75 minutes
A luxurious and flavorful filet mignon crusted with cracked peppercorns, served with a creamy, rich sauce.
Boneless Medallion Steaks, 6- to 8-ounce each
0 oz
to taste
Whole Black Peppercorns, divided
0 oz
tablespoons
tablespoons
each
Garlic, medium, minced
cloves
Shallots, large, minced
each
Brandy
tablespoons
Chicken Stock, homemade or store-bought low-sodium broth
cups
Heavy Cream, or 6 tablespoons crème fraîche
cups
teaspoons
1. Season and Air-Dry Steaks
Begin by seasoning the steaks all over with kosher salt. Place them on a wire rack set over a rimmed baking sheet and let them air-dry in the refrigerator for 30 minutes. This step helps to draw out moisture, allowing for a better sear later on.
2. Crack Peppercorns
While the steaks are air-drying, crack the peppercorns. You can use a pepper mill set to a coarse setting, or for a more rustic approach, wrap the peppercorns in a towel and crush them with a mallet, meat pounder, or skillet. The goal is to break them into rough halves and quarters.
3. Preheat Oven
Preheat your oven to 375°F (190°C) to prepare for finishing the steaks later.
4. Crust Steaks with Peppercorns
Firmly press one side of each steak into the cracked peppercorns, ensuring an even layer. This crust will provide a robust flavor and delightful texture contrast.
5. Sear Steaks
Heat the vegetable oil in a large stainless steel or cast iron skillet over medium-high heat until shimmering. Add the steaks, peppercorn side down, and cook for about 3 minutes. This initial sear will toast the peppercorns, enhancing their flavor. Turn the steaks over and add the butter, thyme sprigs, and garlic to the pan. Cook while basting the steaks with the melted butter for another 3 minutes.
6. Check Doneness and Finish in Oven
Check the internal temperature of the steaks with an instant-read thermometer. If they have not yet reached 125°F (52°C) for medium-rare, transfer the skillet to the preheated oven and cook until they reach the desired doneness. Once done, transfer the steaks to a plate and let them rest for 5 minutes.
7. Prepare Sauce
To prepare the sauce, pour off most of the fat from the skillet, leaving about a tablespoon. Discard the garlic and thyme. Add the minced shallot and the remaining peppercorns to the skillet and cook over medium heat until the shallot is softened, about 2 minutes.
8. Add Brandy and Simmer
Add the brandy or cognac and cook until almost evaporated. This step will infuse the sauce with a deep, rich flavor. Pour in the chicken stock and bring it to a simmer.
9. Finish Sauce
Whisk in the heavy cream or crème fraîche and let the sauce simmer until it thickens enough to coat the back of a spoon. Finally, whisk in the Dijon mustard and season with salt to taste.
10. Serve
To serve, arrange the steaks on plates and generously pour the creamy peppercorn sauce over them. This final step ties everything together with a luscious, flavorful finish. Enjoy your Peppercorn-Crusted Filet Mignon with Creamy Sauce!
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Deglaze the pan with a splash of cognac, brandy, or red wine after cooking the steaks to add a luxurious note to the sauce. Stir in a tablespoon of port or Madeira wine into the sauce for a touch of sweetness and depth.
Incorporate a small amount of finely grated Parmesan or Gorgonzola cheese into the peppercorn crust. Stir some blue cheese crumbles into the sauce just before serving for a sharp, umami-rich finish.
Use high-quality, center-cut filet mignon steaks with good marbling. Freshly cracked black peppercorns are essential for the crust; pre-ground pepper won't provide the same punch or nuance.
Rest steaks on a warm plate, tented with foil, for at least 5-10 minutes to allow juices to redistribute for a moist, tender bite.
Use a cast-iron skillet for a consistent, high heat ideal for creating a flavorful crust. Ensure the pan is smoking hot before adding the meat.
Toast whole peppercorns before crushing to enhance flavor. Use a heavy pan or spice grinder for an even, coarse grind and press firmly onto the meat.
After searing, baste the steaks with a mixture of high-quality butter, fresh thyme, and a crushed garlic clove for added richness and flavor.
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