If you are craving a restaurant-quality dinner that feels both elegant and comforting, this Peppercorn-Crusted Filet Mignon with Creamy Green Peppercorn Sauce Recipe is going to be your new go-to. Imagine tender, juicy filet mignon steaks with a bold crust of cracked black peppercorns, served alongside a lush, velvety green peppercorn sauce that perfectly balances spice and creaminess. This dish brings out the best in each ingredient, delivering an unforgettable flavor experience that impresses every time you serve it.
Ingredients You’ll Need
The magic of this Peppercorn-Crusted Filet Mignon with Creamy Green Peppercorn Sauce Recipe lies in its simple yet thoughtfully chosen ingredients. Each element plays a crucial role, whether it’s to build texture, infuse robust flavors, or add that perfect creamy touch to the sauce.
- Filet mignon steaks (4, about 6 oz each): Choose thick, fresh cuts for the most tender and delicious result.
- Black peppercorns (2 tbsp, coarsely crushed): These create the signature peppercorn crust packed with bold aroma and crunch.
- Green peppercorns in brine (3 tbsp total, drained): Their mild heat and unique tang beautifully elevate the sauce.
- Olive oil (1 tbsp): Perfect for searing steaks to get a golden-brown crust without overpowering flavor.
- Salt, to taste: Essential for enhancing all the other flavors in the steak and sauce.
- Butter (1 tbsp): Adds richness and helps soften the shallots in the sauce base.
- Shallot (1, finely chopped): Brings a subtle sweetness that balances the peppercorn bite.
- Brandy or cognac (1/2 cup): Its warmth and depth create an irresistible sauce foundation.
- Beef broth (1 cup): Provides savory depth and body to the creamy sauce.
- Heavy cream (1/2 cup): Makes the sauce luxuriously smooth and indulgent.
- Dijon mustard (1 tbsp): Adds a gentle tang and complexity to the sauce.
How to Make Peppercorn-Crusted Filet Mignon with Creamy Green Peppercorn Sauce Recipe
Step 1: Prepare the Steaks
Start by patting your filet mignon steaks dry with paper towels—this helps them sear beautifully. Press those coarsely crushed black peppercorns into both sides of each steak, then sprinkle with a touch of salt. Letting the steaks rest at room temperature for about 30 minutes not only takes the chill off but helps the seasoning settle for an even more flavorsome crust.
Step 2: Sear the Steaks
Heat olive oil in a large, oven-safe skillet over medium-high heat. When the oil shimmers, add the steaks and sear them for about 3 to 4 minutes per side until you get that gorgeous, peppery crust. Pop the skillet into a 400°F oven to roast for 5 to 7 minutes if you prefer medium-rare, or adjust accordingly to your desired doneness. After roasting, remove the steaks and cover loosely with foil, letting them rest for 5 minutes to lock in their juicy goodness.
Step 3: Make the Green Peppercorn Sauce
Using the same skillet allows all those lovely beef drippings to flavor the sauce. Melt butter over medium heat, then add the finely chopped shallots and cook until soft and translucent—usually 2 to 3 minutes. Carefully pour in the brandy or cognac and let it simmer until the liquid reduces by half, intensifying those boozy notes. Stir in beef broth and cook a little longer to concentrate flavors. Lower the heat, then whisk in Dijon mustard, green peppercorns (slightly crushed for that burst of flavor), and heavy cream. Let the sauce cook gently for a few minutes to thicken up. Finish with salt and black pepper to taste, and you’ve got a sauce that’s nothing short of spectacular.
Step 4: Serve
Place each steak on a warm plate, then lovingly spoon your creamy green peppercorn sauce all over. If you want a little extra flair, sprinkle a few extra green peppercorns on top for presentation and texture. This Peppercorn-Crusted Filet Mignon with Creamy Green Peppercorn Sauce Recipe really shines when paired with sides that soak up the sauce and complement the steak’s rich flavor.
How to Serve Peppercorn-Crusted Filet Mignon with Creamy Green Peppercorn Sauce Recipe
Garnishes
Simple garnishes like fresh parsley or thyme sprigs add a vibrant splash of color that contrasts beautifully with the creamy sauce. A few whole green peppercorns on top not only look stunning but remind your guests of the exciting peppery punch in every bite.
Side Dishes
Classic roasted vegetables or buttery mashed potatoes are absolute dream partners for this dish, as they absorb the sauce’s richness perfectly. Alternatively, you can serve it with garlic sautéed spinach or a crisp green salad to bring freshness and a variety of textures to the plate.
Creative Ways to Present
Try plating your Peppercorn-Crusted Filet Mignon with Creamy Green Peppercorn Sauce Recipe on warm wooden boards for a rustic, cozy vibe. Using smaller plates with side portions artistically arranged around the steak can turn a simple dinner into a special occasion that feels like a restaurant experience at home.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, place the filet mignon and sauce in airtight containers and store in the refrigerator for up to 2 days. Keep the sauce separate if possible, to preserve the texture of both components.
Freezing
While fresh is always best, you can freeze cooked steaks wrapped tightly in plastic wrap and then foil for up to 3 months. The sauce freezes well too if stored in a freezer-safe container. Thaw overnight in the fridge before reheating.
Reheating
When reheating, gently warm the steaks in a low oven to prevent drying out, and reheat the sauce separately in a saucepan over low heat, stirring occasionally until warmed through. Pour sauce over the steak just before serving to maintain those rich flavors.
FAQs
Can I use other types of steak?
Absolutely! While filet mignon is tender and perfect for this recipe, ribeye or sirloin can also work nicely if you prefer a different cut. Just adjust cooking times based on thickness and desired doneness.
What if I don’t have brandy or cognac?
No worries! You can substitute with a good-quality dry white wine or even a splash of beef broth for a non-alcoholic version that still adds flavor to the sauce.
How do I crush peppercorns if I don’t have a grinder?
A heavy pan or the bottom of a sturdy glass can easily crush peppercorns when placed in a zip-top bag. Just press and roll over the peppercorns to get the coarse texture needed for the crust.
Can this sauce be made dairy-free?
Yes, swap out heavy cream for coconut cream or a dairy-free alternative and use olive oil or a plant-based butter substitute instead of regular butter. Flavor and texture might vary slightly, but it still makes a delicious sauce.
How can I tell when my filet mignon is done?
The best way is to use a meat thermometer: 135°F indicates perfect medium-rare. Alternatively, use the finger test method or time the roasting carefully for consistent, juicy results.
Final Thoughts
This Peppercorn-Crusted Filet Mignon with Creamy Green Peppercorn Sauce Recipe is a true delight that combines elegance with heartwarming flavor. Whether it’s a special occasion or just a night when you want to treat yourself, this dish will wow anyone lucky enough to taste it. Don’t hesitate—grab those ingredients and start cooking so you can savor every bite of this exquisite meal.
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Peppercorn-Crusted Filet Mignon with Creamy Green Peppercorn Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
Description
A luxurious Peppercorn-Crusted Filet Mignon served with a rich and creamy green peppercorn sauce. This recipe features perfectly seared and oven-roasted tenderloin steaks, complemented by a decadent brandy-infused sauce that combines shallots, Dijon mustard, and heavy cream for an elegant and flavorful dish perfect for special occasions or gourmet dinners.
Ingredients
For the Steaks:
- 4 filet mignon steaks (about 6 oz each)
- 2 tbsp black peppercorns, coarsely crushed
- 2 tbsp green peppercorns (in brine, drained)
- 1 tbsp olive oil
- Salt, to taste
For the Creamy Green Peppercorn Sauce:
- 1 tbsp butter
- 1 shallot, finely chopped
- 1/2 cup brandy (or cognac)
- 1 cup beef broth
- 1/2 cup heavy cream
- 1 tbsp Dijon mustard
- 1 tbsp green peppercorns (in brine, drained and lightly crushed)
- Salt and black pepper, to taste
Instructions
- Prepare the Steaks: Pat the filet mignon dry thoroughly with paper towels to ensure a good sear. Press the coarsely crushed black peppercorns firmly into both sides of each steak, then lightly season with salt. Allow the steaks to rest at room temperature for about 30 minutes to promote even cooking.
- Sear the Steaks: Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering. Place the steaks in the skillet and sear for 3-4 minutes on each side, creating a flavorful brown crust. Then transfer the skillet to a preheated oven at 400°F and roast the steaks for 5-7 minutes for medium-rare doneness, or longer if preferred. Use a meat thermometer to check for an internal temperature of 135°F. Remove the steaks from the oven, cover loosely with foil, and let them rest for 5 minutes to redistribute the juices.
- Make the Green Peppercorn Sauce: Using the same skillet, melt the butter over medium heat. Add the finely chopped shallots and sauté until they become soft and translucent, about 2-3 minutes. Carefully pour in the brandy or cognac and let it simmer until reduced by half, intensifying the flavor. Stir in the beef broth and continue cooking for another 2-3 minutes until the liquid slightly reduces. Lower the heat, then whisk in the Dijon mustard, lightly crushed green peppercorns, and heavy cream. Allow the sauce to cook gently for 2-3 minutes until it thickens nicely. Season with salt and freshly ground black pepper according to taste.
- Serve: Plate the rested filet mignon steaks and generously spoon the creamy green peppercorn sauce over the top. Optionally garnish with additional green peppercorns for an attractive presentation. Serve alongside roasted vegetables, mashed potatoes, or your preferred side dishes for a complete and elegant meal.
Notes
- Resting the steaks before cooking brings them to room temperature, ensuring even cooking.
- Crushing the black peppercorns coarsely helps create a robust crust while preserving texture.
- Use an oven-safe skillet such as cast iron to easily transfer from stovetop to oven.
- Letting the steaks rest after cooking helps retain their juices for a tender bite.
- For a non-alcoholic version, substitute brandy with additional beef broth and a splash of lemon juice.
- The sauce can be adjusted in thickness by simmering longer if needed.
