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