For a truly indulgent dining experience at home, few dishes compare to seared filet mignon with shallot peppercorn cream sauce. This elegant combination brings together the tender richness of filet mignon with the bold flavors of shallots and crushed peppercorns, all finished in a creamy, savory sauce. Whether it’s a special occasion or an elevated weeknight meal, this dish will impress every time.
Let’s dive into how to make this restaurant-quality dish at home, including tips for achieving the perfect sear on your steak and variations on the sauce.
What Makes Filet Mignon So Special?
Filet mignon is prized for its tenderness and delicate texture. Cut from the smaller end of the tenderloin, this lean cut has very little fat, offering a buttery mouthfeel without the heavy marbling of steaks like ribeye. While its flavor is subtle, the richness of a peppercorn cream sauce perfectly complements the filet, adding layers of depth and spice.
If you’re looking to expand your steak repertoire, try pairing filet mignon with other rich sauces like those in our recipe for Garlic Butter Steak Bites and Mash, which offers another luxurious and comforting steak experience.
Ingredients for Seared Filet Mignon with Shallot Peppercorn Cream Sauce
Here’s what you’ll need for this elegant dish:
- 4 filet mignon steaks (6 ounces each)
- 1 shallot, finely diced
- 2 teaspoons crushed black peppercorns
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1/2 cup beef broth or cognac
- 1/2 cup heavy cream
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- Optional: Fresh parsley or thyme for garnish
For another recipe that uses shallots and cream in a decadent sauce, check out this Garlic Butter Chicken with Parmesan Rice, which also balances rich and creamy textures.
Step-by-Step Guide to Cooking Filet Mignon
1. Preparing the Filet Mignon
- Season the filet mignon steaks with salt and freshly ground black pepper. Let them sit at room temperature for about 30 minutes to ensure even cooking.
2. Searing the Steak
- Heat a cast-iron skillet over high heat. Add the olive oil and butter, allowing the butter to melt and become frothy.
- Sear the steaks in the skillet for 2-3 minutes on each side until a golden-brown crust forms.
- Transfer the steaks to the oven (preheated to 400°F) and roast for 5-8 minutes, depending on the desired doneness. For medium-rare, the internal temperature should reach 135°F.
3. Making the Shallot Peppercorn Cream Sauce
- While the steaks rest, sauté the diced shallots in the same skillet, using the beef drippings for extra flavor.
- Add the crushed peppercorns and deglaze the pan with beef broth or cognac, scraping up the flavorful bits.
- Stir in Dijon mustard and heavy cream, letting the sauce simmer for a few minutes until thickened.
- Season with salt and pepper to taste, and finish with a tablespoon of butter for a rich, glossy sauce.
Expert Tips for Perfect Filet Mignon
- Use a meat thermometer: To avoid overcooking, check the internal temperature with a thermometer. Medium-rare is best at 135°F.
- Achieve a perfect sear: Ensure your skillet is smoking hot before adding the steaks to get that signature crust.
- Rest your steak: After cooking, let the filet mignon rest for 5-10 minutes so the juices can redistribute.
Side Dishes to Pair with Filet Mignon
Seared filet mignon with shallot peppercorn cream sauce pairs beautifully with several side dishes that balance its richness:
- Garlic mashed potatoes or creamy polenta for a decadent, starchy side.
- Roasted asparagus or Brussels sprouts for a lighter, more refreshing contrast.
- Crusty bread is perfect for mopping up the remaining sauce on your plate.
For another rich and comforting steak dish with great side options, try our Philly Cheesesteak Meatloaf, which offers a hearty twist on classic steak flavors.
Nutritional Information and Lighter Alternatives
This dish is rich in protein and fat, but there are ways to lighten it if needed. Here’s a rough nutritional breakdown:
- Calories: ~550 per serving
- Protein: 35g
- Fat: 40g
- Carbohydrates: 6g (mainly from the sauce)
Lighter Alternatives:
- Use half-and-half instead of heavy cream to reduce the fat content.
- Swap out some of the butter for additional olive oil for a healthier fat profile.
- Serve with a side of steamed vegetables rather than creamy mashed potatoes for a lower-calorie option.
FAQs
What is the best method for cooking filet mignon?
Pan-searing followed by oven roasting is the best way to cook filet mignon. This method locks in the juices while achieving an even cook.
Can I make the shallot peppercorn cream sauce ahead of time?
Yes! The sauce can be prepared in advance and reheated gently on the stove when needed.
How do I avoid overcooking my steak?
Use a meat thermometer to check the internal temperature. For medium-rare, aim for 135°F.
What can I use instead of beef broth to deglaze the pan?
You can substitute with cognac, brandy, or even a splash of red wine for extra depth of flavor.
Conclusion
Seared filet mignon with shallot peppercorn cream sauce is a show-stopping dish that’s surprisingly easy to make at home. The tender, buttery filet mignon paired with a rich, creamy sauce filled with the bold flavors of shallots and peppercorns creates a truly unforgettable meal. Whether you’re celebrating or simply indulging, this dish will transform any dinner into a gourmet experience.
To discover more elegant meals and indulgent flavors, explore our Garlic Mushroom Grilled Cheese for a delightful comfort food that’s packed with flavor.