Seared Filet Mignon with Shallot Peppercorn Cream Sauce 🥩

Impress your guests with a gourmet dish: seared filet mignon with shallot peppercorn cream sauce. This decadent recipe combines tender steak and a rich, flavorful sauce, perfect for elevating any dinner. Discover essential cooking tips, ingredient insights, and delightful side pairings for a restaurant-quality meal at home. Ready to create culinary magic? Click through to explore the full recipe and become a home chef superstar!

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Ingredients

2 (6 oz) filet mignon steaks, about 1.5 inches thick

Salt and black pepper, to taste

2 tablespoons olive oil

2 tablespoons unsalted butter

1 medium shallot, finely chopped

2 teaspoons whole black peppercorns, lightly crushed

1 cup heavy cream

1 teaspoon Dijon mustard

Fresh thyme leaves, for garnish

Instructions

Prepare the Steaks: Remove the filet mignon from the refrigerator and let it rest at room temperature for about 30 minutes. Pat the steaks dry with paper towels and season generously with salt and black pepper on both sides.

Sear the Steaks: In a large skillet, heat the olive oil over medium-high heat. Once hot, add the filet mignons to the pan. Sear for about 4-5 minutes on the first side until a rich brown crust forms. Flip the steaks and add the butter to the skillet.

Baste the Steaks: As the steaks cook on the second side for an additional 4-5 minutes for medium-rare, use a spoon to baste the melting butter over the steaks. This will enhance the flavor and keep the meat moist.

Check Doneness: For medium-rare, aim for an internal temperature of 130°F. Adjust cooking time as needed based on your preferred doneness. Once ready, transfer the steaks to a plate and cover loosely with foil to rest.

Make the Sauce: In the same skillet, lower the heat to medium and add the chopped shallot. Sauté for 1-2 minutes until softened. Add the crushed peppercorns and cook for another minute.

Incorporate Cream: Pour in the heavy cream, stirring to combine. Add the Dijon mustard and let the sauce simmer for about 3-4 minutes until it thickens slightly. Season with salt and additional cracked pepper to taste.

Serve the Dish: Slice the filet mignon against the grain and arrange on warm plates. Spoon the shallot peppercorn cream sauce generously over the steaks.

- Presentation Tips: Garnish with fresh thyme leaves for a pop of color. Serve alongside roasted vegetables or a creamy mashed potato for a complete meal.

Prep Time: 10 mins | Total Time: 30 mins | Servings: 2