Step 1: Prepare the Filet Mignon
- Season the Steaks: Pat the filet mignon steaks dry with paper towels. Season generously with salt and black pepper on both sides.
- Heat the Skillet: In a large, heavy-bottomed skillet (preferably cast iron), heat the olive oil over high heat until shimmering.
Step 2: Sear the Steaks
- Sear the Steaks: Add the steaks to the hot skillet and sear for 4-5 minutes on each side, or until a deep brown crust forms. For medium-rare doneness, the internal temperature should reach 130°F (54°C).
- Finish with Butter: During the last minute of cooking, add the butter to the skillet and baste the steaks with the melted butter using a spoon. This adds extra flavor and richness.
Step 3: Rest the Steaks
- Rest the Steaks: Transfer the steaks to a plate and cover loosely with aluminum foil. Let them rest while you prepare the sauce.
Step 4: Prepare the Shallot Peppercorn Cream Sauce
- Sauté Shallots: In the same skillet used for the steaks, melt 2 tablespoons of butter over medium heat. Add the finely chopped shallots and cook for 2-3 minutes, until softened and translucent.
- Add Peppercorns: Stir in the crushed peppercorns and cook for an additional minute to release their flavor.
- Deglaze with Wine: Pour in the dry white wine and use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Simmer for 2-3 minutes, until the wine is reduced by half.
- Add Cream and Broth: Stir in the heavy cream and beef broth. Bring to a simmer and cook for 5-7 minutes, or until the sauce thickens slightly.
- Finish with Mustard and Thyme: Stir in the Dijon mustard and fresh thyme leaves, if using. Adjust seasoning with salt to taste.
Step 5: Serve
- Slice and Plate: Slice the filet mignon steaks if desired and arrange them on serving plates.
- Top with Sauce: Spoon the shallot peppercorn cream sauce over the steaks.
- Garnish: Garnish with additional thyme leaves if desired and serve immediately.
Serving Suggestions
- With Roasted Vegetables: Pair with roasted or steamed vegetables like asparagus, green beans, or carrots for a balanced meal.
- With Mashed Potatoes: Serve alongside creamy mashed potatoes or garlic mashed cauliflower for a classic, comforting side.
- With a Salad: A fresh, crisp salad with a tangy vinaigrette can provide a refreshing contrast to the richness of the steak and sauce.
Tips and Tricks
- Searing Technique: Make sure the skillet is very hot before adding the steaks to achieve a perfect sear.
- Resting the Steak: Allowing the steak to rest helps redistribute the juices, keeping it tender and juicy.
- Adjusting Sauce Thickness: If the sauce is too thick, you can thin it with a little additional beef broth or cream. If it’s too thin, simmer for a bit longer to reduce it to your desired consistency.
Conclusion
Seared Filet Mignon with Shallot Peppercorn Cream Sauce is a luxurious and flavorful dish that combines the best of fine dining with home cooking. The tender, perfectly seared filet mignon paired with the creamy, aromatic sauce creates a memorable dining experience. Whether for a special occasion or a sophisticated weeknight meal, this dish is sure to impress and satisfy. Enjoy the rich flavors and tender textures of this elegant recipe!