Seared Filet Mignon with Shallot Peppercorn Cream Sauce 🥩
Ingredients:
4 filet mignon steaks (about 6 oz each) 🥩
2 tablespoons olive oil 🫒
2 tablespoons butter 🧈
Salt and pepper to taste 🧂
2 shallots, finely chopped 🧅
3 cloves garlic, minced 🧄
1 tablespoon whole black peppercorns, lightly crushed 🌶️
1 cup heavy cream 🥛
½ cup beef broth 🥣
2 tablespoons Dijon mustard 🍯
Fresh parsley for garnish 🌿 (optional)
Instructions:
Prep the Filet Mignon:
Pat the steaks dry with paper towels and season generously with salt and pepper on both sides.
Let them sit at room temperature for about 20 minutes before cooking.
Sear the Steaks:
Heat a large skillet or cast-iron pan over high heat. Add olive oil and butter.
Once the butter has melted and is sizzling, carefully place the steaks into the skillet.
Sear the steaks for 3-4 minutes on each side for medium-rare (adjust cooking time based on your preferred doneness).
Remove the steaks from the skillet and transfer them to a plate to rest, covering them loosely with foil.
Prepare the Shallot Peppercorn Sauce:
In the same skillet, reduce the heat to medium and add the finely chopped shallots. Cook for 2-3 minutes until softened.
Stir in the minced garlic and crushed peppercorns, cooking for another minute until fragrant.
Make the Cream Sauce:
Pour in the beef broth to deglaze the pan, scraping up any browned bits from the bottom. Let the broth reduce by half.
Lower the heat and stir in the heavy cream and Dijon mustard, whisking to combine. Let the sauce simmer for 3-4 minutes until it thickens.
Season the sauce with salt and additional pepper if needed.
Serve:
Spoon the shallot peppercorn cream sauce over the rested filet mignon steaks.
Garnish with fresh parsley if desired and serve with your favorite sides, like mashed potatoes or roasted vegetables.
Enjoy this elegant Seared Filet Mignon with Shallot Peppercorn Cream Sauce for a special occasion or indulgent dinner! 😊