cognac: Carefully pour the Cognac into the skillet. If desired, ignite the Cognac carefully to flambé, allowing the alcohol to burn off while enriching the sauce’s flavor. Let the mixture reduce slightly to intensify the flavors.
- Finish the Sauce: Stir in the heavy cream and Dijon mustard. Simmer the sauce gently for 3 to 5 minutes, stirring occasionally, until it thickens to a creamy consistency. Taste and season with coarse salt as needed.
- Serve: Spoon the warm peppercorn sauce generously over the rested filet mignon steaks. Serve immediately to enjoy the full flavor and tenderness of the dish.
Notes
- Letting the steaks rest after seasoning and after cooking ensures juicier and more flavorful meat.
- Using a cast iron skillet is ideal for even searing and heat retention.
- When flambéing the Cognac, exercise caution to avoid burns and fire hazards.
- Adjust Dijon mustard quantity to balance the sauce to your taste preferences.
- This recipe pairs well with mashed potatoes, roasted vegetables, or a light green salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Frying
- Cuisine: French
