Here’s a classic Filet Mignon with Creamy Peppercorn Sauce recipe—elegant, rich, and perfect for a special dinner. The peppercorn sauce adds a luxurious, slightly spicy creaminess that pairs beautifully with the tender filet.

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🥩 Filet Mignon with Creamy Peppercorn Sauce

⭐ Serves: 2

⏱ Total Time: ~30 minutes

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🧾 Ingredients

For the Filet Mignon

• 2 filet mignon steaks (6–8 oz each, 1.5–2 inches thick)
• Salt & freshly ground black pepper
• 1–2 tbsp vegetable oil or canola oil
• 1–2 tbsp butter
• 2 sprigs fresh thyme (optional)
• 1 clove garlic, smashed (optional)

For the Creamy Peppercorn Sauce

• 1 tbsp black peppercorns, coarsely crushed (or more to taste)
• 1 shallot, finely chopped (or ½ small onion)
• 1 tbsp butter
• ¼ cup brandy or cognac (optional, for deglazing)
• ½ cup beef broth
• ½ cup heavy cream
• Salt to taste

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🔪 Instructions

1. Prepare the steaks

1. Remove steaks from the fridge 30–45 minutes before cooking to bring to room temperature.
2. Pat dry and generously season both sides with salt and pepper.

2. Sear the filet

1. Heat oil in a heavy skillet (cast iron works best) over high heat until shimmering.
2. Add steaks and sear 3–4 minutes per side for medium-rare (adjust based on thickness).
3. During the last minute of cooking, add butter, thyme, and smashed garlic. Spoon melted butter over the steaks.
4. Remove steaks to a plate and tent with foil to rest 5–10 minutes.

3. Make the peppercorn sauce

1. In the same skillet, reduce heat to medium and add 1 tbsp butter.
2. Sauté shallots 1–2 minutes until softened.
3. Add crushed peppercorns and stir for 30 seconds to bloom the flavor.
4. Optional: Carefully add brandy/cognac and let it reduce 1–2 minutes (flambé if desired, be cautious!).
5. Add beef broth and simmer until slightly reduced (~3 minutes).
6. Stir in heavy cream and simmer 2–3 minutes until thickened.
7. Taste and adjust salt.

4. Serve

• Place filet mignon on plates and pour creamy peppercorn sauce over or alongside.
• Serve with sides like mashed potatoes, roasted vegetables, or asparagus.

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✨ Tips & Variations

• Peppercorns: Use a mix of black, white, and green for a more complex flavor.
• Wine swap: Replace brandy with ¼ cup dry white wine for a milder sauce.
• Garlic & herbs: Add fresh rosemary or thyme to the sauce for extra aroma.
• Cooking temps:
  • Rare: 120–125°F
  • Medium-rare: 130–135°F
  • Medium: 140–145°F

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I can also make a version with pan-seared filet plus oven finish, which is foolproof for thicker steaks, and it keeps them perfectly tender.

Do you want me to write that version?