id="wpurp-container-recipe-1626" data-id="1626" data-permalink="https://www.mychicagosteak.com/steak-university/recipe/peppercorn-sauce-filet-mignon" data-custom-link="" data-custom-link-behaviour="" data-image="https://www.mychicagosteak.com/steak-university/wp-content/uploads/2017/11/Filet_Raw_2.jpg" data-servings-original="4" class="wpurp-container" style="padding-top:10px !important;padding-bottom:10px !important;padding-left:10px !important;padding-right:10px !important;position:static !important;vertical-align:inherit !important;font-size:14px !important;color:#000000 !important;font-family:Open Sans, sans-serif !important;">
Dress Up Your Filet: Peppercorn Sauce for Filet Mignon
Servings Prep Time
4People 5Minutes
Cook Time Passive Time
10-15Minutes 30Minutes
Servings Prep Time
4People 5Minutes
Cook Time Passive Time
10-15Minutes 30Minutes
Ingredients
  • 48 oz Filet Mignons
  • 2tbsp Butter
  • 1/2cup Heavy Whipping Cream
  • 1/2cup red wine
  • 3/4cup beef stock
  • 1/4tsp crumbled thyme
  • 1/4tsp crumbled rosemary
  • 1/2tsp black peppercorns
Instructions
  1. About 30 minutes before you’re ready to cook your steaks, allow them to come to room temperature out of the refrigerator.
  2. First, salt and pepper your filets to taste. Melt the butter in a skillet over medium heat.
  3. 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.
  4. Now, prepare the sauce by adding the beef stock, red wine, and peppercorns to the same pan over medium heat. Whisk them together well.
  5. 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.
  6. 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.
  7. Spoon the sauce over your filets and enjoy!