Description
This elegant filet mignon recipe features tender, perfectly seared steaks topped with a rich and creamy peppercorn sauce, combining aromatic shallots, green peppercorns, and a splash of Cognac for a luxurious finish. Ideal for special occasions or a gourmet dinner at home, it delivers restaurant-quality flavor with straightforward stovetop cooking.
Ingredients
Scale
Steaks and Seasoning
- 4 filet mignons (each about 1¼ inches thick and 5 to 6 ounces)
- 2–3 tablespoons Fennel Mustard Peppercorn Steak Rub (or) 4 teaspoons coarse kosher or sea salt
- 4 teaspoons cracked black peppercorns
Cooking and Sauce Ingredients
- 2 tablespoons extra virgin olive oil
- 2 tablespoons (¼ stick) salted butter
- 2 large shallots, minced (about ½ cup)
- 3 tablespoons green peppercorns, drained (or) an additional 2 teaspoons Fennel Mustard Peppercorn Steak Rub
- About 3 tablespoons Cognac
- 1 cup heavy cream
- 2 teaspoons Dijon mustard (adjust to taste)
- Coarse salt (kosher or sea), to taste
Instructions
- Season the Steaks: Pat the filet mignon steaks dry with paper towels to remove any excess moisture, which helps achieve a good sear. Rub each steak evenly with either the Fennel Mustard Peppercorn Steak Rub or a mixture of coarse kosher salt and cracked black peppercorns. Let the steaks rest at room temperature for 20 to 30 minutes to ensure even cooking.
- Sear the Steaks: Heat the olive oil and salted butter together in a cast iron skillet over medium-high heat until the mixture is very hot and shimmering. Add the seasoned steaks to the skillet and sear each side for 3 to 4 minutes, aiming for medium-rare doneness, or adjust the time as needed for your preferred doneness. Once seared, transfer the steaks to a plate and loosely tent them with foil to rest and retain their juices.
- Make the Sauce: Reduce the skillet heat to medium and add the minced shallots to the leftover fat and drippings. Sauté the shallots until they become soft and translucent, about 2 minutes. Stir in the drained green peppercorns or additional steak rub to infuse flavor.
- Deglaze and Simmer: Carefully pour in the Cognac, taking caution if choosing to ignite it for flambéing to burn off the alcohol and deepen flavor. Allow the liquid to reduce slightly to concentrate the taste. Stir in the heavy cream and Dijon mustard, then simmer the sauce for 3 to 5 minutes, stirring occasionally, until it thickens to a creamy consistency. Season with coarse kosher salt to taste.
- Serve: Spoon the luscious peppercorn sauce generously over the rested filet mignons and serve immediately to enjoy the full depth of flavors while the steaks are warm and tender.
Notes
- Allowing the steaks to come to room temperature before cooking helps them cook more evenly.
- Use a cast iron skillet for the best sear and heat retention.
- If you prefer milder peppercorn sauce, reduce the amount of green peppercorns or rub used in the sauce.
- Carefully handle the Cognac when adding it to the hot pan; if flambéing, keep a lid nearby for safety.
- Adjust Dijon mustard quantity to balance the tanginess of the sauce to your liking.
- Resting the steaks after cooking is crucial to maintain juiciness.
