Celery Free Filet Mignon with Peppercorn Sauce
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Learn more →Ingredients
2 servings
For the steaks
- 2 filet mignon steaks (6–8 oz each, about 1 ½ inches thick)
- 1 tsp kosher salt
- 1 tbsp whole black peppercorns, coarsely crushed
- 1 tbsp neutral oil (such as canola or grapeseed)
- 1 tbsp unsalted butter
- 2 sprigs fresh thyme
- 1 clove garlic, lightly smashed
For the peppercorn sauce
- 1 shallot, finely minced
- 1 ½ tsp whole black peppercorns, coarsely crushed
- ¼ cup cognac or brandy
- ½ cup beef broth
- ½ cup heavy cream
- 1 tsp dijon mustard
- 1 tbsp unsalted butter
- salt, to taste
For serving
- fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Pat the steaks completely dry with paper towels, then season all over with the kosher salt. Press the coarsely crushed peppercorns firmly onto both flat sides of each steak so they adhere.
- 2
Heat the neutral oil in a 10- or 12-inch oven-safe skillet over high heat until the oil just begins to smoke. Add the steaks and sear undisturbed for 2–3 minutes, until a deep mahogany crust forms on the underside and the steak releases easily from the pan.
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