Imagine cutting into a perfectly seared, melt-in-your-mouth filet mignon that rivals any high-end restaurant, without ever leaving your kitchen. This restaurant-quality Filet Mignon with Peppercorn Mustard Sauce is about to transform your home cooking game, delivering a luxurious dining experience that will make your taste buds dance and your dinner guests incredibly impressed. Get ready to elevate your culinary skills with this surprisingly simple yet incredibly sophisticated recipe that proves gourmet cooking is within everyone's reach!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 2 filet mignon steaks
- 1 tablespoon olive oil
- 1/4 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 tablespoon crushed peppercorns
- Salt to taste
Instructions
- Remove filet mignon steaks from refrigerator 30 minutes before cooking to allow them to reach room temperature, which ensures even cooking.
- Pat steaks dry thoroughly with paper towels to remove excess moisture, which helps achieve a perfect sear.
- Season both sides of the steaks generously with salt and crushed peppercorns, pressing the seasonings gently into the meat.
- Heat olive oil in a heavy-bottomed skillet or cast-iron pan over medium-high heat until the oil is shimmering and just beginning to smoke.
- Carefully place steaks in the hot pan, ensuring they are not overcrowded. Cook for approximately 3-4 minutes on the first side to develop a rich, golden-brown crust.
- Flip steaks and cook an additional 3-4 minutes for medium-rare, or adjust cooking time based on desired doneness. Use a meat thermometer for precision: 125°F for rare, 135°F for medium-rare.
- Remove steaks from pan and let rest on a cutting board for 5-7 minutes to allow juices to redistribute.
- In the same pan, reduce heat to medium and add heavy cream and Dijon mustard, scraping up any browned bits from the bottom of the pan to incorporate flavor.
- Simmer sauce for 2-3 minutes until it slightly thickens, stirring constantly.
- Plate the rested steaks and drizzle with the peppercorn mustard sauce just before serving.
Tips
- • Temperature is key: Always let your steaks rest at room temperature before cooking to ensure even heat distribution. • Moisture matters: Thoroughly pat steaks dry to achieve that coveted golden-brown crust. • Don't overcrowd the pan: Cook steaks in batches if necessary to maintain high heat and proper searing. • Invest in a meat thermometer for precise doneness every single time. • Let steaks rest after cooking to allow juices to redistribute, ensuring maximum tenderness. • Use a heavy-bottomed skillet or cast-iron pan for the best heat retention and searing results. • Create a flavorful sauce in the same pan to capture all those delicious browned bits. • Season generously but not excessively - let the quality of the filet mignon shine through.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
