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Perfect Filet Mignon Recipe with Easy Cognac Peppercorn Cream Sauce

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A quick and easy recipe for tender filet mignon steaks paired with a rich and creamy cognac peppercorn sauce, perfect for special occasions or a luxurious weeknight dinner.

Ingredients

Scale
  • 2 filet mignon steaks (6 to 8 ounces each, about 170–225 grams), trimmed and patted dry
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter, divided
  • 1/4 cup cognac (60 ml)
  • 1 tablespoon green peppercorns in brine, drained and lightly crushed
  • 1/2 cup heavy cream (120 ml)
  • 1 small shallot, finely minced
  • 1/2 cup beef broth (120 ml), homemade or low-sodium store-bought
  • 1 sprig fresh thyme (optional)

Instructions

  1. Take the filet mignons out of the fridge about 30 minutes before cooking to bring them to room temperature. Pat dry with paper towels, then season generously with salt and freshly ground black pepper on both sides.
  2. Place a cast iron skillet over medium-high heat. Add 2 tablespoons olive oil and 1 tablespoon butter. Wait until the butter melts and starts to foam, but don’t let it burn.
  3. Carefully lay the filets in the pan without crowding. Sear for about 3-4 minutes on the first side without moving them. Flip and sear the other side for 3 minutes. For medium-rare, aim for an internal temperature of 130°F (54°C). Add the sprig of thyme during the last minute and baste with the remaining butter by spooning it over the steaks.
  4. Remove the steaks from the pan and transfer to a plate. Cover loosely with foil and let rest for 5-7 minutes.
  5. In the same skillet, reduce heat to medium. Add the minced shallot and sauté until translucent, about 2 minutes.
  6. Pour in the cognac carefully (away from heat to avoid flare-ups) and let it simmer for 1-2 minutes to burn off the alcohol and concentrate flavor.
  7. Stir in the crushed green peppercorns and beef broth. Let it reduce by half, about 3-4 minutes.
  8. Lower heat and stir in the heavy cream. Let the sauce simmer gently until it thickens slightly, about 3-5 minutes. Taste and adjust seasoning with salt and pepper as needed.
  9. Plate the rested filet mignons and spoon the cognac peppercorn cream sauce generously over the top.

Notes

Bring steaks to room temperature before cooking for even doneness. Use a meat thermometer for perfect medium-rare. When adding cognac, remove pan from heat to avoid flare-ups. Rest steaks after cooking to retain juices. For dairy-free, substitute heavy cream with coconut cream and butter with olive oil. If green peppercorns are unavailable, crushed black peppercorns can be used but flavor will differ. Sauce can be made ahead and reheated gently with added broth or cream if too thick.

Nutrition

Keywords: filet mignon, steak recipe, cognac peppercorn sauce, creamy sauce, easy steak dinner, special occasion recipe, quick steak recipe

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