My Go-To Filet Mignon Recipe
Forever and always my favorite steak recipe. ♡
Growing up, steak with peppercorn sauce was the ultimate “special occasion” dinner in our house. Back then, the sauce always came from a packet (hello, 90s!), but the meal felt incredibly fancy and celebratory.
Over the years, I’ve tweaked my own recipes for both the steak and the sauce until they’re as flavorful as possible, and I’m thrilled to share these final versions with you here today. The filets are pan-seared until tender and juicy, then basted with the most heavenly garlic-herb butter. And the French-inspired peppercorn sauce is irresistibly savory and creamy, with a gentle peppercorn crunch that makes you want to spoon it generously over the steak…and then keep drizzling it over the potatoes, veggies, and anything else on the plate.
I served this recipe at a family dinner a few weeks ago, and everyone gave it rave reviews and completely cleaned their plates (always the best sign!). So the next time you need a showstopping special-occasion steak recipe, I feel confident you’re going to love this one too!
Recipe Tips
Here are few of my best helpful tips to make sure your steak night goes smoothly:
- Start with truly dry steaks. Patting the filets very dry helps you get that deep, golden crust instead of steaming the meat.
- Don’t skip the room-temperature rest. Letting the steaks sit out for 20–30 minutes ensures even cooking from edge to center.
- Crush the peppercorns gently. You want them cracked, not pulverized — think a bit of soft crunch, not pepper dust.
- Use a heavy skillet, if possible. Cast iron really works best here and holds high heat beautifully for a proper sear.
- Be extremely careful with the cognac. It will flame up briefly — this is normal! Just keep your face back away from the pan after you add it (it may take anywhere from a few seconds to a few minuts before it flames) and let it do its thing.
- Pull the steaks early. The temperature will rise a few degrees as the steaks rests. For medium-rare, I recommend pulling the steaks at 128–130°F. After a 5–10 minute rest, carryover cooking will bring them up into the sweet spot of 130–135°F — warm red center, super juicy, and perfect for filet.
- Keep the sauce warm, not hot. Low heat prevents the cream from breaking while you finish the steaks.
Recipe Variations
Once you’ve made it once, there are lots of easy ways to play around with it:
- Swap the cognac for brandy or dry white wine or you can skip the alcohol all together.
- Add a splash of cream at the end to make the sauce extra creamy.
- Make it bolder by adding green peppercorns along with the black peppercorns.
- Stir in a teaspoon of Worcestershire for deeper savory notes.
- Finish with a knob of cold butter for an extra glossy, restaurant-style sauce.
FAQ
Yes. You can make it up to a day ahead and gently reheat it over low heat, stirring often.
Absolutely. Ribeye, strip steak, or hanger steak work well, though cooking times may vary.
I love the flavor it adds, but you can totally skip it or use white wine instead. The sauce will still be rich and peppery.
My Favorite Sides With This Steak
Filet Mignon with Peppercorn Sauce
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 2 servings 1x
Ingredients
Steak Ingredients:
- 2 filet mignon steaks (6–8 ounces each, 1½–2 inches thick)
- coarse sea salt and freshly-cracked black pepper
- 2 tablespoons neutral high-heat oil (avocado or grapeseed)
- 2 tablespoons unsalted butter
- 1 sprig fresh thyme or rosemary
- 1 large garlic clove, smashed
Peppercorn Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons very finely minced shallot
- 2 tablespoons whole black peppercorns, lightly crushed
- 1/4 cup cognac or brandy (or dry white wine, if preferred)
- 1/2 cup beef stock
- 1/3 cup heavy cream
- 1 teaspoon Dijon mustard
- fine sea salt, to taste
Instructions
- Season the steaks. Pat the filets completely dry. Season generously on all sides with coarse salt and cracked black pepper. Let sit at room temperature for 20–30 minutes before cooking.
- Make the peppercorn sauce. Melt the butter in a medium saucepan over medium heat. Add the shallots and sauté for 1–2 minutes, stirring often, until softened but not browned. Stir in the crushed peppercorns and toast for 30–60 seconds, until fragrant. Carefully add the cognac or brandy. (Be extremely careful and keep your face back away from the pan after adding. It will briefly flame up at some point while it is simmering.) Simmer until reduced by about half, scraping up any browned bits from the pan. Add the beef stock and simmer for 3–4 minutes, until slightly reduced. Stir in the cream and Dijon mustard. Reduce heat to low and simmer gently until the sauce thickens enough to coat the back of a spoon. Taste and season with fine sea salt as needed. Keep warm over very low heat.
- Sear the filets. While the sauce simmers, heat a heavy skillet (cast iron is ideal) over medium-high heat until very hot. Add the oil. Place the steaks in the pan and sear undisturbed for 2½–3 minutes per side, until a deep golden-brown crust forms. Reduce heat to medium. Add the butter, garlic, and herbs. Tilt the pan slightly and spoon the melted butter over the steaks for 30–60 seconds. Use an instant-read thermometer to check for doneness:
- Rare: 120–125°F
- Medium-rare (ideal for filet): 130–135°F
- Medium: 140–145°F
- Medium-well: 150–155°F
- Rest the steaks. Transfer steaks to a plate and tent loosely with foil. Let rest for 5–10 minutes.
- Serve. Spoon the warm peppercorn sauce generously over the rested filets. Serve immediately and enjoy!
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