Filet Mignon with Peppercorn Sauce

Ingredients

• 2 filet mignon steaks, 1.5 inches thick (about 8 oz each)
• 1.5 tsp kosher salt
• 2 tbsp coarsely crushed black peppercorns, divided
• 2 tbsp vegetable oil
• 3 tbsp unsalted butter, divided
• 1 small shallot, finely minced
• 1/4 cup brandy or cognac
• 3/4 cup beef broth
• 1/2 cup heavy cream
• 1 tsp Dijon mustard

Instructions

1. Remove the filets from the refrigerator 30-40 minutes before cooking. Pat them dry with paper towels and season with the salt and 1 tablespoon of the crushed peppercorns, pressing the pepper into the surface on both sides.
2. Heat the vegetable oil in a heavy 10-inch skillet (stainless steel or cast iron) over high heat until it just begins to smoke. Add the filets and sear undisturbed for 3-4 minutes per side to build a deep brown crust.
3. Add 1 tablespoon of the butter to the pan and reduce the heat to medium. Continue cooking, occasionally spooning the melted butter over the tops of the steaks, for another 2-4 minutes depending on thickness and desired doneness.
4. Check with an instant-read thermometer inserted into the center: pull the filets at 125F for rare, 130F for medium-rare, or 140F for medium, since these thick cuts will continue rising 5-10 degrees while resting.
5. Transfer the filets to a plate and tent loosely with foil. Rest for a full 5-7 minutes, since these are thicker steaks and need more time for the juices to redistribute than a thinner cut would.
6. While the steaks rest, pour off any excess oil from the pan but leave the browned bits behind. Return the pan to medium heat, add the shallot, and cook for 1-2 minutes until softened.
7. Carefully add the brandy (it may flame briefly if the pan is very hot, which is normal and safe as long as you keep loose sleeves and hair away). Let it simmer for 1 minute to cook off the harsh alcohol smell.
8. Pour in the beef broth and the remaining 1 tablespoon crushed peppercorns, scraping up any remaining browned bits. Simmer for 3-4 minutes, until the liquid reduces by about half.
9. Reduce the heat to low and stir in the heavy cream and Dijon mustard. Simmer gently for 2-3 minutes, until the sauce thickens enough to coat the back of a spoon; do not let it boil hard, or the cream may separate.
10. Remove from the heat and whisk in the remaining 1 tablespoon butter until glossy. Slice the rested filets if desired, plate them, and spoon the warm peppercorn sauce generously over the top.

Nutrition

Nutrition information is an estimate per serving and is not a substitute for professional dietary advice.