Name: Luxurious Filet Mignon with Peppercorn Cream Sauce : Elegant and Restaurant-Worthy
Ingredients: 2 filet mignon steaks (~6 oz each); Salt & freshly cracked black pepper; 1 tbsp olive oil; 1 tbsp unsalted butter; 1 tbsp butter; 1 small shallot, finely minced (or 2 tbsp minced onion); 1–2 tsp crushed black peppercorns; ¼ cup beef or chicken broth; ½ cup heavy cream; 1 tsp Dijon mustard (optional, adds depth and emulsifies); 1 tbsp butter (to finish, monter au beurre); Fresh thyme, rosemary, or parsley

Description

Filet Mignon with Peppercorn Cream Sauce – Luxurious & Easy

Tender filet mignon with a silky, bold peppercorn cream sauce. Perfect for date nights, celebrations, or any “treat yourself” evening.

Ingredients

Scale

For the Steaks:

2 filet mignon steaks (~6 oz each)
Salt & freshly cracked black pepper
1 tbsp olive oil
1 tbsp unsalted butter

For the Peppercorn Cream Sauce:

1 tbsp butter
1 small shallot, finely minced (or 2 tbsp minced onion)
1–2 tsp crushed black peppercorns
¼ cup beef or chicken broth
½ cup heavy cream
1 tsp Dijon mustard (optional, adds depth and emulsifies)
1 tbsp butter (to finish, monter au beurre)

Optional Garnishes:

Fresh thyme, rosemary, or parsley

Instructions

Step 1: Prep the Steaks

Remove steaks from fridge 30 min before cooking to reach room temp.
Pat completely dry. Generously season all sides with salt and cracked black pepper.

Step 2: Sear the Steaks

Heat a heavy skillet (cast iron or stainless) over medium-high heat.
Add olive oil and butter. Once melted and foaming, add steaks.
Sear undisturbed 3–4 min per side for medium-rare (~125°F internal). Adjust for your preferred doneness.

Step 3: Rest the Steaks

Transfer steaks to a plate, tent with foil, and rest 8–10 min to redistribute juices.

Step 4: Make the Sauce

Lower skillet to medium heat. Add 1 tbsp butter and minced shallot; sauté 2–3 min until fragrant.
Add crushed peppercorns; toast 30 sec.
Deglaze with broth, scraping up browned bits. Simmer 1 min.
Add heavy cream and Dijon mustard; simmer 3–4 min until slightly thickened.
Off heat, swirl in 1 tbsp butter for glossy, silky texture. Taste and adjust salt if needed.

Step 5: Serve

Spoon sauce over the rested steaks. Optionally, return steaks briefly to the pan to warm through.
Plate simply: mashed potatoes, roasted vegetables, or green beans are perfect companions.

Notes

Too thin? Simmer longer to reduce.
Make ahead: Sauce can be prepared 2 days in advance; reheat gently and finish with butter.
No thermometer? Use the finger test: soft = rare, slightly firm = medium-rare, firm = well-done.
Mellow pepper: Lightly toast peppercorns or mix with milder pink peppercorns.
Twists: Add cognac/brandy, mushrooms, fresh thyme/rosemary, or use coconut milk for a dairy-free version.