Filet Mignon with Peppercorn Cognac Cream Sauce

Elevate your next dinner with this decadent Filet Mignon with Peppercorn Cognac Cream Sauce, a show-stopping gourmet recipe perfect for special occasions or indulgent weeknight meals. Tender filet mignon steaks are seared to golden-brown perfection, then roasted to your preferred doneness for a flawless crust and juicy interior. The rich and velvety sauce, featuring briny green peppercorns, smooth Cognac, and a splash of cream, adds a luxurious touch that pairs beautifully with the succulent beef. Crafted in just 35 minutes, this restaurant-quality dish is surprisingly simple to make at home. Serve it with creamy mashed potatoes or roasted vegetables for an unforgettable dining experience. Whether it’s date night or a celebratory feast, this filet mignon recipe is sure to impress!

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 pieces (6 ounces each) Filet mignon steaks
• 2 teaspoons Kosher salt
• 1 teaspoon Freshly ground black pepper
• 2 tablespoons Olive oil
• 2 tablespoons Unsalted butter
• 1 medium (finely chopped) Shallot
• 0.33 cup Cognac or brandy
• 0.5 cup Heavy cream
• 0.5 cup Beef broth
• 2 tablespoons (rinsed and lightly crushed) Green peppercorns in brine

Directions

Step 1

Season both sides of each filet mignon with kosher salt and freshly ground black pepper. Allow the steaks to sit at room temperature for 20 minutes before cooking.

Step 2

Preheat your oven to 375°F (190°C).

Step 3

Heat a large, oven-safe skillet over medium-high heat. Add olive oil and 1 tablespoon of butter to the pan.

Step 4

Once the butter is melted and sizzling, sear the filets for 2-3 minutes per side until a golden-brown crust forms. Be sure not to overcrowd the pan.

Step 5

Transfer the skillet to the preheated oven and roast for 5-7 minutes for medium-rare, or longer depending on your desired doneness. Use a meat thermometer to check the internal temperature (125°F for medium-rare, 135°F for medium).

Step 6

Remove the skillet from the oven, transfer the steaks to a plate, and tent them loosely with foil. Allow them to rest while you prepare the sauce.

Step 7

In the same skillet, melt the remaining tablespoon of butter over medium heat. Add the chopped shallots and sauté for 2-3 minutes until softened and fragrant.

Step 8

Carefully add the Cognac or brandy to the skillet. Allow it to simmer for 1-2 minutes, scraping up any browned bits from the bottom of the pan. (Caution: The alcohol may flame briefly; stand back and use caution.)

Step 9

Stir in the beef broth and let it reduce by half, about 3-4 minutes.

Step 10

Lower the heat to medium-low and stir in the heavy cream and crushed green peppercorns. Simmer for 2-3 minutes until the sauce thickens slightly.

Step 11

Taste the sauce and adjust seasoning with a pinch of salt if needed.

Step 12

Serve the steaks on a plate and generously spoon the peppercorn Cognac cream sauce over the top. Pair with mashed potatoes or roasted vegetables for a complete meal.

Nutrition Facts

Serving size	(1118.7g)

Amount per serving	% Daily Value*
Calories	2565.5

Total Fat 156.5g	0%
Saturated Fat 66.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 782.3mg	0%
Sodium 2565.6mg	0%
Total Carbohydrate 9.1g	0%
Dietary Fiber 2.3g	0%
Total Sugars 3.3g
Protein 210.9g	0%

Vitamin D 0IU	0%
Calcium 84.0mg	0%
Iron 21.3mg	0%
Potassium 2840.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.5%

Protein: 36.9%

Carbs: 1.6%