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
Scale
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
