Seared Filet Mignon in Shallot Peppercorn Cream Sauce
A luxurious dish that pairs tender filet mignon with a rich cream sauce infused with shallots and peppercorns, perfect for special occasions or a gourmet meal at home.
Ingredients
For the Steak
- 4 pieces filet mignon steaks (about 600g total) Tender cuts of beef that melt in your mouth.
- to taste Salt and pepper Essential seasonings to highlight the natural flavors of the steak.
- 30 ml olive oil Adds a touch of richness and aids in searing.
- 30 g butter Imparts a creamy flavor while basting the steak.
For the Sauce
- 2 pieces shallots, finely chopped (about 50g) Adds sweetness and depth to the sauce.
- 3 cloves garlic, minced Offers aromatic warmth.
- 10 g black peppercorns, crushed Brings a delightful kick to the sauce.
- 100 ml brandy or cognac Use a non-alcoholic substitute if necessary to maintain flavor.
- 200 ml heavy cream Gives that luscious creamy texture we all love.
- 30 ml Dijon mustard Adds a tangy element that balances the richness.
- 15 ml Worcestershire sauce Enhances overall flavor with a savory undertone.
- to taste Fresh parsley, chopped (for garnish) A pop of color and freshness to finish the dish.
Instructions
Preparation
- Season the filet mignon steaks generously with salt and pepper.
- Heat the olive oil over medium-high heat in a spacious skillet until shimmering.
- Sear the steaks for 3-4 minutes on each side until beautifully browned.
- Reduce the heat to medium and add the butter to the skillet, basting the steaks for an additional 1-2 minutes.
- Remove the steaks from the skillet and let them rest.
Making the Sauce
- In the same skillet, add finely chopped shallots, minced garlic, and crushed black peppercorns.
- Sauté until the shallots are softened and fragrant.
- Carefully add the brandy and flambé it, or simmer until the alcohol has completely evaporated.
- Stir in heavy cream, Dijon mustard, and Worcestershire sauce, then season with salt to taste.
- Let the sauce simmer until thickened to your desired consistency.
Serving
- Return the rested steaks to the skillet and gently coat them with the sauce.
- Plate the steaks and garnish with fresh parsley.
- Serve and enjoy!
Notes
Marinate filet mignon in spices or herbs for added flavor. Adjust seasoning to personal taste. Let steaks rest after cooking.