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Sautéed Filet Mignon

Sautéed Filet Mignon

Indulge in this Sautéed Filet Mignon recipe with a creamy shallot-pepper sauce. Perfect for date nights or special occasions, ready in under 30 minutes. Elevate your cooking game today!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 680 g filets mignons (4 pieces) about 170 g each, 4 cm thick
  • Salt to taste
  • Freshly ground black pepper to taste
  • 30 ml olive oil for cooking
  • 14 g butter
  • 60 ml finely chopped shallots about 1/4 cup
  • 1 tbsp crushed black peppercorns
  • 120 ml beef broth about 1/2 cup
  • 240 ml heavy cream about 1 cup
  • Salt to taste

Equipment

  • Heavy skillet (cast iron recommended)
  • Tongs
  • Wooden spoon
  • Measuring spoons and cups
  • Sharp knife

Method
 

  1. Season filets generously with salt and black pepper.
  2. Heat olive oil in a heavy skillet over medium-high heat until shimmering.
  3. Sear filets for 4 to 5 minutes per side, depending on desired doneness.
  4. Transfer steaks to a plate and cover loosely with foil to rest.
  5. In the same skillet, reduce heat to medium and melt butter.
  6. Add chopped shallots and sauté until translucent, about 3 minutes.
  7. Toss in crushed black peppercorns and cook for another minute.
  8. Pour in beef broth and scrape up browned bits from the pan.
  9. Stir in heavy cream and simmer for 5 to 7 minutes until sauce thickens.
  10. Adjust the seasoning with salt if needed.

Nutrition

Calories: 450kcalCarbohydrates: 5gProtein: 34gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 800mgPotassium: 750mgSugar: 1gVitamin A: 600IUVitamin C: 2mgCalcium: 60mgIron: 3mg

Notes

For easier sourcing, if you can't find filet mignon, consider using sirloin or ribeye steaks. For a dairy-free version, substitute butter with olive oil and heavy cream with coconut cream. Ensure filets are at room temperature before cooking for even doneness. If you have leftovers, store the steak and sauce separately in airtight containers; steak lasts up to 2 days, sauce for 3 days. Reheat gently. Garnish with fresh thyme or parsley for added color and serve with mashed potatoes or a light salad.
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