Filet Mignon in Green Peppercorn Sauce
Cook Time: 20 minutes
Prep Time: 5 minutes
Total Time: 25 minutes
Servings: 6
Calories per Serving: 616
Description:
Looking for a decadent, restaurant-quality dish to elevate your next dinner? This Filet Mignon in Green Peppercorn Sauce is the answer. Inspired by a recipe from the meat department at Walmart, this dish brings together perfectly seared filets and a flavorful green peppercorn sauce that’s nothing short of luxurious. Whether you’re hosting a dinner party or celebrating a special occasion, this meal is sure to impress. Serve with sautéed mushroom caps and baked potatoes for a truly festive, gourmet experience. Let’s dive into how to make this unforgettable steak entrée.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Butter | 6 tablespoons |
| Olive oil | 1 tablespoon |
| Brandy | 1 tablespoon |
| Shallot (finely chopped) | 1 medium |
| Green peppercorns (rinsed and chopped) | 1/3 cup |
| Dijon mustard | 1/3 cup |
| Fresh tarragon (chopped) | 1 1/2 tablespoons |
| Dried tarragon | 3/4 teaspoon |
| Filet mignon steaks | 6 pieces (about 6 oz each) |
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 616 |
| Total Fat | 52.5 g |
| Saturated Fat | 23.6 g |
| Cholesterol | 164.9 mg |
| Sodium | 137.9 mg |
| Carbohydrates | 2.9 g |
| Fiber | 0.1 g |
| Sugars | 0.1 g |
| Protein | 32 g |
Instructions:
-
Prepare the Filets:
Start by heating the butter and olive oil in a large skillet over medium heat. The butter will give the steak a rich, smooth flavor, while the olive oil ensures it won’t burn. -
Season the Steak:
While the butter and oil heat up, season each filet mignon generously with salt and pepper on both sides. This simple seasoning will enhance the steak’s natural flavors and pair beautifully with the rich sauce. -
Cook the Filets:
Add the filets to the skillet and sauté for about 5 minutes per side for rare, or 10 minutes for a medium level of doneness. Make sure to flip them only once to ensure a perfect sear on each side. Once cooked to your liking, transfer the steaks to a heated platter, cover loosely with foil, and keep warm while you make the sauce. -
Prepare the Green Peppercorn Sauce:
In the same skillet, add the brandy and set the pan aflame carefully, allowing the alcohol to cook off. This dramatic step not only adds depth of flavor to the sauce but also infuses the dish with a subtle, smoky aroma. Shake the pan gently to extinguish the flame once it dies down. -
Cook the Shallots:
Add the finely chopped shallot to the skillet and stir on high heat for about 2 to 3 minutes, or until the shallots become translucent and aromatic. -
Add the Peppercorns:
Rinse the green peppercorns under cold water to remove any brine, then drain and chop them finely. Add them to the pan with the shallots. These peppercorns provide a zesty, slightly floral flavor that contrasts wonderfully with the richness of the steak. -
Make the Sauce Base:
Pour in the cream, Dijon mustard, and fresh tarragon (along with the dried tarragon), stirring to combine. Bring the mixture to a boil over high heat, continuing to stir until the sauce thickens, which should take around 2 to 3 minutes. The sauce will become creamy and luxuriously smooth. -
Finish the Sauce:
Add the juices from the rested filets back into the pan to enhance the flavor and create a harmonious connection between the steak and sauce. Stir everything together to meld the flavors into a perfect, velvety sauce. -
Serve the Filets:
Carefully pour the rich green peppercorn sauce over the filets and serve immediately. Pair this dish with sautéed mushroom caps and baked potatoes for a complete, elegant meal. Enjoy the delicate flavors and the festive atmosphere this recipe creates at your table.
Tips for the Perfect Filet Mignon:
- Filet Mignon Selection: When choosing filet mignon, look for steaks that are bright red with good marbling (the fat within the muscle) as this will contribute to a juicy and tender steak.
- Resting the Meat: Let the steaks rest for about 5 minutes after cooking to allow the juices to redistribute within the meat, ensuring each bite is tender and flavorful.
- Flaming the Brandy: When flambéing, always exercise caution. Ensure there is no open flame nearby, and be ready to step back from the pan.
Pairing Suggestions:
For a well-rounded meal, pair this Filet Mignon in Green Peppercorn Sauce with a rich red wine such as a Cabernet Sauvignon or a bold Merlot. For sides, consider roasted asparagus or a light green salad with a tangy vinaigrette to balance the richness of the steak.
This dish is the epitome of indulgence, combining the succulent tenderness of filet mignon with the bold and aromatic flavors of a green peppercorn sauce. Perfect for special occasions, this recipe will quickly become a favorite at your table. Happy cooking!
