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Filet Mignon with Shallot Peppercorn Cream Sauce Recipe

Filet Mignon with Shallot Peppercorn Cream Sauce Recipe
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★★★★★

4.9 from 24 reviews

This classic Filet Mignon recipe features tender, succulent steaks perfectly seared to lock in flavor, served with a luxurious shallot peppercorn cream sauce. The rich and creamy sauce with a hint of heat from cracked black peppercorns pairs beautifully with the melt-in-your-mouth filet, making it an elegant and satisfying dish perfect for special occasions or an indulgent dinner.

Ingredients

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Filet Mignon Steaks

  • 4 filet mignon steaks (about 6 ounces each)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tablespoons olive oil

Shallot Peppercorn Cream Sauce

  • 1 tablespoon butter
  • 2 shallots, finely chopped
  • 1 tablespoon crushed black peppercorns
  • 1 cup heavy cream
  • 1/2 cup beef broth
  • 1 teaspoon Dijon mustard
  • Salt, to taste

Instructions

  1. Season the Steaks: Generously season each filet mignon steak with salt and freshly ground black pepper on all sides to enhance the natural flavor of the meat.
  2. Sear the Steaks: Heat olive oil in a large skillet over medium-high heat. Once hot, add the steaks and sear for 2-3 minutes on each side until a rich brown crust forms. Remove the steaks from the skillet and keep warm by covering with foil.
  3. Cook Shallots: In the same skillet, melt the butter over medium heat. Add finely chopped shallots and cook for 2-3 minutes until they soften and become fragrant.
  4. Add Peppercorns: Stir in the crushed black peppercorns and cook for an additional minute to release their aromatic flavor.
  5. Deglaze with Broth: Pour in the beef broth, bringing the mixture to a simmer while scraping up any browned bits from the bottom of the skillet. Allow it to reduce slightly for 3-4 minutes, concentrating the flavors.
  6. Make the Cream Sauce: Stir in the heavy cream and Dijon mustard, continuing to cook for another 3-4 minutes until the sauce thickens into a luscious consistency.
  7. Season and Combine: Taste the sauce and add salt as needed. Return the filet mignon steaks to the skillet, spooning sauce over them to coat. Heat through for 1-2 minutes to meld flavors.
  8. Serve: Plate the steaks, spoon additional sauce over the top, and garnish with fresh herbs if desired. Serve immediately for best results.

Notes

  • For best results, bring steaks to room temperature before cooking.
  • Use freshly crushed black peppercorns for a more robust flavor in the sauce.
  • Allow the cream sauce to reduce gently; avoid boiling to prevent curdling.
  • Filet mignon is best served medium-rare to medium for tenderness.
  • Leftover sauce can be refrigerated for up to 2 days and gently reheated.

Nutrition

Keywords: Filet mignon, shallot cream sauce, peppercorn sauce, steak recipe, elegant dinner, pan-seared steak

Find it online: https://maicook.com/filet-mignon-with-shallot-peppercorn-cream-sauce-recipe/