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Seared Filet Mignon in Shallot Peppercorn Cream Sauce

A rich, creamy sauce and tender filet mignon make this dish perfect for impressing loved ones or treating yourself.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American, French
Calories: 600
Ingredients Method Notes

Ingredients
  

For the steak
  • 2 pieces filet mignon steaks (about 1.5 inches thick)
  • Salt and pepper, to taste
  • 1 tablespoon olive oil
For the shallot peppercorn cream sauce
  • 2 tablespoons unsalted butter
  • 1 medium shallot, finely chopped
  • 1 tablespoon whole black peppercorns
  • 0.5 cup heavy cream
  • 1 tablespoon Dijon mustard
  • Salt, to taste
  • Chopped parsley, for garnish (optional) Adds a nice touch

Method
 

Preparation
  1. Start by seasoning your filet mignon generously with salt and pepper.
Cooking
  1. In a large skillet, heat olive oil over medium-high heat.
  2. Once hot, add the filet mignon and sear for about 4-5 minutes on each side for medium-rare.
  3. Transfer the steaks to a plate and let them rest.
  4. In the same skillet, reduce the heat to medium and melt the butter.
  5. Add chopped shallots, letting them soften for about 2-3 minutes.
  6. Add black peppercorns, heavy cream, and Dijon mustard. Stir and let the sauce thicken for around 3-4 minutes.
  7. Season the sauce with salt if needed, then pour it over the rested filet mignon.
  8. Garnish with parsley if desired.

Notes

Use a meat thermometer to check doneness—aim for 130°F for medium-rare. The sauce may seem lumpy at first; just whisk it well to smooth it out. Pairs well with garlic mashed potatoes or steamed asparagus.