Seared Filet Mignon in Shallot Peppercorn Cream Sauce
A delectable dish combining perfectly seared filet mignon with a velvety shallot peppercorn cream sauce, ideal for special occasions or a delightful weeknight treat.
Ingredients
Main ingredients
- 4 pieces filet mignon steaks (about 600g total) The star of the dish; tender and rich in flavor.
- 30 ml olive oil Used for a perfect sear on the steaks.
- 30 g butter Adds richness and flavor during cooking.
- 2 pieces shallots, finely chopped (about 50g) Sweet and mild, they bring a depth to the sauce.
- 3 cloves garlic, minced Adds a fantastic aroma and flavor to the dish.
- 10 g black peppercorns, crushed Provides a wonderful peppery kick.
- 200 ml heavy cream Creates a luxurious, creamy sauce.
- 30 ml Dijon mustard Adds a hint of tanginess.
- 15 ml Worcestershire sauce Adds umami and complexity to the dish.
- to taste salt Essential for enhancing the taste of the meat.
- to taste pepper Essential for enhancing the taste of the meat.
- for garnish Fresh parsley, chopped Brightens up the plate and adds freshness.
Instructions
Preparation
- Season the filet mignon steaks generously with salt and pepper on both sides, ensuring a balanced flavor profile.
- Heat the olive oil in a skillet over medium-high heat. Once hot, add the seasoned steaks. Sear them for about 3-4 minutes on each side, creating a beautiful crust.
- After searing, reduce the heat to medium and add the butter to the pan. Baste the steaks with the melted butter for 1-2 minutes to enhance flavor and juiciness.
- Remove the steaks from the skillet and let them rest while you prepare the sauce, allowing the juices to redistribute.
Sauce Preparation
- In the same skillet, add the finely chopped shallots, minced garlic, and crushed peppercorns. Sauté until the shallots soften and become translucent, releasing their sweetness.
- Carefully add the brandy to the skillet. If you’re comfortable, you can flambé to ignite the alcohol or simply let it simmer until the alcohol evaporates completely.
- Stir in the heavy cream, Dijon mustard, Worcestershire sauce, and salt to taste. Allow the sauce to simmer, thickening slightly while absorbing the flavors.
- Return the seared steaks back to the skillet, coating them generously with the luscious cream sauce.
- Before serving, garnish with freshly chopped parsley for a touch of color and flavor.
Notes
For best results, allow the steaks to come to room temperature before cooking. A meat thermometer can help ensure your filet mignon reaches the desired doneness, ideally medium-rare at 130°F (54°C). For a milder flavor, reduce the amount of crushed peppercorns or omit them altogether. And consider adding a splash of beef stock to the sauce for added depth.