Every time I prepare this sauce, I’m captivated by the symphony of flavors that unfold before me. As I gently toast the peppercorns in a hot skillet, their spicy aroma fills the kitchen, promising a sauce that’s anything but ordinary. Then, with a splash of cream and a dash of seasoning, the magic happens – the sauce transforms into a velvety masterpiece that’s as luxurious as it is irresistible.
But here’s the best part: despite its gourmet appeal, this peppercorn cream sauce requires minimal effort and just a handful of ingredients. In mere minutes, you can create a sauce that rivals anything in a five-star restaurant right in the comfort of your own kitchen.
Cooking filet mignon has become a cherished culinary quest for me, and mastering the ideal cooking temperatures has been vital to achieving that coveted balance of tenderness and flavor. So, let me share with you the insights I’ve gained along the way.
For me, the magic happens at around 130°F to 135°F (54°C to 57°C) for a perfect medium-rare filet. It’s a temperature range that promises a beautifully pink steak inside, with just enough sear on the outside. But finding that sweet spot requires patience and precision. I’ve learned to rely on my trusty meat thermometer, ensuring I always hit that perfect temperature.
Of course, cooking temperatures are a matter of personal preference. If you’re like me and enjoy a steak with a bit more pink in the center, aim for around 120°F to 125°F (49°C to 52°C) for a rare treat. For those who prefer a bit more done, 140°F to 145°F (60°C to 63°C) is the way to go for medium. And if you’re in the camp and love a well-done steak, aim for 160°F (71°C) or higher.
Filet Mignon with Peppercorn Cream
4
servings15
minutes15
minutes5
minutesKeep the screen of your device on
Ingredients
4 6oz File MIgnon
3 Tbsp Heavy Cream
2 Tbsp Mustard Dijon
2 Tbsp Brandy
1 Clove of Garlic
2 Tbsp unsalted Butter
1 Cup of Flour
1 Tbsp Mixed Peppercorns (black, white, green, pink)
1/2 cup beef broth
Salt to taste
Cooking String
Directions
- Twenty minutes before starting, remove all the filets from the fridge to ensure they will be at room temperature.
- Place the fillets on a cutting board, take some kitchen string, and tie the fillets so that they hold their shape better during the cooking process.
- After tying the fillets, pour the flour into a container and place the fillets inside, taking care to flour only the upper and bottom. Do not flour the sides.
- Crush the mixed peppercorns using a spice grinder.
- Melt the butter with the garlic in a skillet over medium-high heat.
- Once the butter melts, place the fillets in the skillet. Add the steaks and cook to your desired doneness (3-4 minutes per side for medium-rare). Remove the steaks from the skillet and set aside.
- At this point, add the brandy to the pan, taking care in case the butter splashes. Quickly tilt the pan to flambé the brandy, or use a lighter and let the alcohol evaporate.
- Once the flame is extinguished, lower the heat and add the crushed mixed peppercorns. Add the mustard and salt to taste.
- Turn up the heat, pour in the heavy cream and the beef broth and deglaze the pan, scraping up any browned bits. Allow it to simmer for a couple of minutes until it thickens slightly..
- Plate the filet mignon steaks and drizzle the peppercorn cream sauce over them.
- Serve your Filet Mignon with Mixed Peppercorn Cream immediately!
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