why make this recipe

Seared Filet Mignon in Shallot Peppercorn Cream Sauce is a dish that impresses every time. The filet mignon steaks are tender and juicy, while the creamy sauce brings a luxurious flavor. This recipe is perfect for special occasions or when you want to treat yourself to a fancy dinner at home. The combination of garlic, shallots, and peppercorns creates a rich sauce that complements the steak beautifully.

how to make Seared Filet Mignon in Shallot Peppercorn Cream Sauce

Ingredients :

• 4 filet mignon steaks (about 600g total)
• Salt and pepper to taste
• 30ml olive oil
• 30g butter
• 2 shallots, finely chopped (about 50g)
• 3 cloves garlic, minced
• 10g black peppercorns, crushed
• 100ml brandy or cognac
• 200ml heavy cream
• 30ml Dijon mustard
• 15ml Worcestershire sauce
• Fresh parsley, chopped (for garnish)

Directions :

1. Season the filet mignon steaks with salt and pepper. In a skillet, heat the olive oil over medium-high heat. Add the steaks and sear them for 3-4 minutes on each side. Reduce the heat to medium, add the butter, and baste the steaks with the melted butter for 1-2 minutes. Remove the steaks from the skillet and let them rest.

2. In the same skillet, add the chopped shallots, minced garlic, and crushed peppercorns. Sauté until they are softened. Carefully add the brandy and flambé it (ignite it) or let it simmer until the alcohol evaporates. Stir in the heavy cream, Dijon mustard, Worcestershire sauce, and add salt to taste. Simmer until the sauce thickens.

3. Return the steaks to the skillet and coat them with the sauce. Garnish with freshly chopped parsley before serving.

how to serve Seared Filet Mignon in Shallot Peppercorn Cream Sauce

Serve your seared filet mignon hot, drizzled with the shallot peppercorn cream sauce. Pair this dish with sides like mashed potatoes, roasted vegetables, or a simple green salad. A nice glass of red wine can enhance the dining experience.

how to store Seared Filet Mignon in Shallot Peppercorn Cream Sauce

If you have leftovers, store the steak and sauce separately in airtight containers. Keep them in the refrigerator for up to 2 days. To reheat, warm the steak gently in a skillet and reheat the sauce on low heat. Avoid overheating, as this can make the steak tough.

tips to make Seared Filet Mignon in Shallot Peppercorn Cream Sauce

• Use a meat thermometer to check the steak’s doneness. Aim for 130°F (54°C) for medium-rare.
• Let the steak rest after cooking to keep it juicy.
• For added flavor, you can marinate the steaks for a few hours before cooking.
• Adjust the amount of peppercorns based on your spice preference.

variation (if any)

For a lighter version, you can replace heavy cream with half-and-half or use low-fat cream. You can also add mushrooms to the sauce for an earthy flavor.

FAQs

Can I use another cut of steak?
Yes, but filet mignon is known for its tenderness. Other cuts like ribeye or sirloin can also work, but cooking times may vary.

Is flambéing necessary for this recipe?
No, it is not necessary. If you’re not comfortable with flambéing, just let the brandy simmer to cook off the alcohol.

What can I serve with this dish?
You can serve it with mashed potatoes, baked potatoes, roasted vegetables, or a side salad for a balanced meal.