Filet Mignons with Pepper Cream Sauce Recipe

I thought I’d share a steak dinner recipe today, for those one who are considering staying in and having Valentine’s Dinner at Home with your Sweetheart. These’s would be great paired with a baked potato and another side of choice plus don’t forget the dessert!

IngredientsPhoto of Filet Mignons With Pepper Cream Sauce by goodeets7

4 servings

  • 1/4 cup coarsely crushed black peppercorns
  • 4 (6 ounce) 1 1/2 inch thick filet mignon steaks
  • salt to taste
  • 1 tablespoon butter
  • 1 teaspoon olive oil
  • 1/3 cup beef broth
  • 1 cup heavy cream


Prep 10 minutes Cook 15 minute Ready In 25 minutes 4 servings

  1. Place the peppercorns into a shallow bowl. Sprinkle the beef tenderloin filets with salt on both sides, and coat both sides with crushed peppercorns.
  2. Melt the butter with the olive oil over high heat in a heavy skillet (not nonstick) until the foam disappears from the butter. Gently place the steaks in the pan, and cook until they start to become firm and are reddish-pink and juicy in the center, about 3 1/2 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steaks to platter, and cover tightly with foil.
  3. Pour the beef broth into the skillet, and use a whisk to stir the broth and scrape up any dissolved brown flavor bits from the skillet. Whisk in the cream, and simmer the sauce until it’s reduced and thickened, 6 to 7 minutes. Place the steaks back in the skillet, turn to coat with sauce, and serve with the remaining sauce.