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The key to a great seared filet mignon lies in a few important ingredients. First, choose high-quality filet mignon steaks. I recommend cuts that weigh between 6 to 8 ounces. Freshness matters here. Look for steaks that are bright red and well-marbled. This marbling gives the steak its rich flavor and tenderness.

Seared Filet Mignon with Shallot Peppercorn Cream Sauce 🥩

Elevate your dinner with an exquisite Seared Filet Mignon with Shallot Peppercorn Cream Sauce that's sure to impress! This recipe combines a juicy filet mignon with a rich, creamy sauce bursting with flavor. Perfect for any occasion, the dish includes tips for selecting the best ingredients, mastering cooking techniques, and pairing with the ideal sides. Click through to explore the full recipe and transform your next meal into a culinary masterpiece!
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Ingredients
  

2 filet mignon steaks (6-8 ounces each)

Salt and freshly cracked black pepper, to taste

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
 

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.

    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.

      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.

        In the same skillet, lower the heat to medium and add the minced shallot. Sauté for about 2 minutes until softened and fragrant.

          Add the crushed peppercorns to the skillet and cook for another minute, stirring frequently to prevent burning.

            Pour in the heavy cream and whisk in the Dijon mustard. Allow it to cook and thicken for about 4-5 minutes, stirring occasionally.

              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.

                To serve, place each filet mignon on a plate and generously spoon the shallot peppercorn cream sauce over the top.

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

                    - Presentation Tips: Serve with a side of sautéed asparagus and creamy mashed potatoes for a complete meal, garnishing with a sprig of fresh thyme on top for an elegant touch.