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.
Ingredients
Scale
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
Instructions
Shallot Peppercorn Cream Sauce:
- Gently melt butter in a spacious skillet over medium-low heat, creating a smooth cooking base.
- Introduce finely chopped shallots with a delicate salt sprinkle, allowing them to soften and become translucent within 1 minute.
- Incorporate minced garlic and crushed peppercorns, releasing their aromatic essence for 30 seconds.
- Whisk in dijon mustard, Worcestershire sauce, and flour, creating a uniform mixture and cooking for 1 minute to eliminate raw flour taste.
- Gradually pour beef stock, stirring continuously to prevent lumps and ensure smooth consistency.
- Elevate heat to create a boil, then reduce to a gentle simmer, leaving the sauce uncovered for 10 minutes to develop deep flavors.
- Stream heavy cream into the sauce, continuing to simmer for an additional 5 minutes until the texture thickens luxuriously.
- Taste and adjust seasoning with salt, ensuring a perfectly balanced flavor profile.
Seared Filet Mignon:
- Remove steaks from refrigeration, allowing them to reach room temperature for even cooking.
- Pat steaks completely dry with paper towels, then generously season with salt and freshly cracked pepper.
- Heat cast iron pan with avocado oil until it reaches smoking point, indicating optimal searing temperature.
- Carefully place seasoned steaks into the scorching pan, allowing undisturbed searing for 2-3 minutes per side to develop a rich, caramelized crust.
- Quickly sear steak edges for 1 minute to ensure complete exterior browning.
- Introduce butter and minced garlic, turning off heat and gently basting steaks for 30 seconds to infuse additional flavor.
- Transfer steaks to a resting surface, letting them relax for 7 minutes to redistribute internal juices.
- 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