There’s something undeniably special about serving filet mignon. Whether it’s a romantic dinner at home, a holiday celebration, or simply an occasion where you want to treat yourself or your loved ones, this dish instantly elevates the mood. And when it’s paired with a silky, rich peppercorn sauce? Well, now we’re talking about a meal that feels like a fine dining experience—right in your own kitchen.
This recipe is one I love bringing out during colder months. There’s just something comforting about the way the creamy peppercorn sauce warms the plate and compliments the tender cut of beef. It reminds me of wintry nights spent indoors, candles lit, with soft music playing in the background. It’s the kind of dish that makes you slow down, savor each bite, and enjoy the company you’re with. And honestly, even if the company is just yourself—this is self-care at its most delicious.
Filet mignon has long been prized for its tenderness. It’s a cut that doesn’t need much fuss, just careful cooking and a thoughtful sauce. The peppercorn sauce in this recipe brings a lovely balance of creaminess with just a touch of spice. It feels fancy without being fussy, which is my favorite kind of food.
Why You’ll Love This Recipe:
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It’s a restaurant-quality dish made simple enough for a home cook.
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The creamy peppercorn sauce adds elegance and depth.
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Perfect for date nights, celebrations, or just when you feel like indulging.
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Comes together in under an hour with minimal prep.
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It’s rich, satisfying, and pairs beautifully with roasted vegetables or mashed potatoes.
INGREDIENTS YOU’LL NEED:
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4 filet mignon steaks, about 1 1/2 inches thick
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1 tablespoon olive oil
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Salt and freshly ground black pepper, to taste
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2 tablespoons green peppercorns in brine, drained
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1 tablespoon butter
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2 cloves garlic, minced
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1 cup beef broth
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1 cup heavy cream
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1 teaspoon Dijon mustard
HOW TO MAKE FILET MIGNON WITH CREAMY PEPPERCORN SAUCE:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Let the steaks rest
Take your filet mignon steaks out of the fridge about 30 minutes before you plan to cook. This helps them cook more evenly. Season them generously with salt and freshly ground black pepper.
Personal tip: I always give my steaks a little massage with olive oil and seasoning—think of it as setting the stage for something amazing.
Step 2: Sear the steaks
Heat olive oil in a heavy skillet (a cast-iron skillet works wonders here) over medium-high heat. Once the oil is shimmering, add the steaks. Sear for about 3-4 minutes per side for medium-rare, adjusting time depending on thickness and desired doneness.
Remove the steaks from the pan and let them rest under foil while you prepare the sauce. Don’t skip the resting—it locks in all those delicious juices.
Step 3: Build the sauce
In the same pan, melt the butter and add the minced garlic and drained green peppercorns. Let them sizzle and soften for about 1-2 minutes. It’ll smell incredible.
Stir in the Dijon mustard, then pour in the beef broth. Use a wooden spoon to scrape up any browned bits stuck to the bottom—those are flavor gold!
Let the broth simmer and reduce slightly for about 4-5 minutes.
Step 4: Make it creamy
Reduce the heat to medium-low and stir in the heavy cream. Let the sauce simmer gently for another 3-5 minutes, or until it thickens enough to coat the back of a spoon.
Taste and adjust seasoning if needed. Some like an extra hit of pepper or a pinch of salt at this stage.
Step 5: Serve and savor
Place the rested steaks on plates, then spoon that dreamy peppercorn sauce generously over the top. Serve with your favorite sides—I love creamy mashed potatoes or roasted asparagus for a touch of green.
HELPFUL TIPS:
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Room temperature steaks are key to even cooking. Don’t skip that rest time before searing.
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Use a heavy pan like cast iron for the best crust on your filet mignon.
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Let it rest! After cooking, tent your steaks with foil and give them at least 5 minutes before serving.
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Don’t overcook the sauce—a gentle simmer will give you the creamiest results without breaking the sauce.
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Can’t find green peppercorns? You can substitute with black peppercorns, but use less—they’re stronger!
DETAILS:
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Prep Time: 10 minutes
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Cook Time: 20 minutes
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Total Time: 30 minutes
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Yield: Serves 4
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Category: Dinner
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Method: Pan-seared
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Cuisine: French-inspired
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Diet: Gluten-Free
NOTES:
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You can double the sauce if you love having extra to drizzle over potatoes or veggies.
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This dish pairs beautifully with a simple green salad or some garlicky green beans.
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For a dairy-free option, try using a plant-based cream, though it will slightly change the flavor profile.
NUTRITIONAL INFORMATION:
(Per Serving – Approximate)
Calories: 520
Protein: 38g
Fat: 39g
Carbohydrates: 4g
Fiber: 1g
Sugar: 1g
FREQUENTLY ASKED QUESTIONS:
Can I use a different cut of meat?
Yes, though filet mignon is ideal for tenderness, you can also use sirloin or ribeye—just adjust cooking time accordingly.
Are green peppercorns spicy?
They have a mild, fruity heat that’s much softer than black peppercorns. They’re perfect for adding warmth without overwhelming the dish.
Can I make the sauce ahead of time?
Absolutely. You can make the sauce a few hours in advance and gently reheat it when ready to serve.
Is this recipe kid-friendly?
Yes! The sauce is mild and creamy, and you can always adjust the amount of pepper to make it more kid-appropriate.
STORAGE INSTRUCTIONS:
Store any leftover filet and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the sauce gently over low heat, stirring frequently. The steak is best reheated gently in a skillet to preserve its texture.
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CONCLUSION
There’s something deeply satisfying about cooking a dish that feels like it belongs in a white-tablecloth restaurant, but pulling it off with ease in your own kitchen. This elegant filet mignon with creamy peppercorn sauce does just that. It’s rich, indulgent, and surprisingly simple to prepare—proof that a little care and quality ingredients can turn any dinner into something unforgettable.
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Elegant Filet Mignon with Creamy Peppercorn Sauce
Description
There’s something undeniably special about serving filet mignon. Whether it’s a romantic dinner at home, a holiday celebration, or simply an occasion where you want to treat yourself or your loved ones, this dish instantly elevates the mood. And when it’s paired with a silky, rich peppercorn sauce? Well, now we’re talking about a meal that feels like a fine dining experience—right in your own kitchen.
This recipe is one I love bringing out during colder months. There’s just something comforting about the way the creamy peppercorn sauce warms the plate and compliments the tender cut of beef. It reminds me of wintry nights spent indoors, candles lit, with soft music playing in the background. It’s the kind of dish that makes you slow down, savor each bite, and enjoy the company you’re with. And honestly, even if the company is just yourself—this is self-care at its most delicious.
Filet mignon has long been prized for its tenderness. It’s a cut that doesn’t need much fuss, just careful cooking and a thoughtful sauce. The peppercorn sauce in this recipe brings a lovely balance of creaminess with just a touch of spice. It feels fancy without being fussy, which is my favorite kind of food.
Ingredients
4 filet mignon steaks, about 1 1/2 inches thick
1 tablespoon olive oil
Salt and freshly ground black pepper, to taste
2 tablespoons green peppercorns in brine, drained
1 tablespoon butter
2 cloves garlic, minced
1 cup beef broth
1 cup heavy cream
1 teaspoon Dijon mustard
Instructions
Take your filet mignon steaks out of the fridge about 30 minutes before you plan to cook. This helps them cook more evenly. Season them generously with salt and freshly ground black pepper.
Personal tip: I always give my steaks a little massage with olive oil and seasoning—think of it as setting the stage for something amazing.
Heat olive oil in a heavy skillet (a cast-iron skillet works wonders here) over medium-high heat. Once the oil is shimmering, add the steaks. Sear for about 3-4 minutes per side for medium-rare, adjusting time depending on thickness and desired doneness.
Remove the steaks from the pan and let them rest under foil while you prepare the sauce. Don’t skip the resting—it locks in all those delicious juices.
In the same pan, melt the butter and add the minced garlic and drained green peppercorns. Let them sizzle and soften for about 1-2 minutes. It’ll smell incredible.
Stir in the Dijon mustard, then pour in the beef broth. Use a wooden spoon to scrape up any browned bits stuck to the bottom—those are flavor gold!
Let the broth simmer and reduce slightly for about 4-5 minutes.
Reduce the heat to medium-low and stir in the heavy cream. Let the sauce simmer gently for another 3-5 minutes, or until it thickens enough to coat the back of a spoon.
Taste and adjust seasoning if needed. Some like an extra hit of pepper or a pinch of salt at this stage.
Place the rested steaks on plates, then spoon that dreamy peppercorn sauce generously over the top. Serve with your favorite sides—I love creamy mashed potatoes or roasted asparagus for a touch of green.
Notes
-
You can double the sauce if you love having extra to drizzle over potatoes or veggies.
-
This dish pairs beautifully with a simple green salad or some garlicky green beans.
-
For a dairy-free option, try using a plant-based cream, though it will slightly change the flavor profile.