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Luxurious Filet Mignon with Peppercorn Cream Recipe
Faiza Shabir

Filet Mignon with Peppercorn Cream Recipe

This Filet Mignon with Peppercorn Cream is tender, juicy, and topped with a rich, velvety sauce. Perfectly seared steak pairs beautifully with a bold peppercorn cream that feels restaurant-worthy. It’s elegant enough for special occasions but simple enough to make at home. Serve with mashed potatoes or roasted vegetables for a complete meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: dinner
Cuisine: French-Inspired
Calories: 650
Ingredients Method Notes

Ingredients
  

  • 4 filet mignon steaks 6–8 oz each, about 1 1/2–2 inches thick
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 1 tbsp crushed mixed peppercorns
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 2 cloves garlic crushed
  • 1/2 cup beef broth
  • 1/2 cup heavy cream
  • 1 tbsp Dijon mustard optional
  • 1 tbsp brandy or cognac optional
  • 1 tbsp chopped fresh parsley optional garnish

Method
 

  1. Remove steaks from refrigerator 20–30 minutes before cooking and pat dry.
  2. Season both sides generously with salt, black pepper, and crushed peppercorns.
  3. Heat olive oil in a heavy skillet over high heat until very hot.
  4. Sear steaks 3–4 minutes per side for medium-rare (adjust for preferred doneness).
  5. Add butter and garlic during the last minute and spoon melted butter over steaks.
  6. Remove steaks and let rest 5–7 minutes.
  7. Reduce heat and add brandy (if using), then beef broth, scraping browned bits from pan.
  8. Stir in heavy cream and Dijon and simmer 3–4 minutes until slightly thickened.
  9. Spoon peppercorn cream sauce over rested steaks and garnish with parsley.

Notes

  • Use a meat thermometer for perfect doneness (130–135°F for medium-rare).
  • Let steaks rest before slicing to keep juices inside.
  • Crush whole peppercorns for the best flavor and texture.
  • Store leftovers refrigerated up to 2 days and reheat gently.

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