Peppercorn-Crusted Filet Mignon with Mushroom Cream Sauce
Indulge in a classic French dish that combines the rich flavors of tender filet mignon with a bold peppercorn crust and a luscious mushroom cream sauce. This recipe is inspired by the timeless techniques of French cooking, paying homage to the tradition while adding modern sensibilities for ease of preparation. Perfect for entertaining or a special family dinner, these succulent filets paired with sautéed mushrooms and a touch of cognac create a delightful culinary experience. Serve with a fresh salad, buttery potatoes, and crusty bread for an unforgettable meal that will impress your guests and satisfy your taste buds.
N/A
Servings
480
Calories
8
Ingredients
Ingredients
Filet Mignon
6 (2-inch thick)
Peppercorns
1/4 cup (crushed)
Butter
3 tablespoons (divided)
Cognac
3 tablespoons (for flambé)
Salt
to taste
Whipping Cream
6 tablespoons
Mushrooms
1 lb (sliced thinly)
Fresh Parsley
1/4 cup (chopped)
Instructions
1
Begin by crushing the peppercorns using a mallet or the back of a heavy pan until they are coarsely ground.
2
Pat the filet mignon dry with paper towels and press each side into the cracked peppercorns, ensuring a generous coating. Let the beef rest for about one hour at room temperature to absorb the flavors.
3
In a large skillet, heat 1 1/2 tablespoons of butter over medium-high heat. Once hot, add the coated filet mignon to the skillet.
4
Sear the filets for 8 minutes on each side for rare, 10 minutes for medium, or 12 minutes for well done, depending on your preference.
5
Remove the filets from the skillet and transfer to a platter. Cover loosely with foil and let them rest while you prepare the sauce.
6
Carefully add the cognac to the hot skillet, taking caution as it may flare up. Allow the flames to subside, then let the cognac boil for about a minute to reduce slightly.
7
Stir in 1 1/2 tablespoons of butter, a pinch of salt, and the whipping cream. Bring this mixture to a gentle boil, stirring constantly.
8
Add the sliced mushrooms to the sauce, reducing the heat to a simmer. Sauté the mushrooms until tender, approximately 5-7 minutes.
9
Once the mushrooms are cooked through, pour the creamy mushroom sauce over the rested filets on the platter. Garnish with freshly chopped parsley before serving.
Nutrition Information
33.7g
Fat
3g
Carbs
33.7g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is Peppercorn-Crusted Filet Mignon with Mushroom Cream Sauce.
What type of cuisine inspired this dish?
This dish is inspired by the timeless techniques of French cooking.
How many pieces of filet mignon are required?
The recipe calls for 6 pieces of filet mignon.
How thick should the filet mignon steaks be?
The steaks should be 2 inches thick.
How should I crush the peppercorns?
Use a mallet or the back of a heavy pan until they are coarsely ground.
How long should the beef rest at room temperature after coating with peppercorns?
The beef should rest for about one hour to absorb the flavors.
How much butter is used to sear the filets?
Heat 1 1/2 tablespoons of butter in a large skillet for searing.
How long do I sear the filets for a rare finish?
Sear the filets for 8 minutes on each side for rare.
How long do I sear the filets for a medium finish?
Sear the filets for 10 minutes on each side for medium.
How long do I sear the filets for a well-done finish?
Sear the filets for 12 minutes on each side for well done.
What should I do with the steaks after searing?
Remove them to a platter and cover loosely with foil to rest.
How much cognac is used in the sauce?
The recipe requires 3 tablespoons of cognac.
Is there a safety warning for using cognac?
Yes, take caution when adding cognac to the hot skillet as it may flare up.
How long should the cognac boil?
Allow it to boil for about a minute to reduce slightly.
What kind of cream is used for the sauce?
The recipe uses 6 tablespoons of whipping cream.
How many mushrooms are needed for this recipe?
You will need 1 lb of mushrooms.
How should the mushrooms be prepared?
The mushrooms should be sliced thinly.
How long do the mushrooms need to sauté in the sauce?
Sauté the mushrooms until tender, which takes approximately 5-7 minutes.
What garnish is recommended for this dish?
Garnish with 1/4 cup of freshly chopped parsley.
What side dishes are suggested to serve with this meal?
It is recommended to serve with a fresh salad, buttery potatoes, and crusty bread.
How many calories are in a serving?
There are 480 calories per serving.
What is the protein content of this dish?
The dish contains 33.7g of protein.
How much fat is in this recipe?
The recipe contains 33.7g of fat.
How many carbohydrates are in this meal?
There are 3g of carbohydrates.
How many ingredients are listed in this recipe?
There are 8 ingredients in total.
What is the total amount of butter used?
The recipe uses 3 tablespoons of butter in total, divided.
What is the purpose of patting the meat dry?
Patting the meat dry ensures the peppercorns adhere better for a generous coating.
Can this recipe be used for entertaining?
Yes, it is described as perfect for entertaining or a special family dinner.
When should the salt be added?
Add a pinch of salt to the skillet when stirring in the butter and whipping cream.
How much peppercorn is required for the crust?
The recipe requires 1/4 cup of peppercorns.