Step 1: Preparing the Filet Mignon
- Season the Filets: Generously season both sides of each filet with salt and freshly cracked black pepper. Let the steaks sit at room temperature for 15-20 minutes to ensure even cooking.
- Preheat the Pan: Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat. Add the olive oil and allow it to get very hot until shimmering.
Step 2: Searing the Filets
- Sear the Steaks: Add the filets to the hot skillet. Sear for 3-4 minutes on each side for medium-rare, or adjust the time to your desired doneness. The steaks should have a deep golden-brown crust.
- Baste with Butter: During the last minute of cooking, add the 2 tablespoons of butter to the skillet. As the butter melts, tilt the pan and spoon the melted butter over the steaks to infuse them with flavor.
- Rest the Steaks: Remove the filets from the skillet and let them rest on a plate loosely covered with foil while you prepare the sauce. Resting allows the juices to redistribute, making the meat tender and juicy.
Step 3: Making the Shallot Peppercorn Cream Sauce
- Sauté the Shallots: In the same skillet, melt 1 tablespoon of butter over medium heat. Add the minced shallots and sauté for 2-3 minutes until softened and fragrant.
- Deglaze the Pan: Add the brandy or cognac to the skillet, stirring to deglaze and lift any flavorful bits from the bottom of the pan. Let it cook for 1-2 minutes until the alcohol evaporates.
- Add the Peppercorns: Stir in the cracked peppercorns and let them cook for 30 seconds to release their flavor.
- Add Cream and Broth: Pour in the heavy cream and beef broth, stirring to combine. Bring the sauce to a simmer and cook for 3-4 minutes until it thickens slightly.
- Finish with Dijon Mustard: Stir in the Dijon mustard and season the sauce with salt to taste. Allow the sauce to continue cooking until it reaches your desired consistency.
- Garnish: Finish the sauce with chopped fresh parsley.
5. Serving Suggestions
- With Sides: Serve the seared filet with roasted potatoes, steamed asparagus, or creamy mashed potatoes.
- Over a Bed of Greens: Pair with a simple arugula salad for a light and fresh contrast to the rich steak and sauce.
- With a Glass of Red Wine: A bold red wine like Cabernet Sauvignon or Merlot complements the robust flavors of this dish.
6. Tips for Perfect Steak
- Use High Heat: Make sure your pan is hot before adding the steaks for a perfect sear and caramelized crust.
- Don’t Overcrowd the Pan: Sear the filets in batches if needed to avoid steaming the steaks instead of searing.
- Resting is Key: Always let your steaks rest before serving to keep them juicy and tender.
7. Variations and Customizations
- Herb Butter Finish: Add fresh thyme, rosemary, or sage to the butter while basting the steaks for extra flavor.
- Mushroom Sauce: For a richer sauce, add sautéed mushrooms to the peppercorn cream.
- Blue Cheese Crumble: Top the steaks with blue cheese crumbles for a decadent touch.
8. FAQs and Storage Tips
- Can I Make the Sauce Ahead of Time? Yes, the sauce can be made in advance and reheated gently on the stovetop before serving.
- How Do I Store Leftovers? Store leftover steak and sauce in separate airtight containers in the refrigerator for up to 3 days.
- Reheating Tips: Reheat steak gently in a low oven or pan to maintain its tenderness. The sauce can be reheated in a small saucepan over low heat.
9. Conclusion: An Elegant and Satisfying Meal
This Seared Filet with Shallot Peppercorn Cream Sauce is the perfect combination of simplicity and elegance. The juicy, perfectly cooked filet mignon pairs beautifully with the rich and creamy peppercorn sauce, making this dish ideal for special occasions or whenever you want to treat yourself to a gourmet meal at home.
Enjoy this luxurious steak dinner, whether you’re cooking for a date night, a family celebration, or just indulging in a fancy night in!