Seared Filet Mignon with Shallot Peppercorn Cream Sauce



4 filet mignon steaks (about 6 ounces each)
Salt and freshly ground black pepper to taste
2 tablespoons olive oil
For the Shallot Peppercorn Cream Sauce:

1 tablespoon butter
2 shallots, finely chopped
1 tablespoon crushed black peppercorns
1 cup heavy cream
1/2 cup beef broth
1 teaspoon Dijon mustard
Salt to taste

Prepare the Steaks:

Season the filet mignon steaks generously with salt and black pepper.
Sear the Steaks:

Heat olive oil in a heavy skillet over medium-high heat. Add the steaks and sear until they are well-browned on both sides and reach the desired level of doneness, about 4-5 minutes per side for medium-rare. Remove the steaks from the skillet and keep warm.
Make the Sauce:

In the same skillet, reduce the heat to medium and add the butter. Once melted, add the shallots and sauté until soft and translucent, about 2-3 minutes.
Add the crushed peppercorns and cook for another minute.
Pour in the beef broth and bring to a simmer, scraping up any browned bits from the bottom of the pan.
Stir in the heavy cream and Dijon mustard. Continue to simmer until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes. Season with salt to taste.

Place each steak on a plate and spoon the shallot peppercorn cream sauce over the top.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Kcal: 720 kcal per serving | Servings: 4 servings

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