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Filet Mignon with Peppercorn Sauce

A succulent filet mignon paired with a rich and creamy peppercorn sauce, perfect for elevating any dining experience at home.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American, French
Calories: 700
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces filet mignon steaks (approximately 6-8 ounces each)
  • Salt Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 2 tablespoons shallots, finely chopped
  • 2 tablespoons green peppercorns (jarred or packed in brine)
  • 1 cup heavy cream
  • 1 tablespoon Dijon mustard
  • Optional: chopped fresh parsley for garnish

Method
 

Preparation
  1. Let your filet mignon steaks come to room temperature for about 30 minutes.
  2. Season both sides generously with salt and freshly ground black pepper.
Cooking the Steaks
  1. Heat olive oil in a heavy skillet over medium-high heat.
  2. Once the oil is hot, carefully add the steaks and sear for about 4-5 minutes on each side, until a rich brown crust forms and desired doneness is achieved.
  3. Remove the steaks from the skillet and place them on a plate to rest.
Making the Sauce
  1. In the same skillet, lower the heat to medium and add butter.
  2. Once melted, add the chopped shallots and cook for 2-3 minutes until softened.
  3. Stir in the green peppercorns, scraping any browned bits from the skillet.
  4. Pour in the heavy cream and let it simmer for 2-3 minutes until slightly thickened.
  5. Add the Dijon mustard and stir well to combine. Season with additional salt and pepper if desired.
Serving
  1. Plate the filet mignon and generously spoon the peppercorn sauce over it.
  2. Garnish with fresh parsley, if using.

Notes

Room temperature steaks ensure even cooking. Use a meat thermometer for optimal doneness, aiming for medium-rare at 130°F. Leftovers can be stored for 3-4 days in the refrigerator or up to 3 months in the freezer.