Elegant Filet Mignon with Creamy Peppercorn

Elegant Filet Mignon with Creamy Peppercorn

Healthy Fact of the Day

Choose grass-fed filet mignon for higher omega-3 fatty acids, and use half-and-half instead of heavy cream to lighten the sauce while maintaining its silky texture.

Elegant Filet Mignon with Creamy Peppercorn transforms premium beef into a restaurant-worthy masterpiece. Tender filet mignon gets a perfect sear before finishing in the oven, then luxuriates in a rich brandy cream sauce studded with briny green peppercorns. Pair with a full-bodied Cabernet Sauvignon or smooth Malbec—both complement the steak’s richness and enhance the peppercorn’s bold bite.

Complete this sophisticated dinner with French Onion Potatoes that mirror the sauce’s creamy elegance, and add Balsamic Steak Gorgonzola Salad with Grilled Corn for a fresh contrast that won’t compete with your perfectly cooked filet’s starring role.

Elegant Filet Mignon with Creamy Peppercorn

Elegant Filet Mignon with Creamy Peppercorn

Recipe by Daily Disher

Perfectly seared filet mignon in a luxurious brandy peppercorn cream sauce—elegant enough for special occasions yet simple enough for weeknight indulgence.

Course: MainCuisine: FrenchDifficulty: Medium
0.0 from 0 votes
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal
Total time

1

hour 

10

minutes

    Ingredients

    • 4 oz filet mignon steaks

    • 1 tsp salt

    • 1 tsp black pepper

    • 2 tbsp olive oil

    • 1 cup heavy cream

    • 2 tbsp brandy

    • 2 tbsp green peppercorns in brine

    • 1 tsp Dijon mustard

    • 1 fresh parsley, chopped

    Directions

    • Preheat your oven to 400°F (200°C). Pat the filet mignon steaks dry with paper towels and season each side with salt and black pepper.
    • In a large ovenproof skillet, heat olive oil over medium-high heat. Sear the steaks for 3-4 minutes on each side until brown crust forms.
    • Transfer the skillet to the preheated oven and roast the steaks for 5-8 minutes, or until they reach the desired doneness.
    • Carefully remove the skillet from the oven and place the steaks on a plate to rest. Meanwhile, drain excess oil from the skillet.
    • Return the skillet to medium heat. Add brandy and simmer the liquid until almost evaporated, stirring with a wooden spoon.
    • Pour in heavy cream, add green peppercorns and Dijon mustard, stirring constantly. Simmer for 5-7 minutes until creamy and slightly thickened.
    • Return the steaks to the skillet to coat them with the sauce. Serve immediately, garnished with freshly chopped parsley.

    Nutrition Facts

    • Total number of serves: 4
    • Calories: 250kcal
    • Cholesterol: 0mg
    • Sodium: 620mg
    • Potassium: 400mg
    • Sugar: 8g
    • Protein: 6g
    • Calcium: 60mg
    • Iron: 2mg

    Can’t get enough of great flavors? Check out these popular recipes that readers love making again and again.

    For steakhouse favorites, our Savory Garlic Butter Ribeye and Mediterranean Steak Bowl deliver that perfect protein-packed satisfaction. When you’re planning elegant dinners, the Bourbon Peach Salmon and Seared Scallops with Spicy Cajun Cream Sauce bring restaurant-quality sophistication to your table. Need hearty comfort food? Our Smothered Pork Chop and Scalloped Potato Casserole and Hamburger Steak in Creamy Dill Sauce get dinner done with rich, satisfying flavors.

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    0.0 from 0 votes

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    “Always let your meat rest before slicing.”

    Whether you're roasting a chicken, grilling steak, or baking pork tenderloin, letting cooked meat rest for 5–10 minutes before slicing allows the juices to redistribute evenly. This simple step keeps your meat juicy and tender, ensuring every bite is flavorful and moist. Bonus: It gives you a moment to plate your sides or garnish for a perfect presentation!

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