Seared Filet Mignon with Shallot Peppercorn Cream Sauce

Ingredients

• 2 steaks filet mignon (6-8 ounces each)
• to taste Salt and freshly cracked black pepper
• 2 tablespoons olive oil
• 1 shallot finely minced
• 1 tablespoon black peppercorns, lightly crushed
• 1 cup heavy cream
• 1 tablespoon Dijon mustard
• 1 teaspoon fresh thyme leaves
• 1 tablespoon unsalted butter

Instructions

1. Remove the filet mignon from the refrigerator and let it come to room temperature for about 30 minutes. Pat them dry and season generously with salt and freshly cracked black pepper on both sides.
2. In a large skillet, heat the olive oil over medium-high heat. Once the oil is shimmering, carefully add the filet mignon steaks to the pan. Sear for 4-5 minutes on one side until a golden crust forms.
3. Flip the steaks and sear the other side for an additional 4-5 minutes for medium-rare, or longer depending on your desired doneness. Remove the steaks from the skillet and transfer them to a plate. Cover with foil to keep warm while you prepare the sauce.
4. In the same skillet, lower the heat to medium and add the minced shallot. Sauté for about 2 minutes until softened and fragrant.
5. Add the crushed peppercorns to the skillet and cook for another minute, stirring frequently to prevent burning.
6. Pour in the heavy cream and whisk in the Dijon mustard. Allow it to cook and thicken for about 4-5 minutes, stirring occasionally.
7. Stir in the fresh thyme leaves and allow the sauce to simmer for an additional minute. Remove from heat and stir in the butter until melted for added richness.
8. To serve, place each filet mignon on a plate and generously spoon the shallot peppercorn cream sauce over the top.