The Ultimate Seared Filet Mignon with Shallot Peppercorn Cream Sauce Recipe

Mastering a succulent seared filet mignon with shallot peppercorn cream sauce requires passion and precision in the kitchen.

Tender beef becomes pure culinary poetry when handled with care and skill.

Professional chefs understand the delicate balance between heat and timing.

Selecting premium meat makes all the difference in creating an exceptional dining experience.

Each ingredient plays a crucial role in developing rich, complex flavors.

Subtle nuances of peppercorns and shallots complement the robust beef perfectly.

You are about to unlock a restaurant-quality meal that will impress even the most discerning palate.

Why Seared Filet Mignon with Shallot Peppercorn Cream Sauce Is a Luxurious Choice

• Craft a Gourmet Experience: Transform your kitchen into a high-end restaurant with this luxurious steak recipe that delivers restaurant-quality flavors right at home.
• Master Restaurant-Worthy Techniques: Learn professional searing methods and sauce-making skills that elevate your cooking confidence and impress dinner guests.
• Perfect for Special Celebrations: Ideal for romantic dinners, anniversaries, or milestone events where you want to create a memorable and sophisticated meal.
• Quick Gourmet Preparation: Despite its elegant appearance, this recipe comes together smoothly with straightforward steps that make complex cooking accessible to home chefs.

Ingredients for Seared Filet Mignon with Shallot Peppercorn Cream Sauce

• Filet Mignon: A tender and lean cut of beef known for its exceptional softness and mild flavor.

• Shallots: A mild and sweet allium that provides a delicate flavor to the cream sauce.
• Butter, Garlic, Dijon Mustard, Worcestershire Sauce: Ingredients that build complex depth and richness in the sauce.

• Salt, Black Peppercorns: Classic seasonings that enhance the meat's natural flavor.
• Flour: A thickening agent that helps create a smooth and consistent sauce texture.
• Beef Stock: A liquid base that adds robust meaty flavor to the sauce.
• Heavy Cream: Provides luxurious richness and helps create a velvety sauce consistency.

• Avocado Oil: A high smoke point oil perfect for searing meat at high temperatures.
• Butter, Garlic: Add a golden color and nutty, aromatic flavor to the seared steak.

How to Prepare Seared Filet Mignon with Shallot Peppercorn Cream Sauce

Step 1: Prep Filet Mignon

Let the steaks sit out until they reach room temperature. Pat them completely dry using paper towels. Season generously with salt and pepper on both sides.

Step 2: Heat Cooking Surface

Select a heavy cast iron skillet and pour in avocado oil. Bring the pan to an extremely hot temperature until it starts smoking slightly.

Step 3: Sear Steaks

Carefully place steaks into the scorching hot pan. Cook undisturbed for 2-3 minutes on each side to develop a beautiful golden-brown crust. Quickly sear the edges for about 1 minute to ensure even cooking.

Step 4: Create Flavor Boost

• Butter
• Minced garlic

Add butter and garlic to the pan. Turn off the heat and gently baste the steaks with the aromatic butter for 30 seconds.

Step 5: Rest and Slice

Remove steaks from the pan and let them rest for 7 minutes. This allows the juices to redistribute throughout the meat. Slice against the grain before serving.

Step 6: Prepare Shallot Peppercorn Cream Sauce

• Butter
• Shallots
• Salt
• Garlic
• Crushed peppercorns
• Dijon mustard
• Worcestershire sauce
• Flour
• Beef stock
• Heavy cream

Melt butter in a large saute pan over medium-low heat. Add shallots and a pinch of salt, cooking until soft. Incorporate garlic and crushed peppercorns, sauteing briefly. Mix in Dijon, Worcestershire, and flour, cooking for one minute. Slowly pour in beef stock and bring to a boil. Reduce to a simmer and cook uncovered for 10 minutes. Stir in heavy cream and continue simmering for another 5 minutes until the sauce thickens. Season with salt to taste.

Step 7: Serve and Enjoy

Plate the sliced filet mignon and drizzle with the rich shallot peppercorn cream sauce. Pair with your favorite side dishes for a restaurant-quality meal at home.

Pro Tips for Seared Filet Mignon with Shallot Peppercorn Cream Sauce

• Ensure steaks are at room temperature for even cooking and better sear, preventing tough meat texture.
• Pat steaks completely dry with paper towels to achieve a perfect golden-brown crust and prevent steaming.
• Use a cast iron skillet for superior heat retention and creating a restaurant-quality sear with beautiful caramelization.
• Baste steaks with garlic butter during the final moments of cooking to add rich, aromatic flavor and extra moisture.
• Let steaks rest after cooking to redistribute juices, guaranteeing a tender, succulent bite every time.

Flavor Variations of Seared Filet Mignon with Shallot Peppercorn Cream Sauce

• Herb-Crusted Filet Mignon: Coat steaks with a blend of fresh rosemary, thyme, and parsley before searing for an aromatic herbal profile.
• Blue Cheese Peppercorn Sauce: Replace heavy cream with crumbled blue cheese in the sauce for a tangy, rich alternative that complements the beef's robust flavor.
• Wine-Infused Filet: Deglaze the pan with red wine after searing steaks, creating a deeper, more complex sauce base that enhances the meat's natural richness.
• Mediterranean-Style Filet: Top the steak with a quick olive tapenade and replace Worcestershire sauce with balsamic vinegar in the cream sauce for a Mediterranean-inspired version.

Pairing Suggestions for Seared Filet Mignon with Shallot Peppercorn Cream Sauce

• Perfect Wine Pairing: Select a bold Cabernet Sauvignon from Napa Valley to complement the rich, tender filet mignon and match the robust flavors of the peppercorn cream sauce.
• Elegant Side Companion: Craft a silky parmesan risotto that will absorb the luxurious shallot peppercorn sauce while providing a creamy contrast to the seared steak's intense flavor profile.
• Balanced Vegetable Harmony: Roast asparagus spears with olive oil and sea salt, creating a light, crisp vegetable side that cuts through the dish's richness and adds a fresh green element to the plate.
• Sophisticated Beverage Match: Pour a robust red Bordeaux blend that echoes the steak's depth, with subtle tannins that will enhance the meat's tenderness and stand up to the peppery sauce's complexity.

Storage Guidelines for Seared Filet Mignon with Shallot Peppercorn Cream Sauce

• Store leftover filet mignon and sauce separately in airtight containers within 2 hours of cooking. Wrap meat tightly in plastic wrap or place in sealed containers to prevent moisture loss and maintain flavor. Refrigerate for up to 3-4 days.
• Wrap individual portions of steak in freezer-safe plastic wrap, then place in freezer bags. Remove excess air to prevent freezer burn. Freeze sauce in separate containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Place steak slices on a microwave-safe plate, cover with a damp paper towel to retain moisture. Heat in 30-second intervals, checking temperature to avoid overcooking. Warm sauce separately in a small saucepan or microwave-safe bowl.

FAQs About Seared Filet Mignon with Shallot Peppercorn Cream Sauce

• What type of peppercorns work best for this sauce?

Crushed black peppercorns are ideal, providing a robust, sharp flavor that complements the rich cream sauce and tender beef perfectly.

• Can I use a different type of pan if I don't have cast iron?

Yes, a heavy-bottomed stainless steel or carbon steel skillet will work well for searing the filet mignon, ensuring a nice golden-brown crust.

• How do I know when the filet mignon is cooked to my desired doneness?

Use a meat thermometer – 125°F for rare, 135°F for medium-rare, and 145°F for medium. Let the steak rest after cooking, as the temperature will continue to rise slightly.

Seared Filet Mignon with Shallot Peppercorn Cream Sauce Recipe

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4.6 from 26 reviews

• Total Time: 50 minutes
• Yield: 4 1x

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Description

Succulent Filet Mignon with Shallot Peppercorn Cream Sauce elevates classic steak with luxurious French-inspired flavors. Elegant dining meets simple sophistication, promising a restaurant-quality experience you can savor at home.

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Ingredients

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Proteins:

• 4 6-ounce (170 grams) filet mignon steaks

Sauce Ingredients:

• 3 tablespoons unsalted butter
• 1/2 cup heavy cream
• 3 cups beef stock
• 1 shallot
• 2 cloves garlic
• 2 teaspoons black peppercorns
• 3 tablespoons all-purpose flour
• 1 tablespoon worcestershire sauce
• 1 teaspoon dijon mustard

Cooking Oils and Seasonings:

• Avocado oil
• 2 tablespoons butter
• Kosher salt

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Instructions

Shallot Peppercorn Cream Sauce:

1. Gently melt butter in a spacious skillet over medium-low heat, creating a smooth cooking base.
2. Introduce finely chopped shallots with a delicate salt sprinkle, allowing them to soften and become translucent within 1 minute.
3. Incorporate minced garlic and crushed peppercorns, releasing their aromatic essence for 30 seconds.
4. Whisk in dijon mustard, Worcestershire sauce, and flour, creating a uniform mixture and cooking for 1 minute to eliminate raw flour taste.
5. Gradually pour beef stock, stirring continuously to prevent lumps and ensure smooth consistency.
6. Elevate heat to create a boil, then reduce to a gentle simmer, leaving the sauce uncovered for 10 minutes to develop deep flavors.
7. Stream heavy cream into the sauce, continuing to simmer for an additional 5 minutes until the texture thickens luxuriously.
8. Taste and adjust seasoning with salt, ensuring a perfectly balanced flavor profile.

Seared Filet Mignon:

1. Remove steaks from refrigeration, allowing them to reach room temperature for even cooking.
2. Pat steaks completely dry with paper towels, then generously season with salt and freshly cracked pepper.
3. Heat cast iron pan with avocado oil until it reaches smoking point, indicating optimal searing temperature.
4. Carefully place seasoned steaks into the scorching pan, allowing undisturbed searing for 2-3 minutes per side to develop a rich, caramelized crust.
5. Quickly sear steak edges for 1 minute to ensure complete exterior browning.
6. Introduce butter and minced garlic, turning off heat and gently basting steaks for 30 seconds to infuse additional flavor.
7. Transfer steaks to a resting surface, letting them relax for 7 minutes to redistribute internal juices.
8. Slice steaks against the grain and serve immediately, accompanied by the luxurious peppercorn cream sauce.

Notes

• Choose high-quality, well-marbled filet mignon for the most tender and flavorful results.
• Pat steaks completely dry before searing to ensure a perfect golden-brown crust and prevent steaming.
• Allow steaks to rest at room temperature for 30 minutes before cooking to promote even cooking and maximum tenderness.
• Use a cast iron skillet for the best heat distribution and incredible sear with minimal sticking.
• Crush peppercorns just before cooking to release maximum flavor and aromatic oils in the sauce.
• For a lighter version, substitute heavy cream with half-and-half or Greek yogurt to reduce calories.
• Accommodate gluten-free diets by replacing flour with cornstarch or arrowroot powder as a thickening agent.
• Elevate the dish by using grass-fed beef for enhanced nutritional profile and richer flavor.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dinner
• Method: Sautéing
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 474 kcal
• Sugar: 1 g
• Sodium: 210 mg
• Fat: 37 g
• Saturated Fat: 17 g
• Unsaturated Fat: 18 g
• Trans Fat: 0.5 g
• Carbohydrates: 6 g
• Fiber: 0.5 g
• Protein: 36 g
• Cholesterol: 130 mg