Seared Filet Mignon with Shallot Peppercorn Cream Sauce Recipe

For an elegant, restaurant-quality meal at home, this Seared Filet Mignon with Shallot Peppercorn Cream Sauce is a showstopper. The tender, juicy filet mignon is perfectly seared, then topped with a rich, creamy sauce infused with the savory sweetness of shallots and the kick of peppercorns.

Filet mignon is known for its tender texture and mild flavor, making it the perfect canvas for a bold, creamy sauce. This recipe elevates a simple seared steak by adding a luxurious shallot peppercorn cream sauce that is both flavorful and easy to prepare. Ideal for a special occasion or date night, this dish is sure to impress without requiring hours in the kitchen.

Why You’ll Love This Seared Filet Mignon Recipe

This dish brings together the rich, buttery flavor of seared filet mignon with a creamy sauce that’s packed with flavor from shallots and peppercorns. It’s quick to prepare, yet feels like a decadent, gourmet meal that’s perfect for impressing guests or treating yourself.

Main Ingredients for Seared Filet Mignon with Shallot Peppercorn Cream Sauce

Each ingredient in this recipe works to enhance the natural flavors of the steak and create a luxurious, rich sauce:

• Filet Mignon (2 steaks, about 6 ounces each): Known for its tenderness, filet mignon is the star of this dish.
  • Choose high-quality, well-marbled steaks for the best flavor and texture.
• Shallots (2 medium, finely chopped): Adds a mild, sweet flavor that complements the richness of the cream sauce.
• Heavy Cream (¾ cup): Provides the base for the cream sauce, giving it a smooth, velvety texture.
• Butter (2 tablespoons): Used for searing the steaks and sautéing the shallots, adding richness to the sauce.
• Cracked Peppercorns (1 tablespoon): Adds a bold, spicy kick to the sauce.
  • Use a mix of black, green, and pink peppercorns for a more complex flavor.
• Beef Stock (½ cup): Adds depth and richness to the sauce, enhancing the steak’s flavor.
• Dijon Mustard (1 teaspoon): Adds a tangy, slightly sharp flavor that balances the richness of the cream.

Benefits of Ingredients

• Filet mignon is a lean cut of beef, known for its tenderness, making it perfect for a quick sear and a flavorful sauce.
• Shallots provide a mild, sweet onion flavor, while peppercorns add a bold spice that balances the creaminess of the sauce.

How to Make Seared Filet Mignon with Shallot Peppercorn Cream Sauce: Step-by-Step Instructions

1. Season and Sear the Filet Mignon: Pat the steaks dry with paper towels and season generously with salt and cracked pepper. Heat 1 tablespoon of butter in a cast-iron skillet over medium-high heat. Once hot, add the steaks and sear for about 3-4 minutes on each side, until a golden-brown crust forms. Reduce heat to medium and cook until desired doneness (about 5 minutes for medium-rare). Remove the steaks from the skillet and let them rest on a plate.
   • For best results, use a meat thermometer to check the internal temperature. Medium-rare is 135°F (57°C).
2. Make the Shallot Peppercorn Cream Sauce: In the same skillet, melt the remaining 1 tablespoon of butter. Add the finely chopped shallots and sauté for 2-3 minutes, until softened and fragrant. Stir in the cracked peppercorns, then add the beef stock and bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan.
   • The browned bits add extra flavor to the sauce, so don’t skip this step!
3. Add the Cream and Mustard: Stir in the heavy cream and Dijon mustard, and simmer for about 5 minutes, allowing the sauce to thicken slightly. Taste and season with salt and more pepper, if needed. Once the sauce is creamy and flavorful, remove from heat.
4. Serve: Place the seared filet mignon on plates and spoon the shallot peppercorn cream sauce over the top. Garnish with fresh herbs, if desired, and serve immediately with your favorite side dishes, such as roasted vegetables or mashed potatoes.

Tips for the Perfect Filet Mignon

• Use Room Temperature Steaks: Let your steaks sit at room temperature for 30 minutes before cooking to ensure they cook evenly.
• Don’t Overcook: Filet mignon is best served medium-rare to medium. Use a meat thermometer to ensure the perfect doneness.
• Rest the Steaks: Allow the steaks to rest for a few minutes after cooking to let the juices redistribute.

Frequently Asked Questions About Seared Filet Mignon with Shallot Peppercorn Cream Sauce

Can I make the sauce ahead of time?
Yes, you can prepare the shallot peppercorn cream sauce up to a day in advance. Reheat it gently on the stovetop before serving.

What side dishes go well with filet mignon?
This filet mignon pairs beautifully with mashed potatoes, roasted asparagus, or a fresh green salad. You can also serve it with crusty bread to soak up the delicious sauce.

Can I use a different cut of beef?
Yes! While filet mignon is incredibly tender, you can use other cuts like ribeye or sirloin, adjusting the cooking time as needed.

How do I store leftovers?
Store any leftover steak and sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet to maintain the texture of the steak.

Can I make this dish dairy-free?
You can substitute the butter with olive oil and use a dairy-free cream alternative, though the flavor may vary slightly.