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
Scale
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.
