Filet Mignon with Creamy Peppercorn Sauce
Introduction
When you want a dish that feels elegant and indulgent, filet mignon with creamy peppercorn sauce is a classic choice. This recipe features perfectly seared, tender filet steaks paired with a velvety, shallot and peppercorn-infused cream sauce that feels like something you’d order in a French bistro.
Perfect for date nights, celebrations, or simply treating yourself, this dish delivers restaurant-level flavor with minimal effort—all in under an hour.
Why You’ll Love This Recipe
- Uses minimal ingredients for maximum flavor
- Filet mignon is naturally tender and luxurious
- Creamy peppercorn sauce is bold yet balanced
- Great for special dinners, anniversaries, or holiday menus
- Pairs beautifully with classic sides like asparagus or mashed potatoes
Ingredients
For the Steak
- 4 filet mignon steaks (6–8 oz each)
- Salt and freshly ground black pepper, to taste
- 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 (black or mixed)
- ½ cup beef broth
- ½ cup heavy cream
- Salt, to taste
Timing
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Rest Time: 5–10 minutes
- Total Time: ~40 minutes
- Servings: 4
- Calories: ~500 kcal per serving (without sides)
Instructions
Step 1: Season and Rest the Steaks
- Pat filets dry and season both sides generously with salt and pepper.
- Let rest at room temperature for about 30 minutes for even cooking.
Step 2: Sear the Steaks
- Heat olive oil in a large cast iron or heavy skillet over high heat until shimmering.
- Sear filets for 3–4 minutes per side for medium-rare, adjusting for thickness.
- In the last minute of cooking, add butter and baste the steaks with the melted butter for extra flavor.
Step 3: Rest the Meat
- Transfer steaks to a plate and cover loosely with foil. Let rest for 5–10 minutes.
Step 4: Make the Peppercorn Sauce
- In the same skillet, lower heat to medium.
- Melt butter, then add shallots and sauté until soft, about 2 minutes.
- Stir in crushed peppercorns and cook for 30 seconds.
- Add beef broth, scraping up any browned bits, and reduce by half.
- Stir in heavy cream and simmer until sauce thickens slightly, about 3–4 minutes.
- Season with salt, to taste.
Step 5: Serve
- Spoon the creamy peppercorn sauce over the rested filets.
- Garnish with chopped chives or parsley for color and freshness.
- Serve hot with sides of your choice.
Tips for Success
- Use room temperature steaks to ensure even cooking.
- Don’t overcrowd the pan—sear in batches if necessary.
- For a deeper sauce, deglaze with a splash of brandy or cognac before adding broth.
- Use crushed whole peppercorns (not ground pepper) for the best bite and flavor.
Serving Suggestions
Pair your filet with:
- Roasted asparagus, garlic mashed potatoes, or buttery green beans
- A crisp side salad or Irish Pea Salad
- Warm Garlic Knots or crusty bread to mop up the sauce
- A full-bodied red wine like Cabernet Sauvignon or Syrah
- End the meal with Chocolate Chip Cookie Bites
Storage and Leftovers
- Refrigerate: Store leftover steaks and sauce separately for up to 3 days
- Reheat: Gently in a skillet with a splash of broth or cream to loosen the sauce
- Freeze: Not recommended for filet mignon, but sauce can be frozen in small containers
More Recipes You Will Love
- Savory Steak with Roasted Potatoes
- Creamy Garlic Butter Salmon & Shrimp Pasta
- Dorito Casserole
- Chicken Enchiladas
- Sheet Pan Quesadillas
Final Thoughts
This Filet Mignon with Creamy Peppercorn Sauce is a timeless dish that brings elegance to your table with minimal effort. From the perfect pan-seared crust to the rich, peppery sauce, it’s ideal for impressing guests or indulging in a little luxury for yourself.
Tried it? Tag @chefmaniac and share your steak night creation. For more elevated meals made easy, follow Jason Griffith and the ChefManiac kitchen.
