Description

This Peppercorn-Crusted Filet Mignon with Creamy Green Peppercorn Sauce is a sophisticated and flavorful steak recipe perfect for special occasions. Tender filet mignon steaks are crusted with crushed black peppercorns, seared, and oven-roasted to your preferred doneness. They are served with a rich, creamy green peppercorn sauce made with brandy, shallots, and Dijon mustard, delivering a luxurious gourmet experience in your own kitchen.

Ingredients

Scale

For the Steaks:

4 filet mignon steaks (about 6 oz each)
2 tbsp black peppercorns, coarsely crushed
2 tbsp green peppercorns (in brine, drained)
1 tbsp olive oil
Salt, to taste

For the Creamy Green Peppercorn Sauce:

1 tbsp butter
1 shallot, finely chopped
1/2 cup brandy (or cognac)
1 cup beef broth
1/2 cup heavy cream
1 tbsp Dijon mustard
1 tbsp green peppercorns (in brine, drained and lightly crushed)
Salt and black pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Steaks: Pat the filet mignon dry with paper towels. Press the coarsely crushed black peppercorns into both sides of the steaks and season lightly with salt. Let the steaks rest at room temperature for about 30 minutes to ensure even cooking.
Sear the Steaks: Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the steaks for 3-4 minutes on each side until a deep crust forms. Then, transfer the skillet to a preheated oven at 400°F and roast for 5-7 minutes for medium-rare (internal temperature of 135°F) or adjust timing for your preferred doneness. Remove the steaks from the oven, cover loosely with foil, and let them rest for 5 minutes to allow juices to redistribute.
Make the Green Peppercorn Sauce: In the same skillet used for the steaks, melt the butter over medium heat. Add the finely chopped shallots and sauté until soft and translucent, about 2-3 minutes. Carefully pour in the brandy or cognac and let it simmer and reduce by half, intensifying the flavor. Stir in the beef broth and continue to cook for 2-3 minutes until slightly reduced. Lower the heat and whisk in the Dijon mustard, lightly crushed green peppercorns, and heavy cream. Allow the sauce to cook for an additional 2-3 minutes until it thickens slightly. Season with salt and black pepper to taste.
Serve: Plate the rested filet mignon steaks and generously spoon the creamy green peppercorn sauce over the top. Optionally, garnish with extra peppercorns. Serve alongside roasted vegetables, mashed potatoes, or your preferred side dishes to complete this elegant meal.

Notes

Letting the steaks rest at room temperature before cooking ensures even cooking throughout.
Use a meat thermometer to check doneness for perfect results.
If you prefer a non-alcoholic sauce, substitute brandy with additional beef broth and a splash of lemon juice for acidity.
Pressing the peppercorns firmly into the steaks is key to a flavorful crust.
The sauce can be made ahead and gently reheated when ready to serve.