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For a delightful seared filet mignon with shallot peppercorn cream sauce, you need the right ingredients. First, get two filet mignon steaks, each weighing 6-8 ounces. These are the stars of the dish.

Seared Filet Mignon with Shallot Peppercorn Cream Sauce 🥩

Impress your guests with a stunning Seared Filet Mignon paired with a rich Shallot Peppercorn Cream Sauce! This easy-to-follow guide covers essential ingredients, perfect searing techniques, and how to make a flavorful sauce that elevates your dish. Say goodbye to cooking mistakes and hello to culinary success! Click through to discover the full recipe and transform your dinner into a celebration of exquisite flavors.
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Ingredients
  

2 filet mignon steaks (6-8 ounces each)

Salt and freshly ground black pepper to taste

2 tablespoons olive oil

2 tablespoons unsalted butter

1 medium shallot, finely chopped

1 tablespoon black peppercorns, crushed

1 cup heavy cream

1 teaspoon Dijon mustard

Fresh parsley, chopped for garnish

Instructions
 

Prepare the Steaks: Take the filet mignon out of the refrigerator and let them come to room temperature for about 30 minutes. This ensures even cooking.

    Season the Steaks: Generously season both sides of the steaks with salt and freshly ground black pepper.

      Heat the Oil: In a heavy skillet (preferably cast iron), heat the olive oil over medium-high heat until shimmering.

        Sear the Steaks: Add the steaks to the hot skillet and sear for 4-5 minutes on each side for medium-rare, or adjust the time according to your preferred doneness.

          Add Butter: In the last minute of cooking, add the butter to the skillet and spoon the melted butter over the steaks for added flavor.

            Remove and Rest: Transfer the steaks to a plate, cover loosely with foil, and let them rest while you make the sauce.

              Prepare the Sauce: In the same skillet, add the chopped shallots and crushed peppercorns. Sauté for 1-2 minutes until the shallots are tender and fragrant.

                Add Cream and Mustard: Pour in the heavy cream and stir in the Dijon mustard, ensuring to scrape up any browned bits from the bottom of the pan. Bring to a simmer and let it cook for 3-4 minutes until slightly thickened.

                  Taste and Adjust: Season with additional salt and pepper to taste if needed.

                    Serve: Slice the rested filet mignon, place it on a plate, and spoon the shallot peppercorn cream sauce over the top. Garnish with freshly chopped parsley.

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