Classic Peppercorn Steak
A perfectly seared filet mignon paired with a rich, velvety peppercorn sauce that tantalizes the taste buds.
Ingredients
For the Sauce
- 1 tbsp vegetable oil
- 1 large shallot, minced
- 1 clove garlic, minced
- 1/4 cup brandy
- 1 cup beef stock
- 1 1/2 tbsp black peppercorns, crushed
- 1/3 cup heavy cream
- 1 tsp cornstarch
- 2 tsp dijon mustard
- Salt, to taste
For the Steaks
- 2 pieces filet mignon steaks (6 ounces each)
- Salt and pepper, for seasoning
- a pinch Lawry's seasoning
Instructions
For the Sauce
- Heat the vegetable oil in a medium skillet over medium-low heat.
- Add the minced shallot and garlic to the skillet, cooking for about 2 minutes until softened and fragrant.
- Carefully add the brandy to the skillet and let it simmer for 1 minute.
- Pour in the beef stock and crushed peppercorns, bringing the mixture to a gentle, low boil for approximately 4 minutes.
- Whisk the cornstarch into the heavy cream, then slowly pour this into the skillet while whisking until the sauce thickens slightly (around 20 to 30 seconds).
- Stir in the dijon mustard, remove from heat, and adjust seasoning with salt if necessary.
For the Steaks
- Lightly season the filet mignon steaks with salt, pepper, and Lawry's seasoning.
- Heat a small amount of vegetable oil in a cast iron skillet over high heat.
- Sear the first side of the steaks for 3 minutes without moving them.
- Flip the steaks and reduce the heat, cooking until they reach an internal temperature of at least 125°F (about 4-5 minutes).
- Remove the steaks from the skillet and let them rest under foil for 4-5 minutes.
Notes
To elevate your Classic Peppercorn Steak, use high-quality beef, crush your own peppercorns, let the steaks come to room temperature before cooking, and consider using a meat thermometer for accuracy. Adding fresh herbs can enhance presentation.