Treat yourself to a gourmet dining experience with this Seared Filet Mignon dish, elevated by a luxurious Shallot Peppercorn Cream Sauce. Tender filet mignon steaks, perfectly seared and served with a rich and flavorful cream sauce, promise to tantalize your taste buds and impress your guests.
Ingredients:
For the Shallot Peppercorn Cream Sauce:
- 1 tablespoon butter
- 2 shallots, finely chopped
- 1 tablespoon crushed black peppercorns
- 1 cup heavy cream
- 1/2 cup beef broth
- 1 teaspoon Dijon mustard
- Salt to taste
4 filet mignon steaks, about 6 ounces each
Salt and freshly ground black pepper to taste
2 tablespoons olive oil
Directions:
- In a saucepan, melt butter over medium heat. Add the finely chopped shallots and crushed black peppercorns. Sauté until the shallots are soft and translucent, about 3-4 minutes.
- Pour in the heavy cream and beef broth. Stir in the Dijon mustard. Bring the mixture to a simmer and let it cook until the sauce thickens slightly, about 5-7 minutes. Season with salt to taste. Keep the sauce warm while you prepare the steaks.
- Season the filet mignon steaks generously with salt and freshly ground black pepper on both sides.
- Heat olive oil in a large skillet over high heat until shimmering but not smoking. Carefully add the steaks to the skillet and sear them for 3-4 minutes on each side for medium-rare, or until they reach your desired level of doneness.
- Once the steaks are cooked to your liking, transfer them to a serving platter and let them rest for a few minutes.
- To serve, spoon the warm Shallot Peppercorn Cream Sauce over the seared filet mignon steaks. Garnish with additional cracked black pepper if desired.
- Enjoy your Seared Filet Mignon with Shallot Peppercorn Cream Sauce with your favorite sides and a glass of red wine for a truly indulgent meal!
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 4