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Classic Peppercorn Steak

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A sumptuous dish featuring thick, juicy filet mignon steaks served with a creamy peppercorn sauce.

Ingredients

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  • 1 tbsp vegetable oil
  • 1 shallot, minced
  • 1 large garlic clove, minced
  • 1/4 cup brandy
  • 1 cup beef stock
  • 1 1/2 tbsp black peppercorns, crushed
  • 1/3 cup heavy cream
  • 1 tsp cornstarch
  • 2 tsp Dijon mustard
  • Salt, to taste
  • 2 filet mignon steaks (6 ounces each)
  • Salt and pepper, for seasoning
  • A pinch of Lawry’s seasoning

Instructions

  1. Heat the vegetable oil in a medium skillet over medium-low heat. Add the minced shallot and garlic, cooking for 2 minutes to soften.
  2. Add the brandy to the skillet and simmer for about 1 minute to let the alcohol cook off.
  3. Combine the beef stock and crushed peppercorns, bringing to a low boil and simmer for about 4 minutes to reduce.
  4. Whisk the cornstarch into the heavy cream in a separate bowl, then pour into the skillet while continuously whisking. Cook until slightly thickened.
  5. Stir in the Dijon mustard, season with salt if needed, and set the sauce aside.
  6. Season both filet mignon steaks with salt, pepper, and Lawry’s seasoning.
  7. Heat a small amount of vegetable oil in a cast iron skillet over high heat.
  8. Sear the first side of each steak for about 3 minutes to form a crust.
  9. Flip the steaks, reduce heat, and cook until the internal temperature reaches 125°F (medium-rare), about 4-5 minutes.
  10. Remove the steaks from the skillet and let them rest for 4-5 minutes under foil.

Notes

Consider adding sautéed mushrooms to the sauce for more flavor. Adjust peppercorn levels for spice preference.

Nutrition

Find it online: https://yummyfirst.com/classic-peppercorn-steak/