Peppercorn-Crusted Filet Mignon with Creamy Green Peppercorn Sauce

Introduction

There’s something incredibly satisfying about cooking a perfect steak, and the Peppercorn-Crusted Filet Mignon with Creamy Green Peppercorn Sauce has become a beloved favorite in my household. From the moment I first prepared this dish, I knew it was a winner. The tender, juicy filet mignon coated in a crust of coarsely crushed black peppercorns creates a flavor explosion that is perfectly complemented by the creamy, rich green peppercorn sauce. Each bite feels like a luxurious experience, and the best part is how much my family enjoys it. Whether it’s a special occasion or a casual dinner, this dish never fails to impress.

Ingredients

Here’s what you’ll need to create this gourmet masterpiece:

For the Steak:

• 4 filet mignon steaks (about 6 oz each)
• 2 tablespoons black peppercorns, coarsely crushed
• 2 tablespoons green peppercorns (in brine, drained)
• 1 tablespoon olive oil
• Salt, to taste

For the Creamy Green Peppercorn Sauce:

• 1 tablespoon butter
• 1 shallot, finely chopped
• 1/2 cup brandy (or cognac)
• 1 cup beef broth
• 1/2 cup heavy cream
• 1 tablespoon Dijon mustard
• 1 tablespoon green peppercorns (in brine, drained and lightly crushed)
• Salt and black pepper, to taste

Instructions

Follow these steps to make your Peppercorn-Crusted Filet Mignon with Creamy Green Peppercorn Sauce:

1. Prepare the Steaks:

• Pat the filet mignon dry with paper towels. Press the coarsely crushed black peppercorns into both sides of the steaks and season lightly with salt. Allow the steaks to rest at room temperature for about 30 minutes to ensure even cooking.

1. Sear the Steaks:

• Heat olive oil in a large oven-safe skillet over medium-high heat. Once the oil is hot, sear the steaks for 3-4 minutes on each side until a golden-brown crust forms. Transfer the skillet to a preheated oven at 400°F and roast for an additional 5-7 minutes for medium-rare (internal temperature of 135°F), or cook to your desired doneness. After cooking, remove the steaks from the oven, cover with foil, and let them rest for about 5 minutes.

1. Make the Green Peppercorn Sauce:

• In the same skillet, melt the butter over medium heat. Add the finely chopped shallots and sauté until they are soft and translucent, about 2-3 minutes. Carefully pour in the brandy (or cognac) and allow it to simmer, reducing by half. Stir in the beef broth and cook for another 2-3 minutes until slightly reduced. Lower the heat, then stir in the Dijon mustard, green peppercorns, and heavy cream. Cook for 2-3 minutes until the sauce thickens. Season with salt and pepper to taste.

1. Serve:

• Plate the filet mignon and generously spoon the creamy green peppercorn sauce over the top. Garnish with additional peppercorns if desired. This dish pairs beautifully with roasted vegetables, mashed potatoes, or your favorite side dishes.

Nutrition Facts

• Servings: 4
• Calories: Approximately 450 kcal per serving
• Total Fat: 35g
• Saturated Fat: 15g
• Trans Fat: 0g
• Cholesterol: 120mg
• Sodium: 650mg
• Total Carbohydrates: 6g
• Dietary Fiber: 0g
• Sugars: 1g
• Protein: 34g

Preparation Time

• Preparation Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

How to Serve

• Plate the filet mignon:
• Place the steak on a warm plate.
• Add the sauce:
• Spoon the creamy green peppercorn sauce generously over each steak.
• Garnish:
• Top with extra green peppercorns for a beautiful presentation.
• Choose your sides:
• Consider serving with:
  • Roasted vegetables (e.g., asparagus, Brussels sprouts)
  • Creamy mashed potatoes
  • Garlic bread
  • A fresh salad

Additional Tips

1. Choose Quality Meat: Opt for high-quality filet mignon for the best flavor and tenderness.
2. Let the Meat Rest: Always allow the steaks to rest after cooking; this helps retain their juices.
3. Crush Peppercorns Freshly: Crushing the peppercorns just before cooking enhances their flavor.
4. Monitor Temperature: Use a meat thermometer for precise doneness; adjust cooking times based on thickness.
5. Experiment with Sides: Feel free to pair the dish with your family’s favorite side dishes for a personalized touch.

Recipe Variations

• Herb-Crusted Filet: Add finely chopped fresh herbs like rosemary or thyme to the peppercorn mixture for an aromatic twist.
• Mushroom Sauce: Substitute the creamy green peppercorn sauce with a rich mushroom sauce for a different flavor profile.
• Spicy Kick: Incorporate a dash of cayenne pepper into the sauce for a bit of heat.
• Gluten-Free: Ensure that the beef broth and Dijon mustard are gluten-free for a safe option for those with gluten sensitivities.

Serving Suggestions

• Pair this dish with a robust red wine like Cabernet Sauvignon or Malbec to complement the flavors of the steak and sauce.
• Serve with a light, crisp salad to balance the richness of the dish.
• Add crusty bread on the side to soak up any leftover sauce on the plate.

Freezing and Storage

• Storage: Leftover steak and sauce can be stored in an airtight container in the refrigerator for up to 3 days.
• Freezing: While it’s best to enjoy the steak fresh, if you must freeze it, wrap the cooked steak tightly in plastic wrap and then in aluminum foil. The sauce can be frozen in a separate airtight container. Use within 2-3 months for best quality.
• Reheating: To reheat, thaw in the refrigerator overnight and warm gently in a skillet over low heat to avoid overcooking the steak.

FAQ Section

1. What is the best way to cook filet mignon?

• Searing followed by oven roasting provides a great crust and retains tenderness.

1. Can I use a different cut of steak?

• Yes, cuts like ribeye or sirloin can also work, but cooking times may vary.

1. Is green peppercorn the same as black peppercorn?

• No, green peppercorns are milder and often found in brine, while black peppercorns are more pungent.

1. Can I make the sauce ahead of time?

• Yes, you can prepare the sauce in advance and reheat it before serving.

1. What can I substitute for brandy?

• Cognac, white wine, or beef broth can be used as substitutes.

1. How do I know when filet mignon is done?

• Use a meat thermometer; 135°F is medium-rare, 145°F for medium.

1. Can I make this recipe low-fat?

• You can substitute the heavy cream with half-and-half or a non-dairy alternative.

1. What sides go well with filet mignon?

• Mashed potatoes, roasted vegetables, or a light salad are excellent choices.

1. How long should I let the steak rest?

• Let the steak rest for about 5-10 minutes to allow juices to redistribute.

1. Can I use dried peppercorns?
   • Freshly cracked peppercorns are best for flavor; dried ones may lack the same intensity.

Conclusion

Peppercorn-Crusted Filet Mignon with Creamy Green Peppercorn Sauce is a stunning dish that combines rich flavors with an elegant presentation. Perfect for any special occasion or even just a delightful weeknight meal, this recipe brings joy to the table and leaves a lasting impression on your guests. With its simple preparation and luxurious taste, it’s sure to become a favorite in your culinary repertoire, just as it has in mine. So gather your ingredients and get ready to impress with this delectable steak dinner!

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