Filet Mignon Peppercorn (Print)
Juicy filet mignon gets topped with a dreamy peppercorn sauce—just right when you want to make a night unforgettable.
# Ingredients:
→ Creamy Peppercorn Sauce
01 -
Kosher salt, use as you like
02 -
120 millilitres heavy cream
03 -
720 millilitres low-salt beef broth
04 -
1 tablespoon Worcestershire sauce
05 -
1 teaspoon Dijon mustard
06 -
3 tablespoons all-purpose flour
07 -
2 garlic cloves, finely chopped
08 -
2 teaspoons coarsely ground black peppercorns
09 -
1 shallot, tiny pieces
10 -
3 tablespoons unsalted butter
→ Filet Mignon
11 -
Freshly cracked black pepper, add to your liking
12 -
Kosher salt, as needed
13 -
2 garlic cloves, smashed
14 -
2 tablespoons unsalted butter
15 -
1 tablespoon avocado oil
16 -
4 filet mignon steaks, 170 grams apiece
# Steps:
01 -
Put your steaks on plates and spoon a lot of the peppercorn sauce over the top.
02 -
Pull steaks out of the pan and give them about 7 minutes to chill before you slice into them.
03 -
Turn down the heat a bit, toss in the smashed garlic and butter, and with a spoon, pour the melty butter over the steaks for 30 seconds.
04 -
Grab your tongs and brown the sides of each steak, about a minute for every edge.
05 -
Heat that cast-iron pan until good and hot. Pour in avocado oil, let it shimmer, then set down your steaks. Don’t touch them for 2-3 minutes, then flip. You want a deep golden crust.
06 -
Let your filet mignon sit till not cold. Pat them dry and cover every side with salt and lots of black pepper.
07 -
Let the sauce simmer for 10 minutes without a lid, pour in the heavy cream, then cook for 5 more minutes until it gets a little thicker. Add salt as it needs it.
08 -
Pour in the beef stock bit by bit while whisking till it’s smooth. Wait for it to boil, then turn the heat down and let it simmer.
09 -
Mix in Dijon, Worcestershire, and flour. Cook it for one minute so it loses that raw flour taste.
10 -
Toss in the ground peppercorns and minced garlic. Let it cook just 30 seconds until things start to smell awesome.
11 -
Add the tiny shallot bits with a touch of salt and cook for about a minute until they’re soft.
12 -
Put the butter in a medium pan on medium heat and let it melt.
# Notes:
01 -
Want the right doneness? A quick-read thermometer gets you there: aim for 54°C for pink and juicy, 60°C for a warmer center.