Oh, let me tell you about the sheer joy of cooking filet mignon with peppercorn sauce! There’s something incredibly satisfying about taking a perfectly tender steak and transforming it into an elegant meal that feels oh-so-special, yet is surprisingly simple to make. I love how the rich, savory flavors of the peppercorn sauce beautifully complement the steak’s buttery texture—it’s like a match made in culinary heaven! Whether you’re celebrating a special occasion or just treating yourself to a cozy dinner at home, this dish delivers an impressive wow factor without all the fuss. Trust me, once you serve this, your friends and family will think you’re a gourmet chef! So, let’s dive into this delightful recipe and make some magic happen in your kitchen!
Ingredients for Filet Mignon with Peppercorn Sauce
Gathering the right ingredients is key to making this dish truly shine! Here’s what you’ll need:
- 2 filet mignon steaks (6 oz each) – Look for cuts that are bright red and well-marbled for the best flavor.
- 2 tablespoons olive oil – This will help achieve that gorgeous sear on your steaks.
- 1 tablespoon black peppercorns, crushed – Freshly crushed peppercorns really elevate the dish!
- 1/2 cup beef broth – Use a good quality broth for a richer sauce.
- 1/4 cup heavy cream – This adds a luscious creaminess to your sauce.
- 2 tablespoons Dijon mustard – It brings a delightful tang that balances the richness.
- Salt to taste – Just a pinch will do, but feel free to adjust according to your preference!
Make sure to have everything prepped and ready to go, so you can whip this up seamlessly! Trust me, it’s all about those little details that make a big difference!
How to Prepare Filet Mignon with Peppercorn Sauce
Now, let’s get into the fun part—cooking! Follow these steps, and you’ll have a stunning filet mignon with peppercorn sauce that’s sure to impress.
Seasoning the Steaks
Start by seasoning your filet mignon steaks generously with salt and the crushed black peppercorns. Just press the peppercorns into the meat so they stick well. This step is crucial because it enhances the steak’s natural flavors and gives that lovely peppery kick you want! Don’t be shy with the seasoning; it’s what makes the crust flavorful!
Cooking the Filet Mignon
Heat the olive oil in a skillet over medium-high heat. Once it’s nice and hot (you’ll see a little shimmer), carefully place the seasoned steaks in the pan. Sear them for about 4-5 minutes on each side for a perfect medium-rare, but feel free to adjust the time if you want them cooked differently. The goal is to get that beautiful brown crust while keeping the inside tender and juicy. After cooking, remove the steaks from the skillet and let them rest for about 5 minutes. This resting time is super important because it allows the juices to redistribute, making each bite melt-in-your-mouth tender!
Making the Peppercorn Sauce
In the same skillet, it’s time to work your magic! Pour in the beef broth and use a wooden spoon to scrape up all those flavorful bits stuck to the bottom—this is called deglazing! Let it simmer for a couple of minutes, then stir in the heavy cream and Dijon mustard. Keep cooking until the sauce thickens up nicely, about 3-5 minutes. You’re looking for a creamy consistency that clings to the back of a spoon. Once it’s ready, spoon that luscious sauce over your rested filet mignon, and get ready for a flavor explosion!
Tips for Success
Alright, let’s talk about some pro tips that’ll help you nail this filet mignon with peppercorn sauce every time! First off, always use fresh ingredients. Trust me, fresh black peppercorns make a world of difference in flavor—don’t skip this step! If you can, get your hands on whole peppercorns and crush them just before seasoning your steak. It adds a vibrant, aromatic kick that pre-ground pepper just can’t match.
Next, pay attention to your cooking times. The perfect medium-rare steak is usually achieved at 4-5 minutes per side, but if you prefer it more done, adjust accordingly! A meat thermometer can be a lifesaver here; aim for about 130°F (54°C) for medium-rare. And don’t forget that resting time after cooking! It’s crucial for juicy steaks, so be patient—your taste buds will thank you!
Lastly, feel free to get creative! If you want to add a little twist to the sauce, consider throwing in some fresh herbs like thyme or rosemary right at the end of cooking for a fresh, fragrant finish. Go ahead and make this recipe your own—you’ll impress everyone at the table with your culinary flair!
Nutritional Information
Just a quick note before we dive into the numbers: nutritional values can vary based on the specific ingredients and brands you use, so take these figures as a general guideline rather than a precise measurement. That said, here’s a typical breakdown for one serving of filet mignon with peppercorn sauce:
- Calories: 450
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Cholesterol: 120mg
- Sodium: 600mg
- Carbohydrates: 5g
- Fiber: 0g
- Sugar: 1g
- Protein: 40g
This dish is not only delicious but also packed with protein, making it a satisfying choice for any meat lover! Enjoy your gourmet meal without any guilt!
Frequently Asked Questions
What’s the best way to cook filet mignon?
For the most tender and flavorful filet mignon, I recommend pan-searing it over medium-high heat. This method helps create a delicious crust while keeping the inside juicy. Just remember to let it rest after cooking!
Can I use a different sauce with filet mignon?
Absolutely! While the peppercorn sauce is a classic, you can try a red wine reduction, béarnaise, or even a simple garlic herb butter. Each sauce brings its own unique flair to the dish!
How do I know when my filet mignon is done?
The best way to check is with a meat thermometer. For medium-rare, aim for about 130°F (54°C). If you don’t have one, you can also use the touch test—press the center gently; it should be soft but not squishy.
Can I make the peppercorn sauce ahead of time?
Yes! You can prepare the sauce in advance, but I recommend reheating it gently before serving to maintain its creamy texture. Just be careful not to bring it to a full boil, or it might separate.
What side dishes pair well with filet mignon with peppercorn sauce?
Oh, lots of things! I love serving it with garlic mashed potatoes, roasted asparagus, or a fresh arugula salad. These sides complement the rich flavors of the steak beautifully!
Why You’ll Love This Recipe
- Quick and easy to prepare, perfect for busy weeknights or last-minute dinner guests.
- Elevates your dining experience with restaurant-quality flavors right at home.
- The tender filet mignon melts in your mouth, paired beautifully with a rich peppercorn sauce.
- Impressive enough for special occasions, yet simple enough for a cozy night in.
- Customizable sauce—add herbs or adjust the creaminess to suit your taste!
- Pairs wonderfully with a variety of sides, making it a versatile dish for any meal.
- Nutritious and satisfying, packed with protein to keep you feeling full and happy!
Serving Suggestions
Now that you’ve crafted this stunning filet mignon with peppercorn sauce, let’s talk about what to serve alongside it to make your meal truly unforgettable! Here are some of my favorite pairings:
- Garlic Mashed Potatoes: Creamy, buttery, and rich—these are the perfect comfort food to soak up that luscious sauce!
- Roasted Asparagus: The slight crunch and fresh flavor of asparagus balance the richness of the steak beautifully.
- Green Beans Almondine: Sautéed green beans with toasted almonds add a delightful crunch and a pop of color to your plate.
- Caesar Salad: A crisp Caesar salad brings a refreshing contrast to the hearty flavors of the filet mignon.
- Herb Risotto: Creamy risotto infused with fresh herbs makes for a luxurious side that complements the steak’s elegance.
Feel free to mix and match these sides based on your mood or the occasion! Each of these options will enhance your dining experience and leave your guests raving about your culinary skills!
Storage & Reheating Instructions
Alright, let’s talk leftovers—because trust me, you’ll want to enjoy every last bite of this filet mignon with peppercorn sauce! Here’s how to store and reheat it to keep all that deliciousness intact.
First, let the steak cool to room temperature before storing. This helps prevent condensation, which can make your leftovers soggy. Once cooled, wrap each filet mignon tightly in plastic wrap or aluminum foil, or place it in an airtight container. It can be stored in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze it! Just make sure to use a freezer-safe container or bag, and it should be good for up to 2 months.
When you’re ready to enjoy your leftovers, it’s all about reheating gently. If you’re reheating from the fridge, I recommend using a skillet over low heat. Add a tiny splash of beef broth or water to the pan to keep it moist and cover it with a lid to trap the steam. Heat for about 5-7 minutes, flipping halfway through until it’s warmed through. If it’s frozen, let it thaw in the fridge overnight before reheating.
For the peppercorn sauce, simply warm it in a small saucepan over low heat, stirring occasionally until it’s heated through. Avoid boiling it, as that can change the texture. And voila! You’ve got yourself a delicious second round of filet mignon that tastes just as fabulous as the first time around!
Filet Mignon with Peppercorn Sauce: 7 Secrets to Bliss
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Diet: Gluten Free
Description
A tender filet mignon served with a rich peppercorn sauce.
Ingredients
- 2 filet mignon steaks (6 oz each)
- 2 tablespoons olive oil
- 1 tablespoon black peppercorns
- 1/2 cup beef broth
- 1/4 cup heavy cream
- 2 tablespoons Dijon mustard
- Salt to taste
Instructions
- Season the filet mignon with salt and crushed peppercorns.
- Heat olive oil in a skillet over medium-high heat.
- Cook the steaks for 4-5 minutes on each side for medium-rare.
- Remove the steaks and let them rest.
- In the same skillet, add beef broth and scrape the bottom to deglaze.
- Stir in heavy cream and Dijon mustard, cooking until thickened.
- Serve the sauce over the filet mignon.
Notes
- Adjust cooking time for desired doneness.
- Let steaks rest before slicing for better juiciness.
- Use fresh peppercorns for more flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: French
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 450
- Sugar: 1g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 120mg
Keywords: filet mignon, peppercorn sauce, steak, main course
