Description
Seared Filet Mignon with Shallot Peppercorn Sauce offers a luxurious and flavorful meal, with perfectly seared, tender filet mignon topped with a rich and creamy shallot peppercorn sauce. The combination of juicy, melt-in-your-mouth beef and the bold, aromatic sauce creates a satisfying balance of flavors—savory and slightly spicy with every bite. This dish is easily customizable: swap the filet mignon for another cut of beef like ribeye or sirloin, add a side of roasted vegetables or mashed potatoes, or experiment with different sauces to suit your taste. For extra flavor, consider garnishing with fresh herbs like thyme or rosemary. Try making this Seared Filet Mignon with Shallot Peppercorn Sauce for a refined and indulgent meal, and don’t forget to share your creations on social media!
Ingredients
For the Filet Mignon:
- 2 filet mignon steaks (6–8 oz each)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 tablespoon unsalted butter
For the Shallot Peppercorn Sauce:
- 1 tablespoon olive oil
- 1 small shallot, finely chopped
- 2 teaspoons whole black peppercorns, lightly crushed
- 1/2 cup beef broth
- 1/2 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 tablespoon brandy or cognac (optional, but adds richness)
- Salt, to taste
- Fresh parsley or thyme (for garnish, optional)
Instructions
Prepare the Filet Mignon:
- Season the Steaks: Pat the filet mignon steaks dry with paper towels to ensure a good sear. Season both sides generously with salt and freshly ground black pepper.
- Heat the Skillet: In a large, heavy-bottomed skillet (preferably cast iron), heat 2 tablespoons of olive oil over medium-high heat until it’s hot and shimmering.
- Sear the Steaks: Place the steaks in the hot skillet and sear them for 3-4 minutes on each side for medium-rare, or 5-6 minutes per side for medium. Use tongs to flip the steaks gently. Add 1 tablespoon of butter in the last minute of cooking to baste the steaks for extra flavor.
- Rest the Steaks: Once cooked to your desired level of doneness, remove the steaks from the skillet and transfer them to a plate. Cover loosely with foil and let them rest for 5-7 minutes to allow the juices to redistribute.
Prepare the Shallot Peppercorn Sauce:
- Sauté the Shallots: In the same skillet (with the steak drippings still in it), add 1 tablespoon of olive oil and heat over medium heat. Add the finely chopped shallots and sauté for 2-3 minutes, until they become soft and translucent.
- Add the Peppercorns: Add the lightly crushed black peppercorns to the shallots and sauté for another 1 minute, allowing the pepper to release its flavor.
- Deglaze the Pan: Pour in 1 tablespoon of brandy or cognac (if using) to deglaze the pan, scraping up any browned bits from the bottom. Let it cook for 1-2 minutes to reduce slightly.
- Add Broth and Cream: Pour in 1/2 cup of beef broth and 1/2 cup of heavy cream. Stir everything together, scraping the bottom of the pan to incorporate all the flavors. Allow the sauce to simmer for about 3-5 minutes until it thickens slightly.
- Finish the Sauce: Stir in 1 tablespoon of Dijon mustard, and season with salt to taste. If you prefer a smoother sauce, you can strain it through a fine-mesh sieve before serving.
Serve:
- Plate the Steaks: Place each filet mignon on a serving plate.
- Top with Sauce: Spoon the shallot peppercorn sauce generously over the steaks.
- Garnish: Garnish with freshly chopped parsley or thyme for an extra touch of color and flavor.
- Serve Immediately: Serve the steaks immediately while hot, and enjoy!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 2 servings
- Calories: 550-600 calories
- Fat: 35g
- Carbohydrates: 12g
- Protein: 45g