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Filet mignon is, by far, one of the most delectable steak cuts you can eat. It’s thick and tender, with a melt-in-your-mouth texture when you cook it correctly. If there’s anything negative to say about it, it’s that it could use a little boost of flavor. That’s why you’ll typically see filet mignon sauces or bacon-wrapped filets when you order it at a restaurant. Although some people prefer this steak plain in all its glory, others love it when it’s paired with a filet mignon sauce. If you’re in the latter group, you’ll love our recipe for filet mignon with peppercorn sauce.
This sauce brings a robust flavor of black pepper to the filet without overpowering the steak itself. And, with the saucy addition, you’ll lock in the filet’s texture and juiciness for a perfect filet mignon meal.
Dress Up Your Filet: Peppercorn Sauce for Filet Mignon
About 30 minutes before you’re ready to cook your steaks, allow them to come to room temperature out of the refrigerator.
First, salt and pepper your filets to taste. Melt the butter in a skillet over medium heat.
Place the filets in the skillet and cook on each side for about 4 to 5 minutes for a medium-rare cook. Transfer your cooked filets to a plate and cover with foil.
Now, prepare the sauce by adding the beef stock, red wine, and peppercorns to the same pan over medium heat. Whisk them together well.
Slowly pour in the heavy cream and continue whisking the mixture together. Allow the mixture to come to a gentle boil, and then turn the heat to low.
Let the sauce simmer for about 3 minutes, stirring often, until the sauce thickens up. If it becomes too thick, you can add a small amount of beef stock to the mixture.
Spoon the sauce over your filets and enjoy!