Filet Mignon with Creamy Peppercorn Sauce & Roasted Vegetables

Ingredients

For the Filet Mignon:
2 filet mignon steaks (6-8 oz each)
1 tbsp olive oil
1 tbsp butter
Salt & black pepper, to taste
2 sprigs fresh thyme
For the Peppercorn Sauce:
1 tbsp butter
1 small shallot, finely chopped
1/2 cup beef broth
1/2 cup heavy cream
1 tbsp whole peppercorns, crushed
1 tsp Dijon mustard
Salt, to taste
For the Roasted Vegetables:
1 cup baby potatoes, halved
1 cup baby carrots
2 tbsp olive oil
1 tsp garlic powder
1 tsp dried thyme
Salt & black pepper, to taste

Instructions

Step 1: Roast the Vegetables
Preheat oven to 400°F (200°C).
Toss baby potatoes and carrots with olive oil, garlic powder, thyme, salt, and pepper.
Spread on a baking sheet and roast for 25-30 minutes, flipping halfway.
Step 2: Cook the Filet Mignon
Season filets generously with salt and black pepper.
Heat olive oil in a cast-iron skillet over high heat.
Sear the steaks for 3-4 minutes per side for medium-rare (adjust for preferred doneness).
In the last minute, add butter and thyme, and baste the steaks.
Remove from heat and let rest for 5 minutes.
Step 3: Make the Peppercorn Sauce
In the same pan, melt butter and sauté shallots for 1-2 minutes.
Add crushed peppercorns, beef broth, and simmer for 2 minutes.
Stir in cream and Dijon mustard, and let it reduce until thickened.
Season with salt if needed.
Step 4: Serve
Plate the filet mignon with roasted vegetables.
Pour peppercorn sauce over the steak.
Garnish with fresh thyme and serve immediately.
Enjoy your gourmet filet mignon!