If you’re looking to wow your dinner guests or simply treat yourself to a truly indulgent meal, this Peppercorn-Crusted Filet Mignon with Creamy Green Peppercorn Sauce Recipe is an absolute must-try. Imagine tender, perfectly cooked filet mignon steaks coated in a mouthwatering crust of cracked black peppercorns, topped with a luscious, velvety green peppercorn sauce that adds a bright, spicy kick. It’s straightforward enough for a weeknight but impressive enough to serve on special occasions, delivering a restaurant-quality dish right in your own kitchen.
Ingredients You’ll Need
Gathering fresh, simple ingredients is the secret to making this dish shine. Each component plays a vital role, from the tender filet mignon that promises melt-in-your-mouth texture, to the burst of flavor from both black and green peppercorns. The creamy sauce is enriched with brandy and mustard, creating layers of taste that harmonize beautifully.
- Filet mignon steaks: Choose 6-ounce cuts for perfect individual portions with tender texture.
- Black peppercorns: Coarsely crushed for a bold, crunchy crust that enhances the steak’s flavor.
- Green peppercorns in brine: Adds a vibrant, slightly tangy peppery punch, especially in the sauce.
- Olive oil: Used to sear the steaks to a golden crust without overpowering their natural flavor.
- Salt: Just enough to elevate the taste without overwhelming the peppery notes.
- Butter: For sautéing shallots and enriching the sauce with a silky finish.
- Shallot: Finely chopped to create a delicate sweetness in the sauce.
- Brandy or cognac: Adds depth and a subtle warmth as it simmers down in the sauce.
- Beef broth: Builds the hearty base of the sauce, complementing the steak perfectly.
- Heavy cream: Gives the sauce its creamy texture and rich mouthfeel.
- Dijon mustard: Infuses a touch of tang and complexity to balance the creaminess.
- Black pepper: For seasoning the sauce to just the right kick at the end.
How to Make Peppercorn-Crusted Filet Mignon with Creamy Green Peppercorn Sauce Recipe
Step 1: Prepare the Steaks
Begin by patting your filet mignon steaks dry with paper towels—this helps the pepper crust stick better and jumps starts that beautiful sear. Press the coarsely crushed black peppercorns firmly into both sides of each steak, then season lightly with salt. This simple seasoning creates the foundation for the intense pepper flavor we want. Letting the steaks rest at room temperature for about 30 minutes ensures even cooking and a tender finish.
Step 2: Sear the Steaks
Heat up the olive oil in a heavy, oven-safe skillet over medium-high heat. When the oil shimmers, place your filet mignons in the pan and sear them for 3 to 4 minutes on each side. This beautifully caramelizes the peppercorn crust, locking in juices. Then, pop the skillet into a preheated 400°F oven to roast the steaks for 5 to 7 minutes if you prefer medium-rare. Adjust timing for your preferred doneness. Once done, transfer the steaks to a plate and cover loosely with foil, letting them rest for 5 minutes to let those juices redistribute.
Step 3: Make the Green Peppercorn Sauce
Using the same skillet means you get to scoop up all the flavorful browned bits left behind. Melt the butter over medium heat, then add the finely chopped shallot. Sauté the shallots until they’re soft and translucent, about 2-3 minutes—this adds a gentle sweetness to balance the peppery sauce. Carefully add the brandy or cognac and watch it reduce by half, simmering out the alcohol while intensifying the flavor. Stir in the beef broth and let that reduce for a few more minutes. Lower the heat and whisk in the Dijon mustard, green peppercorns, and heavy cream. Allow the sauce to thicken for 2 to 3 minutes, creating a rich and velvety texture. Finish with salt and freshly cracked black pepper to taste.
Step 4: Serve Your Masterpiece
Plate the filet mignon steaks and generously spoon the creamy green peppercorn sauce over the top. This Peppercorn-Crusted Filet Mignon with Creamy Green Peppercorn Sauce Recipe looks stunning on the plate and will captivate anyone lucky enough to dig in.
How to Serve Peppercorn-Crusted Filet Mignon with Creamy Green Peppercorn Sauce Recipe
Garnishes
A sprinkle of extra crushed green peppercorns adds an elegant touch and an extra hit of peppery brightness. Fresh herbs like chopped parsley or thyme can bring a lovely pop of green that complements the dish both visually and flavor-wise.
Side Dishes
This dish pairs beautifully with roasted vegetables like asparagus or Brussels sprouts, which add earthy contrast. Creamy mashed potatoes or buttery potato purée make classic, comforting side players soaking up that luscious sauce perfectly.
Creative Ways to Present
Try serving your Peppercorn-Crusted Filet Mignon with Creamy Green Peppercorn Sauce Recipe atop a bed of sautéed wild mushrooms for a rustic feel, or alongside a vibrant vegetable ratatouille for color and freshness. For a dinner party, consider plating with a drizzle of reduced balsamic for an extra layer of sophistication.
Make Ahead and Storage
Storing Leftovers
Your cooked filet mignon steaks can be stored in an airtight container in the refrigerator for up to three days. Keep the creamy green peppercorn sauce separate if possible to maintain its freshness and texture.
Freezing
While the filet mignon is best enjoyed fresh, you can freeze leftover steaks if needed. Wrap them tightly in plastic wrap and foil, then place in a freezer bag for up to two months. Reheat gently to avoid overcooking. The sauce freezes well too but may need gentle reheating and stirring to bring back its silky texture.
Reheating
Reheat the steaks slowly in a low oven, around 275°F, to preserve juiciness. Warm the sauce in a small saucepan over low heat, stirring occasionally until creamy and smooth. Avoid boiling the sauce to keep it from breaking.
FAQs
Can I use other cuts of steak for this recipe?
Absolutely! While filet mignon is prized for its tenderness and subtle flavor, other tender cuts like ribeye or strip steak can also work wonderfully with the peppercorn crust and creamy sauce.
What can I substitute if I don’t have brandy or cognac?
If you don’t have brandy or cognac on hand, dry sherry or a splash of bourbon can offer a similar depth of flavor in the sauce. Just keep the quantity the same and cook it down as directed.
Are green peppercorns necessary?
Green peppercorns bring a unique fruity and slightly tangy pepper flavor that really elevates the sauce. If you can’t find them, crushed black peppercorns can be used, but the taste will be a bit different—still delicious but less nuanced.
How do I know when my filet mignon is done perfectly?
For medium-rare, aim for an internal temperature of 135°F using a meat thermometer. The steak should feel tender and slightly springy when pressed. Resting the meat after cooking is key to locking in those juices.
Can I make the sauce ahead of time?
Yes, you can prepare the creamy green peppercorn sauce a day ahead and refrigerate it. Reheat gently over low heat before serving with your steaks, stirring to restore its creamy consistency.
Final Thoughts
There’s something truly special about the Peppercorn-Crusted Filet Mignon with Creamy Green Peppercorn Sauce Recipe that makes every bite unforgettable. Whether you’re cooking for loved ones or indulging yourself, this dish carries a warmth and sophistication that feels like a celebration on the plate. I encourage you to try it out—it’s a delicious way to bring a little luxury into your everyday cooking.
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Peppercorn-Crusted Filet Mignon with Creamy Green Peppercorn Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: French
Description
A luxurious Peppercorn-Crusted Filet Mignon served with a rich and creamy green peppercorn sauce. This elegant steak dish is perfectly seared and oven-roasted to your preferred doneness, then topped with a flavorful sauce made from brandy, shallots, Dijon mustard, and cream, making it ideal for special occasions or a refined dinner.
Ingredients
For the Steaks:
- 4 filet mignon steaks (about 6 oz each)
- 2 tbsp black peppercorns, coarsely crushed
- 2 tbsp green peppercorns (in brine, drained)
- 1 tbsp olive oil
- Salt, to taste
For the Creamy Green Peppercorn Sauce:
- 1 tbsp butter
- 1 shallot, finely chopped
- 1/2 cup brandy (or cognac)
- 1 cup beef broth
- 1/2 cup heavy cream
- 1 tbsp Dijon mustard
- 1 tbsp green peppercorns (in brine, drained and lightly crushed)
- Salt and black pepper, to taste
Instructions
- Prepare the Steaks: Pat the filet mignon dry with paper towels. Press the coarsely crushed black peppercorns into both sides of the steaks and season lightly with salt. Let the steaks rest at room temperature for about 30 minutes to allow seasoning to penetrate and to ensure even cooking.
- Sear the Steaks: Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the steaks for 3-4 minutes on each side until a crust forms. Transfer the skillet to a preheated oven at 400°F and roast the steaks for 5-7 minutes for medium-rare (internal temperature of 135°F) or longer to your preferred doneness. Remove the steaks, cover loosely with foil, and let them rest for 5 minutes to redistribute the juices.
- Make the Green Peppercorn Sauce: In the same skillet used for the steaks, melt butter over medium heat. Add the finely chopped shallots and sauté until soft and translucent, about 2-3 minutes. Carefully pour in the brandy or cognac and allow it to simmer until reduced by half, which concentrates the flavors. Stir in the beef broth and continue cooking for another 2-3 minutes until the broth has slightly reduced. Lower the heat, then stir in Dijon mustard, lightly crushed green peppercorns, and heavy cream. Cook the sauce for 2-3 minutes until it thickens. Season with salt and black pepper to taste.
- Serve: Plate the filet mignon steaks and generously spoon the creamy green peppercorn sauce over them. Optionally garnish with extra green or black peppercorns for added texture and flavor. Serve alongside roasted vegetables, mashed potatoes, or your favorite side dishes for a complete meal.
Notes
- Allowing the steaks to rest at room temperature before cooking helps them cook evenly.
- Use an oven-safe skillet to easily transfer from stovetop searing to oven roasting.
- Adjust the cooking time in the oven to achieve your preferred steak doneness.
- The brandy can be substituted with cognac or a dry white wine if preferred.
- For a smoother sauce, strain out the shallots and peppercorns before serving, if desired.
- Letting the steaks rest after cooking ensures juiciness and tenderness.
