Filet Mignon With Creamy Peppercorn Sauce Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Season the filet mignon with salt and pepper on both sides.
• STEP 3.Heat a large oven-safe skillet over high heat and add the olive oil.
• STEP 4.Sear the filet mignon for 2-3 minutes on each side until browned.
• STEP 5.Transfer the skillet to the preheated oven and cook the filet mignon for 6-8 minutes for medium-rare, or until desired doneness.
• STEP 6.Remove the skillet from the oven and transfer the filet mignon to a plate. Let it rest for a few minutes.
• STEP 7.In the same skillet, melt the butter over medium heat.
• STEP 8.Add the minced shallots and crushed peppercorns. Cook for 2-3 minutes until the shallots are softened.
• STEP 9.Pour in the beef broth and bring to a simmer. Cook for 5 minutes to reduce the sauce slightly.
• STEP 10.Stir in the heavy cream and cook for another 2-3 minutes until the sauce thickens.
• STEP 11.Season the sauce with salt to taste.
• STEP 12.Place the filet mignon back into the skillet and spoon the creamy peppercorn sauce over the top.
• STEP 13.Garnish with fresh parsley and serve hot.

Cooking Tips

• Make sure to let the filet mignon rest after cooking to allow the juices to redistribute.
• For a more intense peppercorn flavor, crush the peppercorns using a mortar and pestle.
• If you prefer a milder sauce, you can reduce the amount of crushed peppercorns.
• To achieve the perfect medium-rare doneness, cook the filet mignon for 6-8 minutes in the oven.

Storage and Serving

• Leftover filet mignon can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the filet mignon in a preheated oven at 350°F (175°C) for about 10 minutes.
• Serve the filet mignon with creamy peppercorn sauce as the main course for a special dinner or celebration.
• Pair it with roasted potatoes, steamed vegetables, or a side salad for a complete meal.