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Filet Mignon with Creamy Peppercorn Sauce: An Elegant Weeknight Steak to Impress

There’s something about a perfectly cooked steak that makes a weekday feel special — and yes, you can do it without sweating over the stove for hours. Filet Mignon with Creamy Peppercorn Sauce is my go-to when I want dinner to feel fancy but still manageable. Picture tender, buttery fillets topped with a silky, slightly spicy peppercorn sauce that makes everyone at the table sit up straighter. Whether you’re feeding family, a special someone, or just treating yourself, this recipe delivers restaurant vibes with home-kitchen ease.

If you like dishes with rich, comforting sauces, you might also enjoy a twist on creamy comfort in my spicy chicken ramen bowl with creamy sauce. It’s a different mood but the same cozy-satisfying feeling.

Why You’ll Love This Filet Mignon with Creamy Peppercorn Sauce

• Fast enough for a weeknight, elegant enough for guests. This recipe balances speed and sophistication—sear the steaks, finish in the oven, and make the sauce in the same pan.
• It’s forgiving. Even if your timing is off by a few minutes, the sauce masks small sins and the meat remains tender when you rest it properly.
• Great for busy cooks who want quality without fuss. With a meat thermometer and a little patience, you’ll hit the perfect doneness every time.

Ingredients (Serves 4)

For the filet mignon

• 4 filet mignon steaks (5–6 oz each), about 1 1/2 inches thick
• Kosher salt and freshly ground black pepper
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 sprigs fresh thyme (optional)
• 2 cloves garlic, lightly crushed

For the creamy peppercorn sauce

• 2 tablespoons unsalted butter
• 1 small shallot, finely chopped (or 1/4 small onion)
• 1–2 tablespoons coarsely crushed black peppercorns (plus extra to taste)
• 1/4 cup brandy or cognac (optional — can substitute extra beef broth)
• 3/4 cup beef broth (low-sodium preferred)
• 3/4 cup heavy cream
• 1 teaspoon Dijon mustard
• Salt to taste
• 1 teaspoon green peppercorns in brine (optional, rinsed) or 1 tablespoon coarsely cracked black peppercorns
• 1 teaspoon fresh chopped parsley (optional, for garnish)

Equipment & timing

• Cast-iron skillet or heavy oven-safe pan
• Instant-read thermometer
• Preheat oven to 400°F (204°C)
• Total active time: ~30–40 minutes; oven finish and resting add ~10–15 minutes

Step-by-step Directions

Prep the steaks

1. Remove filets from the fridge 30–45 minutes before cooking to bring to room temperature — this helps them cook evenly. Pat dry with paper towels and generously season both sides with kosher salt and a light dusting of freshly ground black pepper.

Sear and roast
2. Heat a cast-iron skillet over medium-high heat. Add olive oil and let it shimmer but not smoke.
3. Add steaks and sear, without moving, for 3–4 minutes until a deep golden crust forms. Flip and add butter, crushed garlic, and thyme. Spoon the melted butter over the steaks for about 1–2 minutes.
4. Transfer the skillet to the preheated oven. Roast for 4–7 minutes depending on thickness and desired doneness: aim for 120–125°F for rare, 125–130°F for medium-rare, and 135°F for medium. (The steaks will rise ~5°F while resting.)
5. Remove steaks to a cutting board, tent loosely with foil, and rest for 7–10 minutes. Resting keeps juices in the meat and keeps each bite tender.

Make the creamy peppercorn sauce (while steaks rest)
6. Return the skillet to medium heat (careful — handle will be hot). Remove excess fat, leaving about 1 tablespoon in the pan.
7. Add 2 tablespoons butter and the chopped shallot. Sauté 1–2 minutes until translucent and fragrant.
8. Stir in crushed black peppercorns and cook 30 seconds. If using brandy, carefully add it now to deglaze the pan — tilt the pan slightly so the alcohol burns off, or simmer for 1–2 minutes to reduce. (If you skip alcohol, add a splash of beef broth and scrape up the browned bits.)
9. Pour in beef broth and simmer 2–3 minutes until slightly reduced.
10. Lower heat to medium-low and stir in heavy cream and Dijon mustard. Simmer gently for 3–4 minutes until the sauce thickens to coat the back of a spoon. Taste and add salt if needed. Fold in green peppercorns if using.
11. Finish the sauce with a pat of butter for shine and extra richness. Spoon over rested filets and garnish with parsley.

Serving suggestions

• Classic sides: garlic mashed potatoes, roasted asparagus, or buttered green beans.
• For a surf-and-turf vibe, pair with lobster tail or shrimp — try my surf and turf filet mignon with lobster for a special occasion spin.
• A simple mixed greens salad and a glass of full-bodied red wine rounds this out beautifully.

Cooking Tips & Tricks

• Bring to room temp: Don’t skip the 30–45 minute rest at room temperature. It makes a noticeable difference.
• Use an instant-read thermometer: For consistent results, go by temp, not time.
• Crush peppercorns coarsely: The sauce should have texture — over-grinding makes it dusty and bitter.
• Brandied flames: If you use brandy, be careful with flambéing — it’s dramatic, but safety first. Simmer instead to burn off alcohol.
• Sauce rescue: If your sauce looks too thin, simmer a bit longer. Too thick? Stir in a splash more broth or cream.
• Make ahead option: You can make the sauce up to a day in advance and gently rewarm it. Add a splash of broth to loosen if needed.

A Little Kitchen Story (Short and Real)

Patricia and I made a version of this dish the first time we had family over after lockdown. I fumbled the brandy (briefly threatened to set the ceiling on fire) but the sauce turned out heavenly — everyone lapped it up. That night taught me two things: 1) always keep a lid handy, and 2) people forgive a little kitchen chaos if the food is comforting. This steak became our go-to for celebrations after that.

FAQs

Q: Can I substitute another cut of beef for filet mignon?
A: Yes. Filet is tender and lean; if you want more flavor, try ribeye or strip steak. Cooking times change — use a thermometer to guide you.

Q: Is there a non-dairy version of the peppercorn sauce?
A: For a lighter sauce, use half-and-half or a dairy-free cream substitute and reduce gently. The texture will be slightly different but still delicious.

Q: What are green peppercorns, and do I need them?
A: Green peppercorns are milder and slightly briny. They add a lovely pop but are optional. Crushed black pepper works well too.

Q: How should I store leftovers?
A: Keep steaks and sauce in an airtight container in the fridge up to 3 days. Rewarm gently on the stove; add a splash of broth to loosen the sauce.

Q: Can I make this for a large group?
A: Absolutely. Sear steaks in batches and finish in a hot oven. Keep finished steaks warm on a sheet pan in a low oven (about 200°F) while you cook the rest.

Q: What wine pairs best with this dish?
A: A medium-to-full-bodied red like Cabernet Sauvignon or Malbec complements the cream and pepper nicely. For white wine lovers, an oaked Chardonnay can also work.

Why the sauce matters
The peppercorn sauce isn’t just an accessory — it’s the personality of the plate. It adds richness, creaminess, and a hint of heat that transforms simple seared beef into something memorable. For busy women juggling schedules, this is the kind of recipe that makes feeding people feel like an achievement without eating your evening.

A few plating and hosting notes

• Slice the steak against the grain for the most tender bites.
• If you’re serving guests, slice the filets and arrange fanned on a warm plate before spooning sauce over the top.
• Keep the pace relaxed—pour drinks, share the story about the nearly-flambéed brandy, and let the meal be part of the fun.

Conclusion

If you’d like to compare a slightly different approach to the same idea, check out this classic take on FILET MIGNON WITH CREAMY PEPPERCORN SAUCE for tips on technique and presentation. For a grilled variation that adds smoky flavor, this Grilled Filet Mignon with Peppercorn Sauce – Girls Can Grill is a great reference and inspiration.

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Filet Mignon with Creamy Peppercorn Sauce is the perfect recipe for a quick, elegant steak dinner. Easy, rich, and crowd-pleasing — try it tonight!