Decadent Filet Mignon Peppercorn

You can't beat cooking filet mignon at home for a cozy night in especially when it's topped with a dreamy peppercorn cream. The luscious sauce over the tender beef will remind you of your go-to steakhouse but without leaving your house.

Whenever I make this for a date night, my husband is stunned it's homemade. The sauce totally steals the spotlight every time!

Decadent Ingredients

• Kosher salt and freshly cracked black pepper: These finish the steak and bring out the big flavors. Sprinkle them on both the steaks and your sauce.
• Heavy cream: This gives the sauce its rich, creamy feel. Definitely pick full-fat cream for a dreamy texture.
• Beef stock: This is the backbone of your sauce. Grab a low-salt one so you can control the seasoning.
• Worcestershire sauce: Brings that deep, savory kind of flavor. Shake the bottle well before pouring it in.
• Dijon mustard: Adds zippy tang and extra layers to the sauce. Traditional Dijon works best!
• All purpose flour: This thickens up your sauce. If you spot unbleached flour, use it for a slight upgrade.
• Crushed black peppercorns: The peppery kick comes straight from these. Crack 'em fresh for real flavor.
• Shallot: Adds a gentle sweetness and body. Pick ones that feel firm and look clean.
• Garlic: Packs an aromatic punch. Go for fresh cloves if you can.
• Unsalted butter: The secret to rich steaks and creamy sauce. Good butter means great taste so grab some high-quality stuff.
• Avocado oil: Helps you get a good crust because it handles high temps. Refined versions will stand up to more heat.
• Filet mignon steaks: Go thick for a melt-in-your-mouth bite. Look for steaks at least an inch and a half thick with a vivid red hue and trimmed edges.

Simple Steps to Make It

Serve and Enjoy:

Set your rested steaks on plates. Smother with the warm, creamy peppery sauce. Dig in and treat yourself!

Finish with Cream:

Mix in the heavy cream next. Let it bubble for five minutes so it gets velvety. Give it a taste and adjust the salt if you need to.

Build the Sauce:

Pour in the beef stock little by little while whisking. Let it start bubbling, then turn down the heat. Let it simmer with no lid for about ten minutes to deepen the flavor.

Thicken the Sauce:

Now add the mustard and Worcestershire, then sprinkle in the flour. Let this cook for a minute to get rid of any floury taste.

Start the Sauce:

Pop some butter in a skillet, toss in the shallots with a pinch of salt, and cook 'em a minute. Stir in the garlic and peppercorns and let those cook for 30 seconds so everything smells amazing.

Let the Steaks Rest:

Take the steaks off and put them on a plate. Leave them uncovered for around 7 minutes so the juices stay put when you cut in.

Baste with Butter and Garlic:

Turn down the heat and drop butter plus crushed garlic in the pan. Once the butter's all melty, tilt the pan and spoon that garlicky goodness over the steaks for an extra pop of flavor.

Sear the Steaks:

Heat a cast iron skillet till it's blazing. Pour in avocado oil, let it shimmer, then add the steaks and don't touch them. Sear for about 2-3 minutes per side to get a crust. Use tongs to stand them up and sear the edges for a minute each.

Prep the Steaks:

Set the steaks out till they're not cold anymore. Pat them dry all over, then season with salt and cracked pepper. This sets you up for a great sear and loads of flavor.

Highlight

The way this dish fills the kitchen with amazing smells is probably my favorite part. When I'm making it, my whole family somehow drifts in early, ready to eat before it's even done!

Leftover Tips

Keep steak and sauce in their own airtight containers in the fridge for up to three days. Reheat gently in a pan with a little splash of stock so the sauce doesn't thicken too much. The next day, try slicing leftover steak for delicious sandwiches.

Swap Suggestions

If you can't get filet mignon, try beef tenderloin or even sirloin—they're nice and tender too. No shallots? Use a small onion. For a lighter sauce, swap beef stock for veggie stock, or use half and half instead of heavy cream to thin things out (just know it'll be a bit lighter).

How to Serve

This fancy steak tastes great with mashed or roasted potatoes, some steamed green beans, or even a peppery arugula salad. Sprinkle a little fresh parsley right on top and maybe pour yourself a glass of crisp red wine for an extra-special touch.

What Makes This Dish Stand Out

Filet mignon always feels fancy and reminds me of special nights out, but it's actually pretty easy to pull off at home. That creamy peppercorn sauce is a classic French touch and turns any dinner into a celebration—even if there's nothing big going on.

Recipe FAQs

→ How do you get filet mignon to sear just right?

Let the steaks warm up to room temp and blot off any moisture. Get a cast-iron skillet really hot and drop the steaks in. Don't mess with them while they're browning—that's how you get that great crust.

→ What turns this peppercorn sauce rich and smooth?

You sauté shallots and garlic in some butter, add crushed peppercorns, then thicken it up with a little flour, beef broth, and a good splash of cream to make it nice and velvety.

→ Can you swap out the filet mignon for another kind of steak?

Definitely! Filet mignon is famous for being soft, but beef tenderloin medallions or any tender steak will turn out just as good here.

→ How long do you let the steaks chill before you slice them?

Give the cooked steaks around 7 minutes to rest. That way all the juices stay in, and each bite is super tender.

→ Does the peppercorn sauce bring a lot of heat?

Not really! The cracked black pepper adds a gentle kick, but the cream in the sauce mellows things out and brings all the flavors together nicely.

→ What's best to serve on the side with this?

You can’t go wrong with creamy mashed potatoes, toasty veggies from the oven, or some warm crusty bread to soak up the sauce.