If you’re looking to prepare a sophisticated meal that impresses, consider making Filet Mignon with Peppercorn Sauce.
The interplay of perfectly seared steak and a creamy, piquant sauce creates a dish that’s both indulgent and flavorful.
You’ll need to focus on precise cooking techniques and timing to achieve the ideal sear and sauce consistency.
To uncover the steps needed to master this recipe, explore the detailed instructions that follow.
Kitchen Tools Required
- 1 large sauté pan
- 1 small saucepan
- 1 meat thermometer
- 1 tongs
- 1 whisk
Ingredients
- 2 filet mignon steaks
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon butter
- 1/4 cup brandy
- 1 cup heavy cream
- 2 tablespoons green peppercorns
- 1 tablespoon Dijon mustard
Cook & Prep Time
To efficiently manage your time while preparing and cooking Filet Mignon with Peppercorn Sauce, follow this timeline:
Preparation (Total Prep Time: 10 minutes):
1. 0:00 – 2:00 minutes: Gather all the equipment and ingredients needed for the recipe.
2. 2:00 – 5:00 minutes: Rub the filet mignon steaks with olive oil, salt, and black pepper.
3. 5:00 – 10:00 minutes: Let the steaks sit at room temperature while preheating the sauté pan over medium-high heat.
Cooking (Total Cook Time: 15 minutes):
4. 10:00 – 16:00 minutes: Sear the steaks in the preheated pan for 3 minutes on each side or until desired doneness.
5. 16:00 – 21:00 minutes: Remove the steaks from the pan and let them rest for 5 minutes to allow the juices to redistribute.
6. 21:00 – 25:00 minutes: In the same pan, melt the butter over medium heat, add brandy to deglaze, and scrape the bottom with a whisk.
7. 25:00 – 28:00 minutes: Add heavy cream, bring to a simmer, then stir in green peppercorns and Dijon mustard, cooking until the sauce thickens.
8. 28:00 – 30:00 minutes: Serve the steaks with the peppercorn sauce drizzled on top.
Total Time (Including Resting Time): 30 minutes
Recipe
Filet Mignon with Peppercorn Sauce is a classic French dish known for its rich flavor and tender texture.
This recipe highlights the simplicity and elegance of cooking filet mignon, paired with a creamy and aromatic peppercorn sauce.
The dish is perfect for special occasions or a romantic dinner, offering a gourmet experience at home.
The use of brandy and Dijon mustard adds depth to the sauce, while the green peppercorns provide a subtle heat that complements the buttery texture of the steak.
Preparing this dish is straightforward, requiring minimal ingredients and equipment.
The key to success is guaranteeing the steaks are seared perfectly to create a crust that locks in the juices.
The peppercorn sauce is made in the same pan, utilizing the flavorful fond left from the steak, which enhances the sauce’s richness.
By following these steps, you can achieve restaurant-quality filet mignon in your own kitchen.
To cook the filet mignon with peppercorn sauce, start by preheating a large sauté pan over medium-high heat.
Rub the steaks with olive oil, salt, and black pepper, then sear them in the hot pan for about 3 minutes on each side or until they reach your desired level of doneness.
Remove the steaks and let them rest for 5 minutes.
In the same pan, melt the butter over medium heat, then add the brandy to deglaze the pan, using a whisk to scrape up the flavorful bits.
Add the heavy cream, bringing it to a simmer, and then stir in the green peppercorns and Dijon mustard.
Cook the sauce until it thickens, then serve it drizzled over the rested steaks.
For best results, guarantee the filet mignon steaks are at room temperature before cooking, as this helps them cook evenly.
Use a meat thermometer to check for doneness; aiming for a temperature of 135°F will give you a perfect medium-rare steak.
Searing the steaks at a high temperature is vital for developing a flavorful crust, and allowing the meat to rest after cooking guarantees the juices redistribute, keeping the steak tender and juicy.
Cooking Steps
To begin cooking your filet mignon, preheat the sauté pan to medium-high heat for ideal searing.
Season the steaks thoroughly with olive oil, salt, and black pepper before placing them in the hot pan to sear until a rich, brown crust forms on each side.
After searing, rest the steaks for five minutes, covered, to allow the juices to redistribute.
Then melt butter in the pan to prepare for the next step.
Step 1. Heat Pan to Medium-High
When preparing to cook filet mignon, it’s crucial to heat your sauté pan to medium-high to achieve the perfect sear.
This step creates a caramelized crust on the steak’s surface, enhancing its flavor and texture.
Here’s how to confirm your pan is at the ideal temperature:
- Choose a heavy-bottomed pan: This type of pan retains heat well, providing even cooking.
- Preheat thoroughly: Allow the pan to heat for approximately 5 minutes. A properly heated pan will help avoid sticking and guarantees a quick sear.
- Test with a drop of water: Flick a drop of water into the pan. If it sizzles and evaporates immediately, the pan is ready.
- Avoid overcrowding: Cook steaks in batches if necessary to maintain temperature.
Step 2. Season Steaks With Olive Oil
With your pan now perfectly heated to medium-high, focus on preparing the steaks to guarantee maximum flavor.
Start by patting your filet mignon steaks dry with paper towels, removing any excess moisture for an ideal sear.
Next, drizzle one tablespoon of olive oil over the steaks.
Gently massage the oil into the meat, making sure of even coverage across the surface.
This step enhances the steak’s ability to develop a beautifully caramelized crust during cooking.
Sprinkle one teaspoon of salt and half a teaspoon of freshly ground black pepper evenly onto both sides of the steaks.
Press the seasoning gently into the meat to make certain it adheres well.
This simple yet essential preparation step sets the stage for a perfectly seasoned, flavorful filet mignon.
Step 3. Sear Steaks Until Browned
Place each filet mignon steak into the preheated sauté pan, guaranteeing they’re not overcrowded.
Let the magic happen as the hot surface meets the seasoned meat. You’ll want to follow these precise steps for a perfect sear:
- Timing: Sear each side for exactly 3 minutes. This guarantees a brown, crisp crust forms without overcooking.
- Temperature: Maintain medium-high heat to keep the pan consistently hot; fluctuations can affect the crust.
- Tongs: Use tongs to gently flip the steaks. Avoid piercing the meat to retain juices.
- Observation: Watch for a deep, golden-brown color. This indicates the Maillard reaction is occurring, adding flavor.
Step 4. Rest Steaks, Covered, Five Minutes
The moment the steaks are perfectly seared, turn your attention to guaranteeing they rest adequately.
Transfer the filet mignon to a warm plate, using tongs to avoid piercing the meat.
Cover them with a loose tent of aluminum foil.
This traps heat without causing steam buildup, which could soften the crust you’ve achieved.
The resting process is vital; it allows the juices, driven to the steak’s surface by intense heat, to redistribute evenly.
This guarantees every bite is juicy and flavorful.
Set a timer for five minutes—no more, no less—to maintain the ideal texture and temperature.
Don’t rush this step; your patience will be rewarded with tender, succulent meat that complements the rich peppercorn sauce perfectly.
Step 5. Melt Butter in Hot Pan
Add the butter to the hot pan, letting it melt smoothly over medium heat.
This step is essential for developing the rich, silky peppercorn sauce.
Here’s how to do it efficiently:
- Use Unsalted Butter: Opt for unsalted butter to control the saltiness in your sauce. Measure precisely—1 tablespoon is ideal.
- Even Distribution: Swirl the pan gently. This guarantees the butter coats the surface evenly and prevents burning.
- Monitor the Color: Look for a light golden hue. This indicates the butter is ready, enhancing the sauce’s depth and flavor.
- Timing: Don’t rush. Allow 1-2 minutes for the butter to melt completely before adding brandy. This enhances deglazing and flavor absorption.
Serving Tips
- Garlic Mashed Potatoes: Creamy and buttery mashed potatoes complement the richness of the filet mignon and peppercorn sauce.
- Steamed Asparagus: Lightly steamed asparagus adds a fresh and vibrant touch to the plate.
- Roasted Vegetables: A mix of seasonal roasted vegetables provides a colorful and nutritious side.
- Caesar Salad: A classic Caesar salad offers a revitalizing and crisp contrast to the savory main dish.
- Crusty French Bread: Warm, crusty bread is perfect for soaking up the delicious peppercorn sauce.
Reheating
Reheating:
Reheat the filet mignon gently in a preheated oven at 275°F until warmed through.
To maintain sauce quality, reheat separately over low heat, stirring occasionally.
Final Thoughts
As you savor each bite of this exquisite filet mignon with peppercorn sauce, you’ll appreciate the harmony of flavors that elevate this dish to fine dining status.
The rich, creamy sauce perfectly complements the tender, juicy steak, creating a luxurious balance.
Precision in technique is key; guarantee the pan is hot for searing, and don’t skip resting the steak to retain its juices.
The deglazing process with brandy not only lifts flavorful bits but also imparts a subtle, complex depth.
The inclusion of green peppercorns adds a piquant contrast, while Dijon mustard provides a hint of tanginess.
Frequently Asked Questions
Can I Substitute Brandy With Another Alcohol or Non-Alcoholic Ingredient?
You can substitute brandy with cognac for a similar flavor. If you prefer non-alcoholic options, use beef broth or apple juice for sweetness. Adjust the liquid quantity to maintain sauce consistency and flavor balance.
What Is the Origin of the Peppercorn Sauce?
You’re likely curious about the peppercorn sauce’s origin. It originates from French cuisine, traditionally using green peppercorns for their milder flavor. The sauce complements meats, balancing richness with spice, and often features cream and brandy for depth.
How Do I Properly Clean a Sauté Pan After Cooking?
After cooking, rinse the sauté pan with hot water. Use a soft sponge and mild dish soap to scrub away residue. Avoid abrasive pads to prevent scratching. Rinse thoroughly and dry immediately to prevent water spots.
Are Green Peppercorns the Same as Black Peppercorns?
Green peppercorns aren’t the same as black. They’re harvested earlier, retaining a milder, fresher flavor. Black peppercorns are sun-dried, intensifying their taste. Use green ones for a delicate touch, black for robust heat in dishes.
How Can I Make This Recipe Gluten-Free?
To make this recipe gluten-free, confirm brandy and Dijon mustard are gluten-free certified. Check labels for hidden gluten sources. Use gluten-free substitutes if necessary. Always verify ingredient lists to maintain a strict gluten-free preparation.
Filet Mignon With Peppercorn Sauce Recipe
Equipment
- 1 large sauté pan
- 1 Small saucepan
- 1 Meat thermometer
- 1 Tongs
- 1 Whisk
Ingredients
- 2 filet mignon steaks
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon butter
- 1/4 cup brandy
- 1 cup heavy cream
- 2 tablespoons green peppercorns
- 1 tablespoon Dijon mustard
Instructions
- Preheat the sauté pan over medium-high heat.
- Rub the filet mignon steaks with olive oil, salt, and black pepper.
- Sear the steaks in the pan for 3 minutes on each side or until desired doneness.
- Remove the steaks from the pan and let them rest for 5 minutes.
- In the same pan, add butter and melt over medium heat.
- Pour brandy into the pan and deglaze, scraping the bottom with a whisk.
- Add heavy cream and bring to a simmer.
- Stir in green peppercorns and Dijon mustard, cooking until the sauce thickens.
- Serve the steaks with the peppercorn sauce drizzled on top.
Notes
