If you’re searching for an elegant centerpiece to wow your family or guests, look no further than this Seared Filet Mignon with Shallot Peppercorn Cream Sauce. Perfectly seared steaks are crowned with a rich, velvety sauce packed with sweet shallots, peppery bite, and a splash of Dijon for tang. Ready in just about 30 minutes but brimming with steakhouse-level flavor, this dish will have everyone at the table swooning over each luscious bite!
Ingredients You’ll Need
This recipe keeps things simple, highlighting a handful of top-notch ingredients that work together to create bold flavors and gorgeous presentation. Each component is essential in achieving that signature taste and texture of Seared Filet Mignon with Shallot Peppercorn Cream Sauce.
- Filet Mignon Steaks (4, about 6 ounces each): The tender, buttery star of the show that guarantees melt-in-your-mouth perfection.
- Salt and Freshly Ground Black Pepper: Essential for bringing out the natural flavors of the steak and providing a well-seasoned crust.
- Olive Oil (2 tablespoons): Helps create that gorgeous, golden sear while keeping the steaks juicy.
- Butter (1 tablespoon): Adds depth and silkiness to the cream sauce, while gently softening the shallots.
- Shallots (2, finely chopped): Their subtle sweetness is the backbone of the sauce’s savory complexity.
- Crushed Black Peppercorns (1 tablespoon): Brings a bold, spicy kick that beautifully balances the richness of the dish.
- Heavy Cream (1 cup): Provides the luxurious texture that makes the sauce so indulgent and creamy.
- Beef Broth (1/2 cup): Adds body, flavor, and a hint of savory depth to the sauce.
- Dijon Mustard (1 teaspoon): Brightens and sharpens the sauce, cutting through the richness just enough.
- Salt (to taste): A final touch to balance out the flavors and bring everything together.
How to Make Seared Filet Mignon with Shallot Peppercorn Cream Sauce
Step 1: Prepare the Steaks
Start by patting your filet mignon steaks dry with a paper towel. Sprinkle them generously on all sides with salt and freshly ground black pepper. This straightforward step ensures a flavorful steak and helps build that perfect, savory crust when seared.
Step 2: Sear the Steaks
Heat the olive oil in a heavy skillet over medium-high heat until it just begins to shimmer. Add the filet mignon steaks, making sure not to overcrowd the pan. Sear each side until well browned, about 4 to 5 minutes per side for a gorgeous medium-rare. Once cooked to your liking, transfer the steaks to a warm plate and tent loosely with foil to rest while you prepare the sauce.
Step 3: Make the Shallot Peppercorn Cream Sauce
Lower the skillet heat to medium. Add the butter and, once melted, stir in the chopped shallots. Sauté until the shallots are soft and translucent, about 2 to 3 minutes. Toss in the crushed black peppercorns and let them toast for a minute—this step really infuses the sauce with their aromatic kick. Pour in the beef broth and use a wooden spoon to scrape up all those golden, flavorful bits from the skillet. Stir in the heavy cream and Dijon mustard, then bring everything to a gentle simmer. Let the sauce bubble away for 5 to 7 minutes, stirring occasionally, until it thickens enough to coat the back of your spoon. Taste, and finish with a pinch more salt if needed.
Step 4: Serve It Up
Arrange the warm filet mignon steaks on plates and generously spoon that dreamy shallot peppercorn cream sauce right over the top. The contrasting flavors and tempting aroma signal that you’ve achieved Seared Filet Mignon with Shallot Peppercorn Cream Sauce perfection. Get ready to dig in!
How to Serve Seared Filet Mignon with Shallot Peppercorn Cream Sauce
Garnishes
Garnishing is your chance to add both pizzazz and freshness! Sprinkle your steaks with chopped fresh parsley or chives for vibrant color and a subtle herbal lift. For a more dramatic look, try a few pink peppercorns or microgreens scattered on top to complement the peppercorn notes of the sauce.
Side Dishes
Seared Filet Mignon with Shallot Peppercorn Cream Sauce practically begs for simple yet elegant sides. Think creamy mashed potatoes, roasted baby potatoes, crisp green beans, or delicate asparagus. Classic steakhouse favorites like sautéed mushrooms or a green salad with vinaigrette will let the steak and sauce truly shine.
Creative Ways to Present
Let your inner chef shine! Slice the filet mignon and fan the pieces out over a bed of creamy mashed potatoes, then drizzle with sauce. Mini cast iron skillets work wonders for individual servings, or plate up family-style on a large platter at the center of your table. A sprinkle of flaky sea salt right before serving adds a visual touch and bursts of flavor!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store the cooled steak and sauce separately in airtight containers. The steak will keep nicely in the fridge for up to 3 days, while the sauce holds up well for about 2 days. Storing them separately helps the steak retain its lovely texture and keeps the sauce from thickening too much.
Freezing
While filet mignon is best enjoyed fresh, you can freeze the cooked steaks for up to 2 months if needed. Wrap tightly in plastic wrap and place in a freezer-safe bag. The shallot peppercorn cream sauce, thanks to its cream content, doesn’t freeze as well and may separate upon thawing, so it’s best enjoyed within a couple of days of making.
Reheating
To gently reheat the steak, bring it to room temperature first, then warm in a skillet over low heat with a splash of broth to keep things juicy. For the sauce, reheat slowly in a saucepan, whisking and adding a bit of cream or broth if it’s too thick. Avoid boiling to keep that velvet-smooth texture intact!
FAQs
Can I make Seared Filet Mignon with Shallot Peppercorn Cream Sauce ahead of time?
You can prepare the sauce ahead and keep it chilled; just gently reheat before serving. Cook the steaks shortly before serving for best results, as filet mignon shines brightest when freshly seared.
What if I don’t have shallots? Can I use onions?
Absolutely! Substitute with a small, sweet onion finely chopped. Shallots have a more delicate flavor, but onions will still give you a delicious result.
How do I know when the steaks are done?
If you like precision, use an instant-read thermometer: aim for 130°F for medium-rare or 140°F for medium. Don’t forget that the steaks will rise a few degrees while resting!
Can I use another cut of steak with this sauce?
Yes, the shallot peppercorn cream sauce is fabulous on other tender cuts like ribeye, strip steak, or even chicken. Filet mignon is extra-special, but the sauce is deliciously versatile.
What wine should I serve with Seared Filet Mignon with Shallot Peppercorn Cream Sauce?
Rich red wines such as Cabernet Sauvignon, Bordeaux, or Syrah make exceptional partners, standing up to the bold flavors of the peppercorn sauce and buttery steak.
Final Thoughts
Now that you know how easy it is to create an unforgettable Seared Filet Mignon with Shallot Peppercorn Cream Sauce, why wait? Treat yourself and your loved ones to a restaurant-worthy meal right at home. It’s a recipe you’ll come back to again and again—seriously, get ready for some applause at the table!
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