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Pan-Seared Filet Mignon

Pan-Seared Filet Mignon

Indulge in a restaurant-quality Pan-Seared Filet Mignon with Shallot and Peppercorn Sauce. Perfect for date nights or special occasions, this tender steak dish is ready in just 25 minutes. Elevate your dinner game today!
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 4 people
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 Filets mignons (about 170g each, 4 cm thick)
  • to taste Salt
  • to taste Freshly ground black pepper
  • 2 tablespoons Olive oil
  • 1 tablespoon Butter
  • 60 ml Finely chopped shallots (about ¼ cup)
  • 1 tablespoon Crushed black peppercorns
  • 120 ml Beef broth (about ½ cup)
  • 240 ml Heavy cream (about 1 cup)
  • to taste Salt

Equipment

  • Heavy-bottomed skillet or cast-iron pan
  • Tongs for flipping the steaks
  • Wooden spoon or spatula for stirring
  • Measuring cups and spoons
  • Serving plates

Method
 

  1. Generously season the filet mignons with salt and pepper, and let them sit at room temperature for 15-20 minutes.
  2. Heat olive oil in a heavy skillet over medium-high heat, then add the filets and cook for 4-5 minutes per side for medium-rare.
  3. Remove the steaks and let them rest while preparing the sauce.
  4. In the same skillet, reduce heat to medium, melt the butter, and sauté the chopped shallots until soft and translucent.
  5. Stir in the crushed black peppercorns and cook for another minute.
  6. Pour in the beef broth to deglaze the pan, scraping up any browned bits, and bring it to a simmer.
  7. Add the heavy cream and let the sauce thicken for 5-7 minutes, stirring occasionally, then adjust seasoning with salt if needed.
  8. Slice the rested filet mignons and serve on warm plates, spooning the shallot and peppercorn sauce over the top.

Nutrition

Calories: 500kcalCarbohydrates: 5gProtein: 35gFat: 40gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gCholesterol: 120mgSodium: 600mgPotassium: 500mgSugar: 1gVitamin A: 400IUVitamin C: 2mgCalcium: 60mgIron: 3mg

Notes

Pair this dish with mashed potatoes or roasted vegetables for a complete meal. For a dairy-free option, use coconut milk in place of the heavy cream. Store leftovers (if any) in airtight containers; the steak lasts up to two days and the sauce about three days in the fridge. To enhance the sauce flavor, consider toasting the peppercorns before crushing. Enjoy your culinary adventure!
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