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Seared Filet Mignon with Shallot Peppercorn Cream Sauce Recipe

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

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.


Ingredients

Scale

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

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