Filet Mignon with Peppercorn Sauce

Few dishes rival the elegance and richness of a perfectly cooked filet mignon served with a bold, creamy peppercorn sauce. This recipe delivers a restaurant-quality experience in the comfort of your own kitchen, featuring tender filet mignon steaks seared to perfection and complemented by a luxurious Cognac-infused cream sauce. The addition of green peppercorns and Dijon mustard enhances the sauce with just the right amount of spice and tang, balancing beautifully with the delicate flavor of the beef.

This dish is ideal for special occasions, date nights, or dinner parties where you want to impress without overcomplicating the process. While the steak itself requires minimal seasoning thanks to its natural tenderness, the optional fennel mustard peppercorn rub elevates it with a deeper, aromatic crust. Paired with roasted vegetables, mashed potatoes, or a crisp salad, this Filet Mignon with Peppercorn Sauce is both indulgent and memorable, proving that high-end flavor is achievable at home.

Why You’ll Love This Recipe

1. Restaurant-quality at home

Enjoy gourmet steakhouse flavor without leaving your kitchen.

2. Rich, balanced sauce

The peppercorn cream sauce delivers depth with a creamy texture and a hint of Cognac.

3. Simple but impressive

Minimal ingredients and straightforward techniques yield showstopping results.

4. Perfectly tender steaks

Filet mignon offers melt-in-your-mouth texture with every bite.

5. Great for special occasions

Ideal for romantic dinners, holidays, or entertaining guests.

Ingredients

For the steaks

• Filet mignon steaks (center-cut tenderloin)
• Fennel Mustard Peppercorn Steak Rub or coarse salt and cracked black peppercorns
• Extra virgin olive oil
• Salted butter

For the peppercorn cream sauce

• Shallots, minced
• Green peppercorns, drained
• Cognac
• Heavy whipping cream
• Dijon mustard
• Coarse salt

Variations

• Substitute green peppercorns with black or pink peppercorns for different flavor profiles.
• Use brandy or dry white wine instead of Cognac for a different depth of flavor.
• Add a splash of beef stock to the sauce for an even heartier taste.
• Incorporate fresh thyme or rosemary for an herby touch.
• Serve with a red wine reduction if you prefer a non-creamy sauce.

How to Make the Recipe

Step 1

Pat the filet mignon steaks dry and season with either the fennel mustard peppercorn rub or a mixture of coarse salt and cracked black pepper. Let them sit at room temperature for 20–30 minutes.

Step 2

Heat olive oil and butter in a heavy skillet over medium-high heat. When the butter starts to foam, sear the steaks for about 3–4 minutes per side, depending on desired doneness. Use tongs to sear the sides as well.

Step 3

Transfer the steaks to a warm plate and loosely cover with foil to rest while preparing the sauce.

Step 4

In the same skillet, reduce heat to medium and add minced shallots. Sauté for 2–3 minutes until softened.

Step 5

Stir in green peppercorns and cook for 1 minute. Carefully deglaze the pan with Cognac, scraping up any browned bits.

Step 6

Add heavy cream and Dijon mustard, stirring to combine. Let the sauce simmer for 3–5 minutes until thickened slightly. Taste and adjust seasoning if needed.

Step 7

Return the steaks to the pan briefly or spoon the sauce over plated steaks just before serving.

Tips for Making the Recipe

• Let the steaks come to room temperature before searing for even cooking.
• Use a cast iron or heavy-bottomed skillet for a great sear.
• Rest the steaks after cooking to allow juices to redistribute.
• Deglaze with Cognac carefully—remove pan from heat if using open flame.
• Adjust mustard and peppercorn amounts to control the sauce’s spice level.

How to Serve

• Serve over mashed potatoes, polenta, or a creamy risotto.
• Pair with roasted asparagus, sautéed mushrooms, or green beans for balance.
• Add a glass of red wine like Cabernet Sauvignon or Merlot for a refined pairing.
• Spoon extra sauce over the sides to enhance every bite.
• Garnish with fresh herbs like parsley or chives for a finishing touch.

Make Ahead and Storage

Storing Leftovers

Store leftover filet mignon and sauce separately in airtight containers in the refrigerator for up to 3 days.

Freezing

Steaks can be frozen before cooking or after. Sauce is best enjoyed fresh but can be frozen for up to 1 month; reheat slowly to preserve texture.

Reheating

Reheat steak gently in a 275°F oven until warmed through. Warm sauce over low heat, stirring frequently to prevent curdling.

FAQs

1. What’s the best pan to cook filet mignon?

A cast iron skillet is ideal for getting a good sear and even heat distribution.

2. Can I grill the steaks instead?

Yes, filet mignon grills beautifully—sear over high heat, then move to indirect heat to finish cooking.

3. How do I know when the steak is done?

Use an instant-read thermometer: 130°F for medium-rare, 140°F for medium.

4. Can I make the sauce without Cognac?

Yes, substitute with brandy, white wine, or omit altogether and use broth.

5. What cut of beef can I use instead of filet mignon?

Tenderloin medallions, sirloin, or ribeye can be used, though textures may vary.

6. How spicy is the peppercorn sauce?

It’s mildly spicy—adjust peppercorn quantity for more or less heat.

7. Can I use dried peppercorns?

Green peppercorns in brine are preferred for this recipe. Dried may be too intense unless soaked.

8. How do I thicken the sauce more?

Simmer longer or add a small amount of cornstarch slurry if needed.

9. Can I use half-and-half instead of heavy cream?

Heavy cream is best for richness and thickness, but half-and-half can work in a pinch.

10. What wine pairs well with this dish?

A full-bodied red like Cabernet Sauvignon, Syrah, or Merlot pairs beautifully.

Conclusion

Filet Mignon with Peppercorn Sauce is a luxurious, flavorful dish that’s surprisingly easy to make at home. Whether for a romantic dinner or a celebratory meal, this recipe delivers tender, perfectly cooked steak paired with a rich, creamy sauce that’s bursting with peppery, savory flavor. With just a few high-quality ingredients and simple techniques, you can recreate this classic fine-dining favorite in your own kitchen, impressing everyone at the table with both taste and presentation.

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