Filet Mignon in Shallot Peppercorn Cream Sauce

When it comes to crafting an elegant dinner that embodies sophistication and flavor, nothing surpasses a perfectly cooked Filet Mignon. The tender cut of beef, known for its mild flavor and buttery texture, pairs excellently with a rich and creamy sauce. One exquisite way to enhance Filet Mignon is by serving it with a shallot peppercorn cream sauce. This recipe not only delivers a burst of complex flavors but also promises an unforgettable dining experience. Here’s how you can prepare this luxurious dish right in your kitchen.


For the Filet Mignon:

  • 4 Filet Mignon steaks, about 1 1/2 inches thick
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons of olive oil

For the Shallot Peppercorn Cream Sauce:

  • 1 tablespoon olive oil
  • 3 shallots, finely chopped
  • 2 cloves of garlic, minced
  • 1 teaspoon of cracked black peppercorns
  • 1/2 cup of brandy or cognac
  • 1 cup of beef broth
  • 1 cup of heavy cream
  • Salt, to taste
  • Fresh parsley, chopped (for garnish)


Preparing the Filet Mignon:

  1. Season the Steaks: Begin by bringing your filet mignon steaks to room temperature. Season generously with salt and freshly ground black pepper.
  2. Cook the Steaks: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. When the oil is hot, add the steaks to the pan. Cook for about 4-5 minutes on each side for medium-rare, or longer depending on your preferred level of doneness. Remove the steaks from the skillet and set aside on a plate to rest.

Making the Shallot Peppercorn Cream Sauce:

  1. Sauté Shallots and Garlic: In the same skillet, add an additional tablespoon of olive oil. Add the finely chopped shallots and minced garlic, sautéing until they are soft and translucent.
  2. Deglaze the Pan: Add the cracked black peppercorns and brandy or cognac to the skillet. Allow the alcohol to cook off for about 2 minutes, scraping up any browned bits from the bottom of the pan.
  3. Add Broth and Cream: Pour in the beef broth and bring the mixture to a simmer. Reduce the sauce slightly before adding the heavy cream. Continue to simmer until the sauce thickens enough to coat the back of a spoon.
  4. Season the Sauce: Taste your sauce and adjust the seasoning with salt as needed.


  1. Plate the Dish: Place each filet mignon on a plate. Spoon a generous amount of the shallot peppercorn cream sauce over each steak.
  2. Garnish and Serve: Garnish with freshly chopped parsley. Serve immediately, paired with a side of mashed potatoes, steamed vegetables, or a simple salad for a complete gourmet meal.


Filet Mignon in Shallot Peppercorn Cream Sauce is more than just a meal; it’s a celebration of flavors that are both rich and refined. Whether you’re looking to impress guests, enjoy a romantic dinner, or simply treat yourself to a luxurious meal, this recipe guarantees satisfaction. The creamy sauce with a hint of peppercorn’s bite complements the tender filet mignon, making each bite a delightful experience.

Serving and Storage Tips for Filet Mignon in Shallot Peppercorn Cream Sauce

Serving Tips:

  1. Perfect Pairings: Enhance your Filet Mignon by serving it with sides that complement its flavors. Good choices include garlic mashed potatoes, grilled asparagus, sautéed mushrooms, or a light arugula salad. These sides not only balance the richness of the cream sauce but also add a colorful presentation to your plate.
  2. Wine Pairing: A dish as luxurious as Filet Mignon in Shallot Peppercorn Cream Sauce deserves a great wine. Opt for a full-bodied red wine such as Cabernet Sauvignon, Merlot, or a Shiraz. These wines pair beautifully with the richness of the beef and the creamy peppercorn sauce.
  3. Presentation: To make your presentation restaurant-quality, carefully spoon the sauce over the center of the steak, allowing it to pool around the base on the plate. Garnish with a sprig of parsley or a twist of freshly cracked black pepper to add a touch of elegance.
  4. Serving Temperature: Serve the Filet Mignon warm. The ideal temperature not only enhances the flavors and textures of the meat but also ensures the cream sauce remains smooth and velvety.

Storage Tips:

  1. Refrigerating Leftovers: If you have leftovers, they should be stored in an airtight container in the refrigerator. Properly stored, the Filet Mignon and sauce will last for up to 3 days. Be sure to allow the steak and sauce to cool to room temperature before refrigerating to maintain the best quality.
  2. Freezing: Although you can freeze cooked Filet Mignon and sauce, it is worth noting that the texture of the meat and the consistency of the cream sauce might change upon thawing. If you choose to freeze them, use an airtight, freezer-safe container and consume within 1-2 months for best quality. Thaw in the refrigerator overnight before reheating.
  3. Reheating: When ready to eat, reheat the steak and sauce gently over low heat on the stove. Adding a splash of beef broth or cream can help loosen the sauce back to its original consistency without diluting the flavors. Avoid microwaving, as it can make the meat tough and the sauce may separate.
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By following these serving and storage tips, you can ensure that your Filet Mignon in Shallot Peppercorn Cream Sauce remains as delightful and savory as when first prepared, maintaining its gourmet appeal whether served fresh or as a luxurious leftover.

1. Can I use a different cut of beef if I can’t find Filet Mignon?
Yes, you can use alternative cuts of beef if Filet Mignon is not available. Look for tender cuts such as Ribeye or New York Strip steaks. These cuts will also pair well with the shallot peppercorn cream sauce, though the cooking times may vary slightly due to differences in fat content and thickness.

2. What can I use instead of brandy or cognac in the sauce?
If you prefer not to use brandy or cognac, you can substitute it with a dry red wine, which will still add depth and richness to the sauce. Alternatively, for a non-alcoholic option, you can use additional beef broth or a mix of beef broth and a splash of balsamic vinegar for some acidity.

3. How do I know when the Filet Mignon is cooked to my desired doneness?
The best way to determine the doneness of your Filet Mignon is by using a meat thermometer. Here’s a quick guide:

  • Rare: 120-125°F (49-52°C)
  • Medium Rare: 130-135°F (54-57°C)
  • Medium: 140-145°F (60-63°C)
  • Medium Well: 150-155°F (65-68°C)
  • Well Done: 160°F (71°C) and above

Allow the meat to rest for a few minutes after cooking; the internal temperature will continue to rise slightly.

4. Can the shallot peppercorn cream sauce be made ahead of time?
Yes, the sauce can be prepared ahead of time. Simply cool it and store it in the refrigerator in an airtight container for up to two days. When ready to serve, gently reheat the sauce on the stove over low heat, stirring frequently. You may need to add a little extra cream or broth to adjust its consistency after reheating.

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