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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