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
Scale
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.
