*Seared Filet Mignon with Shallot Peppercorn Cream Sauce *
Hello dear friends! Ready for a truly special treat that’s surprisingly simple to make? This Seared Filet Mignon with Shallot Peppercorn Cream Sauce is restaurant-quality deliciousness right in your own kitchen, perfect for a cozy dinner or celebrating a special occasion! It’s a dish that feels fancy but is wonderfully approachable for home cooks. Let’s create some culinary magic! ✨
Yields: 2 servings
Prep time: 10 minutes
Cook time: 20-25 minutes
What You’ll Need:
2 (6-ounce) beef filet mignon steaks (ask your butcher for nice, tender cuts!)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 large shallots, thinly sliced (about 1/3 cup)
- 1 teaspoon whole black peppercorns, lightly crushed (you can use a mortar and pestle or the flat side of a knife)
- 1/2 cup low-sodium beef broth
- 1/2 cup heavy cream (or half-and-half for a lighter sauce)
- 1 teaspoon Dijon mustard (check the label for no added alcohol)
- Salt to taste
Let’s Get Cooking!
Prep Your Steaks: Take your filet mignon steaks out of the refrigerator about 30 minutes before cooking. Pat them very dry with paper towels – this is key for a beautiful sear! Season both sides generously with salt.
- Get Searing: Heat the olive oil and butter in a sturdy skillet (cast iron is wonderful if you have one!) over medium-high heat until the butter is melted and just starting to sizzle.
- Sear to Perfection: Carefully place the seasoned steaks in the hot skillet. Sear for about 3-5 minutes per side for medium-rare, or longer to your preferred doneness. Use tongs to gently move them to avoid sticking. Once seared, remove the steaks from the skillet and place them on a plate to rest. Tent loosely with foil.
- Build the Sauce: Reduce the heat to medium. Add the thinly sliced shallots to the same skillet (don’t worry about the little bits left in the pan, they add flavor!). Sauté the shallots for
