Elegant Filet Mignon with Creamy Peppercorn Sauce
This Elegant Filet Mignon with Creamy Peppercorn Sauce is rich, simple, and quick to make at home, giving a restaurant feel with little fuss.
Ingredients
For the Peppercorn Sauce
- 3 tablespoons unsalted butter
- 1 medium shallot, finely diced
- 2 teaspoons crushed black peppercorns
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 teaspoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 3 cups low-sodium beef stock
- 1/2 cup heavy cream
- Kosher salt, to taste
For the Filet Mignon
- 4 pieces filet mignon steaks (6 ounces each)
- 1 tablespoon avocado oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, smashed
- Kosher salt and freshly cracked black pepper, to taste
Instructions
Preparation of the Sauce
- Melt butter in a medium skillet over medium heat.
- Add diced shallots with a pinch of salt and sauté until softened, about 1 minute.
- Stir in garlic and crushed peppercorns, cooking for 30 seconds until fragrant.
- Whisk in Dijon mustard, Worcestershire sauce, and flour. Cook for 1 minute to eliminate the raw flour taste.
- Gradually add beef stock while whisking to create a smooth consistency. Bring to a boil, then reduce heat to a simmer.
- Let the sauce simmer uncovered for 10 minutes. Add heavy cream and simmer for another 5 minutes until the sauce thickens. Season with salt to taste.
Cooking the Filet Mignon
- Allow steaks to come to room temperature, pat dry, and generously season with salt and pepper on all sides.
- Heat a cast-iron skillet over high heat until very hot. Add avocado oil and heat until shimmering.
- Sear the steaks for 2-3 minutes on each side without moving them to develop a deep golden crust.
- Hold the steaks with tongs and sear the edges for about 1 minute each.
- Lower the heat slightly, add butter and smashed garlic to the skillet, and baste the steaks for 30 seconds with the melted butter.
- Remove the steaks from the skillet and let them rest for 7 minutes before slicing.
Serving
- Serve each steak drizzled with the creamy peppercorn sauce.
Notes
Let steaks sit at room temperature for 30 minutes before cooking for even doneness. Use a very hot skillet and do not move the steak while searing to get a good crust. Finish basting with butter and garlic for added flavor.