Description
A delightful dish combining tender filet mignon steaks with a rich, peppery sauce, perfect for both special occasions and everyday meals.
Ingredients
Scale
- 1 tbsp vegetable oil
- 1 shallot, minced
- 1 large garlic clove, minced
- 1/4 cup brandy
- 1 cup beef stock
- 1 1/2 tbsp black peppercorns, crushed
- 1/3 cup heavy cream
- 1 tsp cornstarch
- 2 tsp dijon mustard
- Salt, to taste
- 2 filet mignon steaks (6-ounce each)
- Salt and pepper, for seasoning
- A pinch of Lawry’s seasoning
Instructions
- Begin by heating a tablespoon of vegetable oil in a medium skillet over medium-low heat. Add the minced shallot and garlic, cooking for about 2 minutes until softened and fragrant.
- Carefully add the brandy to the skillet, allowing it to simmer for 1 minute to evaporate some of the alcohol.
- Next, incorporate the beef stock and crushed black peppercorns into the pan. Increase the heat slightly, bringing the mixture to a low boil and letting it simmer for approximately 4 minutes until reduced slightly.
- To thicken the sauce, whisk together the cornstarch and heavy cream in a separate bowl before pouring it into the skillet while continuously whisking. Cook for an additional 20-30 seconds until the sauce thickens.
- Stir in the dijon mustard and remove the skillet from the heat. Taste the sauce and season with salt if necessary.
- While preparing the sauce, lightly season the filet mignon steaks with salt, pepper, and a pinch of Lawry’s seasoning for extra flavor.
- Heat a small amount of vegetable oil in a cast iron skillet over high heat. Once the oil is hot and shimmering, sear the first side of the steaks for 3 minutes until a beautiful crust forms.
- Flip the steaks, lower the heat, and continue cooking until the internal temperature reaches at least 125°F, which should take about 4-5 minutes depending on your desired doneness.
- Once cooked, remove the steaks from the skillet and let them rest under foil for 4-5 minutes to allow the juices to redistribute.
Notes
For a creamier sauce, consider increasing the amount of heavy cream and reducing the beef stock slightly. Fresh black peppercorns enhance the flavor significantly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Searing
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 1g
- Sodium: 700mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 98mg