Classic Peppercorn Steak
A succulent filet mignon steak paired with a creamy, peppery sauce for a gourmet dining experience at home.
Ingredients
For the sauce
- 1 tbsp vegetable oil
- 1 large shallot, minced
- 1 clove garlic, 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
- Salt, to taste
- 2 pieces filet mignon steaks (6-ounce each)
- Salt and pepper, for seasoning
- A pinch of Lawry's seasoning
Instructions
For the Sauce
- Heat vegetable oil in a medium skillet over medium-low heat.
- Add minced shallot and garlic, cooking for about 2 minutes until softened.
- Pour in the brandy and let it simmer for 1 minute to reduce slightly.
- Incorporate beef stock and crushed peppercorns, bringing to a low boil and simmering for about 4 minutes.
- Whisk cornstarch into the heavy cream, then pour it into the skillet while whisking continuously until the sauce thickens.
- Stir in dijon mustard, remove from heat, and season with salt to taste.
For the Steaks
- Lightly season filet mignon steaks on both sides with salt, pepper, and Lawry's seasoning.
- Heat a small amount of vegetable oil in a cast iron skillet over high heat.
- Sear the first side of the steaks for 3 minutes, then flip and cook until internal temperature reaches 125°F, about 4 to 5 minutes.
- Remove steaks from the skillet and let rest under foil for 4 to 5 minutes.
Notes
Ensure your steak is at room temperature before cooking for even cooking. Quality beef enhances flavor. Consider adding Worcestershire sauce or fresh herbs to the sauce for extra flavor. Adjust seasoning to your taste.