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To make a great seared filet mignon, start with room temperature steaks. How to bring filet mignon to room temperature before cooking? Simply take the steaks out of the fridge 30 minutes before you cook. This helps them cook evenly.

Seared Filet Mignon with Shallot Peppercorn Cream Sauce 🥩

Discover the ultimate Seared Filet Mignon with Shallot Peppercorn Cream Sauce recipe that will wow your dinner guests! Learn how to achieve the perfect sear and create a rich, creamy sauce with simple steps and essential tips. From seasoning to cooking techniques and side pairings, this recipe covers it all for a memorable meal. Click through to explore the full recipe and elevate your dinner game!
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Ingredients
  

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

Salt and freshly ground black pepper (to taste)

2 tablespoons olive oil

2 tablespoons unsalted butter

1 shallot, finely minced

1 tablespoon whole peppercorns (black or mixed)

1 cup heavy cream

1 teaspoon Dijon mustard

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Steaks: Remove the filet mignon steaks from the refrigerator about 30 minutes before cooking to let them come to room temperature. Season generously with salt and freshly ground black pepper on both sides.

    Sear the Steaks: In a large skillet, heat the olive oil over medium-high heat. Once hot, carefully add the steaks to the skillet. Sear for about 4-5 minutes on one side until a golden crust forms, then flip and sear the other side for an additional 3-4 minutes for medium-rare (or adjust to your desired doneness).

      Add Butter: In the last minute of cooking, add the unsalted butter to the skillet. Use a spoon to baste the melting butter over the steaks for enhanced flavor. Once done, remove the steaks from the skillet and place them on a plate to rest while you prepare the sauce.

        Make the Sauce: In the same skillet over medium heat, add the minced shallot and sauté for about 1-2 minutes until softened and fragrant. Add the whole peppercorns and cook for an additional minute, releasing their flavor.

          Cream it Up: Reduce the heat to medium-low and pour in the heavy cream. Stir and scrape any browned bits from the bottom of the skillet to incorporate into the sauce. Add the Dijon mustard and simmer the sauce for about 3-4 minutes until it thickens slightly.

            Finish and Serve: Taste the sauce and season with additional salt and pepper if needed. Serve the seared filet mignon on plates, drizzled with the shallot peppercorn cream sauce. Garnish with chopped fresh parsley for a vibrant touch.

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