Description
A tender filet mignon served with a rich peppercorn sauce.
Ingredients
Scale
- 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