why make this recipe

Seared Filet Mignon in Shallot Peppercorn Cream Sauce is a dish that promises a burst of flavors. The tender filet mignon pairs perfectly with a rich and creamy sauce made from shallots and peppercorns. This recipe is perfect for special occasions or when you simply want to treat yourself. It’s easy to follow, and the results will impress anyone at your table.

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

2. Make the Sauce: In the same skillet, add the chopped shallots, minced garlic, and crushed peppercorns. Sauté them until softened. Then, add the brandy and carefully flambé, or let it simmer until the alcohol evaporates. Stir in the heavy cream, Dijon mustard, Worcestershire sauce, and salt to taste. Simmer the sauce until it thickens.

3. Combine and Serve: Return the steaks to the skillet and coat them with the sauce. Garnish with fresh parsley before serving.

how to serve Seared Filet Mignon in Shallot Peppercorn Cream Sauce

This dish is best served immediately after cooking. Pair it with mashed potatoes, steamed vegetables, or a fresh salad to complete the meal. The creamy sauce complements the filet mignon beautifully, making each bite delicious.

how to store Seared Filet Mignon in Shallot Peppercorn Cream Sauce

If you have leftovers, store the steak and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to avoid drying out the meat.

tips to make Seared Filet Mignon in Shallot Peppercorn Cream Sauce

• Make sure to let the steaks rest after cooking for the best texture.
• Use a meat thermometer to ensure the steaks are cooked to your desired doneness.
• Feel free to add more vegetables, like mushrooms, to the sauce for added flavor.

variation

You can use different cuts of beef, like ribeye or strip steak, if you can’t find filet mignon. Adjust the cooking time according to the thickness of the meat.

FAQs

1. Can I use chicken instead of steak?
   Yes, you can use chicken breasts. Adjust the cooking time to ensure they are fully cooked.

2. What can I substitute for brandy?
   You can use white wine or a non-alcoholic cooking wine as a substitute.

3. Is this recipe suitable for feeding a crowd?
   Yes, you can easily scale up the recipe by using more steaks and increasing the sauce ingredients accordingly.