Go Back
To perfectly sear filet mignon, you need a few simple steps. First, start with high-quality meat. Look for filet mignon that is bright red with good marbling. This fat will help keep it juicy. Next, take the steak out of the fridge and let it sit for 15-20 minutes. This helps it cook evenly.

Seared Filet Mignon with Shallot Peppercorn Cream Sauce 🥩

Looking to impress with a delicious Seared Filet Mignon? My guide will walk you through every step to create this tender steak drizzled with a rich Shallot Peppercorn Cream Sauce. Discover tips for the perfect sear, essential seasonings, and complementary sides that elevate your meal. Dive into the full recipe and learn how to bring gourmet dining to your home. Click through now and start your culinary adventure!
Print Recipe Pin Recipe

Ingredients
  

2 filet mignon steaks (about 6-8 oz each)

Salt and black pepper, to taste

2 tablespoons olive oil

2 shallots, finely chopped

2 teaspoons black peppercorns, crushed

1 cup heavy cream

1 tablespoon Dijon mustard

1 tablespoon unsalted butter

Fresh chives, finely chopped (for garnish)

Instructions
 

Begin by seasoning both sides of the filet mignon steaks generously with salt and black pepper. Let them sit at room temperature for about 15-20 minutes to ensure even cooking.

    In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, sear the filet mignon steaks for about 3-4 minutes on each side for medium-rare or until cooked to your desired doneness. Once seared, transfer the steaks to a plate and cover with aluminum foil to keep warm.

      In the same skillet, reduce the heat to medium and add the finely chopped shallots. Sauté for 2-3 minutes until the shallots are translucent and slightly caramelized.

        Add the crushed black peppercorns to the shallots and stir for about 30 seconds to release their flavor.

          Pour in the heavy cream and increase the heat to medium-high. Bring the mixture to a simmer, scraping the bottom of the skillet to incorporate any flavorful bits.

            Stir in the Dijon mustard and let the sauce simmer for about 3-5 minutes, or until it thickens to your desired consistency.

              Remove the skillet from heat and swirl in the butter until fully melted and combined. Taste the sauce and adjust seasoning if necessary.

                To serve, place the warmed filet mignon on a plate and drizzle the shallot peppercorn cream sauce generously over the top.

                  Garnish with finely chopped chives for a touch of color and fresh flavor.

                    Prep Time: 10 mins | Total Time: 30 mins | Servings: 2