Description
A French bistro classic featuring filet mignon coated in crushed peppercorns, pan-seared, and served with a rich Cognac cream sauce for an elegant yet easy dinner.
Ingredients
Four 6–8-ounce filet mignons
1 heaping teaspoon kosher salt
1 tablespoon whole peppercorns
1 tablespoon vegetable oil
2 tablespoons unsalted butter
⅓ cup finely chopped shallots (from 1 medium shallot)
¼ cup Cognac
¾ cup heavy cream
1 teaspoon Dijon mustard
Instructions
- Pat steaks dry and press to 1½ inches thick if needed. Season all over with salt.
- Place peppercorns in a sealed plastic bag and crush with a meat mallet or heavy pan until coarsely ground. Press onto both sides of the steaks.
- Heat oil in a large stainless steel or cast-iron skillet over medium-high heat. Sear steaks about 4 minutes per side for medium-rare or 5 minutes for medium. Transfer to a plate and tent with foil.
- Pour off excess fat, leaving browned bits. Lower heat to medium-low, add butter and shallots, and cook 2–3 minutes until softened.
- Carefully add Cognac (it may ignite), cooking until reduced to a glaze. Stir in cream and Dijon mustard, then boil gently until thickened, about 3 minutes. Stir in any juices from the resting steaks.
- Serve steaks topped with the peppercorn sauce.
Notes
- Swap filet mignon for ribeye, strip, or sirloin if preferred.
- Brandy works as a substitute for Cognac.
- Use brined green peppercorns for a milder crust.
- Increase cream by ¼ cup for a richer sauce.
- Use cast iron or stainless steel for best crust and sauce base.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: French
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 620
- Sugar: 2g
- Sodium: 520mg
- Fat: 46g
- Saturated Fat: 20g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 165mg
