Elevate your evening with our sumptuous Seared Filet Mignon accompanied by Shallot Peppercorn Cream Sauce. This divine dish promises to tantalize your taste buds and create a memorable dining experience. Follow our simple steps to create this culinary masterpiece in the comfort of your own kitchen.
Ingredients
for Shallot Peppercorn Cream Sauce:
- 3 tablespoons Unsalted Butter
- 1 Finely Diced Shallot
- 2 teaspoons Crushed Black Peppercorns
- 2 Cloves Minced Garlic
- 3 tablespoons All-Purpose Flour
- 1 teaspoon Dijon Mustard
- 1 tablespoon Worcestershire Sauce
- 3 cups Low-Sodium Beef Stock
- 1/2 cup Heavy Cream
- Kosher Salt to Taste
Ingredients for Seared Filet Mignon:
- 4 (6-ounce) Filet Mignon Steaks
- Avocado Oil
- 2 tablespoons Butter
- 2 Garlic Cloves
Directions
for Shallot Peppercorn Cream Sauce:
1. Melt the butter in a large sauté pan over medium-low heat.
2. Add diced shallots and a pinch of salt, cooking until soft (about 1 minute).
3. Incorporate minced garlic and crushed peppercorns, sautéing for an additional 30 seconds.
4. Mix in Dijon mustard, Worcestershire sauce, and flour, cooking for 1 minute before slowly adding beef stock.
5. Bring the mixture to a boil, then reduce to a simmer, leaving it uncovered for 10 minutes.
6. Stir in heavy cream and continue to simmer for another 5 minutes until the sauce thickens. Season with salt to taste.
Directions for Seared Filet Mignon:
1. Allow filet mignon steaks to reach room temperature, then pat dry and season with salt and pepper.
2. Heat a cast iron pan with avocado oil until smoking.
3. Place steaks in the pan, searing undisturbed for 2-3 minutes per side, then sear the edges for 1 minute.
4. Add butter and garlic to the pan, turning off the heat and basting the steaks for 30 seconds.
5. Remove steaks and let them rest for 7 minutes before slicing. Serve with the prepared sauce.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes