Filet Mignon Pepper Steak Recipe

Marinate steaks

Pat the filet mignons dry with paper towels. In a shallow dish combine 3 tbs soy sauce, 1 tbs dry sherry, 1 tsp Worcestershire sauce, 1 tbs freshly ground black pepper and 1 tsp kosher salt. Add the steaks and turn to coat. Let rest at room temperature for 20–30 minutes (or refrigerate up to 2 hours).

Preheat pan

About 10 minutes before cooking, remove steaks from fridge (if chilled) to temper. Preheat a heavy skillet or cast-iron pan over medium-high heat until very hot, about 3–5 minutes. Add 1 tbs olive oil and swirl to coat.

Sear steaks

Sear the filets 2–3 minutes per side for medium-rare (internal temperature 125–130°F / 52–54°C), adjusting time for thickness and desired doneness. Sear edges briefly to render any fat. Transfer steaks to a warm plate and tent loosely with foil to rest while you make the sauce.

Using the same hot pan (do not wipe clean; leave fond), reduce heat to medium. If pan is dry, add a drizzle (about 1 tsp) of olive oil. Add 1 cup sliced yellow onion and 1/2 cup each sliced green and red bell peppers. Sauté, stirring occasionally, until softened and beginning to brown, 5–7 minutes. Stir in 2 cloves minced garlic and cook 30–45 seconds until fragrant.

Deglaze the pan by pouring in 1 cup beef stock, scraping the browned bits from the bottom with a wooden spoon. Stir in 1 tsp tomato paste, 1 tsp Dijon mustard and 1/2 tsp brown sugar. Bring to a gentle simmer and cook 2–3 minutes to concentrate flavors.

In a small bowl whisk 1 tsp cornstarch with 1 tbs cold water until smooth. Whisk the slurry into the simmering sauce and cook 1–2 minutes until sauce thickens slightly. Taste and adjust seasoning with additional soy sauce or salt if needed.

Return the rested steaks and any accumulated juices to the pan, spooning sauce and peppers over them. Simmer together 1 minute to rewarm steaks and meld flavors.

Remove pan from heat and swirl in 1 tbs unsalted butter until melted and the sauce becomes glossy. Sprinkle with 1 tbs chopped fresh parsley and additional 1/2 tsp freshly ground black pepper to taste.

Transfer steaks to plates, spoon the pepper-and-sauce mixture over each filet and serve immediately.