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3. Make the Peppercorn Sauce
- In the same skillet, reduce heat to medium.
- Add the crushed peppercorns and deglaze the pan with brandy or cognac. Be careful — if using alcohol, it may briefly flame.
- Once reduced, pour in the beef broth and simmer until slightly thickened (2–3 minutes).
- Stir in the cream and Dijon mustard. Simmer gently for 3–4 minutes until the sauce thickens and coats the back of a spoon.
- Season with a pinch of salt to taste.
4. Serve
Spoon the creamy peppercorn sauce generously over the rested steaks and serve immediately.
🍽️ Serving Suggestions
This filet mignon pairs beautifully with:
- Garlic mashed potatoes or creamy polenta
- Roasted asparagus or sautéed green beans
- A bold red wine, such as Cabernet Sauvignon or Syrah
👩🍳 Tips for Success
- Don’t skip the rest: Letting the steaks rest for 5–10 minutes after cooking allows the juices to redistribute for maximum flavor and tenderness.
- Use fresh peppercorns: Lightly crush whole black peppercorns with a mortar and pestle or the back of a spoon for bold, aromatic flavor.
- Deglaze with care: If you don’t use alcohol, substitute with additional beef broth and a splash of balsamic vinegar for depth.
🥂 A Touch of Gourmet at Home
Filet mignon with creamy peppercorn sauce brings restaurant luxury to your home kitchen — without the steep bill. It’s proof that great meals don’t have to be complicated. Just a few high-quality ingredients, a hot pan, and a bit of care are all you need to impress yourself and your guests.
Whether it’s a romantic dinner or a culinary self-care night, this dish delivers indulgence and elegance every time.
Would you like a printable version, wine pairing chart, or a visual step-by-step guide? I’d be happy to create one for you!
