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