Elegant Seared Filet Mignon with Shallot Peppercorn Cream Sauce

Immerse yourself in the luxurious flavors of this Seared Filet Mignon served with a rich Shallot Peppercorn Cream Sauce. This recipe is a testament to the sophistication that a few premium ingredients can bring to your dining table. Perfect for special occasions or when you simply want to indulge in a gourmet meal at home, this dish promises tenderness, flavor, and an unforgettable culinary experience.


For the Shallot Peppercorn Cream Sauce:
  • 3 TB Unsalted Butter: For sautéing and adding richness.
  • 1 Shallot, finely diced: Provides a subtle sweetness.
  • 2 tsp Black Peppercorns, crushed: Adds a sharp, piquant flavor.
  • 2 Cloves Garlic, minced: For aromatic depth.
  • 3 TB All-Purpose Flour: Thickens the sauce.
  • 1 tsp Dijon Mustard: Offers tanginess and enhances the sauce’s complexity.
  • 1 TB Worcestershire Sauce: Introduces a mild savory and sweet taste.
  • 3 cups Beef Stock: The base of the sauce, adds umami and richness.
  • 1/2 cup Heavy Cream: Gives the sauce a velvety, creamy texture.
  • Kosher Salt, to taste: For seasoning.
For the Seared Filet Mignon:
  • 4 – 6oz Filet Mignon Steaks: The star of the dish, known for its tenderness.
  • Avocado Oil: High smoke point, ideal for searing.
  • 2 TB Butter: Adds flavor and aids in creating a perfect crust.
  • 2 Garlic Cloves: For basting and infusing the steaks with flavor.


Shallot Peppercorn Cream Sauce:
  1. Melt Butter: In a saucepan over medium heat, melt the butter.
  2. Sauté Shallot and Peppercorns: Add the finely diced shallot and crushed peppercorns, cooking until the shallot is translucent.
  3. Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant.
  4. Roux Formation: Sprinkle the flour over the shallot mixture, stirring until well combined and cook for 2 minutes.
  5. Incorporate Liquids: Whisk in the Dijon mustard, Worcestershire sauce, and slowly add the beef stock, ensuring the mixture is smooth.
  6. Simmer: Allow the sauce to simmer and thicken, stirring occasionally.
  7. Finish with Cream: Stir in the heavy cream and simmer until the sauce reaches your desired consistency. Season with kosher salt to taste.
Seared Filet Mignon:
  1. Prep Steaks: Bring the filet mignon steaks to room temperature and season with salt.
  2. Heat Pan: In a heavy skillet, heat avocado oil over high heat until it begins to smoke.
  3. Sear Steaks: Add the steaks to the pan, cooking for about 2-3 minutes per side for a medium-rare finish.
  4. Add Flavor: Reduce the heat to medium and add butter and garlic cloves to the pan, basting the steaks with the melted butter and garlic.
  5. Rest: Remove the steaks from the pan and let them rest for a few minutes before serving.


Plate each filet mignon steak with a generous drizzle of the Shallot Peppercorn Cream Sauce. This dish pairs beautifully with roasted vegetables or a simple salad for a balanced, elegant meal.


This Seared Filet Mignon with Shallot Peppercorn Cream Sauce is a celebration of quality ingredients and flavors. Whether you’re commemorating a special occasion or treating yourself, this recipe delivers a restaurant-quality experience that’s sure to impress. Enjoy the journey of creating this exquisite dish, and savor every delicious bite.