Description
Juicy, tender filet mignon steaks are seared to perfection and topped with a luxurious peppercorn cream sauce made with Cognac, Dijon mustard, and shallots. Elegant and full of bold flavor, this dish is perfect for special occasions or a gourmet dinner at home.
Ingredients
For the Steaks:
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4 filet mignons (each about 1¼ inches thick and 5 to 6 ounces)
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2–3 tablespoons Fennel Mustard Peppercorn Steak Rub (or)
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4 teaspoons coarse kosher or sea salt
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4 teaspoons cracked black peppercorns
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2 tablespoons extra virgin olive oil
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2 tablespoons (¼ stick) salted butter
For the Peppercorn Cream Sauce:
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2 large shallots, minced (about ½ cup)
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3 tablespoons green peppercorns, drained (or) an additional 2 teaspoons Fennel Mustard Peppercorn Steak Rub
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About 3 tablespoons Cognac
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1 cup heavy cream
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2 teaspoons Dijon mustard (adjust to taste)
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Coarse salt (kosher or sea), to taste
Instructions
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Season the Steaks: Pat steaks dry with paper towels. Rub with steak rub or a mixture of salt and cracked peppercorns. Let sit at room temperature for 20–30 minutes before cooking.
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Sear the Steaks: Heat olive oil and butter in a cast iron skillet over medium-high heat until very hot. Add steaks and sear for 3–4 minutes per side for medium-rare, or to desired doneness. Transfer steaks to a plate and tent loosely with foil to rest.
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Make the Sauce: In the same skillet, reduce heat to medium. Add shallots and sauté until soft, about 2 minutes. Add green peppercorns and stir.
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Carefully pour in Cognac (use caution if igniting to flambé) and let it reduce slightly. Stir in heavy cream and Dijon mustard. Simmer for 3–5 minutes, stirring occasionally, until the sauce thickens slightly. Season with salt to taste.
- Serve: Spoon sauce over the rested filet mignons and serve immediately.
Notes
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Letting the steaks rest before and after cooking improves texture and flavor.
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You can substitute brandy for Cognac if needed.
- This sauce also pairs well with ribeye or strip steaks.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Pan-searing
- Cuisine: French-inspired