Peppercorn Crusted Filet Mignon with Creamy Peppercorn Sauce

Ingredients:

  • 2 filet mignon steaks (1.5-2 inches thick)
  • 2 tbsp whole black peppercorns
  • Salt to taste
  • 2 tbsp olive oil (or your preferred cooking oil)

For the Creamy Peppercorn Sauce:

  • 2 tbsp unsalted butter
  • 1 small shallot, finely chopped
  • 1 tbsp black peppercorns, coarsely crushed (or more to taste)
  • ½ cup beef broth
  • ½ cup heavy cream
  • 1 tbsp Dijon mustard (optional, for extra flavor)
  • Salt to taste

Instructions:

  1. Prepare the Filets
    Pat the filet mignons dry with paper towels to ensure a good sear. Season both sides of the steaks lightly with salt.

  2. Crust with Peppercorns
    Place the whole black peppercorns in a plastic bag or between two pieces of parchment paper and crush them lightly with a rolling pin or meat mallet, until they are cracked but not powdery. Coat each filet mignon with the crushed peppercorns, pressing gently so they stick.

  3. Sear the Steaks
    Heat a large skillet (preferably cast iron) over medium-high heat. Add olive oil and let it heat up until shimmering. Place the peppercorn-crusted filets into the pan and sear for about 3-4 minutes per side to develop a rich, golden-brown crust. For medium-rare, continue cooking for about 5-7 minutes total, depending on thickness. Adjust the time based on your preferred doneness (use a thermometer for accuracy: 130°F for medium-rare).

  4. Rest the Steaks
    Once cooked to your liking, remove the steaks from the pan and set them aside to rest for about 5-10 minutes.

  5. Make the Creamy Peppercorn Sauce
    In the same pan you used for the steaks, reduce the heat to medium. Add butter and sauté the chopped shallot until soft and fragrant, about 2-3 minutes. Add the coarsely crushed peppercorns and cook for another minute to release their aroma.

  6. Deglaze the Pan
    Pour in the beef broth, scraping up any browned bits from the bottom of the pan. Let the broth simmer and reduce by half, about 4-5 minutes.

  7. Finish the Sauce
    Stir in the heavy cream and Dijon mustard (if using). Allow the sauce to simmer for another 2-3 minutes, until it thickens to your desired consistency. Taste and adjust with salt, if needed.

  8. Serve
    Place the rested filet mignons on plates and spoon the creamy peppercorn sauce over the steaks.

Serving Suggestions:
This peppercorn-crusted filet mignon pairs wonderfully with grilled asparagus and wild rice pilaf for a delicious, elegant meal. The peppery, creamy sauce elevates the rich flavor of the steak, making it an unforgettable dish.

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