Elegant Filet Mignon with Creamy Peppercorn Sauce

Imagine slicing into a perfectly seared Elegant Filet Mignon with Creamy Peppercorn Sauce, where the tender, buttery beef gives way to a juicy pink center, all complemented by a velvety sauce with a gentle peppery kick. This restaurant-worthy dish brings luxury to your dinner table while being surprisingly achievable at home. The Elegant Filet Mignon with Creamy Peppercorn Sauce transforms an ordinary evening into a special occasion with its perfect balance of rich flavors and silky textures. You’ll learn how to achieve steakhouse-quality results with foolproof techniques that guarantee a showstopping meal every time.

Why You’ll Love This Recipe

This Elegant Filet Mignon with Creamy Peppercorn Sauce recipe will quickly become a favorite in your culinary repertoire for several compelling reasons. First, it showcases the natural tenderness of filet mignon—often considered the king of steaks—with minimal ingredients that let the beef shine. The contrast between the caramelized exterior and the buttery-soft interior creates an unforgettable textural experience.

The velvety peppercorn sauce elevates the dish with its perfect balance of creaminess and aromatic heat from the crushed peppercorns. Each spoonful offers a silky richness that cuts through the robust beefiness of the filet mignon, creating a harmony of flavors that dance on your palate.

Despite its restaurant-quality presentation, this luxurious steak dinner is surprisingly approachable for home cooks. The sauce can be prepared ahead of time, and the steaks require just minutes of actual cooking, making this impressive meal accessible even on a weeknight when you want something special. The recipe strikes that perfect balance between elegant simplicity and sophisticated dining that will impress even the most discerning dinner guests.

Ingredients List for the Elegant Filet Mignon with Creamy Peppercorn Sauce

These premium ingredients work together to create a harmonious balance of flavors, with the high-quality filet mignon as the star and the creamy peppercorn sauce providing the perfect complementary richness.

For the Peppercorn Sauce:

• 3 tablespoons unsalted butter
• 1 shallot, finely diced
• 2 teaspoons crushed black peppercorns
• 2 garlic cloves, minced
• 3 tablespoons all-purpose flour
• 1 teaspoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 3 cups low-sodium beef stock
• 1/2 cup heavy cream
• Kosher salt, to taste

For the Filet Mignon:

• 4 filet mignon steaks (6 ounces each)
• 1 tablespoon avocado oil
• 2 tablespoons unsalted butter
• 2 garlic cloves, smashed
• Kosher salt and freshly cracked black pepper, to taste

Pro Tips

Creating the perfect Elegant Filet Mignon with Creamy Peppercorn Sauce relies on a few critical techniques that separate a good steak dinner from an extraordinary one:

Temperature matters: Always bring your steaks to room temperature before cooking (about 30 minutes on the counter). This ensures even cooking from edge to center. Cold steaks placed in a hot pan will cook unevenly, with the exterior potentially overcooking before the interior reaches your desired doneness.

Achieve the perfect crust: The key to restaurant-quality filet mignon is an intensely hot, dry pan. Pat your steaks completely dry with paper towels before seasoning, as moisture is the enemy of a good sear. Once you place the steak in the pan, resist the urge to move it until it’s time to flip – this undisturbed contact creates that coveted golden-brown crust.

Master the rest: The resting period is non-negotiable. During cooking, heat drives the juices toward the center of the steak. Resting allows these juices to redistribute throughout the meat. Cut too soon, and you’ll lose those flavorful juices to your plate rather than enjoying them in each bite. Seven minutes is the perfect resting time for these 6-ounce filets.

Instructions

Step 1: Melt butter in a medium skillet over medium heat.

Step 2: Add diced shallots with a pinch of salt and sauté until softened, about 1 minute.

Step 3: Stir in garlic and crushed peppercorns, cooking for 30 seconds until fragrant.

Step 4: Whisk in Dijon mustard, Worcestershire sauce, and flour. Cook for 1 minute to eliminate the raw flour taste.

Step 5: Gradually add beef stock while whisking to create a smooth consistency. Bring to a boil, then reduce heat to a simmer.

Step 6: Let the sauce simmer uncovered for 10 minutes. Add heavy cream and simmer for another 5 minutes until the sauce thickens. Season with salt to taste.

Step 7: Allow steaks to come to room temperature, pat dry, and generously season with salt and pepper on all sides.

Step 8: Heat a cast-iron skillet over high heat until very hot. Add avocado oil and heat until shimmering.

Step 9: Sear the steaks for 2-3 minutes on each side without moving them to develop a deep golden crust.

Step 10: Hold the steaks with tongs and sear the edges for about 1 minute each.

Step 11: Lower the heat slightly, add butter and smashed garlic to the skillet, and baste the steaks for 30 seconds with the melted butter.

Step 12: Remove the steaks from the skillet and let them rest for 7 minutes before slicing.

Step 13: Serve each steak drizzled with the creamy peppercorn sauce.

Variations

The classic Elegant Filet Mignon with Creamy Peppercorn Sauce is divine, but these variations offer delicious alternatives to suit different preferences or what you have on hand:

Blue Cheese Variation: For a bold flavor profile, replace the peppercorn sauce with a blue cheese topping. Simply melt 4 ounces of good quality blue cheese with 2 tablespoons of heavy cream, and pour over your perfectly cooked filet mignon. The tangy, pungent notes of blue cheese create a wonderful contrast to the rich, buttery steak.

Herb-Crusted Adaptation: Create an aromatic crust by mixing 2 tablespoons each of finely chopped rosemary, thyme, and parsley with 1 tablespoon of minced garlic and 3 tablespoons of olive oil. Pat the steaks dry, coat them in this herb mixture before cooking, and proceed with the regular cooking method. This variation adds a fragrant dimension while still allowing the natural flavor of the filet mignon to shine through.

Dairy-Free Option: For those avoiding dairy, replace the butter in the sauce with ghee or olive oil, and substitute the heavy cream with full-fat coconut cream. The sauce will maintain its silky texture while accommodating dietary restrictions, and the subtle coconut flavor pairs surprisingly well with the peppercorns.

Storage and Serving

Storage: If you find yourself with leftover Elegant Filet Mignon, store the steak and sauce separately in airtight containers in the refrigerator for up to 3 days. To reheat, bring the steak to room temperature, then warm it gently in a 275°F oven until just heated through (about 15 minutes) to avoid overcooking. The sauce can be reheated in a small saucepan over low heat, adding a splash of beef stock if it has thickened too much during storage.

Serving Suggestions: Transform your Elegant Filet Mignon with Creamy Peppercorn Sauce into a complete fine dining experience with these complementary sides. Pair it with crispy roasted fingerling potatoes tossed with rosemary and garlic, which provide textural contrast to the tender steak. For a green element, serve alongside asparagus spears quickly blanched then sautéed in butter, or a vibrant arugula salad dressed simply with lemon, olive oil, and shaved Parmesan. For a truly decadent meal, add garlic-butter sautéed mushrooms as an additional topping for the steak – their earthy flavor beautifully enhances both the beef and the peppercorn sauce.

FAQs

How can I tell when my filet mignon is cooked to the right temperature?
For the most accurate results, use an instant-read thermometer. For medium-rare, aim for 130-135°F; for medium, 135-145°F. Remember that during resting, the temperature will increase by about 5°F, so remove the steaks from heat when they’re slightly under your target temperature.

Can I make the peppercorn sauce ahead of time?
Absolutely! The sauce can be made up to 2 days ahead and stored in an airtight container in the refrigerator. Reheat gently over low heat, whisking occasionally and adding a splash of beef stock if needed to restore the original consistency.

What’s the best alternative if I can’t find filet mignon?
While filet mignon delivers unmatched tenderness, a good ribeye or New York strip steak works wonderfully with this peppercorn sauce. Adjust cooking times accordingly as these cuts may be thicker or thinner than the specified filets.

Why use avocado oil instead of olive oil?
Avocado oil has a much higher smoke point (approximately 520°F) than olive oil, making it ideal for the high-heat searing required to develop a perfect crust on the steak without burning or creating smoke.

Can I crush whole peppercorns myself?
Yes, and it’s preferred! Place whole black peppercorns in a ziplock bag and crush them with a rolling pin or heavy pan. This creates irregular pieces that provide more textural and flavor interest than pre-ground pepper, giving your Elegant Filet Mignon with Creamy Peppercorn Sauce that authentic steakhouse quality.

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