Four Peppercorn Filet Mignon
Elevate your dinner table with the indulgent elegance of Four Peppercorn Filet Mignon, a recipe that perfectly balances bold flavors and tender texture. Succulent filet mignon steaks are crusted with a symphony of black, white, green, and pink peppercorns, creating a beautifully aromatic and slightly spicy crust. After achieving a golden sear, the steaks are roasted to perfection and paired with a luxurious cognac-infused cream sauce featuring shallots, garlic, and beef stock. This gourmet dish is quick to prepare, taking only 35 minutes from start to finish, making it ideal for both special occasions and elevated weeknight meals. Garnished with fresh parsley, this filet mignon recipe offers a restaurant-quality experience in the comfort of your home. Perfect for steak lovers seeking something extraordinary!
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Recipe Information
Ingredients
- 4 pieces (6-8 oz each) Filet mignon steaks
- 1 teaspoon Salt
- 1 teaspoon Black peppercorns
- 1 teaspoon White peppercorns
- 1 teaspoon Green peppercorns
- 1 teaspoon Pink peppercorns
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 tablespoons (minced) Shallots
- 2 cloves (minced) Garlic
- 0.25 cup Cognac or brandy
- 0.5 cup Beef stock
- 0.25 cup Heavy cream
- 1 tablespoon (chopped, for garnish) Fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Crush the black, white, green, and pink peppercorns coarsely using a mortar and pestle or the bottom of a heavy skillet.
Season all sides of the filet mignon steaks with salt, then press the crushed peppercorns evenly onto the surfaces of the steaks to create a crust.
Heat a large, oven-safe skillet over medium-high heat and add olive oil.
Sear the steaks for 2-3 minutes on each side until a golden-brown crust forms.
Transfer the skillet to the oven and cook the steaks for 5-8 minutes, or until they reach your desired doneness (125°F for medium-rare, 130°F for medium).
Remove the steaks from the skillet and let them rest on a plate, loosely covered with foil.
Place the skillet back on the stovetop over medium heat, and add the butter.
Once the butter has melted, add the minced shallots and garlic, stirring for 1-2 minutes until fragrant.
Carefully deglaze the skillet with the cognac or brandy (away from the flame if using a gas stove), scraping up the browned bits from the bottom of the pan.
Add the beef stock and simmer for 2-3 minutes to reduce slightly.
Stir in the heavy cream and cook for another 2 minutes, or until the sauce thickens slightly.
Taste and adjust seasoning if needed.
Serve the steaks on individual plates, spoon the sauce over the top, and garnish with fresh parsley.
Nutrition Facts
Calories |
645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.4 g | 47% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 207 mg | 69% | |
| Sodium | 734 mg | 32% | |
| Total Carbohydrate | 3.2 g | 1% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 0.6 g | ||
| Protein | 62.2 g | 124% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 29 mg | 2% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 854 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.
