Perfectly Seared Filet Mignon with Creamy Shallot Peppercorn Sauce
Ingredients:
For the Filet Mignon:
4 filet mignon steaks (6 oz each, 1.5 inches thick)
Salt and freshly ground black pepper to taste
2 tablespoons olive oil
For the Shallot Peppercorn Cream Sauce:
1 tablespoon butter
1/4 cup finely diced shallots
1 tablespoon cracked black peppercorns
1/2 cup beef broth
1 cup heavy cream
Salt to taste
Directions:
Filet Mignon:
Season the filet mignon steaks generously with salt and black pepper.
Heat the olive oil in a heavy skillet over medium-high heat. Sear the steaks, ensuring a rich golden-brown crust forms on each side. Cook for about 4-5 minutes per side for medium-rare, depending on your preferred doneness. Remove from heat and let rest.
Cream Sauce:
In the same skillet, reduce heat to medium and add butter. Once melted, add the chopped shallots and sauté until soft and translucent.
Add the cracked black peppercorns and sauté for an additional minute.
Deglaze the skillet with the beef broth, scraping up the flavorful browned bits.
Stir in the heavy cream and bring the sauce to a simmer, allowing it to thicken slightly for 5-7 minutes. Season with salt as needed.
Serving:
Place each filet mignon on a plate and generously top with the shallot peppercorn cream sauce.
Optionally garnish with fresh herbs like thyme or parsley for added flavor and presentation.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 640 kcal | Servings: 4 servings
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