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.

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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

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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

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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)

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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.

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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.

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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

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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

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More Recipes You Will Love

• Savory Steak with Roasted Potatoes
• Creamy Garlic Butter Salmon & Shrimp Pasta
• Dorito Casserole
• Chicken Enchiladas
• Sheet Pan Quesadillas

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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.