Seared Filet Mignon with Shallot Peppercorn Cream Sauce

Why Make This Recipe

Seared Filet Mignon with Shallot Peppercorn Cream Sauce is a classic dish that brings a touch of elegance to any meal. This recipe is perfect for special occasions or a cozy dinner at home. The rich flavors of the cream sauce combined with the tender filet mignon create a delightful dining experience.

How to Make Seared Filet Mignon with Shallot Peppercorn Cream Sauce

Ingredients

• 4 filet mignon steaks (about 6 ounces each)
• Salt and freshly ground black pepper to taste
• 2 tablespoons olive oil
• 1 tablespoon butter
• 2 shallots, finely chopped
• 1 tablespoon crushed black peppercorns
• 1 cup heavy cream
• 1/2 cup beef broth
• 1 teaspoon Dijon mustard
• Salt to taste

Directions

1. Season the filet mignon steaks generously with salt and black pepper.
2. Heat olive oil in a heavy skillet over medium-high heat. Add the steaks and sear until browned on both sides (about 4-5 minutes per side for medium-rare). Remove and keep warm.
3. In the same skillet, reduce heat to medium and melt the butter. Add shallots and sauté until soft (2-3 minutes).
4. Add crushed peppercorns and cook for an additional minute.
5. Pour in beef broth, simmer, and scrape up the browned bits from the pan.
6. Stir in heavy cream and Dijon mustard, then simmer until the sauce thickens (5-7 minutes). Season with salt.
7. Serve the steaks with the sauce spooned over them.

How to Serve Seared Filet Mignon with Shallot Peppercorn Cream Sauce

Serve the filet mignon hot, drizzled with the creamy peppercorn sauce. Pair it with sides like mashed potatoes, sautéed vegetables, or a fresh salad. A nice red wine, such as a Cabernet Sauvignon, complements this dish beautifully.

How to Store Seared Filet Mignon with Shallot Peppercorn Cream Sauce

If you have leftovers, store the filet mignon and sauce separately in airtight containers in the refrigerator. They can last for up to 3 days. Reheat the steak gently in a skillet on low heat or in the microwave. If the sauce thickens too much, add a splash of beef broth or cream to thin it out as you reheat.

Tips to Make Seared Filet Mignon with Shallot Peppercorn Cream Sauce

• Make sure your skillet is hot enough before adding the steaks. This helps achieve a good sear.
• Let the steaks rest for a few minutes after cooking to keep them juicy.
• Adjust the amount of peppercorns in the sauce based on your taste preference.

Variation

For a different flavor, you can replace the shallots with finely chopped onions or add some mushrooms to the sauce. You can also use chicken or pork instead of beef for a different protein option.

FAQs

1. Can I cook filet mignon in the oven?
Yes, you can sear the filet mignon on the stovetop and then finish cooking it in the oven at 400°F for about 5-10 minutes, depending on your desired doneness.

2. Is it necessary to use heavy cream?
While heavy cream gives the sauce a rich and creamy texture, you can substitute it with half-and-half or heavy whipping cream for a lighter version.

3. Can I freeze the leftovers?
Yes, you can freeze the leftover filet mignon and sauce. Make sure to store them in airtight containers. However, the texture may change upon reheating.

Seared Filet Mignon with Shallot Peppercorn Cream Sauce

This elegant dish combines tender filet mignon with a rich shallot peppercorn cream sauce, perfect for special occasions or a cozy dinner.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, French

Calories: 550

Ingredients Method Notes

Ingredients

  

For the Filet Mignon

• 4 pieces filet mignon steaks (about 6 ounces each)
• Salt to taste Salt For seasoning
• Freshly ground black pepper to taste Freshly ground black pepper For seasoning
• 2 tablespoons olive oil For searing
• 1 tablespoon butter For cooking

For the Sauce

• 2 tablespoons shallots, finely chopped
• 1 tablespoon crushed black peppercorns Adjust based on taste preference
• 1 cup heavy cream Gives a rich texture
• 1/2 cup beef broth
• 1 teaspoon Dijon mustard
• Salt to taste Salt

Method

 

Preparation

1. Season the filet mignon steaks generously with salt and black pepper.
2. Heat olive oil in a heavy skillet over medium-high heat. Add the steaks and sear until browned on both sides (about 4-5 minutes per side for medium-rare). Remove and keep warm.

Cooking the Sauce

1. In the same skillet, reduce heat to medium and melt the butter.
2. Add shallots and sauté until soft (2-3 minutes).
3. Add crushed peppercorns and cook for an additional minute.
4. Pour in beef broth, simmer, and scrape up the browned bits from the pan.
5. Stir in heavy cream and Dijon mustard, then simmer until the sauce thickens (5-7 minutes). Season with salt.
6. Serve the steaks with the sauce spooned over them.

Notes

Make sure your skillet is hot enough before adding the steaks for a good sear. Let the steaks rest for a few minutes after cooking to keep them juicy. Adjust the amount of peppercorns in the sauce based on your taste preference. Can substitute shallots with onions or add mushrooms for variation.