Filet Mignon with Creamy Peppercorn Sauce
Ingredients:
For the Filet Mignon:
4 filet mignon steaks (about 1.5 inches thick)
Salt and freshly ground black pepper
2 tbsp olive oil
2 tbsp unsalted butter
2 sprigs fresh rosemary or thyme (optional)
For the Creamy Peppercorn Sauce:
2 tbsp unsalted butter
1 shallot, finely minced
2 tbsp green or black peppercorns, crushed
1/2 cup brandy or cognac
1 cup heavy cream
1/2 cup beef stock
Salt to taste
Instructions:
Prepare the Filet Mignon:
Season the Steaks:
Generously season both sides of the filet mignon with salt and freshly ground black pepper.
Sear the Steaks:
Heat olive oil in a heavy skillet (cast iron preferred) over medium-high heat. Add the filets and sear for 3-4 minutes per side for medium-rare (adjust cooking time for desired doneness).
Add butter and rosemary or thyme (if using) during the last minute, spooning the melted butter over the steaks as they cook.
Remove steaks from the skillet, cover loosely with foil, and let rest for 5 minutes.
Make the Creamy Peppercorn Sauce: 3. Cook Shallots and Peppercorns:
In the same skillet, melt butter over medium heat. Add minced shallots and sauté until soft, about 2 minutes.
Stir in the crushed peppercorns and cook for 1 minute.
Deglaze the Skillet:
Carefully pour in the brandy or cognac. Use a wooden spoon to scrape up any browned bits from the pan. Simmer until the liquid is reduced by half.
Finish the Sauce:
Stir in the beef stock and heavy cream. Simmer for 3-4 minutes, or until the sauce thickens slightly. Adjust seasoning with salt as needed.
Assemble the Dish: 6. Serve:
Plate the filet mignon steaks and drizzle with the creamy peppercorn sauce. Serve with your choice of sides, such as mashed potatoes, roasted vegetables, or steamed asparagus.
Garnish:
Optionally, garnish with fresh herbs like parsley or thyme and serve hot.