Grilled Filet Mignon with Creamy Peppercorn Sauce
JoyOuceKitchen
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 |
INGREDIENTS
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
Utensils:
- 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
INSTRUCTIONS
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.
- 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.
- 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.
- 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).
- 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.
- 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.
- 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.
- 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.
- 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!