Skip to content
Kissing In The Kitchen with Shawnie Kelley

Recipes / American, Salads & Sides

Filet Mignon with Peppercorn Cream Sauce

A perfectly cooked filet mignon is the hallmark of an exceptional steakhouse meal. This recipe combines a beautifully seared, buttery-tender filet with a luxurious peppercorn cream sauce made from the flavorful browned bits left in the pan. Rich cream, Dijon mustard, and cracked peppercorns create a velvety sauce that complements the beef without overpowering its natural flavor. Mastering a proper sear and pan sauce are essential techniques that will elevate your home cooking to restaurant quality.

Serves
4
Jump to directions ↓

Directions

  1. Prepare the Steaks: Remove the steaks from the refrigerator 30 to 45 minutes before cooking to allow them to come closer to room temperature. Pat them dry thoroughly with paper towels and season generously on all sides with the kosher salt and black pepper.

  2. Sear the Filets: Heat a large cast-iron skillet over medium-high heat until very hot. Add the oil, then carefully place the steaks in the pan. Sear without moving for 3 to 4 minutes until a rich golden-brown crust develops.

  3. Baste: Flip the steaks and add the butter, garlic, and thyme to the skillet. As the butter melts, tilt the pan and continuously spoon the butter over the steaks for another 3 to 4 minutes, or until they reach your desired doneness (125°F for medium-rare).

  4. Rest the Meat: Transfer the steaks to a warm plate and tent loosely with foil. Allow them to rest for 8 to 10 minutes so the juices redistribute throughout the meat.

  5. Build the Pan Sauce: Discard the garlic and thyme from the skillet. Reduce the heat to medium and add the butter and shallot. Cook until the shallot is softened, about 2 minutes.

  6. Deglaze: Stir in the cracked peppercorns and cook for 30 seconds until fragrant. Carefully add the brandy, if using, and simmer for about 1 minute until slightly reduced.

  7. Simmer: Add the beef broth, scraping up all of the flavorful browned bits from the bottom of the pan. Simmer until the liquid has reduced by about half.

  8. Finish the Cream Sauce: Whisk in the heavy cream, Dijon mustard, and Worcestershire sauce. Simmer gently for 3 to 5 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon. Taste and season with salt if needed.

  9. Plate and Serve: Place each filet on a warm dinner plate and let rest for a few minutes. Generously spoon the peppercorn cream sauce over the top and serve immediately.

From Shawnie's class “New American Steakhouse: Surf & Turf”

Keep cooking

More like this