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–+ servings

Seared Filet Mignon

Treat your family to a luxurious Seared Filet Mignon with Shallot Peppercorn Cream Sauce. Perfect for special occasions, this tender and rich dish is easy to make and sure to impress.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 filet mignon steaks filet mignon steaks (about 6 ounces each)
  • to taste Salt and freshly ground black pepper to taste
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 2 shallots shallots, finely chopped
  • 1 tbsp crushed black peppercorns
  • 1 cup heavy cream
  • 1/2 cup beef broth
  • 1 tsp Dijon mustard
  • to taste Salt to taste

Equipment

  • Heavy skillet (preferably cast iron)
  • Spatula
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Whisk

Method
 

  1. Season the filet mignon steaks generously with salt and black pepper.
  2. Heat the olive oil in a heavy skillet over medium-high heat and sear the steaks for about 4-5 minutes per side for medium-rare.
  3. Remove the steaks from the skillet and keep warm.
  4. In the same skillet, reduce heat to medium, add the butter, and sauté the shallots until soft and translucent, about 2-3 minutes.
  5. Add the crushed black peppercorns and cook for another minute.
  6. Pour in the beef broth, scraping up any browned bits, then stir in the heavy cream and Dijon mustard, simmering until thickened, about 5-7 minutes. Season with salt to taste.
  7. Serve the steaks on plates, spooning the shallot peppercorn cream sauce over the top, and garnish as desired.

Nutrition

Calories: 450kcalCarbohydrates: 6gProtein: 35gFat: 30gSaturated Fat: 15gCholesterol: 120mgSodium: 600mgPotassium: 600mgSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 100mgIron: 4mg

Notes

To enhance flavor, add a splash of brandy or cognac to the sauce after sautéing the shallots. For a lighter dish, substitute heavy cream with half-and-half or whole milk, though the sauce won't be as thick. Store leftovers in an airtight container in the fridge for up to 3 days or freeze separately for longer storage; reheat gently with a bit of broth or cream to maintain moisture.
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