Home Recipes Peppercorn Filet Mignon

Peppercorn Filet Mignon

Serves 2 Grill 10 minutes (plus 30-40 minutes to come to room temperature)

Ingredients

  • 2 filet mignon steaks, 1.5-2 inches thick
  • 3 tbsp coarsely cracked black peppercorns
  • 1 1/2 tsp kosher salt
  • 2 tbsp olive oil, divided
  • 1 tbsp margarine
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • 1/3 cup brandy or cognac (or additional stock for an alcohol-free version)
  • 1/2 cup beef or chicken stock
  • 1 tsp Worcestershire-style sauce
  • 1 tbsp minced fresh chives

Method

  1. Let the steaks come to room temperature for 30-40 minutes. Pat dry and season with salt, then press the cracked peppercorns firmly onto both sides of each steak to form a thick, even crust.
  2. Heat 1 tablespoon olive oil in a heavy skillet over high heat until just smoking.
  3. Sear the peppered steaks 3 minutes per side, pressing gently so the crust makes full contact with the pan, until deeply crusted and the internal temperature reaches 125°F for medium-rare.
  4. Transfer to a cutting board and rest, tented with foil, 8-10 minutes.
  5. Pour off excess fat, leaving the fond, and set the pan over medium heat. Add the remaining olive oil, shallot, and garlic, cooking 1 minute until fragrant.
  6. Carefully add the brandy off the heat, then return to the stove and simmer 1-2 minutes to cook off the raw alcohol (it may flame briefly — have a lid nearby).
  7. Stir in the stock and Worcestershire-style sauce, and simmer 4-5 minutes until reduced to a glossy, peppery sauce.
  8. Whisk in the margarine off heat for a silky finish, adjusting salt to taste.
  9. Slice the steaks and spoon the peppery pan sauce over the top, finishing with fresh chives.

Chef's tip

The brandy pan sauce and cracked pepper crust give you all the classic steakhouse au poivre drama and peppery richness.

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