Description
Juicy seared filet mignon with shallot peppercorn sauce delivers elegant steakhouse flavors from French culinary traditions. Professional chefs and home cooks appreciate this luxurious main course that elevates dinner with minimal ingredients and maximum taste.
Ingredients
Scale
- 4 filet mignon steaks (each about 6 oz/170 g and 1.5 in/3.81 cm thick)
- 2 tbsps/30 mL olive oil
- 1 tbsp/15 g butter
- ¼ cup/40 g finely chopped shallots
- 1 tbsp cracked black peppercorns
- ½ cup/120 mL beef broth
- 1 cup/240 mL heavy cream
- salt to taste
- freshly ground black pepper to taste
Instructions
- Seasoning: Thoroughly coat filet mignon with salt and freshly ground black pepper, ensuring comprehensive surface coverage.
- Skillet Preparation: Heat cast-iron skillet to extremely high temperature, introducing a thin layer of olive oil for optimal searing.
- Searing Process: Carefully place seasoned steaks into scorching skillet, allowing each side to develop a deep caramelized crust without disruption, cooking approximately 4-5 minutes per side for medium-rare.
- Resting Phase: Transfer seared steaks to a plate, permitting natural juice redistribution and meat relaxation.
- Sauce Foundation: Reduce skillet temperature, melt butter, and introduce finely chopped shallots, sautéing until soft and slightly golden.
- Flavor Development: Incorporate cracked black peppercorns, stirring to release aromatic oils, then deglaze with beef broth, scraping browned skillet remnants.
- Sauce Refinement: Stream heavy cream into the mixture, continuously stirring as sauce simmers and thickens to a rich, velvety consistency.
- Final Touches: Adjust seasoning, plate rested steaks, and generously drizzle shallot peppercorn sauce over the top.
- Optional Garnish: Embellish with delicate fresh thyme sprigs or finely chopped parsley for visual and herbal enhancement.
Notes
- Perfect Searing Technique: Cast-iron skillet must be scorching hot to create a caramelized crust without overcooking the steak’s interior.
- Meat Resting Secret: Allow steaks to rest 5-7 minutes after cooking to redistribute juices, ensuring maximum tenderness and flavor retention.
- Sauce Depth Enhancement: Scrape browned bits from the skillet to unlock intense flavor layers in the peppercorn sauce.
- Cream Sauce Consistency: Simmer sauce slowly and stir continuously to achieve a smooth, velvety texture without separating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Frying
- Cuisine: French
Nutrition
- Serving Size: 5
- Calories: 680
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 56 g
- Saturated Fat: 30 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Protein: 42 g
- Cholesterol: 180 mg