If you’ve ever wanted to impress your friends or just treat yourself to something truly luxurious, this Peppercorn-Crusted Filet Mignon with Creamy Green Peppercorn Sauce Recipe is the way to go. It combines the tender, buttery richness of filet mignon with a bold, crunchy peppercorn crust and a dreamy, luscious sauce that bursts with flavor. Every bite melts in your mouth while delivering that perfect balance of heat and creaminess, making it a dinner you’ll want to make again and again.
Ingredients You’ll Need
Gathering the right ingredients is the first step to nailing this dish. Each one is simple but packs a punch of flavor, texture, or color that builds the ultimate steak experience.
- Filet mignon steaks (4, about 6 oz each): The star of the dish, prized for its tenderness and subtle flavor.
- Black peppercorns (2 tablespoons): Crushed coarsely to create a spicy, crunchy crust that locks in juiciness.
- Green peppercorns in brine (1 tablespoon, drained): Adds a fresh, slightly tangy bite to the creamy sauce.
- Olive oil (1 tablespoon): For a silky sear that crisps the peppercorns just right.
- Unsalted butter (1 tablespoon): Enhances richness and helps develop a beautiful crust on the steak.
- Small shallot, minced (1): Gives the sauce a sweet, delicate onion flavor that complements the pepper.
- Brandy or cognac (1/4 cup): Adds depth, warmth, and a subtle caramel note to the sauce.
- Beef broth (1/2 cup): Brings savory body and balances the richness of the cream.
- Heavy cream (1/2 cup): Creates a velvety, indulgent sauce that coats the steak perfectly.
- Salt (1/2 teaspoon): Essential for seasoning and enhancing all the flavors.
How to Make Peppercorn-Crusted Filet Mignon with Creamy Green Peppercorn Sauce Recipe
Step 1: Prepare the Peppercorn Crust
Start by crushing the black peppercorns using a mortar and pestle or the bottom of a heavy skillet. You want them coarsely ground – not powdery – to get that satisfying crunch. Once crushed, press the peppercorns firmly onto both sides of each filet mignon steak. This crust will add a bold, peppery punch that perfectly contrasts the tender beef.
Step 2: Sear the Steaks
Heat the olive oil and butter in a large skillet over medium-high heat until shimmering and hot. Add the crusted steaks and let them sear without disturbance for 3 to 4 minutes on each side for medium-rare. This step locks in the juices and creates a gorgeous caramelized crust packed with flavor. Once cooked, remove the steaks from the skillet and tent loosely with foil to rest while you make the sauce.
Step 3: Build the Sauce Flavor
Reduce the heat to medium and add the minced shallot to the same skillet. Cook for 1 to 2 minutes until softened and fragrant. Carefully pour in the brandy or cognac and allow it to simmer for a couple of minutes, scraping up any brown bits stuck to the pan – this is where your sauce gets a deep, savory richness.
Step 4: Add Broth and Green Peppercorns
Stir in the beef broth and add the drained green peppercorns. Let this simmer together for about 2 minutes to reduce slightly and let the flavors meld. The green peppercorns add a fresh piquancy that elevates the entire sauce.
Step 5: Finish With Cream and Season
Pour in the heavy cream and cook for 3 to 4 minutes, stirring regularly until the sauce thickens just enough to coat the back of a spoon. Season gently with salt to bring out every nuance. Return the rested steaks to the pan, spooning the warm sauce over them to reheat for a minute or two before serving.
How to Serve Peppercorn-Crusted Filet Mignon with Creamy Green Peppercorn Sauce Recipe
Garnishes
Keep things elegant and simple with freshly chopped parsley or a few sprigs of thyme. These add a pop of color and a fresh herbal note that cuts through the richness. For a little extra flair, a light drizzle of high-quality olive oil or a sprinkle of flaky sea salt works beautifully.
Side Dishes
This dish pairs wonderfully with classic accompaniments like buttery mashed potatoes or creamy risotto that soak up the luscious sauce. Roasted asparagus or garlicky green beans add a crisp contrast and vibrant color. For a low-carb option, sautéed mushrooms or a simple mixed greens salad drizzled with lemon vinaigrette complete the meal perfectly.
Creative Ways to Present
For a dinner party, try serving the steaks sliced into medallions arranged fan-style on each plate with the sauce drizzled artistically around and over them. Adding a quenelle of compound butter or a small ramekin of sauce on the side invites guests to personalize each bite. Don’t forget warm crusty bread to mop up every drop of that indulgent green peppercorn sauce!
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers (though frankly, that might be a challenge!), store them in an airtight container in the refrigerator. Consume within 2 days for best quality and flavor retention. The creamy sauce may thicken when chilled, so stirring gently before reheating is a good idea.
Freezing
While the steak is best enjoyed fresh, you can freeze cooked filet mignon with sauce if needed. Use freezer-safe containers and freeze for up to 1 month. Thaw overnight in the refrigerator before reheating to maintain the meat’s tender texture and the sauce’s velvety consistency.
Reheating
To reheat without drying out the steak, warm gently in a skillet over low heat while spooning the sauce over it frequently. Avoid microwaving as it can cook the meat further and separate the sauce. A light cover helps retain moisture and ensures your leftovers stay juicy and flavorful.
FAQs
Can I use frozen filet mignon for this recipe?
Yes, but make sure to thaw the steaks completely and pat them dry before crusting and cooking. This will help achieve the best sear and ensure even cooking without excess moisture.
What can I substitute for brandy or cognac?
If you don’t have brandy or cognac on hand, dry white wine can be used as a milder alternative. Just reduce it slightly longer to concentrate flavor. Avoid adding too much liquid at once to keep the sauce rich and thick.
How do I know when the steak is cooked to the right doneness?
For medium-rare, aim for an internal temperature of about 130-135°F (54-57°C). Use a meat thermometer for accuracy or rely on touch—you’ll feel a bit of resistance but still tender when pressing the steak gently with your finger.
Can I make the sauce ahead of time?
The sauce is best made fresh but can be prepared a few hours in advance and gently reheated. Add a splash of cream or broth when reheating if it’s too thick, and stir to bring it back to that perfect silky texture.
Is this recipe gluten-free?
Absolutely! None of the ingredients contain gluten, making this elegant Peppercorn-Crusted Filet Mignon with Creamy Green Peppercorn Sauce Recipe suitable for gluten-free diets without any modification.
Final Thoughts
There’s something truly special about this Peppercorn-Crusted Filet Mignon with Creamy Green Peppercorn Sauce Recipe that makes every dinner feel like a celebration. The combination of that spicy crust and the silky, rich green peppercorn sauce is nothing short of magic. I can’t wait for you to try it out and discover how effortlessly impressive a homemade steak dinner can be!
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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: Stovetop
- Cuisine: French
- Diet: Gluten Free
Description
This Peppercorn-Crusted Filet Mignon with Creamy Green Peppercorn Sauce offers a luxurious and flavorful steak experience perfect for special occasions. Featuring tender filet mignon steaks encrusted with coarsely crushed black peppercorns and topped with a rich, velvety green peppercorn cream sauce infused with brandy and shallots, this French-inspired recipe combines robust peppery flavors with silky textures for an elegant main course.
Ingredients
Steaks and Seasoning
- 4 filet mignon steaks (about 6 oz each)
- 2 tablespoons black peppercorns
- 1/2 teaspoon salt
Sauce
- 1 tablespoon green peppercorns in brine (drained)
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small shallot, minced
- 1/4 cup brandy or cognac
- 1/2 cup beef broth
- 1/2 cup heavy cream
Instructions
- Prepare Peppercorn Crust: Crush the black peppercorns using a mortar and pestle or the bottom of a skillet until coarsely ground. Press the crushed peppercorns firmly onto both sides of each filet mignon steak to create a crust that will add a bold peppery flavor.
- Sear the Steaks: Heat the olive oil and butter in a skillet over medium-high heat until hot and shimmering. Add the crusted steaks and sear for about 3 to 4 minutes on each side for medium-rare, or cook longer depending on your preferred doneness. Remove the steaks from the pan and tent them loosely with foil to keep warm while preparing the sauce.
- Sauté Shallots: Reduce heat to medium and add the minced shallot to the skillet. Cook for 1 to 2 minutes until the shallots are softened and fragrant, stirring occasionally to prevent burning.
- Deglaze the Pan: Carefully add the brandy or cognac to the pan. Allow the liquid to simmer for 1 to 2 minutes, scraping up any browned bits from the bottom of the pan, which will add depth and flavor to the sauce.
- Add Broth and Green Peppercorns: Stir in the beef broth and drained green peppercorns. Let the mixture simmer gently for about 2 minutes to reduce slightly and blend flavors.
- Incorporate Cream and Finish Sauce: Pour in the heavy cream and cook the sauce for 3 to 4 minutes, stirring frequently until it thickens slightly and becomes luscious. Season the sauce with salt to taste.
- Warm Steaks in Sauce: Return the seared steaks to the skillet and spoon the creamy green peppercorn sauce over them. Warm everything together briefly before serving to meld flavors perfectly.
Notes
- For a bolder pepper flavor, increase the amount of crushed black peppercorns used in the crust.
- You can substitute cognac with brandy or dry white wine if cognac is unavailable.
- Exercise caution when adding alcohol to the pan; if unfamiliar with flambé techniques, remove the pan from heat before adding brandy.
