Seared Filet with Shallot Peppercorn Cream Sauce

This luscious sauce is THE sauce to make when you want to impress someone or have a fancy meal at home. Especially when it’s poured over a perfectly cooked filet.

Yield: 4 Servings

Seared Filet Mignon with Shallot Peppercorn Cream Sauce

Prep time: 1 HourCook time: 30 MinTotal time: 1 H & 30 M

Ingredients

Shallot Peppercorn Cream Sauce
  • 3 TB Unsalted Butter
  • 1 Shallot, finely diced
  • 2 tsp Black Peppercorns, crushed
  • 2 Cloves Garlic, minced
  • 3 TB AP Flour
  • 1 tsp Dijon Mustard
  • 1 TB Worcestershire Sauce
  • 3 cups Beef Stock (preferably unsalted/low sodium)
  • 1/2 cup Heavy Cream
  • Kosher Salt
Seared Filet Mignon
  • 4 - 6oz Filet Mignon Steaks
  • Avocado Oil
  • 2 TB Butter
  • 2 Garlic Cloves

Instructions

Shallot Peppercorn Cream Sauce
  1. Melt butter in a large sauté pan on medium-low heat.
  2. Add in shallots, season with salt, and cook down for a minute.
  3. Add in garlic and crushed peppercorns and sauté for another 30 seconds.
  4. Stir in dijon, Worcestershire, and flour for a minute and then pour in beef stock.
  5. Bring to a boil and then slightly lower the heat and simmer uncovered for 10 minutes.
  6. Once the sauce has reduced after 10 minutes, pour in the cream and simmer again uncovered for 5 minutes.
  7. Season with salt to taste.
Seared Filet
  1. Remove steaks from the fridge prior to cooking and bring to room temperature.
  2. Pat steaks dry with paper towels and season generously with salt and pepper.
  3. Bring a cast iron pan to high heat with enough avocado oil to cover the bottom of the pan.
  4. Once the pan starts to smoke place the steaks in the pan and don't touch them.
  5. Sear for 2-3 minutes and then flip and sear another 2-3 minutes.
  6. Sear the edges of the steaks for about a minute and then add in the butter and garlic and turn off the heat.
  7. Start basting the steaks with the butter for 30 seconds and then remove from the pan.
  8. Rest the steaks for 7 minutes before slicing.
  9. Serve with the shallot peppercorn cream sauce.

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Meet Kelly

Kelly Ruben is a Michelin Star trained chef and recipe developer based in New York City. She is a private chef for celebrities and high profile families and shares delicious recipes and cooking tips with her online community of over 94,000 food lovers from around the world!

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