Name: Filet Mignon with Peppercorn Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: French
Ingredients: 4 filet mignons (each about 1¼ inches thick and 5 to 6 ounces); 2–3 tablespoons Fennel Mustard Peppercorn Steak Rub or 4 teaspoons coarse kosher or sea salt; 4 teaspoons cracked black peppercorns; 2 tablespoons extra virgin olive oil; 2 tablespoons (1/4 stick) salted butter; 2 large shallots, minced (about 1/2 cup); 3 tablespoons green peppercorns, drained or an additional 2 teaspoons Fennel Mustard Peppercorn Steak Rub; About 3 tablespoons Cognac; 1 cup heavy cream; 2 teaspoons Dijon mustard (adjust to taste); Coarse salt (kosher or sea), to taste

This filet mignon with peppercorn sauce is an elegant dish that brings restaurant-quality flavor to the comfort of my home. Juicy and tender filet mignons are pan-seared and topped with a creamy, peppery sauce enriched with Cognac, Dijon mustard, and shallots. It’s a luxurious yet surprisingly easy meal to prepare, ideal for special occasions or a gourmet weeknight dinner.

Filet Mignon with Peppercorn Sauce

Why You’ll Love This Recipe

I love how this recipe strikes the perfect balance between indulgence and simplicity. The filet mignon is melt-in-your-mouth tender, while the peppercorn sauce adds a bold, sophisticated flavor. With minimal prep and just one skillet, I can impress guests or treat myself to a fine dining experience without the hassle.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Steaks:

4 filet mignons (each about 1¼ inches thick and 5 to 6 ounces)
2–3 tablespoons Fennel Mustard Peppercorn Steak Rub or
4 teaspoons coarse kosher or sea salt
4 teaspoons cracked black peppercorns
2 tablespoons extra virgin olive oil
2 tablespoons (1/4 stick) salted butter

For the Peppercorn Cream Sauce:

2 large shallots, minced (about 1/2 cup)
3 tablespoons green peppercorns, drained or an additional 2 teaspoons Fennel Mustard Peppercorn Steak Rub
About 3 tablespoons Cognac
1 cup heavy cream
2 teaspoons Dijon mustard (adjust to taste)
Coarse salt (kosher or sea), to taste

directions

I start by patting the steaks dry with paper towels and rubbing them with either the steak rub or a mix of salt and cracked peppercorns. I let them sit at room temperature for 20 to 30 minutes.
I heat olive oil and butter in a cast iron skillet over medium-high heat. Once it’s hot, I sear the steaks for 3 to 4 minutes per side for medium-rare, or to my preferred doneness. I then transfer the steaks to a plate and cover them loosely with foil to rest.
In the same skillet, I reduce the heat to medium and sauté the shallots for about 2 minutes until they’re soft. I add the green peppercorns and stir.
I carefully pour in the Cognac and let it reduce slightly. Then I stir in the heavy cream and Dijon mustard, letting the sauce simmer for 3 to 5 minutes until it thickens. I season it with salt to taste.
Finally, I spoon the sauce over the rested steaks and serve immediately.

Servings and timing

This recipe yields 4 servings. It takes about 10 minutes to prep and 20 minutes to cook, making the total time approximately 30 minutes.

Variations

I sometimes substitute brandy for the Cognac, which still delivers a rich, flavorful sauce. This peppercorn sauce also complements other cuts of steak like ribeye or strip steaks beautifully. For an extra twist, I might add a splash of balsamic vinegar or a handful of fresh herbs to the sauce.

storage/reheating

To store leftovers, I place the steaks and sauce in an airtight container and refrigerate for up to 3 days. When reheating, I gently warm the steak and sauce in a skillet over low heat to maintain tenderness and flavor. I avoid microwaving as it can overcook the meat.

FAQs

How do I know when filet mignon is done?

I check for doneness using a meat thermometer. For medium-rare, I aim for 130°F. The steak will continue to cook slightly as it rests.

Can I make the sauce without alcohol?

Yes, I can substitute the Cognac with beef broth or a splash of vinegar for a non-alcoholic version.

What can I serve with filet mignon and peppercorn sauce?

I usually pair it with mashed potatoes, roasted vegetables, or a simple green salad to keep the focus on the steak.

Can I prepare the sauce ahead of time?

Yes, I can make the sauce a few hours ahead and reheat it gently on the stove before serving.

Is this recipe gluten-free?

Yes, this dish is naturally gluten-free as long as the ingredients I use (like mustard and broth, if substituting) are certified gluten-free.

Conclusion

This filet mignon with peppercorn sauce is one of my favorite ways to elevate a meal without spending hours in the kitchen. The rich, creamy sauce combined with the perfectly seared steak creates a memorable dining experience that’s as suitable for date night as it is for a solo treat. I love how simple ingredients come together to create something truly special.