Seared Filet Mignon with Shallot Peppercorn Cream Sauce
Elevate your dining experience with this exquisite Seared Filet Mignon, drizzled with a luxurious Shallot Peppercorn Cream Sauce. Perfectly seared steaks paired with a velvety sauce – a restaurant-quality dish made right at home.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Lunch
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 4 filet mignon steaks (about 6 ounces each)
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 shallots, finely chopped
- 1 tablespoon crushed black peppercorns
- 1 cup heavy cream
- 1/2 cup beef broth
- 1 teaspoon Dijon mustard
- Salt to taste
Instructions
- Generously season the filet mignon steaks with salt and black pepper.
- Heat olive oil in a heavy skillet over medium-high heat. Add the steaks and sear until well-browned on both sides to your desired doneness, approximately 4-5 minutes per side for medium-rare. Remove steaks from the skillet and keep warm.
- In the same skillet, reduce heat to medium and add butter. Once melted, add shallots and sauté until soft and translucent, about 2-3 minutes. Add crushed peppercorns and cook for an additional minute. Pour in beef broth, scraping up any browned bits from the bottom of the pan. Stir in heavy cream and Dijon mustard. Simmer until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes. Season with salt to taste.
- Plate each steak and generously spoon the shallot peppercorn cream sauce over the top.
Nutrition
- Calories: 720
- Sugar: 1g
- Sodium: 540mg
- Fat: 62g
- Saturated Fat: 30g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 150mg