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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!
Prep Time20 minutes
Active Time30 minutes
Total Time50 minutes
Course: Main Course
Cuisine: American
Keyword: Seared Filet Mignon with Shallot Peppercorn Cream Sauce
Yield: 4

Materials

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 - 6 oz Filet Mignon Steaks
  • Avocado Oil
  • 2 TB Butter
  • 2 Garlic Cloves

Instructions

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.