Description
A classic and elegant recipe featuring tender filet mignon steaks seared to perfection and served with a rich, creamy peppercorn sauce made with Cognac, shallots, and Dijon mustard. This dish is perfect for a special occasion or a gourmet dinner at home.
Ingredients
Scale
Steaks
- 4 filet mignons (each about 1¼ inches thick and 5 to 6 ounces)
- 2–3 tablespoons Fennel Mustard Peppercorn Steak Rub (or) 4 teaspoons coarse kosher or sea salt
- 4 teaspoons cracked black peppercorns
- 2 tablespoons extra virgin olive oil
- 2 tablespoons (¼ stick) salted butter
Peppercorn Sauce
- 2 large shallots, minced (about ½ cup)
- 3 tablespoons green peppercorns, drained (or) an additional 2 teaspoons Fennel Mustard Peppercorn Steak Rub
- About 3 tablespoons Cognac
- 1 cup heavy cream
- 2 teaspoons Dijon mustard (adjust to taste)
- Coarse salt (kosher or sea), to taste
Instructions
- Season the Steaks: Pat the filet mignon steaks dry with paper towels. Rub each steak evenly with the Fennel Mustard Peppercorn Steak Rub or, alternatively, a mixture of coarse kosher salt and cracked black peppercorns. Allow the steaks to sit at room temperature for 20 to 30 minutes to enhance flavor and ensure even cooking.
- Sear the Steaks: Heat the extra virgin olive oil and salted butter in a cast iron skillet over medium-high heat until the mixture is very hot and shimmering. Add the steaks to the skillet and sear them for 3 to 4 minutes per side to achieve medium-rare doneness, or cook longer to reach your preferred level of doneness. Once cooked, transfer the steaks to a plate and tent them loosely with aluminum foil to rest, which helps retain their juices.
- Make the Sauce: Reduce the heat of the skillet to medium. Add the minced shallots to the skillet and sauté until they are soft and translucent, about 2 minutes. Stir in the green peppercorns or the additional Fennel Mustard Peppercorn Steak Rub, distributing them evenly.
- Deglaze with Cognac: Carefully pour the Cognac into the skillet to deglaze, scraping up any browned bits from the bottom. Exercise caution if choosing to flambé. Allow the Cognac to reduce slightly, intensifying the flavor of the sauce.
- Finish the Sauce: Stir in the heavy cream and Dijon mustard, then simmer gently for 3 to 5 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon. Season the sauce with coarse kosher salt to taste, adjusting as needed.
- Serve: Spoon the creamy peppercorn sauce generously over the rested filet mignon steaks and serve immediately for the best flavor and texture.
Notes
- Allowing the steaks to rest after searing is crucial to keep them juicy and tender.
- If you don’t have Fennel Mustard Peppercorn Steak Rub, a simple mixture of kosher salt and freshly cracked peppercorns works well.
- Be cautious when adding Cognac to the hot pan; if igniting to flambé, keep a lid nearby to smother flames if needed.
- You can adjust the cream and mustard quantities to make the sauce thicker or tangier based on preference.
- Serve with roasted vegetables or mashed potatoes to complete the meal.
