Elegant Filet Mignon Peppercorn (Print-Friendly Version)
Succulent filet mignon shines with luxurious peppercorn sauce, ideal for a memorable evening.
# What You’ll Need to Make This:
→ Creamy Peppercorn Sauce
01 -
3 tablespoons unsalted butter
02 -
1 shallot, finely diced
03 -
2 teaspoons crushed black peppercorns
04 -
2 garlic cloves, minced
05 -
3 tablespoons all-purpose flour
06 -
1 teaspoon Dijon mustard
07 -
1 tablespoon Worcestershire sauce
08 -
720 millilitres low-sodium beef stock
09 -
120 millilitres heavy cream
10 -
Kosher salt, to taste
→ Filet Mignon
11 -
4 filet mignon steaks, 170 grams each
12 -
1 tablespoon avocado oil
13 -
2 tablespoons unsalted butter
14 -
2 garlic cloves, smashed
15 -
Kosher salt, to taste
16 -
Freshly cracked black pepper, to taste
# How to Prepare:
01 -
Melt unsalted butter in a medium skillet over medium heat.
02 -
Add finely diced shallot with a pinch of salt and sauté until softened, about 1 minute.
03 -
Add minced garlic and crushed black peppercorns. Cook for 30 seconds until fragrant.
04 -
Stir in Dijon mustard, Worcestershire sauce, and all-purpose flour. Cook for 1 minute to remove raw flour taste.
05 -
Slowly whisk in beef stock until smooth. Bring to a boil, then reduce heat to a simmer.
06 -
Simmer sauce uncovered for 10 minutes, then add heavy cream and simmer an additional 5 minutes until thickened. Season with salt to taste.
07 -
Let filet mignon steaks reach room temperature. Pat dry and season generously on all sides with salt and freshly cracked black pepper.
08 -
Heat a cast-iron skillet over high heat. Add avocado oil, heat until shimmering, then sear steaks 2-3 minutes per side without moving, until a golden crust forms.
09 -
Using tongs, hold each steak and sear edges for about 1 minute per edge.
10 -
Reduce heat slightly, add unsalted butter and smashed garlic to skillet. Baste steaks with melted butter for 30 seconds.
11 -
Remove steaks from skillet and allow to rest for 7 minutes before slicing.
12 -
Arrange steaks on serving plates and drizzle generously with the creamy peppercorn sauce.
# Extra Tips:
01 -
For precise doneness, use an instant-read thermometer: 54°C for medium-rare, 60°C for medium.