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Elegant Filet Mignon with Creamy Peppercorn Sauce

A quick, easy, restaurant-style steak dinner featuring a rich peppercorn cream sauce, perfect for busy cooks and special occasions.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, French
Calories: 600
Ingredients Method Notes

Ingredients
  

For the steaks
  • 4 pieces filet mignon steaks (6–8 oz each), 1½–2 inches thick
  • Kosher salt and freshly ground black pepper to taste
  • 1 tablespoon crushed black peppercorns (or use a peppercorn medley)
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
For the creamy peppercorn sauce
  • 1 tablespoon butter
  • 1 small shallot, finely chopped (or 2 tablespoons red onion)
  • 1 clove garlic, minced
  • 1/4 cup brandy or cognac (optional, but delicious)
  • 3/4 cup beef stock (low-sodium)
  • 3/4 cup heavy cream
  • 2 teaspoons Dijon mustard
  • 1-2 tablespoons whole or crushed peppercorns (adjust heat)
  • Salt to taste
  • 1 teaspoon fresh thyme leaves (optional)
Optional garnishes and sides
  • Fresh thyme sprigs
  • Garlic mashed potatoes or quick roasted vegetable medley
  • A crisp green salad with lemon vinaigrette

Method
 

Preparation
  1. Bring steaks to room temperature.
  2. Pat dry with paper towels.
  3. Season generously with salt and pepper.
Cooking
  1. Preheat your oven to 400°F (200°C).
  2. Heat a heavy skillet (cast iron preferred) over medium-high heat.
  3. Add olive oil and sear the steaks for 2–3 minutes on each side.
  4. Finish in the oven for about 4–6 minutes for medium-rare.
  5. Rest steaks for 5–10 minutes.
  6. Make the peppercorn sauce in the same pan while the steaks rest.
Serving
  1. Spoon the peppercorn sauce over each rested filet mignon and garnish.

Notes

Let the steaks rest to retain juices. For a richer sauce, stir in an extra pat of butter. Serve with garlic mashed potatoes or a crisp salad.