Peppercorn Crusted Filet Mignon with Port Jus
Elevate your dining experience with this Peppercorn Crusted Filet Mignon with Port Jus, a restaurant-quality meal perfect for special occasions or a romantic dinner at home. Tender, buttery filet mignon steaks are encrusted with crushed black peppercorns for a bold, aromatic crust and seared to perfection. The pièce de résistance is the luxurious port jus—a rich sauce crafted with port wine, shallots, garlic, and a touch of cream, simmered to velvety perfection. With just 45 minutes from start to finish, this elegant dish combines sophistication and simplicity, making it a go-to recipe for impressing guests or treating yourself to a gourmet feast. Garnish with fresh thyme and serve with your favorite sides for a stunning presentation.
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Recipe Information
Ingredients
- 4 pieces (6 oz each) filet mignon steaks
- 2 tablespoons (crushed) black peppercorns
- 1 teaspoon kosher salt
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 2 medium (minced) shallots
- 2 cloves (minced) garlic
- 1 cup port wine
- 1 cup beef stock
- 2 sprigs fresh thyme
- 2 tablespoons heavy cream
Instructions
Crush the black peppercorns using a mortar and pestle or by placing them in a plastic bag and crushing them with a rolling pin until coarse.
Season the filet mignon steaks on both sides with kosher salt, then press the crushed peppercorns evenly onto both sides of each steak.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Sear the steaks for 3-4 minutes on each side for medium-rare, or cook longer to your desired doneness. Remove the steaks from the skillet and tent them with foil to rest.
In the same skillet, lower the heat to medium and add the remaining tablespoon of olive oil and 1 tablespoon of butter.
Add the minced shallots and garlic to the skillet, cooking for 1-2 minutes until softened and fragrant.
Deglaze the pan with the port wine, scraping up any browned bits from the bottom of the skillet.
Add the beef stock and thyme sprigs, then bring the mixture to a simmer. Cook for 8-10 minutes, reducing the liquid by half.
Strain the sauce through a fine mesh sieve, discarding the solids, and return it to the skillet.
Whisk in 1 tablespoon of butter and heavy cream to the sauce, stirring until smooth and glossy. Adjust seasoning if needed.
Serve the rested filet mignon steaks topped with the port jus. Garnish with fresh thyme, if desired.
Nutrition Facts
Calories |
615 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.0 g | 44% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 181 mg | 60% | |
| Sodium | 488 mg | 21% | |
| Total Carbohydrate | 7.5 g | 3% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 4.5 g | ||
| Protein | 53.5 g | 107% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 41 mg | 3% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 804 mg | 17% | |
*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.
