My Go-To Filet Mignon Recipe
Perpetually and all the time my favourite steak recipe. ♡
Rising up, steak with peppercorn sauce was the last word “special day” dinner in our home. Again then, the sauce all the time got here from a packet (good day, 90s!), however the meal felt extremely fancy and celebratory.
Over time, I’ve tweaked my very own recipes for each the steak and the sauce till they’re as flavorful as potential, and I’m thrilled to share these closing variations with you right here immediately. The filets are pan-seared till tender and juicy, then basted with essentially the most heavenly garlic-herb butter. And the French-inspired peppercorn sauce is irresistibly savory and creamy, with a delicate peppercorn crunch that makes you need to spoon it generously over the steak…after which maintain drizzling it over the potatoes, veggies, and the rest on the plate.
I served this recipe at a household dinner just a few weeks in the past, and everybody gave it rave opinions and fully cleaned their plates (all the time the very best signal!). So the following time you want a showstopping special-occasion steak recipe, I really feel assured you’re going to like this one too!
Recipe Suggestions
Listed below are few of my greatest useful ideas to verify your steak evening goes easily:
- Begin with really dry steaks. Patting the filets very dry helps you get that deep, golden crust as an alternative of steaming the meat.
- Don’t skip the room-temperature relaxation. Letting the steaks sit out for 20–half-hour ensures even cooking from edge to heart.
- Crush the peppercorns gently. You need them cracked, not pulverized — assume a bit of soppy crunch, not pepper mud.
- Use a heavy skillet, if potential. Forged iron actually works greatest right here and holds excessive warmth superbly for a correct sear.
- Be extraordinarily cautious with the cognac. It will flame up briefly — that is regular! Simply maintain your face again away from the pan after you add it (it could take anyplace from just a few seconds to a couple minuts earlier than it flames) and let it do its factor.
- Pull the steaks early. The temperature will rise just a few levels because the steaks rests. For medium-rare, I like to recommend pulling the steaks at 128–130°F. After a 5–10 minute relaxation, carryover cooking will convey them up into the candy spot of 130–135°F — heat pink heart, tremendous juicy, and excellent for filet.
- Maintain the sauce heat, not scorching. Low warmth prevents the cream from breaking when you end the steaks.
Recipe Variations
When you’ve made it as soon as, there are many straightforward methods to mess around with it:
- Swap the cognac for brandy or dry white wine or you possibly can skip the alcohol all collectively.
- Add a splash of cream on the finish to make the sauce further creamy.
- Make it bolder by including inexperienced peppercorns together with the black peppercorns.
- Stir in a teaspoon of Worcestershire for deeper savory notes.
- End with a knob of chilly butter for an additional shiny, restaurant-style sauce.
FAQ
Sure. You may make it as much as a day forward and gently reheat it over low warmth, stirring typically.
Completely. Ribeye, strip steak, or hanger steak work properly, although cooking instances could differ.
I really like the flavour it provides, however you possibly can completely skip it or use white wine as an alternative. The sauce will nonetheless be wealthy and peppery.
My Favourite Sides With This Steak
Steak Substances:
- 2 filet mignon steaks (6–8 ounces every, 1½–2 inches thick)
- coarse sea salt and freshly-cracked black pepper
- 2 tablespoons impartial high-heat oil (avocado or grapeseed)
- 2 tablespoons unsalted butter
- 1 sprig contemporary thyme or rosemary
- 1 giant garlic clove, smashed
Peppercorn Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons very finely minced shallot
- 2 tablespoons entire black peppercorns, frivolously crushed
- 1/4 cup cognac or brandy (or dry white wine, if most popular)
- 1/2 cup beef inventory
- 1/3 cup heavy cream
- 1 teaspoon Dijon mustard
- wonderful sea salt, to style
- Season the steaks. Pat the filets fully dry. Season generously on all sides with coarse salt and cracked black pepper. Let sit at room temperature for 20–half-hour earlier than cooking.
- Make the peppercorn sauce. Soften the butter in a medium saucepan over medium warmth. Add the shallots and sauté for 1–2 minutes, stirring typically, till softened however not browned. Stir within the crushed peppercorns and toast for 30–60 seconds, till aromatic. Rigorously add the cognac or brandy. (Be extraordinarily cautious and maintain your face again away from the pan after including. It’s going to briefly flame up sooner or later whereas it’s simmering.) Simmer till lowered by about half, scraping up any browned bits from the pan. Add the meat inventory and simmer for 3–4 minutes, till barely lowered. Stir within the cream and Dijon mustard. Cut back warmth to low and simmer gently till the sauce thickens sufficient to coat the again of a spoon. Style and season with wonderful sea salt as wanted. Maintain heat over very low warmth.
- Sear the filets. Whereas the sauce simmers, warmth a heavy skillet (forged iron is right) over medium-high warmth till very popular. Add the oil. Place the steaks within the pan and sear undisturbed for 2½–3 minutes per aspect, till a deep golden-brown crust kinds. Cut back warmth to medium. Add the butter, garlic, and herbs. Tilt the pan barely and spoon the melted butter over the steaks for 30–60 seconds. Use an instant-read thermometer to test for doneness:
- Uncommon: 120–125°F
- Medium-rare (ideally suited for filet): 130–135°F
- Medium: 140–145°F
- Medium-well: 150–155°F
- Relaxation the steaks. Switch steaks to a plate and tent loosely with foil. Let relaxation for five–10 minutes.
- Serve. Spoon the nice and cozy peppercorn sauce generously over the rested filets. Serve instantly and revel in!
