Filet Mignon with Creamy Peppercorn Sauce Ingredients For the steak: 4 filet mignon steaks 🥩 Salt & black pepper 🧂

 

Filet Mignon with Creamy Peppercorn Sauce

Introduction

Filet mignon is one of the most tender and luxurious cuts of beef, prized for its buttery texture and mild flavor. When paired with a rich, creamy peppercorn sauce, it transforms into a restaurant-quality dish perfect for special occasions or an indulgent weeknight dinner. This recipe will guide you through the entire process, including choosing the perfect cut, seasoning, cooking methods, making the sauce, and serving suggestions.

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Ingredients

For the Filet Mignon:

• 4 filet mignon steaks, 6–8 oz each, 1.5–2 inches thick

• Salt (preferably kosher or sea salt)

• Freshly ground black pepper

• 2 tablespoons olive oil or vegetable oil

• 2 tablespoons unsalted butter

• 2 cloves garlic, smashed

• 2 sprigs fresh thyme (or rosemary, optional)

For the Creamy Peppercorn Sauce:

• 1 tablespoon black peppercorns, coarsely crushed

• 1 shallot, finely minced

• 2 tablespoons unsalted butter

• ½ cup brandy or cognac (optional, but recommended)

• 1 cup heavy cream

• ½ cup beef or veal stock

• Salt, to taste

Optional Garnishes:

• Fresh parsley, finely chopped

• Cracked black pepper

• Microgreens or edible flowers (for presentation)

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Step 1: Selecting and Preparing the Filet Mignon

Filet mignon comes from the tenderloin, which is a non-weight-bearing muscle, making it incredibly tender. When selecting filet mignon:

1. Thickness: Look for steaks at least 1.5–2 inches thick; thinner cuts cook too quickly and risk drying out.

2. Marbling: Minimal marbling is typical for filet, but slight streaks of fat enhance flavor.

3. Color: A deep red color with firm texture indicates freshness.

Preparation Steps:

1. Remove steaks from the refrigerator 30–45 minutes before cooking to bring them to room temperature. This ensures even cooking.

2. Pat steaks dry with paper towels to achieve a perfect sear. Moisture on the surface causes steaming instead of browning.

3. Generously season both sides with salt and freshly ground black pepper. Press the seasoning into the meat for maximum flavor adherence.

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Step 2: Cooking the Filet Mignon

Filet mignon can be pan-seared and finished in the oven for even, controlled cooking.

Pan-Searing:

1. Preheat a heavy skillet or cast-iron pan over medium-high heat until very hot.

2. Add 2 tablespoons of olive oil and swirl to coat the pan.

3. Carefully place the steaks in the pan, leaving space between each. Avoid overcrowding to maintain a crisp sear.

4. Sear for 2–3 minutes on each side without moving them to form a deep golden-brown crust.

Basting with Butter:

1. Reduce heat to medium. Add butter, smashed garlic, and thyme to the pan.

2. Tilt the pan slightly and use a spoon to baste the steaks with the melted butter continuously for 1–2 minutes. This infuses the meat with flavor.

Oven Finish:

1. Preheat the oven to 400°F (200°C).

2. Transfer the skillet to the oven (if ovenproof) or transfer steaks to a preheated baking dish.

3. Roast until internal temperature reaches desired doneness:

   • Rare: 120–125°F (49–52°C)

   • Medium-rare: 130–135°F (54–57°C)

   • Medium: 140–145°F (60–63°C)

   • Medium-well: 150–155°F (65–68°C)

4. Use a meat thermometer to ensure precision. Avoid cutting into the steak prematurely to prevent juice loss.

5. Remove from the oven and tent loosely with foil for 5–10 minutes to rest.

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Step 3: Making the Creamy Peppercorn Sauce

A creamy peppercorn sauce elevates the filet mignon, combining a rich texture with a peppery bite.

Steps:

1. After removing the steaks, pour off excess fat from the pan, leaving about 1 tablespoon.

2. Add 2 tablespoons of butter to the skillet over medium heat.

3. Sauté the finely minced shallot until translucent, about 2–3 minutes.

4. Add coarsely crushed black peppercorns, stirring to release their aroma.

5. Carefully add brandy or cognac. Caution: Alcohol may flame. Let it reduce by half to concentrate flavor.

6. Stir in beef stock and simmer for 3–5 minutes to reduce slightly.

7. Lower heat and add heavy cream, stirring continuously until the sauce thickens, about 5–7 minutes.

8. Taste and season with salt if needed. The sauce should be creamy, peppery, and velvety.

Tip: For a smoother sauce, strain through a fine-mesh sieve to remove shallot and pepper fragments, or leave them for a rustic texture.

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Step 4: Plating and Serving

Presentation is key when serving filet mignon.

1. Place the rested steak on a warm plate.

2. Spoon the creamy peppercorn sauce generously over the steak or serve on the side in a small sauce dish.

3. Garnish with fresh parsley or cracked black pepper for visual appeal.

4. Optional: Serve alongside roasted vegetables, mashed potatoes, or a simple arugula salad.

Serving Suggestion: Pair with a full-bodied red wine such as Cabernet Sauvignon or Merlot. The wine complements the richness of the sauce and the tenderness of the steak.

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Step 5: Tips for Perfect Filet Mignon

1. Avoid Overcooking: Filet mignon has little fat, so overcooking dries it out. Medium-rare is ideal for tenderness.

2. Season Early: Salt draws out moisture initially but ultimately enhances flavor if given time to penetrate.

3. Resting is Crucial: Resting allows juices to redistribute. Cutting too early leads to dry meat.

4. Peppercorn Variations: Try green peppercorns for a milder, slightly fruity flavor or a mix of black, white, and pink for complexity.

5. Pan vs. Grill: Grilling gives a smoky flavor, but pan-searing provides better control for the sauce.

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Step 6: Optional Variations

1. Shallot-Free Version: Use garlic and herbs only for a simpler sauce.

2. Mushroom Peppercorn Sauce: Add ½ cup sautéed mushrooms for earthy depth.

3. Dairy-Free Option: Use coconut cream instead of heavy cream for a dairy-free version.

4. Wine Reduction: Replace stock with red wine for a sharper, wine-forward flavor.

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Step 7: Wine and Side Pairings

• Red Wines: Cabernet Sauvignon, Syrah, Merlot, Malbec

• Sides: Garlic mashed potatoes, roasted asparagus, sautéed mushrooms, or a fresh arugula salad

• Bread: Serve with a crusty baguette to soak up the sauce

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Step 8: Troubleshooting

• Steak too tough: Likely overcooked; try thinner steaks or lower oven temperature next time.

• Sauce too thin: Simmer longer to reduce; whisk in a teaspoon of flour or cornstarch slurry if needed.

• Sauce too strong: Add a splash more cream to mellow the peppercorn.

• Burnt butter: Lower pan heat before adding butter; always watch carefully when basting.

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Step 9: Frequently Asked Questions

Q: Can I cook filet mignon from frozen?
A: Not recommended. Thaw completely for even cooking.

Q: Can I use pre-crushed peppercorns?
A: Yes, but freshly cracked offers better aroma and texture.

Q: How long can leftovers be stored?
A: Store in an airtight container in the refrigerator for 2–3 days. Reheat gently in a low oven.

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Conclusion

Mastering filet mignon with creamy peppercorn sauce turns an ordinary dinner into a culinary experience. With attention to detail in seasoning, searing, sauce preparation, and plating, you can recreate a fine-dining dish at home. This recipe balances tenderness, flavor, and elegance, making it perfect for celebrations or a luxurious weeknight meal.

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