When you’re in the mood for something truly indulgent, few dishes can rival a perfectly seared filet mignon. Add a luscious Shallot Peppercorn Cream Sauce, and you’ve got a dish that feels like pure decadence. This recipe takes a classic steakhouse favorite and makes it approachable for home cooking.
The first time I made this, I was looking to recreate the magic of a celebratory dinner at home. The tender filet, cooked to perfection, paired with the creamy, slightly spicy sauce, felt like the ultimate luxury—and it was surprisingly simple to prepare!
What I love most is the balance of flavors. The rich beef pairs beautifully with the aromatic shallots, punchy peppercorns, and silky cream. It’s a dish that feels elegant yet comforting, perfect for date night, a special celebration, or whenever you want to treat yourself.
Let’s dive into this Seared Filet Mignon with Shallot Peppercorn Cream Sauce and create a meal that’s sure to impress.
The Seared Filet Mignon with Shallot Peppercorn Cream Sauce is a luxurious steakhouse dish made at home. Tender filet mignon is perfectly seared and served with a creamy, aromatic sauce infused with shallots, peppercorns, and a hint of brandy.
This recipe is simple yet elegant, ideal for a special dinner or a celebration meal. With just a few steps, you can enjoy restaurant-quality steak in the comfort of your own kitchen.
An Exciting Story:
The first time I served this Seared Filet Mignon with Shallot Peppercorn Cream Sauce was for an anniversary dinner at home. My husband, a steak lover, couldn’t stop raving about how tender and flavorful it was. Even the sauce, which he was initially skeptical about, became the star of the meal. Now, it’s our go-to dish for special occasions.
Why This Seared Filet Mignon with Shallot Peppercorn Cream Sauce?
- Tender and Juicy: Filet mignon is renowned for its buttery texture.
- Rich and Flavorful Sauce: The creamy shallot and peppercorn sauce elevates the dish.
- Quick and Easy: Ready in under 30 minutes, perfect for weeknights or celebrations.
- Restaurant Quality: Impress guests with a dish that feels like it came from a steakhouse.
- Customizable Doneness: Cook the steak to your preference, from rare to well-done.
What You Need for Seared Filet Mignon with Shallot Peppercorn Cream Sauce
- For the Filet Mignon:
- 2 filet mignon steaks (6-8 oz each)
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- Salt and freshly cracked black pepper
- For the Shallot Peppercorn Cream Sauce:
- 1 tbsp unsalted butter
- 2 shallots, finely minced
- 2 cloves garlic, minced
- 1 tbsp whole peppercorns, lightly crushed
- ¼ cup brandy or cognac
- ½ cup beef stock
- ¾ cup heavy cream
- Salt, to taste
- Optional: Chopped parsley, for garnish
How to Make Seared Filet Mignon with Shallot Peppercorn Cream Sauce
- Prepare the Filets:
- Pat the filet mignon steaks dry with paper towels. Season generously with salt and cracked black pepper on all sides.
- Sear the Steaks:
- Heat olive oil in a cast-iron skillet over medium-high heat. Add the butter and swirl to coat the pan.
- Place the steaks in the skillet and sear for 2-3 minutes on each side, creating a golden crust. For thicker steaks, sear the edges as well.
- Transfer the skillet to a preheated 400°F (200°C) oven and cook to your desired doneness (4-5 minutes for medium-rare). Remove from the skillet, tent with foil, and let rest.
- Make the Sauce:
- In the same skillet, melt the butter over medium heat. Add the minced shallots and garlic, sautéing for 2-3 minutes until softened.
- Stir in the crushed peppercorns and cook for 1 minute. Carefully add the brandy, allowing it to simmer and reduce slightly.
- Add the beef stock and simmer for another 2 minutes. Stir in the heavy cream and let the sauce thicken, about 3-4 minutes. Taste and adjust seasoning with salt if needed.
- Serve:
- Place the filet mignon on a serving plate and spoon the sauce generously over the top. Garnish with chopped parsley if desired. Serve immediately.
Tips for Seared Filet Mignon with Shallot Peppercorn Cream Sauce
- Rest the Steaks: Let the filets rest for 5-10 minutes after cooking to lock in juices.
- Deglaze the Pan: Use the brandy to scrape up any browned bits from the skillet for added flavor.
Substitutions and Variations:
- No Brandy? Substitute with dry white wine or additional beef stock.
- Make It Dairy-Free: Use coconut cream instead of heavy cream.
- Add Herbs: Incorporate fresh thyme or rosemary for an earthy note.
Make a Healthier Version:
- Use light cream or half-and-half for a lower-fat sauce.
- Reduce the butter and substitute with olive oil where possible.
Closing for Seared Filet Mignon with Shallot Peppercorn Cream Sauce:
And there you have it—Seared Filet Mignon with Shallot Peppercorn Cream Sauce that brings the steakhouse experience right to your table. With its tender steak and rich, creamy sauce, this dish is sure to impress anyone lucky enough to share it with you. Let us know how yours turns out, and be sure to check out more of our elegant, easy-to-make recipes!
Frequently Asked Questions for Seared Filet Mignon with Shallot Peppercorn Cream Sauce
- Can I make the sauce ahead of time?
Yes, reheat gently on the stove before serving. - What’s the best way to reheat leftovers?
Gently reheat the steak in the oven and the sauce on the stovetop to maintain texture and flavor. - Can I use a different cut of steak?
Yes, ribeye, sirloin, or strip steak work well. Adjust cooking time accordingly. - What can I use instead of heavy cream?
Half-and-half or a mixture of milk and butter can be substituted, though the sauce will be less rich. - Can I skip the alcohol?
Yes, replace the brandy with additional beef stock. - What pairs well with this dish?
Serve with mashed potatoes, roasted vegetables, or a crisp green salad. - How do I crush peppercorns?
Use a mortar and pestle, or place them in a zip-top bag and crush with a rolling pin. - How do I know when the steak is done?
Use a meat thermometer: 130°F (54°C) for medium-rare, 140°F (60°C) for medium. - What’s the best skillet for searing steak?
A cast-iron skillet is ideal for achieving a perfect sear. - Can I freeze the sauce?
Yes, store in an airtight container for up to 2 months. Thaw and reheat before serving. - Why did my sauce curdle?
Overheating or boiling the cream can cause curdling. Cook over medium heat for best results. - How do I make the sauce thicker?
Let it simmer longer, or add a slurry of cornstarch and water.
Seared Filet Mignon with Shallot Peppercorn Cream Sauce
4
servings30
minutes40
minutes300
kcal0
minutesKeep the screen of your device on
Ingredients
- For the Filet Mignon:
2 2 filet mignon steaks (6-8 oz each)
2 tbsp 2 olive oil
1 tbsp 1 unsalted butter
Salt and freshly cracked black pepper
- For the Shallot Peppercorn Cream Sauce:
1 tbsp 1 unsalted butter
2 2 shallots, finely minced
2 cloves 2 garlic, minced
1 tbsp 1 whole peppercorns, lightly crushed
¼ cup brandy or cognac
½ cup beef stock
¾ cup heavy cream
Salt, to taste
Optional: Chopped parsley, for garnish
Directions
- Prepare the Filets:
- Pat the filet mignon steaks dry with paper towels. Season generously with salt and cracked black pepper on all sides.
- Sear the Steaks:
- Heat olive oil in a cast-iron skillet over medium-high heat. Add the butter and swirl to coat the pan.
- Place the steaks in the skillet and sear for 2-3 minutes on each side, creating a golden crust. For thicker steaks, sear the edges as well.
- Transfer the skillet to a preheated 400°F (200°C) oven and cook to your desired doneness (4-5 minutes for medium-rare). Remove from the skillet, tent with foil, and let rest.
- Make the Sauce:
- In the same skillet, melt the butter over medium heat. Add the minced shallots and garlic, sautéing for 2-3 minutes until softened.
- Stir in the crushed peppercorns and cook for 1 minute. Carefully add the brandy, allowing it to simmer and reduce slightly.
- Add the beef stock and simmer for another 2 minutes. Stir in the heavy cream and let the sauce thicken, about 3-4 minutes. Taste and adjust seasoning with salt if needed.
- Serve:
- Place the filet mignon on a serving plate and spoon the sauce generously over the top. Garnish with chopped parsley if desired. Serve immediately.
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