If you want to impress your family or guests, this Exquisite Seared Filet Mignon in Shallot Peppercorn Cream Sauce is the perfect choice! The tender steaks paired with a rich sauce create a delightful meal everyone will love.
Why Make This Recipe
This dish is great for special occasions or simply for a weekend treat. It feels fancy but is surprisingly easy to make. You’ll enjoy a restaurant-quality meal right at home!
How to Make Exquisite Seared Filet Mignon in Shallot Peppercorn Cream Sauce
Ingredients:
- 4 filet mignon steaks (each about 6 oz and 1.5 inches thick)
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1/4 cup finely chopped shallots
- 1 tablespoon cracked black peppercorns
- 1/2 cup beef broth
- 1 cup heavy cream
- Salt to taste
Directions:
- Prepare the Filet Mignon: Season the filet mignon steaks generously with salt and black pepper.
- Heat olive oil in a heavy skillet over medium-high heat.
- Once hot, add the steaks and sear until they develop a golden-brown crust on each side, about 4-5 minutes per side for medium-rare.
- Remove the steaks from the skillet and let rest.
- Make the Shallot Peppercorn Cream Sauce: In the same skillet, reduce the heat to medium and melt the butter.
- Add the chopped shallots and sauté until soft and translucent.
- Add the cracked black peppercorns and sauté for another minute.
- Deglaze the skillet with beef broth, scraping up any browned bits from the bottom.
- Stir in the heavy cream and bring to a simmer.
- Cook until the sauce thickens slightly, about 5-7 minutes. Season with salt to taste.
- Serve: Plate each filet mignon steak and spoon over the shallot peppercorn cream sauce. Garnish with fresh herbs if desired, like thyme or parsley.
How to Serve Exquisite Seared Filet Mignon in Shallot Peppercorn Cream Sauce
Serve the steak with a side of mashed potatoes or fresh vegetables for a complete meal. The creamy sauce is perfect for drizzling over your sides too!
How to Store Exquisite Seared Filet Mignon in Shallot Peppercorn Cream Sauce
Store any leftovers in an airtight container in the fridge. The steak is best enjoyed within 2 days. Reheat gently in a skillet to keep it tender.
Tips to Make Exquisite Seared Filet Mignon in Shallot Peppercorn Cream Sauce
- Use a meat thermometer to check doneness: 130°F for medium-rare.
- Let the steaks rest before slicing to keep them juicy.
- You can add more herbs to the sauce for extra flavor.
Variation
For a lighter version, you can use chicken breast instead of filet mignon. Adjust cooking times accordingly.
FAQs
Q: Can I make this dish ahead of time?
A: It’s best to cook the steak fresh, but you can prepare the sauce ahead and reheat it when ready to serve.
Q: What can I use instead of heavy cream?
A: You can use half-and-half for a lighter sauce, but it may be less rich.
Q: Can I use other types of steak?
A: Yes, other cuts like ribeye or sirloin can be used, but cooking times may vary based on thickness.
Exquisite Seared Filet Mignon in Shallot Peppercorn Cream Sauce
Ingredients
- 4 filet mignon steaks (each about 6 oz and 1.5 inches thick)
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1/4 cup finely chopped shallots
- 1 tablespoon cracked black peppercorns
- 1/2 cup beef broth
- 1 cup heavy cream
- Salt to taste
Instructions
- Prepare the Filet Mignon: Season the filet mignon steaks generously with salt and black pepper.
- Heat olive oil in a heavy skillet over medium-high heat.
- Once hot, add the steaks and sear until they develop a golden-brown crust on each side, about 4-5 minutes per side for medium-rare.
- Remove the steaks from the skillet and let rest.
- Make the Shallot Peppercorn Cream Sauce: In the same skillet, reduce the heat to medium and melt the butter.
- Add the chopped shallots and sauté until soft and translucent.
- Add the cracked black peppercorns and sauté for another minute.
- Deglaze the skillet with beef broth, scraping up any browned bits from the bottom.
- Stir in the heavy cream and bring to a simmer.
- Cook until the sauce thickens slightly, about 5-7 minutes. Season with salt to taste.
- Serve: Plate each filet mignon steak and spoon over the shallot peppercorn cream sauce. Garnish with fresh herbs if desired, like thyme or parsley.
Notes
Serve with mashed potatoes or fresh vegetables. Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet to maintain tenderness.
