Filet Mignonette Au Poivre Recipe

Preparation and Cooking

1. 1

   Prepare the Ingredients

   Start by taking the filet mignon out of the refrigerator to allow it to come to room temperature for about 30 minutes.

2. 2

   Crush the Peppercorns

   In a mortar and pestle or using the back of a heavy pan, crush the black peppercorns coarsely. Set aside.

3. 3

   Season the Filet Mignon

   Rub the filet mignon pieces with sea salt and the crushed black peppercorns, ensuring an even coating.

4. 4

   Sear the Filet Mignon

   In a heavy skillet, heat the olive oil over medium-high heat. Once hot, add the filet mignon pieces and sear for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached. Remove from the skillet and let rest.

5. 5

   Make the Sauce

   In the same skillet, reduce the heat to medium. Add the butter and shallots, cooking until the shallots are translucent, about 2-3 minutes.

6. 6

   Deglaze with Cognac

   Carefully add the cognac to the skillet and allow it to flame. Once the flames subside, scrape the bottom of the skillet to release any browned bits.

7. 7

   Add Cream

   Pour in the heavy cream and stir well. Cook for an additional 2-3 minutes until the sauce thickens slightly.

8. 8

   Grill the Vegetables

   While the sauce is cooking, grill the mixed vegetables on a grill pan or outdoor grill until tender and slightly charred, about 5-7 minutes.

9. 9

   Serve

   Plate the filet mignon and drizzle with the peppercorn sauce. Serve alongside the grilled vegetables.