Cracked Black Pepper Crusted Filet Medallions with Cremini
Elevate your dinner table with these Cracked Black Pepper Crusted Filet Medallions with Cremini, a luxurious and flavor-packed dish that’s perfect for a special occasion or an indulgent treat. Tender filet mignon medallions are encrusted in bold cracked black pepper, seared to perfection for a beautifully caramelized crust. The dish is taken to the next level with a rich and silky cremini mushroom sauce infused with dry red wine, beef stock, fresh thyme, and a touch of cream. Perfectly balanced with the earthy depth of mushrooms and the aromatic sweetness of shallots and garlic, it’s a steakhouse favorite made right at home. Quick to prepare in under 45 minutes, this recipe pairs wonderfully with roasted potatoes or crisp steamed asparagus, making it a restaurant-worthy centerpiece for your next meal.
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Recipe Information
Ingredients
- 4 medallions (6 oz each) filet mignon
- 2 tablespoons coarse cracked black pepper
- 2 teaspoons kosher salt
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 ounces cremini mushrooms
- 2 small, minced shallots
- 2 minced garlic cloves
- 1 cup dry red wine
- 1 cup beef stock
- 1 tablespoon heavy cream
- 1 teaspoon, chopped fresh thyme
- 1 tablespoon, chopped (optional for garnish) parsley
Instructions
Season the filet medallions generously with kosher salt on both sides. Press the cracked black pepper firmly onto the surface of each medallion to form an even crust.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once hot, sear the medallions for 3-4 minutes per side until a deep crust forms. For medium-rare, cook to an internal temperature of 130°F (54°C). Adjust cooking time based on your preferred doneness.
Remove the medallions from the skillet and tent them with foil to rest while you prepare the sauce.
Reduce heat to medium. Add the remaining tablespoon of olive oil to the skillet, then stir in the minced shallots and garlic. Sauté for 1-2 minutes until fragrant.
Add the cremini mushrooms to the skillet and cook for 5 minutes, stirring occasionally, until softened and lightly browned.
Deglaze the skillet by pouring in the red wine, scraping up any browned bits at the bottom. Let it simmer until the liquid is reduced by half, about 3-4 minutes.
Stir in the beef stock, heavy cream, and fresh thyme. Allow the sauce to simmer for an additional 5 minutes, stirring occasionally, until slightly thickened.
Taste and adjust seasoning with salt if needed.
Return the medallions to the skillet, spooning the sauce over the top. Cook for 1-2 minutes to reheat the steaks, ensuring they remain tender.
Transfer the medallions to serving plates, spoon the mushroom sauce over them, and garnish with chopped parsley if desired.
Serve immediately with your choice of sides, such as roasted potatoes or steamed asparagus, for a complete meal.
Nutrition Facts
Calories |
2619 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.9 g | 219% | |
| Saturated Fat | 69.9 g | 350% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 677 mg | 226% | |
| Sodium | 2558 mg | 111% | |
| Total Carbohydrate | 35.1 g | 13% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 11.0 g | ||
| Protein | 196.3 g | 393% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 339 mg | 26% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 4279 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
