Juicy Seared Filet Mignon with Shallot Peppercorn Sauce Recipe

Seared filet mignon elevates home cooking with restaurant-quality elegance that upgrades an ordinary dinner into a memorable culinary experience.

Tender beef cuts promise incredible flavor when prepared with careful technique and thoughtful seasoning.

Professional chefs understand the delicate balance between high heat and precise timing to achieve perfect doneness.

Rich, velvety sauces complement the meat’s natural succulence, creating harmonious flavor profiles that delight sophisticated palates.

peppercorn sauce adds robust depth and complexity, enhancing the steak’s inherent richness with subtle aromatic notes.

Sophisticated yet approachable, this recipe bridges gourmet techniques with home kitchen accessibility, making impressive dining feel wonderfully achievable.

Master this classic preparation to impress dinner guests or treat yourself to an extraordinary meal.

What to Serve with Peppercorn Filet Mignon

• Elevate with Robust Red Wine: Pair this luxurious steak with a bold Cabernet Sauvignon or Malbec, whose rich tannins complement the meat's intense flavor and cut through the creamy sauce's richness.
• Craft the Perfect Side Companion: Roasted garlic mashed potatoes or wild mushroom risotto work brilliantly, offering earthy undertones that enhance the steak's deep, savory profile while matching the sauce's elegant texture.
• Balance with Crisp Vegetable Harmony: Roasted asparagus with lemon zest or a light arugula salad with shaved parmesan provides a fresh, slightly peppery counterpoint to the heavy cream sauce and tender filet mignon.
• Enhance with Elegant Sparkling Contrast: A brut champagne or dry prosecco can cleanse the palate between bites, cutting through the sauce's richness while adding a celebratory touch to this sophisticated dish.

Variations on Peppercorn Sauce You’ll Love

• Herbed Butter Infusion: Replace olive oil with herbed compound butter for enhanced flavor, using a blend of softened butter, minced rosemary, thyme, and garlic.
• Red Wine Reduction Sauce: Substitute beef broth with robust red wine, creating a deeper, more complex sauce by simmering with additional shallots and reducing until slightly thickened.
• Mushroom Complement: Add sliced cremini or wild mushrooms to the sauce, sautéing them alongside shallots to introduce an earthy dimension and extra texture to the peppercorn cream.
• Blue Cheese Upgrade: Crumble tangy blue cheese over the steak just before serving, allowing it to slightly melt and complement the peppercorn sauce with a rich, sharp contrast.

Filet Mignon with Shallot Peppercorn Sauce to Impress

• Savor Restaurant-Quality Luxury: This recipe brings high-end steakhouse elegance directly to your kitchen, transforming an ordinary dinner into a gourmet experience without complicated techniques.
• Elevate Flavor with Simple Technique: Searing creates a perfect golden-brown crust that locks in juicy tenderness, while the peppercorn sauce adds rich, creamy complexity with minimal additional effort.
• Master Quick Weeknight Elegance: From start to finish, this dish takes less than 30 minutes to prepare, making it an ideal option for impressive yet speedy meal preparation that looks like you spent hours cooking.
• Celebrate Sensational Texture Contrast: The crispy exterior of the steak paired with the silky smooth cream sauce delivers an incredible mouthfeel that delights every bite, making each moment feel indulgent and sophisticated.

Ingredients for Seared Filet Mignon and Sauce

• Filet Mignon Steaks: Premium beef cut known for its tenderness and mild flavor, best when thick-cut and at room temperature before cooking.

• Salt, Black Pepper: Essential for enhancing the meat's natural flavor and creating a delicious crust.
• Olive Oil: Helps create a perfect sear and prevents sticking to the cooking surface.

• Butter: Provides rich, smooth base for the sauce and helps develop deep flavor.
• Shallots: Offers a delicate, sweet onion-like taste that complements the beef without overpowering.
• Cracked Black Peppercorns: Adds bold, spicy kick and creates signature peppercorn sauce texture.
• Beef Broth: Intensifies the sauce's savory depth and meat-forward profile.
• Heavy Cream: Creates luxurious, silky sauce with a luscious, velvety consistency.

How to Sear Filet and Build Peppercorn Sauce

Step 1: Gather Culinary Companions

• Filet mignon steaks
• Salt
• Black pepper
• Olive oil
• Butter
• Shallots
• Cracked black peppercorns
• Beef broth
• Heavy cream
• Fresh herbs (optional)

Ensure all ingredients are fresh and ready for a delicious cooking adventure.

Step 2: Massage Steaks with Flavor

Generously coat each filet mignon with salt and freshly ground black pepper. Let the steaks sit at room temperature for about 15 minutes to ensure even cooking.

Step 3: Create Sizzling Golden Crust

Heat olive oil in a heavy cast-iron skillet over medium-high heat. Carefully place steaks in the sizzling pan. Cook each side for 4-5 minutes, developing a stunning golden-brown exterior. For medium-rare, aim for an internal temperature of 135°F. Remove steaks and let them rest on a warm plate.

Step 4: Craft Luxurious Sauce

In the same skillet, lower heat to medium. Melt butter and add finely chopped shallots. Sauté until they become soft and translucent, releasing their sweet aroma.

Sprinkle in cracked black peppercorns and cook for an additional minute.

Pour beef broth into the skillet, gently scraping up the delicious browned bits from the bottom.

Stir in heavy cream and bring to a gentle simmer. Allow sauce to thicken for 5-7 minutes, stirring occasionally.

Season with salt to taste.

Step 5: Plate with Elegance

Transfer each steak to a warm plate.

Generously spoon the rich shallot peppercorn sauce over the filet mignon.

Optional: Sprinkle fresh thyme or parsley on top for a burst of color and additional flavor.

• Use a meat thermometer for perfect doneness
• Let steaks rest to retain juicy tenderness
• Cast-iron skillet provides the best sear
• Allow sauce to reduce for maximum flavor intensity

Wine Pairing Suggestion:

A bold Cabernet Sauvignon or Merlot complements the rich flavors of this dish perfectly.

Tips for Perfect Doneness and Sauce Consistency

• Choose Prime Cuts: Select high-quality, well-marbled filet mignon steaks with consistent thickness to ensure even cooking and rich flavor.
• Pat Dry for Perfect Sear: Use paper towels to thoroughly dry the steaks before seasoning, which helps create a beautiful golden-brown crust and prevents steaming.
• Control Heat Precisely: Use a cast-iron skillet or heavy-bottomed pan to distribute heat evenly and achieve a professional restaurant-style sear.
• Rest Meat Strategically: Allow steaks to rest for 5-7 minutes after cooking, letting juices redistribute and ensuring maximum tenderness and flavor.
• Balance Sauce Consistency: Simmer the peppercorn sauce slowly, stirring occasionally, to develop depth and prevent separation while achieving a silky, smooth texture.

Store and Reheat Filet Without Overcooking

• Refrigerate: Store leftover filet mignon and sauce in an airtight container within 2 hours of cooking, keeping them separate to maintain texture and prevent sogginess.
• Preserve: Refrigerated leftovers stay fresh for 3-4 days when sealed tightly, preventing moisture and potential bacterial growth.
• Reheat: Warm gently in a skillet over low heat with a splash of beef broth to restore moisture, stirring occasionally and avoiding overcooking to prevent drying out the delicate steak.

Seared Filet Mignon with Shallot Peppercorn Sauce Recipe

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4.7 from 36 reviews

• Total Time: 30 minutes
• Yield: 4 1x

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Description

Classic French-inspired seared filet mignon delivers restaurant-quality elegance for home cooking. Luxurious peppercorn sauce complements tender beef with rich, complex flavors you’ll savor with each luxurious bite.

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Ingredients

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Proteins:

• 4 filet mignon steaks (each about 6 ounces/170 grams and 1.5 inches/3.81 centimeters thick)

Seasonings and Oil:

• Salt to taste
• Freshly ground black pepper to taste
• 2 tablespoons/30 milliliters olive oil

Sauce Ingredients:

• 1 tablespoon/15 grams butter
• ¼ cup/40 grams finely chopped shallots
• 1 tablespoon cracked black peppercorns
• ½ cup/120 milliliters beef broth
• 1 cup/240 milliliters heavy cream
• Salt to taste

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Instructions

1. Generously coat the filet mignon with salt and freshly ground black pepper, ensuring even coverage across the entire surface of the meat.
2. Place a heavy cast-iron skillet over high heat, allowing it to become scorching hot before adding a thin layer of olive oil.
3. Carefully lay the seasoned steaks into the sizzling skillet, allowing each side to develop a rich, caramelized crust without moving them for several minutes.
4. Flip the steaks once a deep golden-brown exterior forms, cooking to preferred doneness – typically 4-5 minutes per side for medium-rare.
5. Transfer the seared steaks to a resting plate, allowing the juices to redistribute and the meat to relax.
6. Reduce the skillet’s temperature to medium and melt butter, creating a golden base for the sauce.
7. Introduce finely chopped shallots to the skillet, sautéing until they become soft and translucent with a slight golden edge.
8. Sprinkle cracked black peppercorns into the shallot mixture, stirring to release their aromatic oils and create depth of flavor.
9. Pour beef broth into the skillet, using a wooden spoon to scrape up the flavorful browned bits clinging to the bottom.
10. Stream in heavy cream, stirring continuously as the sauce simmers and gradually thickens to a luxurious consistency.
11. Taste and adjust seasoning, adding salt as needed to balance the sauce’s rich flavors.
12. Plate the rested steaks and generously ladle the shallot peppercorn sauce over the top.
13. Optional: Garnish with delicate sprigs of fresh thyme or finely chopped parsley for a touch of color and herbal brightness.

Notes

• Invest in high-quality, thick-cut filet mignon steaks for the best texture and flavor.
• Crush whole peppercorns just before cooking to release their most robust and aromatic essence.
• Allow steaks to rest at room temperature for 30 minutes before searing to ensure even cooking and maximum tenderness.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Dinner
• Method: Frying
• Cuisine: French

Nutrition

• Serving Size: 4
• Calories: 670 kcal
• Sugar: 1 g
• Sodium: 500 mg
• Fat: 50 g
• Saturated Fat: 20 g
• Unsaturated Fat: 30 g
• Trans Fat: 0 g
• Carbohydrates: 4 g
• Fiber: 0 g
• Protein: 51 g
• Cholesterol: 180 mg