Seared Filet Mignon in Shallot Peppercorn Cream Sauce
A culinary masterpiece that combines tender filet mignon with a rich, creamy shallot peppercorn sauce, perfect for special occasions or a cozy evening at home.
Ingredients
Main ingredients
- 4 pieces filet mignon steaks (about 600g total) Tender cuts that are the star of the dish.
- 30 ml olive oil Ideal for searing and adding a touch of richness.
- 30 g butter Adds creaminess and depth during the cooking process.
- 200 ml heavy cream Creates that luscious, creamy sauce base.
Seasoning and Aromatics
- 2 pieces shallots, finely chopped (about 50g) Brings a subtly sweet flavor to the sauce.
- 3 cloves garlic, minced Infuses the dish with savory goodness.
- 10 g black peppercorns, crushed Offers a hint of spice and aroma to the sauce.
- 100 ml brandy or cognac (optional) Provides depth of flavor; ensure the variant is suitable.
- 30 ml Dijon mustard Adds a tangy kick to balance the creaminess.
- 15 ml Worcestershire sauce Elevates flavors with its distinctive umami essence.
- Salt and pepper to taste Essential for seasoning and enhancing the natural flavors.
For garnish
- Fresh parsley, chopped A fresh touch for visual appeal and flavor.
Instructions
Preparation
- Season the filet mignon steaks with salt and pepper on both sides.
- In a skillet, heat olive oil over medium-high heat.
Cooking the Steaks
- Add steaks to the skillet and sear for 3-4 minutes per side.
- Reduce heat to medium and add butter, basting the steaks.
- Remove steaks from skillet and let them rest.
Making the Sauce
- In the same skillet, add shallots, garlic, and crushed peppercorns and sauté until softened.
- Add brandy and either flambé or let simmer until the alcohol evaporates.
- Stir in heavy cream, Dijon mustard, Worcestershire sauce, and salt to taste.
Finishing Touches
- Return steaks to the skillet and coat them with the sauce.
- Garnish with fresh parsley before serving.
Notes
Allow steaks to come to room temperature before cooking. Don't skip the resting phase after cooking. For more complexity, consider adding a splash of beef stock to the sauce. Always taste and adjust seasoning as needed.