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
- Season the Steaks – Generously season both sides of the filet mignon with salt and black pepper.
- Preheat Pan – Heat olive oil in a heavy skillet or cast-iron pan over medium-high heat.
- Sear the Steaks – Sear for 3-4 minutes per side for medium-rare, adjusting for desired doneness.
- Baste with Butter – Reduce heat, add butter, garlic, and thyme. Tilt the pan and spoon melted butter over the steaks for 1 minute.
- Rest the Steaks – Remove from the pan and let rest for 5 minutes while making the sauce.
Step 2: Make the Peppercorn Sauce
- Crush Peppercorns – Lightly crush the peppercorns using a mortar and pestle or rolling pin.
- Deglaze the Pan – If using brandy or cognac, pour it into the hot pan and let it reduce by half.
- Add Broth & Cream – Stir in beef broth, heavy cream, and Dijon mustard. Simmer for 3-4 minutes until thickened.
- Finish with Butter – Stir in butter for extra richness.
Step 3: Serve & Enjoy
- Plate the Steaks – Place filet mignon on plates.
- Drizzle with Sauce – Spoon the creamy peppercorn sauce over the steaks.
- 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!
PrintFilet Mignon with Peppercorn Sauce
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!
- 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
For the Filet Mignon:
- 2 filet mignon steaks (6–8 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
- Pat steaks dry with a paper towel and season both sides with salt and black pepper.
- Heat a cast-iron skillet or heavy pan over medium-high heat. Add olive oil.
- Sear the filets for 3-4 minutes per side until a golden-brown crust forms.
- Reduce heat to medium-low, add butter, garlic, and thyme, and baste the steaks for 1-2 minutes.
- Remove steaks and let them rest while making the sauce.
Step 2: Make the Peppercorn Sauce
- In the same skillet, remove excess oil, leaving about 1 tablespoon.
- Add crushed peppercorns and cook for 30 seconds.
- Pour in cognac or brandy and let it simmer for 1 minute until slightly reduced.
- Add beef broth and cook for 2 minutes.
- Stir in heavy cream and Dijon mustard, then simmer until thickened (2-3 minutes).
- Taste and add salt if needed.
Step 3: Serve & Enjoy
- Spoon the peppercorn sauce over the rested filet mignon.
- Serve with mashed potatoes, roasted vegetables, or a crisp salad.
- 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.