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To make a great seared filet mignon, start by preparing the steak. Take the filet mignon out of the fridge 30 minutes before cooking. This helps the meat cook evenly. Pat the steak dry with paper towels. Then, season both sides with salt and freshly ground black pepper. This adds flavor.

Seared Filet Mignon with Shallot Peppercorn Cream Sauce 🥩

Impress your guests with a mouthwatering Seared Filet Mignon paired with a velvety Shallot Peppercorn Cream Sauce. This guide walks you through essential cooking techniques, from perfect searing to checking doneness, ensuring a tender and flavorful steak every time. Enhance your dish with gourmet sides and expert wine pairings.
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Ingredients
  

2 filet mignon steaks (about 6 oz each, 1.5 inches thick)

Salt and freshly ground black pepper (to taste)

2 tablespoons olive oil

2 tablespoons unsalted butter

1 shallot, finely chopped

1 tablespoon whole black peppercorns, lightly crushed

1 cup heavy cream

1 teaspoon Dijon mustard

1 tablespoon fresh parsley, finely chopped (for garnish)

Instructions
 

Prepare the Steaks: Take the filet mignon steaks out of the refrigerator 30 minutes prior to cooking. Pat them dry with paper towels and season generously with salt and freshly ground black pepper on both sides.

    Heat the Skillet: In a large cast-iron skillet, heat the olive oil over medium-high heat until it's shimmering but not smoking.

      Sear the Steaks: Carefully place the seasoned steaks into the hot skillet. Sear for about 4-5 minutes on one side without moving them, until a brown crust forms. Use tongs to gently flip the steaks and immediately add the butter to the skillet.

        Baste the Steaks: As the second side cooks (another 4-5 minutes for medium-rare), tilt the skillet slightly and use a spoon to baste the melted butter over the steaks. Cook until they reach your desired doneness (internal temperature of 130°F for medium-rare).

          Rest the Steaks: Remove the steaks from the skillet and transfer them to a cutting board. Cover loosely with foil to keep warm while you prepare the sauce.

            Make the Shallot Peppercorn Cream Sauce: In the same skillet, lower the heat to medium and add the finely chopped shallots. Sauté for 1-2 minutes until softened. Add the crushed peppercorns and cook for an additional minute.

              Add the Cream and Mustard: Pour in the heavy cream and add the Dijon mustard. Stir well, scraping up any browned bits from the bottom of the skillet. Allow the sauce to simmer for about 3-5 minutes, until it thickens slightly. Season with salt to taste.

                Serve: Slice the rested filet mignon and plate it. Drizzle the shallot peppercorn cream sauce generously over the meat and garnish with fresh parsley.

                  - Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 2