If you have ever wanted to impress yourself and your guests with a steak dish that feels decadent yet is truly straightforward to prepare, the Peppercorn-Crusted Filet Mignon with Creamy Green Peppercorn Sauce Recipe is your new best friend. This recipe captures the perfect balance of a beautifully seared filet mignon crusted with aromatic peppercorns and topped with a velvety sauce that bursts with the sharp and creamy flavors of green peppercorns. Every bite is a masterclass in flavor and texture, making it an ideal choice for special dinners or when you simply want to treat yourself to a restaurant-quality meal at home.
Ingredients You’ll Need
Each ingredient in this Peppercorn-Crusted Filet Mignon with Creamy Green Peppercorn Sauce Recipe plays a crucial role, from the quality of the steak to the blend of peppercorns that coat it. The sauce brings an indulgent creaminess balanced by the punch of brandy and mustard, creating a symphony of flavors that feels sophisticated but remains simple to assemble.
- 4 filet mignon steaks (about 6 oz each): Choose tender, well-marbled cuts for the best juicy and melt-in-your-mouth texture.
- 2 tbsp black peppercorns, coarsely crushed: This provides the aromatic crust that gives the steaks their signature bite.
- 2 tbsp green peppercorns (in brine, drained): Adds a mild, slightly tangy heat to the sauce for depth.
- 1 tbsp olive oil: For searing the steak to a perfectly caramelized exterior.
- Salt, to taste: Essential to enhance the natural flavors of the steak and sauce.
- 1 tbsp butter: Gives richness to the sauce’s base and helps cook the shallots gently.
- 1 shallot, finely chopped: Adds sweetness and an aromatic foundation for the sauce.
- 1/2 cup brandy (or cognac): Infuses the sauce with a warming, complex character.
- 1 cup beef broth: Builds the savory body of the sauce with hearty notes.
- 1/2 cup heavy cream: Provides luscious creaminess that balances the sauce’s zing.
- 1 tbsp Dijon mustard: Delivers a subtle tang and depth to the creamy sauce.
- Salt and black pepper, to taste: Final seasoning to bring all flavors into harmony.
How to Make Peppercorn-Crusted Filet Mignon with Creamy Green Peppercorn Sauce Recipe
Step 1: Prepare the Steaks
The magic starts by taking your filet mignon steaks and patting them dry. This step ensures you get that perfect sear instead of steaming your meat. Press the coarsely crushed black peppercorns firmly into both sides of each steak; this crust will give your filet an irresistible texture and bold flavor. Don’t forget a light sprinkle of salt, which draws out those natural beef juices. Let the steaks sit at room temperature for about 30 minutes — this little resting trick helps them cook more evenly, so your steak will be tender and juicy inside.
Step 2: Sear the Steaks to Perfection
Heat the olive oil in an oven-safe skillet until shimmering hot, then add the steaks. Sear them for 3 to 4 minutes per side, crafting a crispy, peppercorn-encrusted crust that locks in flavor. Once beautifully browned, transfer the skillet into a preheated oven at 400 degrees Fahrenheit to finish cooking. About 5 to 7 minutes in the oven will bring the filet to a dreamy medium-rare with an internal temperature of 135°F, but feel free to adjust the time for your perfect doneness. After removing from the oven, tent the steaks with foil and let them rest for 5 minutes to redistribute the juices for maximum succulent bites.
Step 3: Create the Creamy Green Peppercorn Sauce
Using the same skillet, melt the butter over medium heat and sauté the finely chopped shallots until soft and translucent. This base layer adds a subtle sweetness that balances all the robust flavors ahead. Pour in the brandy or cognac carefully, allowing it to simmer and reduce by half to concentrate its warm, fruity notes. Add the beef broth and let it gently reduce for a few more minutes, building a rich sauce foundation. Lower the heat, then whisk in Dijon mustard, lightly crushed green peppercorns, and heavy cream. Let it cook until the sauce thickens and coats the back of your spoon beautifully. Season with salt and pepper to suit your taste buds, and you’ve got a sauce that’s silky, peppery, and utterly irresistible.
Step 4: Serve Your Masterpiece
Slice your peppercorn-crusted filet mignon or serve whole on warm plates. Generously spoon that creamy green peppercorn sauce on top, allowing the flavors to mingle with each tender bite. If desired, scatter a few extra peppercorns over the dish for an elegant touch that amps up the visual appeal and peppery punch. This dish is ready to steal the spotlight at your dining table!
How to Serve Peppercorn-Crusted Filet Mignon with Creamy Green Peppercorn Sauce Recipe
Garnishes
Adding fresh herbs like finely chopped parsley or chives brings a pop of bright green color and a fresh flavor contrast that perfectly complements the rich sauce. A light drizzle of olive oil or a few cracked green peppercorns scattered on top can add texture and visual flair, making this classic dish look as incredible as it tastes.
Side Dishes
For a well-rounded meal, pair the steak and sauce with creamy mashed potatoes or buttery roasted vegetables. Crisp asparagus, caramelized carrots, or sautéed mushrooms also work beautifully, adding layers of texture and flavor without stealing the spotlight from the main attraction.
Creative Ways to Present
Elevate your dinner by serving the steak sliced and fanned out on the plate, with the creamy green peppercorn sauce artistically drizzled over or around it. You could also serve it on a rustic wooden board with a sprinkle of flaky sea salt and microgreens for a modern, stylish presentation that’s sure to wow your guests.
Make Ahead and Storage
Storing Leftovers
Refrigerate any leftover filet mignon and sauce separately in airtight containers within two hours of cooking. This keeps the steak tender and the sauce creamy without losing any of their delicious qualities. It’s best consumed within 2 to 3 days for optimum freshness.
Freezing
If you want to keep leftovers longer, freeze the steaks and sauce separately in freezer-safe containers. Filet mignon freezes well, but the sauce’s texture may change slightly upon thawing due to the cream. To preserve quality, consume within 1 to 2 months and thaw slowly in the refrigerator before reheating.
Reheating
Gently reheat the filet mignon in a low oven (around 250°F) wrapped in foil to maintain moisture. Warm the sauce slowly on the stovetop over low heat, stirring frequently to prevent separation. Adding a splash of cream or broth while reheating can help restore the sauce’s silky texture.
FAQs
Can I use other cuts of steak for this recipe?
Absolutely! While filet mignon is prized for its tenderness and mild flavor, ribeye or sirloin can also be excellent choices. Just adjust cooking times according to the thickness and fat content of the cut.
What can I substitute for brandy in the sauce?
If you prefer to skip alcohol, white grape juice mixed with a splash of apple cider vinegar or additional beef broth can add a similar depth without the boozy kick. Just make sure to reduce it well for concentrated flavor.
How do I crush peppercorns without a grinder?
No pepper grinder? No problem! Place peppercorns in a sealed plastic bag and use the bottom of a heavy pan or rolling pin to crush them roughly. This method gives you great control over the coarseness for that perfect crust.
Can I prepare the sauce ahead of time?
Yes! The creamy green peppercorn sauce can be made a day in advance and gently reheated before serving. Just give it a good stir and add a splash of cream or broth if it thickens too much during storage.
What temperature should the steaks rest at before cooking?
Allowing your filets to rest at room temperature for about 30 minutes before searing is ideal. This step helps the steaks cook evenly, preventing a cold center and ensuring a juicy, tender bite every time.
Final Thoughts
There’s nothing quite like the comforting yet elegant experience of biting into a perfectly cooked Peppercorn-Crusted Filet Mignon with Creamy Green Peppercorn Sauce Recipe. It’s a dish that feels fancy but is surprisingly approachable, making it perfect for both casual and special occasions. I encourage you to try this recipe—you will amaze yourself with how effortlessly it comes together and how unforgettable the flavors are. Get ready to enjoy one of the most memorable steak dinners you’ll make at home!
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Peppercorn-Crusted Filet Mignon with Creamy Green Peppercorn Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop and Baking
- Cuisine: American
Description
This Peppercorn-Crusted Filet Mignon with Creamy Green Peppercorn Sauce is a sophisticated and flavorful steak recipe perfect for special occasions. Tender filet mignon steaks are crusted with crushed black peppercorns, seared, and oven-roasted to your preferred doneness. They are served with a rich, creamy green peppercorn sauce made with brandy, shallots, and Dijon mustard, delivering a luxurious gourmet experience in your own kitchen.
Ingredients
For the Steaks:
- 4 filet mignon steaks (about 6 oz each)
- 2 tbsp black peppercorns, coarsely crushed
- 2 tbsp green peppercorns (in brine, drained)
- 1 tbsp olive oil
- Salt, to taste
For the Creamy Green Peppercorn Sauce:
- 1 tbsp butter
- 1 shallot, finely chopped
- 1/2 cup brandy (or cognac)
- 1 cup beef broth
- 1/2 cup heavy cream
- 1 tbsp Dijon mustard
- 1 tbsp green peppercorns (in brine, drained and lightly crushed)
- Salt and black pepper, to taste
Instructions
- Prepare the Steaks: Pat the filet mignon dry with paper towels. Press the coarsely crushed black peppercorns into both sides of the steaks and season lightly with salt. Let the steaks rest at room temperature for about 30 minutes to ensure even cooking.
- Sear the Steaks: Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the steaks for 3-4 minutes on each side until a deep crust forms. Then, transfer the skillet to a preheated oven at 400°F and roast for 5-7 minutes for medium-rare (internal temperature of 135°F) or adjust timing for your preferred doneness. Remove the steaks from the oven, cover loosely with foil, and let them rest for 5 minutes to allow juices to redistribute.
- Make the Green Peppercorn Sauce: In the same skillet used for the steaks, melt the butter over medium heat. Add the finely chopped shallots and sauté until soft and translucent, about 2-3 minutes. Carefully pour in the brandy or cognac and let it simmer and reduce by half, intensifying the flavor. Stir in the beef broth and continue to cook for 2-3 minutes until slightly reduced. Lower the heat and whisk in the Dijon mustard, lightly crushed green peppercorns, and heavy cream. Allow the sauce to cook for an additional 2-3 minutes until it thickens slightly. Season with salt and black pepper to taste.
- Serve: Plate the rested filet mignon steaks and generously spoon the creamy green peppercorn sauce over the top. Optionally, garnish with extra peppercorns. Serve alongside roasted vegetables, mashed potatoes, or your preferred side dishes to complete this elegant meal.
Notes
- Letting the steaks rest at room temperature before cooking ensures even cooking throughout.
- Use a meat thermometer to check doneness for perfect results.
- If you prefer a non-alcoholic sauce, substitute brandy with additional beef broth and a splash of lemon juice for acidity.
- Pressing the peppercorns firmly into the steaks is key to a flavorful crust.
- The sauce can be made ahead and gently reheated when ready to serve.
