Filet Mignon Pepper Steak Recipe

Bring steaks to temperature

Remove the filet mignon from the refrigerator 30–45 minutes before cooking so they come to near room temperature. Pat dry thoroughly with paper towels.

Season

Season both sides of each steak with kosher salt (about 1/4 tsp per side) and press freshly ground black pepper onto both faces so pepper adheres evenly.

Preheat pan

Place a heavy skillet (cast iron preferred) over medium-high heat until very hot, about 3–5 minutes. Add 2 tablespoons vegetable oil and swirl to coat.

Sear steaks

Add steaks to the hot pan without crowding. Sear 2–3 minutes per side for medium-rare (internal temp 125–130°F / 52–54°C), adjusting time for thickness. Tilt pan and add 2 tablespoons butter during the last minute and spoon butter over steaks to baste.

Rest

Transfer steaks to a warm plate and loosely tent with foil. Rest 6–8 minutes while you make the peppercorn sauce so juices redistribute.

Crush peppercorns

While steaks rest, lightly crush the whole black peppercorns using a mortar and pestle or by pressing them inside a zip-top bag with the flat side of a heavy pan until coarsely cracked (not powdered).

Sauté aromatics

Carefully wipe out excess fat from the skillet leaving about 1 tablespoon. Reduce heat to medium. Add the finely minced shallot and sauté 1–2 minutes until softened and translucent. Add the minced garlic and cook 20–30 seconds until fragrant, taking care not to brown.

Flambé or deglaze

If using brandy/cognac and comfortable, remove pan from heat, add 1 tablespoon brandy, then return briefly and tilt pan to ignite to burn off alcohol (flambé) — or simply add brandy and simmer 30–60 seconds to reduce. Scrape brown bits from pan with a wooden spoon.

Build sauce

Add 3 tablespoons beef stock and 1 teaspoon Worcestershire sauce to the pan, scraping to deglaze. Stir in 1 teaspoon Dijon mustard and the crushed peppercorns. Simmer gently 1–2 minutes to reduce slightly.

Finish with cream and butter

Lower heat to medium-low, stir in 1 tablespoon heavy cream and 1 tablespoon cold cubed butter, whisking until the butter melts and the sauce is glossy and slightly thickened (about 1 minute). Taste and add up to 1/4 teaspoon salt if needed. Stir in chopped thyme if using.

Strain (optional)

If you prefer a smooth sauce, strain through a fine-mesh sieve into a small pan, pressing on solids to extract flavor, then return to heat briefly to warm.

Plate

Spoon the warm peppercorn sauce over each rested filet mignon or serve sauce on the side.

Garnish each steak with chopped fresh parsley and a lemon wedge on the side. Serve immediately with your choice of sides (roasted potatoes, mashed potatoes, or seasonal vegetables).