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–+ servings
Seared Filet Mignon

Seared Filet Mignon

Indulge in a perfectly Seared Filet Mignon with rich shallot peppercorn cream sauce A luxurious and easy-to-make recipe for special occasions.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 filet mignon steaks filet mignon steaks
  • to taste salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 2 shallots, finely chopped shallots
  • 1 tablespoon crushed black peppercorns
  • 1 cup heavy cream
  • 1/2 cup beef broth
  • 1 teaspoon Dijon mustard

Equipment

  • Heavy skillet (preferably cast iron)
  • Tongs
  • Measuring spoons and cups
  • Knife and cutting board
  • Tongs

Method
 

  1. Season the filet mignon steaks generously with salt and freshly ground black pepper.
  2. Heat 2 tablespoons of olive oil in a heavy skillet over medium-high heat, then sear the steaks for about 4-5 minutes on each side for medium-rare.
  3. Remove the steaks and set them aside to keep warm.
  4. In the same skillet, add 1 tablespoon of butter and let it melt, then sauté 2 finely chopped shallots until soft and translucent, about 2-3 minutes.
  5. Add 1 tablespoon of crushed black peppercorns and cook for another minute.
  6. Pour in 1/2 cup of beef broth and bring to a simmer, scraping up any browned bits from the bottom of the pan.
  7. Stir in 1 cup of heavy cream and 1 teaspoon Dijon mustard, then simmer until the sauce thickens, about 5-7 minutes.
  8. Season the sauce with salt to taste.
  9. Serve the seared filet mignon topped with the shallot peppercorn cream sauce.

Nutrition

Calories: 450kcalCarbohydrates: 4gProtein: 38gFat: 32gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 130mgSodium: 600mgPotassium: 600mgSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 40mgIron: 3mg

Notes

To enhance the flavor of the sauce, consider adding a splash of brandy or cognac after sautéing the shallots. Ensure the skillet is very hot before adding the steaks for the perfect sear. For leftovers, store in an airtight container in the refrigerator for up to 3 days. When reheating, use low heat to keep the steak tender. Substitute shallots with red onion if needed, and use half-and-half for a lighter sauce.
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