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Certainly! Here’s a polished and appetizing article perfect for a blog, food magazine, or recipe website titled “Filet Mignon with Creamy Peppercorn Sauce”:
Filet Mignon with Creamy Peppercorn Sauce: A Restaurant-Quality Classic at Home
Few dishes capture elegance and flavor quite like a perfectly cooked filet mignon with creamy peppercorn sauce. This timeless French-inspired dish combines the buttery tenderness of filet mignon with a bold, silky sauce made from crushed peppercorns, cream, and a splash of brandy or cognac.
The best part? You don’t need to visit a steakhouse to enjoy it. With a few key ingredients and a bit of technique, you can create this luxurious meal right in your own kitchen — ideal for date nights, special occasions, or when you simply want to treat yourself.
🥩 Why Filet Mignon?
Filet mignon, cut from the tenderloin, is one of the most prized cuts of beef thanks to its unmatched tenderness and subtle, buttery flavor. It’s lean, tender enough to cut with a fork, and pairs beautifully with rich sauces like peppercorn cream.
🧂 Ingredients
For the steak:
- 2 filet mignon steaks (about 1.5 to 2 inches thick)
- Salt and freshly ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
For the creamy peppercorn sauce:
- 2 tablespoons whole black peppercorns (lightly crushed)
- 2 tablespoons brandy or cognac (optional but highly recommended)
- ½ cup beef broth
- ¾ cup heavy cream
- 1 teaspoon Dijon mustard (optional, for extra depth)
- Salt, to taste
👨🍳 How to Make It
1. Bring the Steaks to Room Temperature
Remove the filets from the fridge about 30 minutes before cooking. Pat them dry and season generously with salt and black pepper.
2. Sear the Filet Mignon
- Heat a cast iron skillet over high heat. Add olive oil and butter.
- Sear the steaks for 3–4 minutes per side for medium-rare, depending on thickness. Add an extra minute per side for medium.
- Transfer the steaks to a plate and tent loosely with foil to rest.
