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
Scale
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.
