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
Scale
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.
