Filet Mignon with Peppercorn Sauce

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A perfectly seared filet mignon draped in a rich, velvety peppercorn sauce is the kind of dinner that instantly elevates any evening. This classic French-inspired dish is all about balance: the tenderness of the filet, the bite from the peppercorns, and the silkiness of the cream come together in absolute harmony. Whether you’re cooking for someone special or treating yourself to a fine dining experience at home, this recipe delivers indulgence without the fuss.

The filet is pan-seared to lock in juices, then finished in the oven for that perfect medium-rare doneness. What makes it truly unforgettable, though, is the sauce — made with crushed black peppercorns, cognac or brandy, and heavy cream. It’s bold, creamy, and unapologetically rich. Served alongside mashed potatoes or buttered green beans, it’s a meal that lingers in your memory long after the last bite.

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Ingredients for this Filet Mignon with Peppercorn Sauce

• 2 filet mignon steaks (about 6 oz each)
• 1 tablespoon olive oil
• Salt, to taste
• 1 tablespoon whole black peppercorns, crushed coarsely
• 1/3 cup cognac or brandy
• 1/2 cup beef stock
• 1/2 cup heavy cream
• 1 tablespoon unsalted butter
• Optional garnish: fresh parsley or thyme

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Step 1: Prepare the Filets

Start by letting the filet mignon steaks sit at room temperature for about 30 minutes before cooking. This step ensures even cooking. Pat the steaks dry with paper towels and season both sides generously with salt. Then press the coarsely crushed peppercorns into both sides of each filet to form a crust.

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Step 2: Sear the Steaks

Heat a tablespoon of olive oil in a heavy skillet (cast iron works best) over medium-high heat. Once hot, sear the steaks for about 2–3 minutes per side, until a rich golden crust forms. For a perfect medium-rare, transfer the steaks to a preheated oven at 400°F (200°C) for about 5–6 minutes. Adjust the time depending on your preferred doneness. Remove and let them rest under foil while you prepare the sauce.

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Step 3: Deglaze the Pan

Reduce the heat to medium and carefully add the cognac or brandy to the pan. Use a wooden spoon to scrape up the flavorful brown bits stuck to the bottom. Let the alcohol simmer and reduce by half — this usually takes about 2 minutes.

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Step 4: Build the Sauce

Stir in the beef stock and allow it to simmer for another 2–3 minutes, reducing slightly. Then lower the heat and pour in the heavy cream, stirring continuously. Let it simmer until the sauce thickens, about 4–5 minutes. Finish with a tablespoon of butter for extra gloss and richness.

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Step 5: Plate and Serve

Place the rested steaks on plates and spoon the warm peppercorn sauce generously over the top. Garnish with chopped parsley or thyme if desired. Serve immediately alongside your favorite sides like creamy mashed potatoes, roasted asparagus, or crusty bread.

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Storage Instructions

If you have leftovers (lucky you!), store them properly to preserve the flavor and texture. Allow the filet mignon and sauce to cool to room temperature first. Place the steaks in an airtight container, and transfer the sauce to a separate container if possible to avoid sogginess. Refrigerate for up to 3 days.

To reheat, warm the steak gently in a low oven (around 275°F or 135°C) until heated through, about 10–15 minutes. For the sauce, reheat it slowly in a saucepan over low heat, stirring frequently. Add a splash of cream or beef stock if it becomes too thick.

Avoid microwaving, as it can overcook the filet and ruin its tenderness.

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Estimated Nutrition

Per serving (based on a 6 oz filet and 1/4 cup of sauce):

• Calories: ~580 kcal
• Protein: 38g
• Fat: 43g
• Carbohydrates: 3g
• Fiber: 0g
• Sugar: 1g
• Sodium: ~450mg
• Cholesterol: 135mg

Note: These values are approximate and can vary based on the exact cut of beef and amount of sauce used.

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Frequently Asked Questions

1. Can I use a different cut of beef?

Yes, you can substitute filet mignon with sirloin, ribeye, or even beef tenderloin medallions. However, filet remains the most tender and elegant option.

2. What if I don’t have cognac or brandy?

You can use whiskey, bourbon, or even dry white wine. Just keep in mind it will alter the flavor slightly.

3. Is the alcohol in the sauce safe for kids?

Yes, the alcohol mostly cooks off during the simmering process, leaving only the flavor behind.

4. Can I make the peppercorn sauce in advance?

Absolutely! You can prepare the sauce a day ahead and gently reheat it before serving. Just stir well and add a splash of cream if needed.

5. How do I know when the steak is perfectly cooked?

Use a meat thermometer! Medium-rare is 130°F (54°C), medium is 140°F (60°C). Don’t forget to let the meat rest after cooking.

6. Can I freeze this dish?

The steak freezes well, but the sauce may separate due to the cream. For best results, enjoy it fresh or store in the fridge.

7. What sides pair well with filet mignon and peppercorn sauce?

Mashed potatoes, roasted vegetables, steamed green beans, or even a simple arugula salad are fantastic choices.

8. Can I make it dairy-free?

You can experiment with coconut cream or dairy-free alternatives, but the flavor and texture will be quite different from the classic sauce.

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