Perfect Seared Filet Mignon with Shallot Peppercorn Sauce
The Perfect Seared Filet Mignon with Shallot Peppercorn Sauce is a culinary masterpiece that elevates any meal into an extraordinary experience.
Equipment
- Skillet
- Meat Thermometer
- Wooden Spoon
Ingredients
Filet Mignon
- 2 pieces Filet Mignon (6-8 oz each) Tender cut of beef from the tenderloin.
Shallots
- 2 medium Shallots, finely chopped Adds sweetness and depth to the sauce.
Black Peppercorns
- 1 tablespoon Black Peppercorns, cracked Essential for adding piquant flavor.
Butter
- 4 tablespoons Unsalted Butter Creates a rich, smooth sauce.
Beef Broth
- 1 cup Beef Broth High-quality broth for best flavor.
Salt
- 1 pinch Kosher Salt To enhance flavors.
Olive Oil
- 2 tablespoons Olive Oil For searing the filet mignon.
Instructions
- Remove the filet mignon from the refrigerator about 30 minutes before cooking to allow it to come to room temperature.
- Pat the filet dry with paper towels and season both sides generously with salt and freshly cracked black pepper.
- In a large skillet, heat olive oil over medium-high heat until shimmering.
- Place the filet mignon in the skillet and sear for about 4-5 minutes until a golden-brown crust forms.
- Flip the filet mignon and continue cooking for another 4-5 minutes for medium-rare.
- Remove the filet from the skillet and cover loosely with aluminum foil to keep warm.
- In the same skillet, reduce heat to medium and add chopped shallots, sautéing until translucent.
- Add cracked black peppercorns and stir for about 30 seconds.
- Pour in the beef broth, scraping the bottom of the pan to deglaze and simmer for about 5 minutes.
- Whisk in butter, one tablespoon at a time, until fully incorporated.
- Return the filet mignon to the skillet to coat with the sauce.
- Plate the filet mignon and spoon the shallot peppercorn sauce over the top. Serve immediately.
Notes
For variations, consider adding lemon juice, crushed red pepper flakes, or fresh herbs to the sauce.