< img height="1" width="1" style="display:none;" alt="" src="https://ct.pinterest.com/v3/?event=init&tid=2612796620445&pd[em]=&noscript=1" /> Grilled Filet Mignon with Creamy Peppercorn Sauce – JoyOuce

Grilled Filet Mignon with Creamy Peppercorn Sauce

Grilled Filet Mignon with Creamy Peppercorn Sauce

This recipe elevates the classic steak dinner with a flavorful and elegant peppercorn sauce. Using a meat thermometer ensures perfectly cooked filets every time, and the smoky kiss of the grill adds another layer of complexity.

Prep Time Cook Time Servings
15 mins 15 mins 2


For the Steaks:

  • 2 (6 oz) filet mignon steaks, about 1-inch thick
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 tbsp cracked black peppercorns

          For the Creamy Peppercorn Sauce:

          • 1 tbsp unsalted butter
          • 1 shallot, finely minced
          • 1/2 tsp whole black peppercorns
          • 1/4 cup brandy (or cognac)
          • 1/2 cup beef broth
          • 1/2 cup heavy cream
          • 1/4 tsp Dijon mustard
          • Salt and freshly ground black pepper, to taste


          • Sharp knife
          • Cutting board
          • Paper towels
          • Tongs
          • Grill with medium-high heat (or cast iron grill pan)
          • Meat thermometer (instant-read recommended)
          • Small saucepan
          • Whisk
          • Serving platter


                  step 1: Prep the Steaks
                  • Remove the steaks from the refrigerator 30 mins before grilling to bring them to room temperature.
                  • Pat the steaks dry with paper towels.
                  • Drizzle the steaks with olive oil and season generously with kosher salt and freshly ground black pepper on all sides.
                  step 2: Prepare the Peppercorn Crust (Optional)
                  • If you prefer a more intense peppery flavor, prepare a peppercorn crust.
                  • Place the cracked black peppercorns in a mortar and pestle or spice grinder and grind them coarsely. Alternatively, you can place the peppercorns in a zip-lock bag and crush them with a rolling pin.
                  • Press the seasoned steaks gently into the crushed peppercorns to coat them evenly.
                  step 3: Preheat the Grill
                  • Preheat your grill to medium-high heat. If using a gas grill, preheat for at least 10 mins with the lid closed.
                  • If using a charcoal grill, let the coals burn until white hot.
                  step 4: Sear the Steaks
                  • Place the steaks on the preheated grill and sear for 2-3 mins per side, depending on the thickness and desired doneness.
                  • Use a meat thermometer to monitor the internal temperature of the steaks.
                  • For a rare steak, aim for an internal temperature of 125°F (52°C).
                  • For medium-rare, aim for 135°F (57°C).
                  • For medium, aim for 145°F (63°C).
                  step 5: Resting the Steaks
                  • Once the steaks are seared to your desired doneness, transfer them to a plate and tent loosely with foil.
                  • Let the steaks rest for 5-10 mins before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
                  step 6: Make the Creamy Peppercorn Sauce
                  • While the steaks are resting, prepare the sauce.
                  • In a small saucepan, melt the butter over medium heat.
                  • Add the shallot and cook until softened and translucent, about 2-3 minutes.
                  • Add the whole black peppercorns and cook for another minute, releasing their aroma.
                  step 7: Deglaze and Build the Sauce
                  • Carefully pour in the brandy and scrape up any browned bits from the bottom of the pan.
                  • Let the brandy simmer for about a minute, allowing the alcohol to burn off.
                  • Add the beef broth and bring to a boil.
                  • Reduce heat and simmer for 5 mins, letting the sauce reduce slightly.
                  step 8: Finishing Touches
                  • Whisk in the heavy cream and Dijon mustard.
                  • Season with salt and freshly ground black pepper to taste.
                  • The sauce should be slightly thickened but still have a pourable consistency.
                  • If the sauce is too thick, add a splash of additional broth or water.
                  step 9: Serve and Enjoy
                  • Transfer the rested steaks to a serving platter.
                  • Spoon the creamy peppercorn sauce over the steaks or serve it on the side for dipping.
                  • Enjoy your perfectly cooked filet mignon with a delicious and flavorful sauce!

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