If you’re craving a steak dinner that feels both elegant and indulgent, you simply cannot miss this Filet Mignon with Peppercorn Sauce Recipe. Imagine tender, buttery filet mignon steaks seared to perfection and drenched in a luxuriously creamy sauce bursting with peppercorn punch and a whisper of Cognac. This dish transforms a simple cut of beef into a restaurant-worthy experience you can easily recreate at home, perfect for special occasions or any night you want to treat yourself with something truly unforgettable.
Ingredients You’ll Need
Every ingredient here works its magic to build layers of flavor, texture, and aroma that make this dish so memorable. From the peppery crunch of cracked black peppercorns to the silky richness of heavy cream, these components are simple but absolutely essential to achieving that flawless balance in your steak and sauce.
- Filet mignons: Choose steaks about 1¼ inches thick for the ideal tenderness and juiciness.
- Fennel Mustard Peppercorn Steak Rub or kosher salt: Adds seasoning depth and a fragrant peppery note.
- Cracked black peppercorns: Essential for that bold, spicy crunch that defines the sauce’s character.
- Extra virgin olive oil: For a clean, fruity sear without overpowering the steak’s natural flavor.
- Salted butter: Used in cooking to enrich the steaks with a luscious golden crust.
- Shallots, minced: Bring a sweet, subtle onion flavor that mellows beautifully once cooked.
- Green peppercorns: Provide a tangy, vibrant burst of pepper intensity that contrasts the creamy sauce.
- Cognac: Adds warmth and complexity, lifting the sauce into something truly special.
- Heavy cream: Makes the sauce luxuriously silky and perfect for coating every bite.
- Dijon mustard: Gives a mild tang and depth that binds the sauce’s flavors together.
- Coarse kosher or sea salt: For finishing and seasoning to your taste.
How to Make Filet Mignon with Peppercorn Sauce Recipe
Step 1: Season the Steaks
First, start by patting your filet mignons dry with paper towels—this step ensures a better sear. Then generously rub each steak with your chosen steak rub or a blend of coarse salt and cracked black peppercorns. Letting the steaks rest at room temperature for 20 to 30 minutes helps them cook evenly and develop a beautiful crust during searing.
Step 2: Sear the Steaks
Heat olive oil and salted butter in a cast iron skillet over medium-high heat until shimmering. Place the steaks in the hot pan and sear each side for 3 to 4 minutes if you prefer them medium-rare—adjust cook time if you want a different doneness. The butter and oil combo creates a caramelized crust that locks in juicy tenderness. Once done, transfer the steaks to a plate and tent loosely with foil to rest—the resting phase keeps the juices sealed inside.
Step 3: Make the Peppercorn Sauce
Using the same skillet brings wonderful flavor from the steak drippings. Lower the heat to medium and add the minced shallots, sautéing until tender and fragrant, about 2 minutes. Next, stir in the green peppercorns, adding their vibrant bite. Carefully pour in the Cognac—be cautious if you flambé—and let it simmer until slightly reduced for depth.
Step 4: Finish the Sauce
Stir in the heavy cream and Dijon mustard, then let the sauce gently simmer for 3 to 5 minutes, stirring occasionally until it thickens to a luscious consistency. Taste and adjust with coarse salt to bring all the flavors together in perfect harmony—the creamy, spicy, and tangy notes should dance on your palate.
Step 5: Serve with Style
Place the rested filet mignons on warm plates and spoon the heavenly peppercorn sauce generously over each steak. Serve immediately to enjoy the rich, velvety sauce warmed by the tender filet—a dish that’s guaranteed to impress!
How to Serve Filet Mignon with Peppercorn Sauce Recipe
Garnishes
Adding a simple garnish elevates both the look and taste of this dish. Fresh sprigs of thyme or parsley add a pop of bright green and a fresh aroma that cuts through the richness. A light sprinkle of cracked black pepper finished just before serving adds extra punch and crunch for pepper lovers.
Side Dishes
This filet mignon begs for equally indulgent accompaniments. Creamy mashed potatoes or truffle-infused mashed cauliflower soak up every drop of the peppercorn sauce beautifully. Roasted asparagus, sautéed mushrooms, or a crisp arugula salad with a lemon vinaigrette provide a fresh counterpoint to the richness of the steak and sauce.
Creative Ways to Present
For a memorable dinner, layer your presentation by plating the filet on a swirl of mashed potatoes and drizzle the sauce artfully around. Garnish with microgreens or edible flowers for an eye-catching finish. Serving in individual cast iron skillets keeps the meal hot and adds rustic charm right to the table.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store the filet mignon and sauce separately in airtight containers in the refrigerator for up to 3 days. Keeping them apart preserves the steak’s texture and prevents the sauce from overpowering the meat in storage.
Freezing
Freezing cooked filet mignon with peppercorn sauce is possible but not ideal because the cream-based sauce can separate upon thawing. If needed, freeze the steak alone wrapped tightly in plastic wrap and foil for up to 2 months. Freeze sauce separately in a container with an airtight seal.
Reheating
To reheat, gently warm the sauce in a small saucepan over low heat, stirring occasionally. Warm the filet mignon in a 275°F oven wrapped loosely in foil to maintain juiciness. Avoid microwaving to keep the texture intact. After warming both, combine and serve immediately for the best experience.
FAQs
Can I use another cut of steak for this recipe?
Absolutely! While filet mignon is prized for its tenderness, you can use ribeye or strip steak as alternatives. Just adjust cooking times since these cuts have different thickness and fat content.
What if I don’t have Cognac? What’s a good substitute?
If Cognac isn’t in your pantry, brandy or a good-quality whiskey offer a similar depth of flavor. You can also omit the alcohol and use beef broth for a milder sauce.
How do I know when the filet mignon is medium-rare?
For medium-rare, aim for an internal temperature of around 130°F. Using an instant-read thermometer helps nail the perfect doneness without cutting into the steak.
Can I make the sauce dairy-free?
Yes, substitute heavy cream with coconut cream or a cashew cream for a rich, dairy-free version. The flavor will be slightly different but still delicious.
Is it okay to flambé the Cognac?
Flambéing adds a dramatic touch and intensifies the sauce’s flavor, but it’s not mandatory. Simply simmer the Cognac to reduce it if you prefer a safer and quicker method.
Final Thoughts
This Filet Mignon with Peppercorn Sauce Recipe is one of those dishes you’ll want to make again and again—so elegant yet surprisingly achievable at home. Whether it’s date night or a celebratory meal, this classic pairing delivers comfort, sophistication, and seriously crave-worthy flavors. Give it a try and watch it become an instant favorite in your kitchen.
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Filet Mignon with Peppercorn Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This elegant Filet Mignon with Peppercorn Sauce recipe features tender, perfectly seared filet mignons enhanced by a creamy, flavorful peppercorn sauce made with Cognac, shallots, and Dijon mustard. Ready in just 30 minutes, it’s an ideal dish for a special dinner that merges simplicity with gourmet flair.
Ingredients
Steaks
- 4 filet mignons (each about 1¼ inches thick and 5 to 6 ounces)
- 2–3 tablespoons Fennel Mustard Peppercorn Steak Rub (or 4 teaspoons coarse kosher or sea salt)
- 4 teaspoons cracked black peppercorns
- 2 tablespoons extra virgin olive oil
- 2 tablespoons (¼ stick) salted butter
Sauce
- 2 large shallots, minced (about ½ cup)
- 3 tablespoons green peppercorns, drained (or an additional 2 teaspoons Fennel Mustard Peppercorn Steak Rub)
- About 3 tablespoons Cognac
- 1 cup heavy cream
- 2 teaspoons Dijon mustard (adjust to taste)
- Coarse salt (kosher or sea), to taste
Instructions
- Season the Steaks: Pat the filet mignons dry with paper towels to ensure a good sear. Rub each steak thoroughly with the Fennel Mustard Peppercorn Steak Rub or a combination of coarse kosher salt and cracked black peppercorns. Let the steaks rest at room temperature for 20 to 30 minutes, which helps them cook evenly.
- Sear the Steaks: Heat the olive oil and salted butter in a cast iron skillet over medium-high heat until very hot and shimmering. Place the steaks into the skillet and sear them for 3 to 4 minutes on each side to achieve a medium-rare doneness, adjusting the time if you prefer a different level of cooking. Once done, transfer the steaks to a plate and loosely tent with foil to rest, allowing juices to redistribute.
- Make the Sauce: In the same skillet, reduce the heat to medium to preserve the fond left from searing. Add the minced shallots and sauté for about 2 minutes until they soften and become fragrant. Stir in the green peppercorns or additional steak rub to infuse flavor.
- Add Cognac and Cream: Carefully pour the Cognac into the skillet; if you choose to flambé, take appropriate safety precautions. Allow the alcohol to reduce slightly while stirring. Next, stir in the heavy cream and Dijon mustard, simmering the sauce for 3 to 5 minutes until it thickens slightly and the flavors meld together. Season the sauce with kosher salt to your taste.
- Serve: Spoon the luscious peppercorn sauce generously over the rested filet mignons. Serve immediately while hot to enjoy the rich, juicy flavors at their peak.
Notes
- Letting the steaks rest after seasoning and after cooking results in a juicier and more flavorful steak.
- Use a cast iron skillet for the best sear due to its excellent heat retention.
- The sauce can be flambéed by igniting the Cognac for a more intense flavor but it is optional and should be done with caution.
- Adjust the amount of Dijon mustard to balance creaminess and tanginess according to personal preference.
- If green peppercorns are unavailable, crushed black peppercorns can be used, though it will change the sauce’s flavor subtly.
- Ensure not to overcook the filet mignon, as it is a lean, tender cut best enjoyed medium-rare to medium.
