If you’re searching for a dish that embodies luxury and comfort all at once, look no further than this Filet Mignon with Creamy Peppercorn Sauce Recipe. Tender, buttery filet mignon steaks cooked to perfection are elevated by a luscious, velvety peppercorn sauce that’s bursting with flavor. The combination is so divine that each bite feels like a celebration, whether you’re cooking for a special occasion or just treating yourself to something truly spectacular. Trust me, this recipe will quickly become one of your all-time favorites.
Ingredients You’ll Need
This Filet Mignon with Creamy Peppercorn Sauce Recipe relies on a handful of simple yet essential ingredients that come together to create an impressive, mouthwatering meal. Each component has a special role, whether it’s seasoning the steak perfectly, building rich layers of flavor in the sauce, or adding a pop of color at the end.
- Filet mignon steaks: Choose thick-cut, high-quality cuts for the most tender and juicy results.
- Salt and pepper: The simplest seasoning, but it’s crucial for enhancing the natural flavor of the steak.
- Olive oil: Adds a subtle fruity note and helps achieve that perfect sear.
- Butter: Used both in cooking and sauce to add creamy richness and a silky finish.
- Heavy cream: Creates the luxurious, smooth base of the peppercorn sauce.
- Beef broth: Adds depth and savory undertones to the sauce’s flavor profile.
- Dijon mustard: Offers a bright, tangy kick that balances the creaminess.
- Black peppercorns (crushed): The star of the sauce with its bold, fragrant spice that complements the steak perfectly.
- Fresh parsley (chopped): A fresh, herby garnish to brighten up the dish visually and on the palate.
How to Make Filet Mignon with Creamy Peppercorn Sauce Recipe
Step 1: Prepare and Season the Steaks
Begin by patting your filet mignon steaks dry with paper towels. This helps achieve that gorgeous sear. Season generously with salt and pepper on both sides—don’t be shy here, as this seasoning forms the flavorful crust that we all love.
Step 2: Sear the Steaks
Heat the olive oil alongside 1 tablespoon of butter in a skillet over medium-high heat. Once hot and shimmering, gently place your steaks in the pan. Sear each side for about 3 to 4 minutes for a beautiful medium-rare finish; adjust the time if you prefer your steak a little more or less done. The combination of oil and butter ensures a rich flavor and perfect caramelization.
Step 3: Rest Your Steaks
After removing the steaks from the skillet, let them rest for a few minutes. This step is crucial because it allows the juices to redistribute throughout the meat, keeping each bite tender and juicy.
Step 4: Make the Creamy Peppercorn Sauce
In the same skillet, melt the remaining tablespoon of butter over medium heat. Add the crushed black peppercorns and sauté for about 30 seconds until their aroma fills your kitchen—it’s like an instant flavor boost. Next, stir in the Dijon mustard, beef broth, and heavy cream. Let the sauce come to a gentle simmer, cooking for 3 to 4 minutes until it thickens into a luscious, creamy consistency. Taste and add salt if needed.
Step 5: Assemble and Serve
Place your rested filet mignon steaks on serving plates and lavish the creamy peppercorn sauce right over the top. Sprinkle freshly chopped parsley over everything for a fresh burst of color and flavor. This step turns your dish into a restaurant-quality masterpiece ready to impress.
How to Serve Filet Mignon with Creamy Peppercorn Sauce Recipe
Garnishes
Fresh parsley is the classic choice, enhancing both color and brightness on the plate. If you want to get creative, a crisp sprig of thyme or a delicate drizzle of truffle oil can also elevate the dish further without overpowering the peppercorn sauce’s star qualities.
Side Dishes
This Filet Mignon with Creamy Peppercorn Sauce Recipe pairs beautifully with creamy mashed potatoes that soak up every drop of sauce or simple roasted vegetables to add some earthy balance. Steamed asparagus or sautéed green beans are fantastic choices for a vibrant, fresh contrast.
Creative Ways to Present
Try slicing the filet mignon into medallions and fanning them out on the plate with the sauce drizzled artistically over each slice. Alternatively, for a romantic touch, plate the steaks alongside a small tower of gratin potatoes or a colorful vegetable ratatouille to add both height and flair to your presentation.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the filet mignon and sauce separately in airtight containers in the refrigerator. This keeps the steak tender and the sauce fresh for up to two days.
Freezing
While it’s best enjoyed fresh, you can freeze cooked filet mignon wrapped tightly in plastic wrap and foil for up to two months. Freeze the sauce separately in a freezer-safe jar to preserve its creamy texture.
Reheating
To reheat, gently warm the steak in a low oven or covered skillet to avoid drying it out. Heat the sauce separately on the stovetop over low heat, stirring occasionally until warmed through. Pour the warmed sauce over the steak just before serving to recreate that fresh-out-of-the-kitchen magic.
FAQs
Can I use another cut of steak for this recipe?
Absolutely! While filet mignon is prized for its tenderness, sirloin or ribeye can also work well, though cooking times may vary due to differences in thickness and fat content.
How do I crush peppercorns if I don’t have a mortar and pestle?
No worries! Place the peppercorns in a sealed plastic bag and gently crush them with a rolling pin or the bottom of a heavy pan until coarsely broken. This method still gives you great texture and flavor.
Can I make the peppercorn sauce dairy-free?
Yes, substitute heavy cream with coconut cream or a nut-based cream alternative, and use a dairy-free butter substitute. The flavor will be slightly different but still deliciously creamy.
What if I don’t have Dijon mustard?
You can replace Dijon with a mix of yellow mustard and a touch of white wine vinegar for a similar tang, or simply omit it if necessary—though it does add a lovely brightness.
How do I know when the filet mignon is perfectly cooked?
For medium-rare, aim for an internal temperature of about 130°F (54°C). Using a kitchen thermometer is the most reliable way, but with practice, timing and touch can guide you too.
Final Thoughts
This Filet Mignon with Creamy Peppercorn Sauce Recipe is a true crowd-pleaser that balances elegance and simplicity beautifully. Whether you’re cooking a romantic dinner or aiming to impress guests, this dish delivers incredible flavor with just the right amount of indulgence. Give it a try—you’ll be amazed at how easily you can create something so impressive right in your own kitchen.
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Filet Mignon with Creamy Peppercorn Sauce Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This elegant Filet Mignon with Creamy Peppercorn Sauce recipe features tender, seared filet mignon steaks cooked to perfection and topped with a rich, flavorful peppercorn cream sauce. Ready in just 25 minutes, it’s perfect for a special dinner or a gourmet meal at home, served alongside mashed potatoes and greens for a complete, satisfying dish.
Ingredients
For the Steak:
- 2 filet mignon steaks
- Salt and pepper, to taste
- 1 tbsp olive oil
- 2 tbsp butter
For the Creamy Peppercorn Sauce:
- 1/2 cup heavy cream
- 1/4 cup beef broth
- 1 tbsp Dijon mustard
- 1 tbsp black peppercorns, crushed
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Steak: Season the filet mignon steaks generously with salt and pepper on both sides to enhance their natural flavor.
- Heat the Pan: Place a skillet over medium-high heat and add the olive oil along with 1 tablespoon of butter, allowing the butter to melt and the oil to become hot.
- Sear the Steaks: Add the steaks to the hot skillet and sear each side for about 3-4 minutes for medium-rare doneness, adjusting the cooking time according to your preferred level of doneness.
- Rest the Steaks: Remove the steaks from the skillet and let them rest for a few minutes while you prepare the sauce. This helps retain their juices.
- Make the Peppercorn Sauce: In the same skillet, melt the remaining 1 tablespoon of butter over medium heat.
- Sauté Peppercorns: Add the crushed black peppercorns to the skillet and sauté for about 30 seconds until fragrant, releasing their spicy aroma.
- Add Sauce Ingredients: Stir in Dijon mustard, beef broth, and heavy cream, then bring the mixture to a gentle simmer.
- Thicken the Sauce: Allow the sauce to cook for 3-4 minutes, stirring occasionally until it thickens slightly to a creamy consistency.
- Season the Sauce: Taste the sauce and add salt as needed to balance the flavors.
- Assemble the Dish: Pour the creamy peppercorn sauce generously over the rested filet mignon steaks.
- Garnish: Sprinkle freshly chopped parsley over the top for a pop of color and fresh flavor.
- Serve: Serve immediately with mashed potatoes and a side of steamed or sautéed greens for a complete and delicious meal.
Notes
- Adjust cooking time of the filet mignon depending on thickness and preferred doneness.
- Crush peppercorns using a mortar and pestle for the freshest flavor.
- Use a cast-iron skillet for best searing results.
- Let steaks rest before serving to ensure juices stay inside the meat.
- For a lower-fat option, substitute heavy cream with half-and-half or milk, but sauce won’t be as rich.
