There are certain dishes that evoke images of luxury and refinement, and among them, few can rival the timeless appeal of a perfectly cooked filet mignon. This classic steak cut, prized for its tenderness and flavor, is elevated to new heights when paired with a rich and aromatic shallot peppercorn cream sauce. Whether you’re celebrating a special occasion or simply craving a gourmet treat, this recipe is sure to impress even the most discerning palate.
Ingredients:
For the Filet Mignon:
- 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
For the Shallot Peppercorn Cream Sauce:
- 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 and are cooked to desired doneness, 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 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 of the skillet.
- 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 additional fresh herbs if desired, such as thyme or parsley.
Nutritional Information:
- Prep Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 25 minutes
- Calories: 640 kcal
- Servings: 4
Indulge in the ultimate culinary experience with this exquisite dish. Whether enjoyed as a romantic dinner for two or shared among friends and family, seared filet mignon with shallot peppercorn sauce is guaranteed to leave a lasting impression. Bon appétit!
Seared Filet Mignon with Shallot Peppercorn Sauce
- Total Time: 25 minutes
- Yield: 4 1x
Description
Experience the epitome of dining elegance with our Seared Filet Mignon with Shallot Peppercorn Sauce. This dish combines the rich, velvety textures of a well-seared filet mignon with the sharp, tantalizing flavors of shallot and cracked peppercorns, all smoothed together by a creamy, luxurious sauce. Perfect for those who appreciate a refined touch to their steaks.
The creamy shallot peppercorn sauce serves as the perfect complement to the tender, juicy filet mignon, making each bite a sophisticated blend of flavors and textures. Whether you’re looking to impress guests or simply indulge in a luxurious meal at home, this recipe promises to elevate your culinary experience and satisfy your gourmet cravings.
Ingredients
For the Filet Mignon:
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
For the Shallot Peppercorn Cream Sauce:
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 and are cooked to desired doneness, 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 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 of the skillet.
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 additional fresh herbs if desired, such as thyme or parsley.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 640