Sizzling Filet Mignon with Shallot Peppercorn Cream Sauce Recipe

Culinary magic happens when a tender filet mignon meets an irresistible shallot peppercorn cream sauce that dances across your palate.

Elegant dining doesn’t require complicated techniques or professional training.

Rich, velvety textures complement the perfectly seared beef, creating a restaurant-quality experience at home.

Peppercorns provide a robust, slightly spicy counterpoint to the smooth cream sauce.

Shallots add delicate, sweet undertones that enhance every luxurious bite.

Minimal ingredients and straightforward steps make this dish surprisingly approachable for passionate home cooks.

Variations on Seared Filet Mignon with Cream Sauce

• Mediterranean Herb Infusion: Replace standard seasoning with a blend of dried oregano, thyme, and rosemary, adding a zesty Mediterranean flavor profile to the filet mignon.
• Bourbon Pepper Sauce Variation: Swap beef broth with bourbon whiskey, creating a rich, smoky sauce that complements the tender steak's robust flavor.
• Blue Cheese Upgrade: Crumble aged blue cheese over the finished steak and mix into the cream sauce for an intense, tangy enhancement.
• Truffle Mushroom Version: Add sautéed wild mushrooms and a drizzle of truffle oil to the sauce, elevating the dish with earthy, luxurious notes.

Ideal Pairings for Seared Filet Mignon

• Pair Bold Cabernet Sauvignon: Rich, full-bodied red wine perfectly complements the intense flavors of seared filet mignon, cutting through the creamy sauce with robust tannins.
• Create Roasted Garlic Mashed Potatoes: Creamy, buttery side dish absorbs the luxurious peppercorn sauce while providing a smooth textural contrast to the tender steak.
• Elevate with Roasted Asparagus Spears: Slightly charred, crisp asparagus adds a fresh green element that balances the richness of the meat and cream sauce, bringing brightness to the plate.
• Select Aged Blue Cheese Crumbles: Sharp, tangy blue cheese sprinkled on top adds a complex flavor dimension that enhances the peppery sauce and elevates the overall dining experience.

Storing Seared Filet Mignon Properly

• Store leftover filet mignon in an airtight container and place in the refrigerator within 2 hours of cooking. Keep for up to 3-4 days to maintain optimal flavor and texture.
• Warm sliced steak on a microwave-safe plate, covering with a damp paper towel to prevent dryness. Heat in 30-second intervals, checking temperature to avoid overcooking.
• Preheat oven to 250°F, wrap steak loosely in aluminum foil to retain moisture. Warm for 10-15 minutes until internal temperature reaches 110°F, preventing meat from becoming tough.
• Keep cream sauce separately in a sealed container in the refrigerator.

Common Questions About Seared Filet Mignon

• What cut of beef works best for this recipe?

Filet mignon is the ideal cut for this dish, known for its tenderness and lean meat with minimal marbling.

• How do I know when the steak is cooked to medium-rare?

Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130-135°F (54-57°C) before letting the steak rest.

• Can I substitute green peppercorns with black peppercorns?

Yes, you can use black peppercorns, but green peppercorns offer a milder, fresher flavor that complements the cream sauce perfectly.

What Makes Seared Filet Mignon with Shallot Peppercorn Sauce Irresistible

• Elevate Date Night: Transform your home into a romantic restaurant with this luxurious steak dish that feels gourmet but requires minimal culinary skills.
• Master Restaurant-Quality Cooking: Learn professional searing techniques that create a perfectly caramelized exterior while maintaining a tender, juicy interior of the filet mignon.
• Sauce Like a Pro: Develop an impressive cream sauce technique using the same skillet, capturing rich flavors from meat drippings and creating a sophisticated accompaniment that elevates the entire dish.
• Quick Gourmet Meal: Prepare an elegant dinner in just a few minutes, making it ideal for special occasions or when you want to impress without spending hours in the kitchen.

Ingredients for Seared Filet Mignon and Cream Sauce

• Filet Mignon Steaks: Premium, tender beef cut known for its exceptional softness and rich flavor.
• Salt and Pepper: Classic seasoning blend that enhances the natural taste of the steak.

• Shallots: Delicate onion variety that provides a mild, sweet, and slightly sharp flavor to the sauce.
• Green Peppercorns: Fresh, less intense peppercorns that add a bright, slightly tangy taste to the cream sauce.
• Beef Broth: Flavorful liquid that deepens the sauce's complexity and adds rich, savory notes.
• Heavy Cream: Luxurious dairy product that creates a smooth, velvety texture in the sauce.

• Olive Oil: High-heat cooking oil that helps create a perfect sear on the steak's exterior.

Preparing Seared Filet Mignon with Shallot Peppercorn Sauce

Step 1: Prepare Flavorful Seasoning

Generously coat the filet mignon steaks with salt and freshly ground black pepper, ensuring an even coverage on all sides of the meat.

Step 2: Heat Cooking Surface

Place a heavy-bottomed skillet over high heat and add olive oil, allowing the pan to become extremely hot before adding the meat.

Step 3: Create Perfect Sear

Carefully place the seasoned steaks into the hot skillet, cooking for approximately 3-4 minutes on each side to develop a rich golden-brown crust while maintaining a medium-rare internal temperature.

Step 4: Rest the Meat

Transfer the seared steaks to a clean plate, letting them rest for 5-7 minutes to allow the juices to redistribute throughout the meat.

Step 5: Develop Sauce Base

• Shallots
• Remaining pan drippings

Sauté until the shallots become translucent and fragrant.

Step 6: Build Sauce Layers

Pour beef broth into the skillet, scraping up any browned bits from the bottom of the pan, and allow the liquid to simmer and reduce slightly.

Step 7: Create Creamy Sauce

• Heavy cream
• Green peppercorns
• Additional black pepper

Simmer until the sauce thickens to a velvety consistency.

Step 8: Plate and Serve

Arrange the rested filet mignon steaks on serving plates and generously spoon the luxurious shallot peppercorn cream sauce over the top of each steak.

Pro Cooking Tips for Seared Filet Mignon

• Choose high-quality, thick-cut filet mignon steaks for the best texture and flavor.
• Pat the steaks dry before seasoning to ensure a perfect golden-brown sear and develop a delicious crust.
• Use a cast-iron skillet for even heat distribution and superior browning of the steaks.
• Let the steaks rest for 5-10 minutes after cooking to allow juices to redistribute, keeping the meat tender and juicy.
• Adjust the cooking time based on steak thickness and personal preference for doneness, using a meat thermometer for precision.

Seared Filet Mignon with Shallot Peppercorn Cream Sauce Recipe

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4.5 from 12 reviews

• Total Time: 20 minutes
• Yield: 2 1x

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Description

Succulent Filet Mignon with Shallot Peppercorn Cream Sauce elevates classic steakhouse elegance to new culinary heights. Passionate chefs can craft this luxurious French-inspired dish that promises restaurant-quality flavor with minimal effort.

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Ingredients

Scale 1x2x3x

Main Proteins:

• 2 filet mignon steaks

Seasonings and Fats:

• Salt to taste
• Pepper to taste
• 2 tablespoons (30 milliliters) olive oil

Sauce Ingredients:

• 1/4 cup (40 grams) finely chopped shallots
• 1/2 cup (120 milliliters) beef broth
• 1/2 cup (120 milliliters) heavy cream
• 2 tablespoons (30 grams) green peppercorns

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Instructions

1. Generously coat filet mignon with salt and cracked black pepper, ensuring even coverage across entire surface.
2. Preheat cast-iron skillet to high heat, adding olive oil until it shimmers and almost smokes.
3. Carefully place seasoned steaks into hot skillet, creating an immediate sizzling sound to develop golden-brown crust.
4. Cook approximately 3-4 minutes per side for medium-rare, using tongs to flip without piercing meat.
5. Transfer steaks to resting plate, tenting loosely with aluminum foil to retain warmth and redistribute internal juices.
6. In same skillet with remaining meat drippings, sauté finely chopped shallots until translucent and fragrant.
7. Deglaze pan by pouring beef broth, scraping browned bits from bottom to intensify sauce flavor.
8. Allow liquid to reduce by one-third, concentrating savory essence.
9. Introduce heavy cream and green peppercorns, stirring continuously to create smooth, velvety consistency.
10. Simmer sauce until it thickens enough to coat back of spoon, approximately 2-3 minutes.
11. Drizzle luscious shallot peppercorn cream sauce directly over rested filet mignon before serving.

Notes

• Choose high-quality, thick-cut filet mignon for the best results and most tender texture.
• Pat steaks completely dry before seasoning to ensure a perfect golden-brown sear with beautiful caramelization.
• Use a cast-iron skillet for maximum heat retention and superior browning of the meat’s exterior.
• For gluten-free adaptation, replace beef broth with a gluten-free alternative and verify cream’s ingredients.
• Adjust cooking time based on steak thickness: thicker cuts require slightly longer searing to reach desired doneness.
• Invest in an instant-read meat thermometer to guarantee precise temperature and prevent overcooking.
• Allow steaks to rest at least 5-7 minutes after cooking to help redistribute internal juices and maintain maximum tenderness.

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Category: Dinner
• Method: Sautéing
• Cuisine: American

Nutrition

• Serving Size: 2
• Calories: 675 kcal
• Sugar: 2 g
• Sodium: 320 mg
• Fat: 58 g
• Saturated Fat: 22 g
• Unsaturated Fat: 30 g
• Trans Fat: 0.5 g
• Carbohydrates: 4 g
• Fiber: 1 g
• Protein: 42 g
• Cholesterol: 180 mg