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Peppercorn Crusted Filet Mignon with Pan Sauce

A perfectly cooked Peppercorn Crusted Filet Mignon being drizzled with creamy sauce from a spoon.
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Follow these steps to prepare a tender filet mignon coated in a sharp, aromatic peppercorn crust and finished with a simple pan sauce.

Ingredients

Scale
  • 2 (6 ounce) filet mignon steaks, about 1.5 inches thick
  • 2 tablespoons whole black peppercorns
  • 1 teaspoon coarse salt
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1/4 cup beef broth
  • 2 tablespoons heavy cream
  • 1 teaspoon Dijon mustard

Instructions

  1. Place the whole peppercorns in a plastic bag and crush them coarsely using the bottom of a heavy pan or a mortar and pestle. Do not grind them into a fine powder.
  2. Mix the crushed peppercorns and coarse salt on a small plate.
  3. Pat the filet mignon steaks completely dry with paper towels. This helps achieve a good sear.
  4. Press both sides of each steak firmly into the peppercorn and salt mixture until the entire surface is coated.
  5. Heat the olive oil in a heavy, oven-safe skillet (cast iron works well) over medium-high heat until it shimmers.
  6. Carefully place the steaks in the hot skillet. Sear for 3 to 4 minutes per side until a dark crust forms.
  7. Add the butter to the skillet. Tilt the pan and use a spoon to baste the melted butter over the tops of the steaks for about 30 seconds.
  8. Transfer the skillet to a preheated oven at 400 degrees Fahrenheit. Cook until the desired internal temperature is reached (e.g., 130°F for medium-rare). This usually takes 4 to 6 minutes.
  9. Remove the steaks from the skillet and place them on a cutting board. Tent loosely with foil and let them rest for 10 minutes before slicing or serving.
  10. Place the skillet back on the stovetop over medium heat. Pour in the beef broth, scraping up any browned bits from the bottom of the pan. Let the broth reduce by half.
  11. Stir in the heavy cream and Dijon mustard. Cook for 1 minute until the sauce thickens slightly. Taste and add salt if needed.
  12. Serve the steaks immediately with the pan sauce spooned over top.

Notes

  • For medium-rare doneness, aim for an internal temperature of 130 to 135 degrees Fahrenheit after resting.
  • Use a meat thermometer inserted into the thickest part of the steak for accurate temperature readings.
  • If you prefer a less intense crust, reduce the amount of crushed peppercorns used.

Nutrition

Find it online: https://spoonswirl.com/peppercorn-crusted-filet-mignon-recipe/