Filet Mignon with Peppercorn Sauce | Elegant Steak Dinner Recipe
A perfectly seared filet mignon basted in butter, garlic, and rosemary, finished with a rich brandy peppercorn sauce and served over creamy aligot. This elegant yet simple dish feels straight out of a French bistro and it's perfect for special dinners or a cozy weekend at home.
Equipment
- 1 cast iron pan
Ingredients
For the Filet Mignon
- 2 small filet mignons (about 4-5 oz each)
- salt & pepper
- 1 tbsp neutral oil (avocado, grapeseed, or vegetable oil)
- 1 tbsp unsalted butter
- 2 garlic cloves
- 2 rosemary sprigs
For the Peppercorn Sauce
- 1 tbsp unsalted butter
- 1 tsp crushed peppercorns
- 1/2 tsp whole peppercorns
- 1/2 cup beef stock (I use diluted Better Than Bouillon beef base)
- 1 tbsp brandy (or cognac, Sherry, or Marsala Wine)
- 1/4 cup heavy cream
Instructions
For the Filet Mignon
- Pat the steaks completely dry. Season generously on all sides with kosher salt and freshly cracked black pepper.
- Heat a cast-iron pan over medium-high until it’s very hot. Add the neutral oil. Place the filets into the pan and sear for about 2 to 2½ minutes per side. If the steaks are thinner, 1½ minutes per side will do; for thicker, go closer to 3 minutes.
- Reduce heat to medium. Add butter, smashed garlic, and rosemary. Tilt the pan and spoon the melted butter repeatedly over the steaks for 1–2 minutes. This step infuses the beef with aromatic flavor.
- Transfer the filets to a plate and let them rest for 5 minutes.
For the Peppercorn Sauce
- In the same pan (don’t clean it), melt 1 tbsp butter. Add the crushed and whole peppercorns and let them toast for 30 seconds.
- Deglaze with brandy — carefully, as it may flame. Stir, scraping up the fond (the browned bits from the meat).
- Pour in the beef stock and simmer 2–3 minutes until slightly reduced.
- Add the heavy cream and let the sauce gently bubble until it thickens enough to coat the back of a spoon.
- Now it's ready to serve and enjoy!
Notes
- This recipe works best with a small, thick filet that doesn’t require oven finishing.
- Always let the steaks rest before slicing ...that’s the secret to a juicy center.
- If you prefer your steak more cooked, you can finish it in a 400°F oven for 3–4 minutes after basting.
- The Better Than Bouillon stock gives depth without overpowering the cream and brandy so make sure it’s well-diluted.