Filet Mignon with Peppercorn Sauce

This Filet Mignon with Peppercorn Sauce is a restaurant-quality dish featuring a tender, juicy steak paired with a rich, creamy, and slightly spicy peppercorn sauce. It’s the perfect recipe for a romantic dinner, special occasion, or when you want to impress with minimal effort.

Why You’ll Love This Recipe

  • Tender & Juicy Steak – Filet mignon is one of the most tender cuts of beef.
  • Creamy & Flavorful Sauce – A bold, peppery sauce with a velvety texture.
  • Quick & Easy – Ready in just 30 minutes for a gourmet meal at home.
  • Perfect for Special Occasions – Ideal for date nights, holidays, or celebrations.
  • Customizable Heat Level – Adjust the peppercorns to your spice preference.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Filet Mignon:

  • Filet mignon steaks (6-8 oz each)
  • Salt & black pepper
  • Olive oil
  • Butter
  • Garlic cloves (smashed)
  • Fresh thyme (optional, for extra flavor)

For the Peppercorn Sauce:

  • Crushed black peppercorns (or mixed peppercorns for a milder taste)
  • Brandy or cognac (optional, for deglazing)
  • Beef broth
  • Heavy cream
  • Dijon mustard
  • Butter

Directions

Step 1: Prepare the Filet Mignon

  1. Season the Steaks – Generously season both sides of the filet mignon with salt and black pepper.
  2. Preheat Pan – Heat olive oil in a heavy skillet or cast-iron pan over medium-high heat.
  3. Sear the Steaks – Sear for 3-4 minutes per side for medium-rare, adjusting for desired doneness.
  4. Baste with Butter – Reduce heat, add butter, garlic, and thyme. Tilt the pan and spoon melted butter over the steaks for 1 minute.
  5. Rest the Steaks – Remove from the pan and let rest for 5 minutes while making the sauce.

Step 2: Make the Peppercorn Sauce

  1. Crush Peppercorns – Lightly crush the peppercorns using a mortar and pestle or rolling pin.
  2. Deglaze the Pan – If using brandy or cognac, pour it into the hot pan and let it reduce by half.
  3. Add Broth & Cream – Stir in beef broth, heavy cream, and Dijon mustard. Simmer for 3-4 minutes until thickened.
  4. Finish with Butter – Stir in butter for extra richness.

Step 3: Serve & Enjoy

  1. Plate the Steaks – Place filet mignon on plates.
  2. Drizzle with Sauce – Spoon the creamy peppercorn sauce over the steaks.
  3. Garnish & Serve – Serve immediately with your favorite sides.

Servings and Timing

  • Servings: 2
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Resting Time: 5 minutes

Variations

  • Garlic Butter Version – Add minced garlic to the sauce for extra depth.
  • Herb Infusion – Stir in fresh rosemary or thyme.
  • Spicy Peppercorn Sauce – Use extra crushed peppercorns for more heat.
  • Dairy-Free Option – Replace heavy cream with coconut cream or cashew cream.

Storage/Reheating

  • Refrigeration: Store leftover steak and sauce separately in an airtight container for up to 3 days.
  • Freezing: Not recommended for the sauce, but cooked filet mignon can be frozen.
  • Reheating: Warm steak in a 250°F oven for 10 minutes; reheat sauce over low heat with a splash of cream.

FAQs

What’s the best way to crush peppercorns?

Use a mortar and pestle or place them in a zip-top bag and crush with a rolling pin.

Can I use a different cut of steak?

Yes! Ribeye or NY strip works well with peppercorn sauce.

Can I make this sauce without alcohol?

Yes! Skip the brandy and use extra beef broth instead.

How do I get the perfect steak doneness?

  • Rare: 120°F (48°C), about 2-3 minutes per side
  • Medium-Rare: 130°F (54°C), about 3-4 minutes per side
  • Medium: 140°F (60°C), about 4-5 minutes per side
  • Well-Done: 150°F+ (66°C), about 6+ minutes per side

Can I use green peppercorns instead?

Yes! Green peppercorns have a milder, slightly fruity taste.

What’s the best side dish for filet mignon?

Mashed potatoes, roasted vegetables, or garlic butter asparagus pair perfectly.

How do I make the sauce thicker?

Let it simmer longer or add a cornstarch slurry (1 tsp cornstarch + 1 tbsp water).

Can I cook the steak in the oven instead?

Yes! Sear for 2 minutes per side, then bake at 400°F (200°C) for 6-8 minutes.

What type of brandy is best for deglazing?

Cognac or a high-quality brandy enhances the sauce’s depth.

Can I meal prep this recipe?

Yes! Make the sauce ahead and refrigerate; reheat gently before serving.

Conclusion

This Filet Mignon with Peppercorn Sauce is the perfect combination of tender, juicy steak and a rich, creamy sauce. Whether for a romantic dinner or a special occasion, this dish is simple to make yet incredibly elegant. Try it today and impress with a restaurant-quality meal at home!

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Filet Mignon with Peppercorn Sauce

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This Filet Mignon with Peppercorn Sauce is a restaurant-quality dish featuring tender, perfectly seared filet mignon topped with a rich, creamy peppercorn sauce. It’s an elegant and indulgent meal, perfect for date nights, holidays, or special occasions!

  • Author: Beth
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 2 servings 1x
  • Category: Dinner
  • Method: Pan-Searing
  • Cuisine: French-Inspired

Ingredients

Scale

For the Filet Mignon:

  • 2 filet mignon steaks (68 oz each)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 cloves garlic, smashed
  • 2 sprigs fresh thyme (or rosemary)

For the Peppercorn Sauce:

  • 1 tablespoon whole black peppercorns, crushed
  • ½ cup beef broth
  • ½ cup heavy cream
  • ¼ cup cognac or brandy (or sub with extra broth)
  • 1 teaspoon Dijon mustard (optional, for extra depth)
  • Salt, to taste


Instructions

Step 1: Prepare & Sear the Filet Mignon

  1. Pat steaks dry with a paper towel and season both sides with salt and black pepper.
  2. Heat a cast-iron skillet or heavy pan over medium-high heat. Add olive oil.
  3. Sear the filets for 3-4 minutes per side until a golden-brown crust forms.
  4. Reduce heat to medium-low, add butter, garlic, and thyme, and baste the steaks for 1-2 minutes.
  5. Remove steaks and let them rest while making the sauce.

Step 2: Make the Peppercorn Sauce

  1. In the same skillet, remove excess oil, leaving about 1 tablespoon.
  2. Add crushed peppercorns and cook for 30 seconds.
  3. Pour in cognac or brandy and let it simmer for 1 minute until slightly reduced.
  4. Add beef broth and cook for 2 minutes.
  5. Stir in heavy cream and Dijon mustard, then simmer until thickened (2-3 minutes).
  6. Taste and add salt if needed.

Step 3: Serve & Enjoy

  1. Spoon the peppercorn sauce over the rested filet mignon.
  2. Serve with mashed potatoes, roasted vegetables, or a crisp salad.
  3. Enjoy with a glass of red wine! 🍷


Notes

  • No cognac? Use whiskey, bourbon, or beef broth.
  • Medium-Rare Temp: Cook filet mignon to 130-135°F (54-57°C).
  • Want more flavor? Add mushrooms or shallots to the sauce.


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