Description
Tender filet mignon steaks seared to perfection topped with a rich shallot peppercorn cream sauce.
Ingredients
Scale
- 4 filet mignon steaks (about 600g total)
- Salt and pepper to taste
- 30ml olive oil
- 30g butter
- 2 shallots, finely chopped (about 50g)
- 3 cloves garlic, minced
- 10g black peppercorns, crushed
- 100ml brandy or cognac (avoid if necessary for halal preparations)
- 200ml heavy cream
- 30ml Dijon mustard
- 15ml Worcestershire sauce
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the steak: Season the filet mignon steaks generously with salt and pepper. Heat the olive oil over medium-high heat until shimmering, then add the steaks and sear for 3-4 minutes on each side. After searing, reduce heat to medium, add the butter, melt, and baste the steaks for 1-2 minutes. Remove from skillet and let rest.
- Make the sauce: In the same skillet, add shallots, garlic, and crushed black peppercorns. Sauté until shallots are softened. Carefully add brandy to flambe or simmer gently to evaporate the alcohol. Stir in heavy cream, Dijon mustard, Worcestershire sauce, and adjust seasoning as needed. Simmer until thickened.
- Serve: Return the rested steaks to the skillet, ensuring they are coated with the sauce. Garnish with chopped parsley before serving.
Notes
For perfect results, use a meat thermometer to check for doneness. Let steaks come to room temperature before cooking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Searing
- Cuisine: French
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 120mg