Succulent Filet Mignon Drizzled with Brandy Peppercorn Sauce 🥩
Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients:
For the Filet Mignon:
4 filet mignon steaks (about 6 oz each, 1½ inches thick)
2 tablespoons olive oil
2 tablespoons butter
Salt and freshly ground black pepper, to taste
2 sprigs fresh thyme (optional)
2 cloves garlic, smashed (optional)
For the Brandy Peppercorn Sauce:
¼ cup brandy (or cognac)
1 cup heavy cream
2 tablespoons green peppercorns in brine, drained (or black peppercorns, coarsely cracked)
1 tablespoon Dijon mustard
1 tablespoon unsalted butter
Salt, to taste
Instructions:
Prepare the Filet Mignon:
Preheat the oven to 400°F (200°C).
Season the filet mignon steaks generously with salt and freshly ground black pepper on both sides.
In an oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat.
When the oil is hot and shimmering, add the steaks and sear for about 2-3 minutes per side, until a golden-brown crust forms.
Add 2 tablespoons of butter, fresh thyme, and smashed garlic to the skillet. Tilt the pan slightly and use a spoon to baste the steaks with the melted butter for additional flavor.
Transfer the skillet to the preheated oven and cook for an additional 5-7 minutes, or until the steaks reach your desired doneness (120°F for rare, 130°F for medium-rare, 140°F for medium).
Remove the skillet from the oven and transfer the steaks to a plate. Tent with foil and let them rest while preparing the sauce.
Prepare the Brandy Peppercorn Sauce:
Using the same skillet (remove any large bits of thyme or garlic), carefully add the brandy over medium heat.
Note: Be cautious when adding alcohol to a hot pan—it may ignite briefly.
Stir, scraping up any browned bits from the bottom of the pan for added flavor.
Add the green or cracked peppercorns and cook for 1 minute.
Pour in the heavy cream and Dijon mustard, stirring well to combine.
Simmer the sauce for about 5 minutes, until it thickens slightly.
Stir in the butter and season with a pinch of salt, adjusting the seasoning to taste.
Serve:
Drizzle the brandy peppercorn sauce generously over the rested filet mignon steaks.
Serve with roasted vegetables, mashed potatoes, or a light green salad for an elegant and flavorful meal.
Tips:
Storage: Leftover filet mignon can be stored in an airtight container in the refrigerator for up to 2 days.
Variations: For extra flavor, you can add a splash of balsamic vinegar to the sauce, or sauté mushrooms with the peppercorns.
Additions: If you prefer a spicier sauce, increase the amount of cracked peppercorns or add a pinch of cayenne pepper.
Enjoy your Succulent Filet Mignon Drizzled with Brandy Peppercorn Sauce—a luxurious and indulgent dish perfect for special occasions! 🥩✨