Filet Mignon with Herby Green Peppercorn Sauce

Filet Mignon with Herby Green Peppercorn Sauce

This filet mignon with herby green peppercorn sauce is a twist on a steakhouse favorite: a creamy, peppery sauce with a fresh, herby kick where classic meets bold in every bite and the perfect dish for date night in!

for the filet mignon:

• 2 filet mignons (6oz each)

• Kosher salt

• Ground black pepper

• 2 tablespoons avocado oil

for the herby green peppercorn sauce:

• ¼ cup finely minced shallot

• 2 cloves garlic, minced

• ¼ cup dry white wine (like Pinot Grigio)

• ½ cup beef broth

• ½ cup heavy cream

• 1 tablespoon grainy mustard

• 2 tablespoons green peppercorns in brine, drained

• 2 tablespoons finely minced parsley

• 2 tablespoons finely minced chives (plus more for garnish)

• 1 teaspoon fresh thyme leaves

• ¼ teaspoon kosher salt

• ¼ teaspoon freshly ground black pepper

Method:

1. Pat the steaks very dry with a paper towel. Season both sides generously with salt and pepper and let rest at room temperature for 15 minutes.

2. Heat the avocado oil in a cast iron or heavy skillet over medium-high heat until very hot but not yet smoking. Tip: Turn on your hood fan. It may get smoky for a few minutes once you add the filets!

3. Add the filets using tongs and sear undisturbed for 4 minutes per side for medium-rare (or 6 minutes for well-done), until a deep brown crust forms.

4. Transfer the steaks to a cutting board to rest while you make the sauce. Let the skillet cool off the heat for 3 minutes before starting the sauce.

5. Return the skillet with the pan juices to medium heat. Add the shallot and garlic and sauté until fragrant, about 1 minute. Note: the pan drippings will likely be a dark brown color from the searing, but not to worry, the sauce will improve in color as the sauce builds.

6. Add the wine and reduce for 2 minutes. Stir in the broth, heavy cream, mustard, green peppercorns, parsley, chives, thyme, salt, and pepper. Simmer for 3–4 minutes or until slightly thickened. If the sauce feels a bit too thick before serving, stir in a splash of broth.

7. Spoon a generous dollop of sauce onto each plate and top with the filets. Drizzle with more sauce. Garnish with extra chives if desired and serve immediately.

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Filet Mignon with Herby Green Peppercorn Sauce

Yield: 2

Author: Elise Smith

This filet mignon with herby green peppercorn sauce is a twist on a steakhouse favorite: a creamy, peppery sauce with a fresh, herby kick where classic meets bold in every bite and the perfect dish for date night in!

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Ingredients

For the Filet Mignon

• 2 filet mignons (6oz each)
• Kosher salt
• Ground black pepper
• 2 tablespoons avocado oil

For the Herby Green Peppercorn Sauce

• ¼ cup finely minced shallot
• 2 cloves garlic, minced
• ¼ cup dry white wine (like Pinot Grigio)
• ½ cup beef broth
• ½ cup heavy cream
• 1 tablespoon grainy mustard
• 2 tablespoons green peppercorns in brine, drained
• 2 tablespoons finely minced parsley
• 2 tablespoons finely minced chives (plus more for garnish)
• 1 teaspoon fresh thyme leaves
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

Instructions

1. Pat the steaks very dry with a paper towel. Season both sides generously with salt and pepper and let rest at room temperature for 15 minutes.
2. Heat the avocado oil in a cast iron or heavy skillet over medium-high heat until very hot but not yet smoking. Tip: Turn on your hood fan. It may get smoky for a few minutes once you add the filets!
3. Add the filets using tongs and sear undisturbed for 4 minutes per side for medium-rare (or 6 minutes for well-done), until a deep brown crust forms.
4. Transfer the steaks to a cutting board to rest while you make the sauce. Let the skillet cool off the heat for 3 minutes before starting the sauce.
5. Return the skillet with the pan juices to medium heat. Add the shallot and garlic and sauté until fragrant, about 1 minute. Note: the pan drippings will likely be a dark brown color from the searing, but not to worry, the sauce will improve in color as the sauce builds.
6. Add the wine and reduce for 2 minutes. Stir in the broth, heavy cream, mustard, green peppercorns, parsley, chives, thyme, salt, and pepper. Simmer for 3–4 minutes or until slightly thickened. If the sauce feels a bit too thick before serving, stir in a splash of broth.
7. Spoon a generous dollop of sauce onto each plate and top with the filets. Drizzle with more sauce. Garnish with extra chives if desired and serve immediately.