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Exquisite Seared Filet Mignon in Shallot Peppercorn Cream Sauce


For the Filet Mignon:

4 filet mignon steaks (each about 6 oz and 1.5 inches thick)

Salt and freshly ground black pepper to taste

2 tablespoons olive oil

For the Shallot Peppercorn Cream Sauce:

1 tablespoon butter

1/4 cup finely chopped shallots

1 tablespoon cracked black peppercorns

1/2 cup beef broth

1 cup heavy cream

Salt to taste


Prepare the Filet Mignon:

Season the filet mignon steaks generously with salt and black pepper.

Heat olive oil in a heavy skillet over medium-high heat. Once hot, add the steaks and sear until they develop a golden-brown crust on each side and are cooked to desired doneness, about 4-5 minutes per side for medium-rare. Remove the steaks from the skillet and let them rest.

Make the Shallot Peppercorn Cream Sauce:

In the same skillet, reduce the heat to medium and melt butter. Add the chopped shallots and sauté until soft and translucent.

Add the cracked black peppercorns and sauté for another minute.

Deglaze the skillet with beef broth, scraping up any browned bits from the bottom of the skillet.

Stir in the heavy cream and bring to a simmer. Cook until the sauce thickens slightly, about 5-7 minutes. Season with salt to taste.


Plate each filet mignon steak and spoon over the shallot peppercorn cream sauce.

Garnish with additional fresh herbs if desired, such as thyme or parsley.

Nutrition and Time

Prep Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Kcal: 640 kcal per serving

Servings: 4 servings❤️

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