Sometimes you just need a special, restaurant-quality meal at home. This easy Filet Mignon recipe brings the steakhouse experience right to your kitchen.
It is fast, simple, and feels very fancy. You can have a beautiful dinner ready in only 30 minutes.
Why This Filet Mignon Recipe Is a Winner
This dish is a great choice for a winter date night. It delivers a tender, buttery beef that everyone loves.
The creamy sauce adds a rich, peppery finish. You only need one pan for the whole meal. It makes a high-end dinner feel very doable.
Simple Method
You start by searing the steaks to get a crust. Then, you make the sauce in the same skillet. This method saves time and builds deep flavor. Even beginners can master this simple pan-searing technique.
Ingredients You’ll Need
This recipe uses mostly pantry staples and a great cut of meat. Choose high-quality brandy or Cognac for the best sauce.
- 2 (6-ounce) Filet Mignon steaks, approximately 1.5 inches thick
- 2 tablespoons whole black peppercorns, coarsely crushed
- 1 teaspoon kosher salt
- 1 tablespoon unsalted butter
- 1 tablespoon extra-virgin olive oil
- 1/4 cup shallots, finely minced
- 1/4 cup Cognac or high-quality brandy
- 1/2 cup heavy cream
- 1/2 cup beef stock
- 1 teaspoon Dijon mustard
Step-by-Step
- Remove steaks from refrigeration 30 minutes prior to cooking to reach room temperature.
- Season both sides of the steaks with salt, then press the crushed peppercorns firmly into the meat surface.
- Heat olive oil and butter in a heavy-bottomed stainless steel or cast iron skillet over medium-high heat until the butter foam subsides.
- Place steaks in the skillet and sear for 4 to 5 minutes per side for medium-rare, aiming for an internal temperature of 130°F (54°C).
- Transfer steaks to a warm plate and tent loosely with foil to rest.
- Add minced shallots to the remaining fat in the skillet and sauté for 1 minute until translucent.
- Remove the pan from the heat source and carefully add the Cognac; return to heat and deglaze the pan, scraping the fond from the bottom.
- Whisk in the beef stock and reduce the liquid by half over high heat.
- Lower the heat and whisk in the heavy cream and Dijon mustard; simmer for 2 to 3 minutes until the sauce coats the back of a spoon.
- Plate the steaks and pour the peppercorn sauce generously over the meat.
Best Ways to Enjoy It
Serve your steak with creamy mashed potatoes. Add some roasted green beans for a fresh side. This meal is perfect for a cozy night in. Set the table and enjoy a quiet holiday evening.
Storage & Reheating
Store your leftovers in the fridge for three days. Reheat the steak low and slow in a 250°F oven for 10 minutes. This prevents the meat from getting tough. Warm the sauce separately on the stove. Add a splash of broth if it is too thick.
Recipe Tips
- Take meat out early for even cooking.
- Don’t move the meat while it sears.
- Use a meat thermometer for the best results.
- Swap Cognac for beef broth if needed.
- Prep all ingredients before starting this Filet Mignon recipe.
- Double the batch for a holiday crowd.
- Add cold butter for a glossy sauce.
Ways to Switch It Up
- Use thick sirloin for a budget-friendly option.
- Use coconut cream for a dairy-free sauce.
- Add mushrooms for an extra earthy flavor.
- Try green peppercorns for a milder spice.
Common Questions
Can I make it ahead?
The steak is best served fresh from the pan. However, you can prep the ingredients an hour early.
What if I don’t have Cognac?
You can use brandy or extra beef stock. Both will create a delicious sauce.
How do I know it’s done?
A meat thermometer ensures a perfectly pink center. Aim for 130°F for medium-rare.
I hope this steak dinner brings joy to your table. It is the perfect treat for a special winter evening.
— Alex
Ingredients
- 2 (6-ounce) Filet Mignon steaks, approximately 1.5 inches thick
- 2 tablespoons whole black peppercorns, coarsely crushed
- 1 teaspoon kosher salt
- 1 tablespoon unsalted butter
- 1 tablespoon extra -virgin olive oil
- 1/4 cup shallots , finely minced
- 1/4 cup Cognac or high-quality brandy
- 1/2 cup heavy cream
- 1/2 cup beef stock
- 1 teaspoon Dijon mustard
Instructions
- Remove steaks from refrigeration 30 minutes prior to cooking to reach room temperature.
- Season both sides of the steaks with salt, then press the crushed peppercorns firmly into the meat surface.
- Heat olive oil and butter in a heavy-bottomed stainless steel or cast iron skillet over medium-high heat until the butter foam subsides.
- Place steaks in the skillet and sear for 4 to 5 minutes per side for medium-rare, aiming for an internal temperature of 130°F (54°C).
- Transfer steaks to a warm plate and tent loosely with foil to rest.
- Add minced shallots to the remaining fat in the skillet and sauté for 1 minute until translucent.
- Remove the pan from the heat source and carefully add the Cognac; return to heat and deglaze the pan, scraping the fond from the bottom.
- Whisk in the beef stock and reduce the liquid by half over high heat.
- Lower the heat and whisk in the heavy cream and Dijon mustard; simmer for 2 to 3 minutes until the sauce coats the back of a spoon.
- Plate the steaks and pour the peppercorn sauce generously over the meat.
