Classic Peppercorn Steak
An indulgent filet mignon steak coated in a creamy, peppery sauce, perfect for special occasions or a cozy dinner at home.
Ingredients
For the Sauce
- 1 tbsp vegetable oil For cooking
- 1 large shallot, minced
- 1 clove garlic, minced
- 1/4 cup brandy To enhance flavor
- 1 cup beef stock
- 1 1/2 tbsp black peppercorns, crushed For the sauce
- 1/3 cup heavy cream To make the sauce creamy
- 1 tsp cornstarch For thickening the sauce
- 2 tsp dijon mustard
- Salt to taste
For the Steaks
- 2 pieces filet mignon steaks (6-ounce each)
- Salt and pepper for seasoning
- a pinch Lawry's seasoning
Instructions
Preparation of Sauce
- Heat 1 tablespoon of vegetable oil in a medium skillet over medium-low heat.
- Add the minced shallot and garlic, cooking for about 2 minutes until fragrant and softened.
- Carefully pour in the brandy and allow to simmer for one minute.
- Add the beef stock and crushed peppercorns, bringing the mixture to a low boil.
- Continue cooking for around 4 minutes to reduce slightly.
- Whisk the cornstarch into the heavy cream and pour into the skillet while continuously whisking.
- Cook for an additional 20 to 30 seconds until the sauce thickens slightly.
- Stir in the dijon mustard, remove from heat, and season with salt to taste if needed.
Cooking the Steaks
- Season both sides of the filet mignon steaks with salt, pepper, and a pinch of Lawry's seasoning.
- Heat a small amount of vegetable oil in a cast-iron skillet over high heat.
- Once hot, add the steaks and sear for about 3 minutes on one side.
- Turn the steaks over, reduce the heat to medium-low, and continue cooking until the internal temperature reaches at least 125°F.
- This should take about 4 to 5 minutes, depending on your desired doneness.
- Remove the steaks from the skillet and let them rest under aluminum foil for 4 to 5 minutes before serving.
Notes
For extra flavor, consider marinating the filet mignon in olive oil, garlic, and fresh herbs for a couple of hours prior to cooking. Serve the steak with mashed potatoes or roasted vegetables, and garnish with fresh herbs.