Peppercorn-Crusted Filet Mignon with Creamy Pepper Sauce

Name: Peppercorn-Crusted Filet Mignon with Creamy Pepper Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: French, American
Ingredients: 0.33 cup Beef Broth; 0.25 cup Black Peppercorns; 1 tbsp Butter; 1 cup Heavy Cream; 1 tsp Olive Oil; 0.5 tsp Salt; 4 whole Steak

Dinner 🍽️Lunch 🥪 French 🇫🇷American High-Protein 💪Low-Carb Gluten-Free Carnivore 🥩Low-FODMAP Comfort-Food Anabolic Diet

Peppercorn-Crusted Filet Mignon with Creamy Pepper Sauce features tender steaks seared to a rich crust and finished in a velvety pepper cream. The sauce balances gentle heat from crushed black pepper with silky richness, making it a standout for a special dinner or date night. Serve with simple sides to let the buttery beef and lush sauce shine.

Prep10 mins
Cook15 mins
Serves4
DifficultyMedium

1

Put the peppercorns in a shallow bowl. Sprinkle the beef tenderloin filets with salt on both sides, then press crushed peppercorns onto both sides to coat.
2

Melt the butter with the olive oil over high heat in a heavy (not nonstick) skillet until the butter’s foam subsides. Carefully add the steaks to the pan, and cook until they begin to firm up and remain reddish-pink and juicy in the center, about 3 1/2 minutes per side. An instant-read thermometer inserted into the center should register 130 degrees F (54 degrees C). Transfer the steaks to a platter and cover tightly with foil.
3

Pour the beef broth into the skillet, and whisk while scraping up any browned bits from the pan. Whisk in the cream, and simmer until the sauce reduces and thickens, 6 to 7 minutes. Return the steaks to the skillet, turn to coat with the sauce, and serve with the remaining sauce.