Hey, all you steak lovers, this filet mignon with peppercorn sauce is something you have to make….like right now. No waiting for another day. This peppercorn sauce is killer. Your steak will love it.
Filet mignon is not something to take for granted. It’s an expensive piece of meat. Why not have a special peppercorn sauce to go over the top? You’ll wonder why you haven’t tried this before.
The flavors of the simple ingredients in the sauce are such a complement to the succulent taste of the steak…it’s a Saturday date night, stay in, save $60 dollars and not go the the restaurant type of treat.
A fresh salad and some crusty garlic bread is all you need to fix to accompany the filet mignon with peppercorn sauce. So simple and satisfying.
Oh yeah….a nice red wine. Zinfandel talks to me. It has a spicy taste that pairs so well with the steak.
I want seconds!
What Ingredients are in the Peppercorn Sauce?
The peppercorn sauce has a minced shallot and garlic clove, 1/4 cup of brandy, 1 cup of beef broth, 1 1/2 tablespoons crushed black peppercorns, 1/3 cup heavy cream, 1 teaspoon cornstarch, and 2 teaspoons dijon mustard. Pretty easy stuff to assemble.
Start the sauce in a small skillet for it will take about 20 minutes to make.
Sear the Steak
When the sauce is about halfway done, (when the broth is being cooked off), start a skillet to sear the filets. The steak will take about 10 minutes to fry to medium rare. Just check it with an instant read thermometer. 125 to 130 degrees F in the center, then place on a platter and cover with foil to rest for a few minutes.
If you are interested in a good article on why you sear steak, check out Alice’s Kitchen, “The Ultimate Guide to Searing Steak.” Plenty of worthwhile info there.
Finish the broth by putting in the cream with cornstarch and then whisk in the dijon mustard. Keep the sauce warm.
Serve the filet mignon slathered with the peppercorn sauce.
Now…….I’m going to get small and dive into the picture right above me.
Filet Mignon with Peppercorn Sauce
- 1 tbsp vegetable oil
- 1 shallot, minced
- 1 large garlic clove, minced
- 1/4 cup brandy
- 1 cup beef stock
- 1 1/2 tbsp black peppercorns, crushed
- 1/3 cup heavy cream
- 1 tsp cornstarch
- 2 tsp dijon mustard
- Place oil, shallot, and garlic in a medium sized skillet and heat on medium low for 2 minutes to soften.
- Carefully add the brandy so it doesn't flame and simmer for 1 minute. Then, add the beef stock and peppercorns and bring to a low boil for 4 minutes to slightly reduce the liquid.
- Whisk the cornstarch into the cream then pour it into the skillet while whisking. The sauce will slightly thicken in 20 to 30 seconds. Add the dijon and whisk to combine.
- Take the skillet off the heat and taste. Add a small amount of salt if deemed necessary. Serve hot over steak.
- I had 2, 6-ounce filets which I lightly salted, peppered, and dusted with Lawry's seasoning. I pan fried the steak in a cast iron skillet on high heat, adding a small amount of vegetable oil. The first side was seared on high for 3 minutes then the filets were turned and the heat lowered. I checked the internal temperature with an instant read thermometer and kept them on the heat until the temp reached at least 125°. That took 4 to 5 minutes. I removed the steaks from the skillet and covered them with foil on a plate for 4 or 5 minutes before slicing.