Filet Mignon with Roasted Potatoes and Creamy Peppercorn Sauce
Ingredients:
2 filet mignon steaks (6-8 oz each) 🥩
1 lb baby potatoes, halved 🥔
2 tbsp olive oil 🫒
Salt and pepper, to taste 🧂
1 tbsp fresh thyme leaves 🌿
1 cup heavy cream 🍶
1 tbsp Dijon mustard 🍯
1 tbsp cracked black peppercorns 🌶️
2 tbsp butter 🧈
1 tbsp garlic, minced 🧄
1 tbsp brandy or cognac (optional) 🥃
Instructions:
Roast the Potatoes:
Preheat the oven to 400°F (200°C). Toss the halved baby potatoes with olive oil, salt, pepper, and fresh thyme leaves. Spread them evenly on a baking sheet and roast for 25-30 minutes, or until golden and crispy on the outside and tender on the inside.
Cook the Filet Mignon:
Heat a cast-iron skillet or heavy pan over high heat. Season the filets generously with salt and cracked black pepper. Add a bit of olive oil to the skillet.
Once the oil is hot, add the filets and sear for 3-4 minutes per side for medium-rare, or cook to your desired doneness.
Let the steaks rest for 5 minutes before serving.
Make the Peppercorn Sauce:
In the same skillet, reduce heat to medium. Add butter and minced garlic, sautéing until fragrant, about 1 minute.
If using, add brandy or cognac, allowing it to cook off.
Stir in the heavy cream and Dijon mustard, scraping up any brown bits from the skillet. Bring to a simmer and let it thicken, about 3-5 minutes. Add the cracked black peppercorns and stir well. Season with salt to taste.
Serve:
Place the filet mignon on rustic black plates. Spoon the creamy peppercorn sauce over the steaks. Arrange the roasted potatoes alongside the steak.
Garnish with extra fresh thyme sprigs and a few cracks of black pepper.
Enjoy:
Serve immediately and enjoy this luxurious, comforting meal perfect for a special occasion or indulgent dinner at home.