Filet Mignon with Peppercorn Cognac Cream Sauce
Elevate your next dinner with this decadent Filet Mignon with Peppercorn Cognac Cream Sauce, a show-stopping gourmet recipe perfect for special occasions or indulgent weeknight meals. Tender filet mignon steaks are seared to golden-brown perfection, then roasted to your preferred doneness for a flawless crust and juicy interior. The rich and velvety sauce, featuring briny green peppercorns, smooth Cognac, and a splash of cream, adds a luxurious touch that pairs beautifully with the succulent beef. Crafted in just 35 minutes, this restaurant-quality dish is surprisingly simple to make at home. Serve it with creamy mashed potatoes or roasted vegetables for an unforgettable dining experience. Whether it’s date night or a celebratory feast, this filet mignon recipe is sure to impress!
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Recipe Information
Ingredients
- 4 pieces (6 ounces each) Filet mignon steaks
- 2 teaspoons Kosher salt
- 1 teaspoon Freshly ground black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium (finely chopped) Shallot
- 0.33 cup Cognac or brandy
- 0.5 cup Heavy cream
- 0.5 cup Beef broth
- 2 tablespoons (rinsed and lightly crushed) Green peppercorns in brine
Instructions
Season both sides of each filet mignon with kosher salt and freshly ground black pepper. Allow the steaks to sit at room temperature for 20 minutes before cooking.
Preheat your oven to 375°F (190°C).
Heat a large, oven-safe skillet over medium-high heat. Add olive oil and 1 tablespoon of butter to the pan.
Once the butter is melted and sizzling, sear the filets for 2-3 minutes per side until a golden-brown crust forms. Be sure not to overcrowd the pan.
Transfer the skillet to the preheated oven and roast for 5-7 minutes for medium-rare, or longer depending on your desired doneness. Use a meat thermometer to check the internal temperature (125°F for medium-rare, 135°F for medium).
Remove the skillet from the oven, transfer the steaks to a plate, and tent them loosely with foil. Allow them to rest while you prepare the sauce.
In the same skillet, melt the remaining tablespoon of butter over medium heat. Add the chopped shallots and sauté for 2-3 minutes until softened and fragrant.
Carefully add the Cognac or brandy to the skillet. Allow it to simmer for 1-2 minutes, scraping up any browned bits from the bottom of the pan. (Caution: The alcohol may flame briefly; stand back and use caution.)
Stir in the beef broth and let it reduce by half, about 3-4 minutes.
Lower the heat to medium-low and stir in the heavy cream and crushed green peppercorns. Simmer for 2-3 minutes until the sauce thickens slightly.
Taste the sauce and adjust seasoning with a pinch of salt if needed.
Serve the steaks on a plate and generously spoon the peppercorn Cognac cream sauce over the top. Pair with mashed potatoes or roasted vegetables for a complete meal.
Nutrition Facts
Calories |
642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.7 g | 50% | |
| Saturated Fat | 16.5 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 196 mg | 65% | |
| Sodium | 709 mg | 31% | |
| Total Carbohydrate | 3.4 g | 1% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 1.1 g | ||
| Protein | 52.9 g | 106% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 29 mg | 2% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 749 mg | 16% | |
*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.
