Filet Mignon with Green Peppercorn Cream Sauce
Elevate your dinner table with this luxurious Filet Mignon with Green Peppercorn Cream Sauce, a dish that combines tender, perfectly seared beef with a rich and indulgent sauce. Juicy filet mignon steaks are pan-seared to perfection before being topped with a velvety cream sauce infused with the bold zest of green peppercorns, aromatic shallots, garlic, and a splash of brandy or cognac. The sauce is further enriched with beef stock and heavy cream, creating a restaurant-quality flavor experience right in your kitchen. Perfect for special occasions or an elegant date night, this recipe is surprisingly quick, requiring just 35 minutes from start to finish. Serve it alongside buttery mashed potatoes or roasted vegetables to complete the meal.
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Recipe Information
Ingredients
- 4 pieces (6-8 oz each) filet mignon steaks
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 medium (finely minced) shallots
- 2 cloves (minced) garlic
- 1 cup brandy or cognac
- 2 tablespoons green peppercorns (in brine, drained)
- 1 cup heavy cream
- 1 cup beef stock
- 1 tablespoon fresh parsley (chopped, optional for garnish)
Instructions
Remove the filet mignon steaks from the fridge 30-60 minutes before cooking to bring them to room temperature.
Season both sides of each steak with salt and black pepper.
Heat a large skillet over medium-high heat and add the olive oil. Once hot, sear the steaks for 3-4 minutes per side for medium-rare doneness (or adjust according to your preference). Transfer the steaks to a plate and tent with foil to rest.
Reduce the heat to medium and add the butter to the same skillet. Once melted, add the minced shallots and garlic, cooking until softened and fragrant, about 2-3 minutes.
Carefully pour the brandy or cognac into the skillet to deglaze, scraping up any browned bits from the bottom. Allow it to simmer and reduce by half, about 2-3 minutes.
Stir in the green peppercorns, heavy cream, and beef stock. Simmer gently, stirring occasionally, until the sauce thickens slightly, about 5-7 minutes.
Taste the sauce and adjust seasoning with additional salt or black pepper if necessary.
Return the rested steaks to the skillet, spooning the sauce over the top to reheat them gently, about 1-2 minutes.
Serve the filet mignon steaks immediately, topped with the green peppercorn cream sauce. Garnish with chopped parsley if desired.
Nutrition Facts
Calories |
896 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.6 g | 66% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 252 mg | 84% | |
| Sodium | 1041 mg | 45% | |
| Total Carbohydrate | 2.0 g | 1% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 0.4 g | ||
| Protein | 62.3 g | 125% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 27 mg | 2% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 855 mg | 18% | |
*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.
