Description
Succulent filet mignon with peppercorn sauce delivers French culinary elegance on your dinner plate. Rich cream and brandy complement the perfectly seared beef, creating a luxurious meal you’ll savor with each sophisticated bite.
Ingredients
Scale
- 2 filet mignon steaks (6–8 oz/170–226 g each)
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp whole black peppercorns, crushed
- 2 sprigs fresh thyme (or rosemary)
- 1 tsp Dijon mustard (optional)
- 1 tbsp olive oil
- 1 tbsp butter
- 2 cloves garlic, smashed
- ½ cup beef broth
- ½ cup heavy cream
- ¼ cup cognac or brandy (or sub with extra broth)
- Salt, to taste
Instructions
- Preparation: Meticulously pat filet mignon dry, then generously coat with kosher salt and cracked black pepper to elevate natural flavors.
- Searing: Heat cast-iron skillet to medium-high, drizzle with olive oil, and strategically place seasoned filets to develop a rich, caramelized crust for 3-4 minutes per side.
- Flavor Infusion: Reduce heat to medium-low, introduce butter, minced garlic, and fresh thyme sprigs, gently basting the protein to enhance its aromatic profile.
- Sauce Foundation: Remove steaks and let rest while preserving pan drippings; sprinkle crushed multicolored peppercorns to release their intense essence.
- Sauce Development: Deglaze skillet with cognac, allowing liquid to reduce, then pour beef broth to capture the skillet’s concentrated flavors.
- Sauce Refinement: Whisk in heavy cream and Dijon mustard until the sauce achieves a luxurious, silky consistency; adjust seasoning as needed.
- Plating: Dramatically cascade peppercorn sauce over rested filet mignon, creating a visually stunning and flavor-packed dish that pairs exquisitely with mashed potatoes or roasted seasonal vegetables and a robust red wine.
Notes
- Achieve Perfect Sear: Pat filet mignon completely dry to ensure maximum caramelization and prevent steaming instead of browning.
- Control Temperature Precision: Use a meat thermometer to guarantee ideal doneness – 125°F for rare, 135°F for medium-rare, preventing overcooking.
- Optimize Resting Process: Allow steaks to rest 5-7 minutes after cooking, enabling juices to redistribute and ensuring tender, succulent meat.
- Elevate Sauce Consistency: Whisk cream slowly and steadily to prevent sauce separation, creating smooth, restaurant-quality peppercorn sauce.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Searing
- Cuisine: French
Nutrition
- Serving Size: 3
- Calories: 665
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 50 g
- Saturated Fat: 20 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Protein: 42 g
- Cholesterol: 150 mg