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