Seared Filet Mignon with Shallot Peppercorn Cream Sauce

Make tonight’s meal special with this Seared Filet Mignon with Shallot Peppercorn Cream Sauce. Rich, decadent, and completely wonderful!

Ingredients:

For the Shallot Peppercorn Cream Sauce:

3 TB Unsalted Butter

1 Shallot, finely diced

2 tsp Black Peppercorns, crushed

2 Cloves Garlic, minced

3 TB AP Flour

1 tsp Dijon Mustard

1 TB Worcestershire Sauce

3 cups Beef Stock (preferably unsalted/low sodium)

1/2 cup Heavy Cream

Kosher Salt, to taste

For the Seared Filet Mignon:

4 – 6oz Filet Mignon Steaks

Avocado Oil

2 TB Butter

2 Garlic Cloves

Directions:

Shallot Peppercorn Cream Sauce:

Melt butter in a large sauté pan over medium-low heat.

Add shallots and a pinch of salt, cooking until soft, about 1 minute.

Incorporate garlic and crushed peppercorns, sautéing for 30 seconds.

Mix in dijon, Worcestershire, and flour, cooking for 1 minute before slowly adding beef stock.

Bring to a boil, reduce to a simmer, and leave uncovered for 10 minutes.

Stir in heavy cream and continue to simmer for another 5 minutes, until the sauce thickens. Season with salt to taste.

Seared Filet Mignon:

Allow steaks to reach room temperature before patting dry and seasoning with salt and pepper.

Heat a cast iron pan with avocado oil until smoking.

Place steaks in the pan, searing undisturbed for 2-3 minutes per side, then sear edges for 1 minute.

Add butter and garlic to the pan, turning off the heat and basting steaks for 30 seconds.

Remove steaks and rest for 7 minutes before slicing. Serve with sauce.

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