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Perfect Filet Mignon with Creamy Peppercorn Sauce – Elegant, Tender & Packed with Flavor

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Juicy, pan-seared filet mignon served with a rich, creamy peppercorn sauce made with brandy, cream, and beef stock — a classic steakhouse dish that’s surprisingly easy to make at home.

Ingredients

Scale

For the Steaks:

  • 2 filet mignon steaks (1½–2 inches thick)

  • Salt & freshly cracked black pepper

  • 1–2 tbsp high-heat oil

  • 2 tbsp butter

  • 1 sprig fresh thyme or rosemary (optional)

For the Sauce:

  • 1 shallot, finely chopped

  • 1–2 tsp green or black peppercorns, lightly crushed

  • ¼ cup brandy or cognac

  • ½ cup beef stock

  • ½ cup heavy cream

  • 1 tsp Dijon mustard (optional)

  • Salt to taste

Instructions

  • Season filets generously with salt and cracked pepper.

  • Sear in hot oil 3–4 min per side. Baste with butter and herbs. Rest 5–10 min.

  • In same pan, sauté shallots and peppercorns. Deglaze with brandy.

  • Add stock and reduce. Stir in cream and mustard. Simmer until thickened.

  • Spoon sauce over rested steaks. Serve immediately.

Notes

Best served medium-rare. Use a thermometer for perfect doneness.

Find it online: https://savoryproteinstudio.com/perfect-filet-mignon-with-creamy-peppercorn-sauce-elegant-tender-packed-with-flavor/