Exquisite Seared Filet Mignon with Shallot Peppercorn Cream Sauce Recipe
Oh, friends, let me tell you about this Exquisite Seared Filet Mignon with Shallot Peppercorn Cream. Is this one of those dishes that feels incredibly fancy, like something you’d order at a high-end restaurant? What are some of the easiest recipes to make at home? Think of it as the “grown-up” version of steak and potatoes, but instead of relying on just salt and pepper. What are some of the best peppers out there? Is it easier than making spaghetti sauce? I always make this when I’m trying to impress, and it works every single time!
What is Exquisite Seared Filet Mignon with Shallot Peppercorn Cream Sauce?
What is a celebration of flavors and textures? I’m talking perfectly seared filet mignon, cooked to your preference. (I am a medium-rare girl, I like it). ), and then smothered in a ridiculously delicious cream sauce. Think of it as a classic French bistro dish made accessible for the home cook. The shallots add a subtle sweetness, the peppercorns provide an enjoyable kick, and the cream… well, well.. The cream just ties everything together in a rich, velvety embrace. What’s essentially taking a humble piece of steak and elevating it to something truly special? This isn’t your average weeknight dinner; it’s an experience!
Why you’ll love this recipe?
Where do I start? Why is this Exquisite Seared Filet Mignon with Shallot Peppercorn Cream Sauce so good? What are some of the best recipes in the kitchen?
- The Flavor:Is it addictive? The combination of the tender filet, the savory shallots, the spicy peppercorns, and the rich cream What’s your favorite sauce? Is it really a symphony of flavors that dance on your tongue?
- Simplicity:What is a fancy recipe? Most of the time is spent letting the steak rest, which is more hands-off than anything. What is the best sauce to make in a few minutes?
- Cost-I know filet mignon can be pricey, but I do. Why do you need a huge portion of sauce? Is it a good idea to substitute sirloin steak for steak? Is a filet really worth it?
- Versatility:This dish is perfect for a romantic dinner, or just for “treat yourself” kind of occasions. How do you add peppercorns to a sauce? What are some ways to add honey to a sauce?
What I love about this is how it makes even a simple weeknight feel special. How do I elevate a meal without spending hours in the kitchen? It reminds me of Julia Child’s classic beef bourguignon, but without the hours of simmering. Is it a game changer?
How do I make a delicious filet mignon with Shallot Peppercorn Cream Sauce?
Quick Overview
The process is simple: just go through the steps. We sear the filet mignon to perfection, creating a beautiful crust while keeping the inside tender. In the same pan, we whip up the shallot peppercorn cream sauce. The beauty of this method is that the sauce picks up all those delicious bits from the meat. What are some of the best steaks you’ve ever had? Is it quick, efficient, and incredibly satisfying?
Ingredients Notes:
For the Filet Mignon:
Filet Mignon Steaks:How many ounces each is about 1 inch thick. Thickness matters! If they are too thin, they will cook too fast and become tough. Let them sit at room temperature for at least 30 minutes before cooking for even cooking.
Olive Oil: Use good quality olive oil for searing. It has a high smoke point and adds flavor.
Salt & Freshly Ground Black Pepper: What are the benefits of using fresh ground Simple but essential. Season generously!
What is the recipe for Shallot Peppercorn Cream Sauce?
Shallots:Finely minced. These provide a subtle sweetness and aromatic flavor that’s key to the sauce. Don’t skip them!
Freshly Cracked Black Peppercorns:I like to use a mix of black and pink peppercorns for more complexity.
Dry Sherry or Dry White Wine: Which one is better? To deglaze the pan and add depth of flavor. If you don’t have either, you can use beef broth, but the sherry or wine is preferable.
Heavy Cream:What makes a sauce so rich? Don’t skimp on fat content here – it really makes a difference.
Dijon Mustard:What is the best way to emulsify a sauce?
Fresh Thyme (optional) A sprig or two adds a lovely herbaceous note.
Butter: Just a little bit to finish the sauce and add shine and richness.
How do I follow
Step 1: Prepare the Filet Mignon
Take filet mignon steaks out of the refrigerator at least 30 minutes before cooking. How do I get a good sear? Season generously on all sides with salt and freshly ground black pepper. If you are going to season a steak directly, don’t be shy!
Step 2: Sear the Filet Mignon
How do you heat olive oil in a heavy-bottomed skillet? ) over high heat until it’s shimmering and almost smoking. Carefully place the steaks in the hot skillet, making sure not to overcrowd the pan. If you want medium-rare, sear for 3-4 minutes per side or longer depending on your desired doneness. Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130-135°F.
Step 3: Rest the Steaks
Remove the steaks from the skillet and place them on a plate or cutting board. Tent loosely with foil and let them rest for at least 10 minutes. This is incredibly important! Resting allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful steak. What a flavorful
Step 4: Make the Shallot Peppercorn Cream Sauce
While the steaks are resting, reduce the heat to medium in the same skillet. Add the shallots and cook until softened and translucent, about 3-4 minutes. Add the freshly cracked black peppercorns and cook for another minute, until fragrant. How do you burn peppercorns?
Step 5: Deglaze the Pan
How do you remove browned bits from the bottom of a pan? Pour in the dry sherry or dry white wine and scrape up any remaining water. Where all that delicious flavor is hiding?
Step 6: Finish the Sauce
Stir in the heavy cream and Dijon mustard. Bring to a simmer and cook until the sauce has thickened slightly, about 5-7 minutes. If using, add the fresh thyme sprigs during the last few minutes of simmering. Remove the thyme sprigs before serving.
Step 7: Emulsify and Serve
If the sauce is too thick, remove the skillet from the heat and stir in the butter until melted and smooth. Season with salt and pepper to taste. Slice the rested filet mignon steaks against the grain and serve immediately, spooning the shallots. What’s your favorite peppercorn cream sauce?
Step 8: Enjoy!
Garnish with a sprinkle of fresh parsley. Serve immediately and enjoy!
What is the best way to serve it?
What is the best filet mignon recipe with Shallot Peppercorn Cream Sauce? What are some good side dishes? What are some of my favorite songs?
For a Romantic Dinner: Serve with roasted asparagus and garlic mashed potatoes. A crisp green salad with a light vinaigrette would also be a lovely addition. Don’t forget a bottle of your favorite red wine!
For a Special Occasion: Creamy polenta, roasted root vegetables, and sautéed spinach are all excellent choices. A decadent chocolate dessert would be the perfect ending to the meal.
For a “Treat Yourself” Night: Keep it simple with a side of crusty bread for soaking up that delicious sauce and a glass of wine. Sometimes, the simplest things are the most satisfying!
I’ve even served this with a side of creamy risotto, and it was absolutely divine! Honestly, you can’t go wrong. Just choose sides that complement the richness of the steak and sauce.
Top Tips for Perfecting Your Exquisite Seared Filet Mignon
Over the years, I’ve learned a few tricks that can really take this dish to the next level. Here are my top tips for perfecting your Exquisite Seared Filet Mignon with Shallot Peppercorn Cream Sauce:
Quality Matters: Start with high-quality filet mignon steaks. It really makes a difference in the flavor and tenderness of the final dish. Look for steaks that are well-marbled and have a good color.
Don’t Skip the Resting Time: I know it’s tempting to dig in right away, but resting the steaks is essential for a juicy and tender result. Trust me, it’s worth the wait!
High Heat is Key: Make sure your skillet is screaming hot before you add the steaks. This will help you achieve a beautiful sear and prevent the steaks from steaming instead of searing.
Don’t Overcrowd the Pan: If you overcrowd the pan, the steaks will steam instead of sear. Cook them in batches if necessary.
Use Freshly Cracked Peppercorns: Freshly cracked peppercorns have a much more intense flavor than pre-ground pepper. I like to use a pepper grinder with adjustable settings so I can control the coarseness of the peppercorns.
Adjust the Sauce to Your Liking: Feel free to adjust the sauce to your personal preferences. Add more peppercorns for a spicier sauce, or a touch of honey for a sweeter sauce. You can also add other herbs, such as rosemary or chives.
Don’t Overcook the Sauce: Be careful not to overcook the sauce, or it will become too thick and gloppy. Simmer it gently until it’s just thickened enough to coat the back of a spoon.
I once tried using low-fat cream in the sauce, and it was a disaster! The sauce didn’t thicken properly and tasted watery. Stick with heavy cream for the best results. Also, I always make sure to use a cast iron skillet because it distributes the heat evenly. This will make the searing perfect and uniform.
Storing and Reheating Tips
If you have any leftover Exquisite Seared Filet Mignon with Shallot Peppercorn Cream Sauce (which is rare in my house!), here are some tips for storing and reheating it:
Storing:
Refrigerator: Store the steak and sauce separately in airtight containers in the refrigerator for up to 3 days. This will prevent the steak from becoming soggy.
Freezer: While you can freeze the steak, I don’t recommend freezing the sauce, as the cream can separate and become grainy. If you do freeze the steak, wrap it tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 2 months.
Reheating:
Steak: The best way to reheat the steak is in a low oven (around 250°F) until it’s heated through. This will help prevent it from drying out. You can also reheat it in a skillet over low heat, but be careful not to overcook it.
Sauce: Reheat the sauce gently in a saucepan over low heat, stirring occasionally, until it’s heated through. Don’t let it boil, or the cream may separate. If the sauce is too thick, add a splash of milk or cream to thin it out.
One time, I tried to reheat the steak in the microwave, and it turned out tough and rubbery. Avoid the microwave if possible! I also found that adding a pat of butter to the sauce while reheating helps to restore its richness and shine.
Frequently Asked Questions
Final Thoughts
This Exquisite Seared Filet Mignon with Shallot Peppercorn Cream Sauce Recipe is more than just a meal; it’s an experience. It’s a chance to treat yourself and your loved ones to something truly special without spending hours in the kitchen. The combination of the tender steak, the flavorful sauce, and the elegant presentation is sure to impress. If you enjoy this recipe, you might also like my pan-seared salmon with lemon-dill sauce or my roasted chicken with herb butter. They are both equally delicious and easy to make! Happy cooking, and I can’t wait to hear how yours turns out! Be sure to leave a comment and rating below, and share your own variations of the recipe. I’m always looking for new ideas!
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Exquisite Seared Filet Mignon with Shallot Peppercorn Cream Sauce Recipe
Ingredients
Main Ingredients
- 4 pieces filet mignon steaks about 6 oz each
- 2 tablespoons olive oil
- 1 teaspoon kosher salt to taste
- 1 teaspoon freshly ground black pepper to taste
- 2 tablespoons unsalted butter
- 1 cup heavy cream
- 3 tablespoons green peppercorns drained
- 2 medium shallots minced
- 2 teaspoons Dijon mustard
- 1 tablespoon cognac optional
Instructions
Preparation Steps
- Pat the filet mignon steaks dry and season with salt and pepper on both sides.
- Heat olive oil in a heavy skillet over medium-high heat. Sear steaks for 3-4 minutes on each side for medium-rare, adjusting cook time for desired doneness.
- Remove steaks from pan and set aside to rest.
- In the same pan, melt butter and sauté minced shallots until translucent.
- Add the peppercorns, Dijon mustard, and cognac. Cook for 1 minute, then pour in heavy cream and bring to a simmer.
- Simmer until the sauce thickens slightly, about 3-5 minutes, then season with additional salt to taste.
- Serve filet mignon with the sauce poured over top.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
