Sometimes you want to go all out, and for me, that means filet mignon. It’s tender, buttery, and luxurious on its own—but when you pair it with a creamy peppercorn sauce, it becomes something unforgettable. This is the kind of dish I pull out when I want to impress someone—or just treat myself to a restaurant-level steak dinner without leaving home.
The secret is in the sauce. It’s rich and peppery with a subtle kick, thanks to the crushed peppercorns and shallots simmered down in beef broth and cream. The whole thing comes together in one pan, right after searing the steaks, so you’re getting all that flavor and none of the fuss.
Here’s how I make it, plus some tips to make sure your steaks turn out perfectly every time.
Why This Recipe Works
There’s a reason this classic combo has stood the test of time. Here’s what makes it such a winner:
- Filet mignon is incredibly tender and cooks quickly, making it ideal for special dinners without hours of prep.
- The creamy peppercorn sauce is bold but balanced, adding just the right amount of richness without overpowering the steak.
- Everything’s done in one skillet, meaning fewer dishes and more flavor.
- This meal feels elevated, but it’s surprisingly simple to make—even on a weeknight.
Ingredients You’ll Need
For the Steaks:
- 4 filet mignon steaks (about 6 oz each)
- Salt and freshly ground black pepper
- 2 tbsp olive oil
- 1 tbsp butter
- Fresh chives or parsley for garnish
For the Peppercorn Sauce:
- 1 tbsp butter
- 1 shallot, finely chopped
- 1 tsp crushed peppercorns (I use a mix of black and pink)
- 1/2 cup beef broth
- 1/2 cup heavy cream
- Salt, to taste
Step-by-Step: How I Make It
1. Prepare the Steaks
I start by seasoning the filet mignon steaks generously with salt and pepper. Then I let them rest at room temperature for about 30 minutes. This helps them cook evenly and sear better.
2. Sear the Steaks
In a hot skillet (cast iron is perfect here), I heat the olive oil over high heat until it’s shimmering. I add the steaks and sear for 3–4 minutes on each side to get that golden crust. For medium-rare, I aim for an internal temperature of about 130°F.
In the final minute of cooking, I add a tablespoon of butter and spoon it over the steaks as they finish searing. It gives the meat a glossy, flavorful finish.
Then I remove the steaks from the pan and let them rest under foil while I make the sauce.
3. Make the Peppercorn Sauce
Using the same skillet (with all the good browned bits still in it), I melt another tablespoon of butter and add the chopped shallots. I cook them for about 2–3 minutes until soft and fragrant, then stir in the crushed peppercorns.
Next, I pour in the beef broth and let it simmer until it reduces by about half—this concentrates the flavor. Then I lower the heat and stir in the heavy cream. The sauce will thicken slightly as it simmers, turning into a silky, pepper-flecked glaze.
I taste and add a pinch of salt if needed. Sometimes the broth and butter provide enough, depending on the brand.
4. Finish and Serve
Once the sauce is thickened to my liking, I plate the steaks and spoon the peppercorn sauce over the top. I finish with a sprinkle of chopped chives or parsley for a fresh contrast and a little color.
I usually serve this with roasted asparagus, crispy potatoes, or a simple side salad—it’s rich enough that you don’t need much else.
My Tips for Steak Night Success
- Let the meat rest before and after cooking: This ensures tenderness and helps keep the juices in.
- Use freshly crushed peppercorns, not pre-ground. The flavor is more vibrant and aromatic.
- Don’t overcook the sauce: Once the cream goes in, simmer gently so it stays smooth and silky.
- Make it a full experience: Add a glass of red wine or a crusty baguette to soak up that sauce.
Variations and Upgrades
- Add a splash of brandy or cognac to the sauce before adding the cream for a deeper, more luxurious flavor.
- Try shallot butter instead of olive oil for searing—it adds another layer of richness.
- Use green peppercorns for a more traditional French-style steak au poivre experience.
- Swap in strip steak or ribeye if you want something with more marbling.
What I Serve With It
This filet mignon pairs perfectly with:
- Roasted asparagus or broccolini
- Garlic mashed potatoes or crispy smashed potatoes
- Grilled mushrooms or sautéed spinach
- A glass of bold red wine—Cabernet Sauvignon or Syrah is my go-to
For dessert, I’ll keep it simple with a chocolate mousse or lemon tart to contrast the savory richness of the meal.
FAQs From My Kitchen
Q: Can I make the sauce ahead of time?
Yes, you can—but it’s best fresh. If you need to prep ahead, reheat the sauce gently and stir in a splash of cream to revive the texture.
Q: What’s the best cut of steak for this sauce if I don’t have filet?
Ribeye or New York strip works beautifully. You want a tender cut that can stand up to the sauce.
Q: Can I make this without cream?
You could use a splash of milk or half-and-half, but the sauce won’t be as rich. A touch of crème fraîche also works for a tangy variation.
Final Thoughts
This Filet Mignon with Creamy Peppercorn Sauce is one of those meals that turns any night into a special occasion. It’s rich without being over-the-top, elegant without being complicated, and every time I make it, I wonder why I don’t do it more often.
It’s a great dish to master—not just for date nights or dinner parties, but for those moments when you want to slow down and treat yourself to something amazing.
Let me know if you give it a try or add your own twist. I’d love to hear how it turns out in your kitchen.
My Favorite Elegant Steak Dinner: Filet Mignon with a Rich, Velvety Peppercorn Sauce
Ingredients
- 4 filet mignon steaks (6 oz each)
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 shallot, minced
- 1 cup heavy cream
- 2 tablespoons green peppercorns, drained and rinsed
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Season the filet mignon steaks with salt and black pepper on both sides.
- In a large skillet, heat olive oil over medium-high heat. Add the steaks and cook for 4-5 minutes per side for medium-rare, or until desired doneness.
- Remove the steaks from the skillet and let them rest on a plate covered with aluminum foil.
- In the same skillet, melt the butter and add the minced shallot. Sauté until softened, about 2 minutes.
- Pour in the heavy cream and stir in the green peppercorns and Dijon mustard. Cook for about 5 minutes, stirring frequently, until the sauce thickens slightly.
- Serve the filet mignon topped with the peppercorn sauce and garnish with fresh parsley.
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