Filet Mignon with Peppercorn Sauce: A Restaurant-Worthy Classic at Home

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Tender, juicy, and dressed in a rich, creamy peppercorn sauce—this Filet Mignon with Peppercorn Sauce is the ultimate indulgence. The steak is seared to perfection with a beautiful crust, then draped in a luscious, velvety sauce made with crushed peppercorns, cream, and a splash of cognac or brandy. Every bite melts in your mouth, balancing the beef’s bold flavor with the creamy heat of the sauce. It’s elegant, comforting, and surprisingly simple to make at home.

This dish is perfect for special occasions or a luxurious weekend dinner when you want to treat yourself or impress your guests. Pair it with mashed potatoes or a crisp green salad, and you’ve got a stunning plate worthy of any fine-dining experience. It’s the kind of meal that makes you slow down, savor, and maybe even light a candle or two.

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Ingredients for Filet Mignon with Peppercorn Sauce

• 2 filet mignon steaks (about 6 oz each)
• Salt, to taste
• 1 tablespoon whole black peppercorns, crushed
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 shallot, finely chopped
• 1/4 cup cognac or brandy
• 3/4 cup heavy cream
• 1 teaspoon Dijon mustard (optional for extra depth)
• Fresh rosemary or parsley for garnish (optional)

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Step 1: Prepare the Steaks

Take the filet mignon out of the fridge about 30 minutes before cooking to let them come to room temperature. This ensures even cooking. Pat them dry with paper towels, then generously season both sides with salt. Press the crushed peppercorns firmly into the meat, coating all sides for a peppery crust.

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Step 2: Sear the Filet Mignon

Heat a heavy skillet (cast iron works best) over medium-high heat. Add the olive oil and 1 tablespoon of butter. Once hot and shimmering, place the steaks in the pan and sear for about 3–4 minutes per side, depending on thickness and preferred doneness. Flip only once to develop a deep, golden crust. Remove the steaks and let them rest on a warm plate, loosely covered with foil.

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Step 3: Make the Peppercorn Sauce

Lower the heat to medium and add the remaining tablespoon of butter. Toss in the finely chopped shallot and sauté for about 1–2 minutes until softened and aromatic. Carefully pour in the cognac or brandy (watch for flames!) and stir to deglaze the pan, scraping up all the flavorful browned bits. Let it reduce for 1–2 minutes.

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Step 4: Finish the Sauce

Stir in the heavy cream and a teaspoon of Dijon mustard if using. Let the sauce simmer gently for 4–5 minutes, or until it thickens slightly to coat the back of a spoon. Taste and adjust seasoning if needed.

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Step 5: Bring It All Together

Return the steaks to the pan just briefly to warm through, spooning the sauce over them. Or, plate the steaks and pour the rich peppercorn sauce generously over the top. Garnish with rosemary or parsley for a pop of color.

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Storage Instructions

Refrigerating Leftovers:
Store any leftover filet mignon and peppercorn sauce in an airtight container in the refrigerator. The steak will stay good for up to 3 days, while the sauce should be consumed within 2 days for optimal flavor and texture.

Reheating Tips:
Reheat the steak gently to avoid overcooking. Wrap it in foil and warm in a 275°F (135°C) oven for 10–15 minutes. The sauce can be reheated on the stovetop over low heat—add a splash of cream or broth to loosen it if needed.

Freezing:
Freezing is not ideal for this dish, especially for the sauce, which can separate upon thawing. However, you can freeze the cooked steaks for up to 2 months, wrapped tightly. Thaw overnight in the fridge before reheating.

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Estimated Nutrition

Per serving (based on 1 steak with sauce):

• Calories: ~580
• Protein: 38g
• Fat: 45g
• Saturated Fat: 22g
• Carbohydrates: 5g
• Fiber: 0g
• Sugar: 1g
• Sodium: ~300mg

Nutritional values are approximate and may vary based on portion size and specific ingredients used.

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Frequently Asked Questions

What cut of steak is filet mignon?

Filet mignon is cut from the tenderloin, one of the most tender parts of the cow. It’s known for its buttery texture and mild flavor.

Can I make the peppercorn sauce without alcohol?

Yes! Replace the cognac or brandy with beef broth for a delicious non-alcoholic version. You can still enjoy the creamy, peppery flavor.

How do I know when filet mignon is cooked to my liking?

Use a meat thermometer:

• Rare: 120–125°F
• Medium-rare: 130–135°F
• Medium: 140–145°F
  Avoid going beyond this for filet, as it dries out easily.

What’s the best way to crush peppercorns?

Use a mortar and pestle or place the peppercorns in a sealed bag and crush them with a rolling pin or heavy skillet for a coarse texture.

Can I use green peppercorns instead?

Yes, green peppercorns in brine offer a milder, aromatic heat. Drain and rinse them before adding to the sauce.

Do I need a cast iron skillet?

While cast iron is ideal for searing, any heavy-bottomed pan will do. Just make sure it retains heat well for a good crust.

Can I make this dish ahead of time?

You can prep the sauce and even sear the steaks ahead, but for best results, finish the sauce and reheat the steaks just before serving.

What sides pair well with filet mignon and peppercorn sauce?

Creamy mashed potatoes, roasted asparagus, buttered green beans, or even a fresh arugula salad are perfect companions.

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