Few dishes strike the perfect balance between simplicity and elegance the way a well-executed filet mignon does. When paired with a velvety shallot peppercorn cream sauce, every bite becomes a moment of pure indulgence. This dish celebrates the natural tenderness of beef tenderloin, allowing its buttery texture to shine while elevating it with a sauce that’s aromatic, creamy, and layered with subtle heat. Whether you’re planning a romantic dinner, hosting guests for a special occasion, or simply treating yourself, this recipe delivers restaurant-level luxury in just 30 minutes.
🕒 Prep Time: 10 minutes
🔥 Cooking Time: 20 minutes
⏰ Total Time: 30 minutes
🍽️ Servings: 4
💫 Calories: 720 kcal per serving
Ingredients
For the Filet Mignon
- 4 filet mignon steaks (about 6 ounces each)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
For the Shallot Peppercorn Cream Sauce
- 1 tablespoon unsalted butter
- 2 shallots, finely chopped
- 1 tablespoon crushed black peppercorns
- ½ cup beef broth
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- Salt, to taste
Instructions
1️⃣ Prepare the Steaks
Start by patting each filet mignon dry with paper towels. Removing excess moisture is essential—when the steaks hit the hot pan, dryness ensures a crisp, even crust rather than steaming. Season all sides generously with salt and freshly ground black pepper. Once seasoned, allow the steaks to sit at room temperature for about 15 minutes. This small step brings the internal temperature closer to the ideal cooking range, helping the meat cook more evenly from edge to center.
💡 Chef’s Tip: Bringing meat to room temperature prevents the outside from overcooking while the inside is still cool.
2️⃣ Sear the Steaks
Heat the olive oil in a heavy-bottomed skillet or cast-iron pan over medium-high heat. You want the oil to shimmer and move fluidly across the pan, indicating it’s hot enough to sear but not quite smoking.
Carefully lay each filet mignon into the skillet. The moment they touch the surface, you should hear a satisfying sizzle. Avoid pressing them down or shifting them—letting them sear undisturbed allows a deep golden crust to form. Cook each side for 4–5 minutes for medium-rare, adjusting slightly based on your preference.
Once done, transfer the steaks to a warm plate and loosely tent with foil. This rest time is crucial: the juices inside the meat, driven to the center during searing, will redistribute evenly, ensuring every bite is tender and succulent.
3️⃣ Make the Shallot Peppercorn Cream Sauce
Without cleaning the pan, reduce heat to medium and add the butter. As it melts, it will pick up the flavorful browned bits left from searing—the fond—which are packed with savory richness.
Add the finely chopped shallots and sauté for about 2–3 minutes. They should soften, turn translucent, and release a gentle sweetness that forms the base of the sauce. Stir in the crushed black peppercorns, letting them toast briefly to intensify their aroma and deepen their warmth.
Pour in the beef broth, using a wooden spoon to scrape up any caramelized bits stuck to the bottom. Simmer the broth for roughly 2 minutes so it reduces slightly, concentrating its flavor.
Next, add the heavy cream and Dijon mustard. The cream brings silky richness, while the mustard contributes a hint of tang to balance the pepper and shallots. Allow the sauce to simmer on low heat for 5–7 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon. Taste and add a small pinch of salt if necessary.
💡 Optional Upgrade: A splash of cognac or brandy can be added before the broth and cooked off completely for deeper complexity—but this is optional and not required.
4️⃣ Assemble and Serve
To plate, spoon a generous pool of the warm sauce onto each dish. Place a rested filet mignon steak on top and finish with an extra drizzle of sauce. This layered presentation gives the dish a luxurious, restaurant-style appearance.
For visual appeal, you may add a small garnish such as fresh herbs or extra crushed peppercorns—simple but effective touches that highlight the dish’s elegance.
Serving Suggestions
This richly flavored entrée pairs beautifully with sides that complement its creaminess and bold peppercorn notes. Try serving it with:
- Garlic mashed potatoes or buttery mashed cauliflower
- Roasted asparagus, sautéed spinach, or glazed carrots
- Buttered noodles or a velvety risotto
These sides help balance the dish while keeping the spotlight on the steak and sauce.
💡 Wine Pairing: A full-bodied red wine like Cabernet Sauvignon or Merlot works wonderfully. For a non-alcoholic choice, sparkling water with a squeeze of lemon keeps the palate refreshed.
Chef’s Notes
- Use a meat thermometer for precision:
Rare: 120°F (49°C)
Medium-Rare: 130°F (54°C)
Medium: 140°F (60°C) - Always rest steaks 5–10 minutes after cooking.
- You can prepare the peppercorn sauce a day ahead and reheat gently.