Seared Filet Mignon with Shallot Peppercorn Cream Sauce

Make tonight’s meal special with this Seared Filet Mignon with Shallot Peppercorn Cream Sauce. Rich, decadent, and completely wonderful!

Ingredients:

For the Shallot Peppercorn Cream Sauce:

3 TB Unsalted Butter

1 Shallot, finely diced

2 tsp Black Peppercorns, crushed

2 Cloves Garlic, minced

3 TB AP Flour

1 tsp Dijon Mustard

1 TB Worcestershire Sauce

3 cups Beef Stock (preferably unsalted/low sodium)

1/2 cup Heavy Cream

Kosher Salt, to taste

For the Seared Filet Mignon:

4 – 6oz Filet Mignon Steaks

Avocado Oil

2 TB Butter

2 Garlic Cloves

Directions:

Shallot Peppercorn Cream Sauce:

Melt butter in a large sautรฉ pan over medium-low heat.

Add shallots and a pinch of salt, cooking until soft, about 1 minute.

Incorporate garlic and crushed peppercorns, sautรฉing for 30 seconds.

Mix in dijon, Worcestershire, and flour, cooking for 1 minute before slowly adding beef stock.

Bring to a boil, reduce to a simmer, and leave uncovered for 10 minutes.

Stir in heavy cream and continue to simmer for another 5 minutes, until the sauce thickens. Season with salt to taste.

Seared Filet Mignon:

Allow steaks to reach room temperature before patting dry and seasoning with salt and pepper.

Heat a cast iron pan with avocado oil until smoking.

Place steaks in the pan, searing undisturbed for 2-3 minutes per side, then sear edges for 1 minute.

Add butter and garlic to the pan, turning off the heat and basting steaks for 30 seconds.

Remove steaks and rest for 7 minutes before slicing. Serve with sauce.

Recipe Card

Seared Filet Mignon with Shallot Peppercorn Cream Sauce

Make tonight’s meal special with this Seared Filet Mignon with Shallot Peppercorn Cream Sauce. Rich, decadent, and completely wonderful!

For the Shallot Peppercorn Cream Sauce:

  • 3 TB Unsalted Butter
  • 1 Shallot (finely diced)
  • 2 tsp Black Peppercorns (crushed)
  • 2 Cloves Garlic (minced)
  • 3 TB AP Flour
  • 1 tsp Dijon Mustard
  • 1 TB Worcestershire Sauce
  • 3 cups Beef Stock (preferably unsalted/low sodium)
  • 1/2 cup Heavy Cream
  • Kosher Salt (to taste)

For the Seared Filet Mignon:

  • 4 – 6 oz Filet Mignon Steaks
  • Avocado Oil
  • 2 TB Butter
  • 2 Garlic Cloves

Shallot Peppercorn Cream Sauce:

  1. Melt butter in a large sautรฉ pan over medium-low heat.
  2. Add shallots and a pinch of salt, cooking until soft, about 1 minute.
  3. Incorporate garlic and crushed peppercorns, sautรฉing for 30 seconds.
  4. Mix in dijon, Worcestershire, and flour, cooking for 1 minute before slowly adding beef stock.
  5. Bring to a boil, reduce to a simmer, and leave uncovered for 10 minutes.
  6. Stir in heavy cream and continue to simmer for another 5 minutes, until the sauce thickens. Season with salt to taste.

Seared Filet Mignon:

  1. Allow steaks to reach room temperature before patting dry and seasoning with salt and pepper.
  2. Heat a cast iron pan with avocado oil until smoking.
  3. Place steaks in the pan, searing undisturbed for 2-3 minutes per side, then sear edges for 1 minute.
  4. Add butter and garlic to the pan, turning off the heat and basting steaks for 30 seconds.
  5. Remove steaks and rest for 7 minutes before slicing. Serve with sauce.
Main Course
American
Seared Filet Mignon with Shallot Peppercorn Cream Sauce

Leave a Reply