Peppercorn Crusted Filet Mignon is a refined steak dish built on contrast. The exterior develops a fragrant, textured crust from cracked black peppercorns, while the interior remains tender and buttery. When sliced, the pink center meets a deeply aromatic outer layer.

This dish relies on precision. Filet mignon is lean, meaning overcooking quickly dries it out. The pepper crust must be coarse enough to provide texture without burning under high heat. The finishing pan sauce adds gloss and depth without overwhelming the steak.

It’s a premium plate designed for close-up visuals and clean slicing.

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Ingredients (Serves 2)

• 2 filet mignon steaks (2.5–3 cm thick)

• 2 tablespoons whole black peppercorns, coarsely crushed

• Salt

• 1 tablespoon neutral oil

• 2 tablespoons unsalted butter

• 1 small shallot, finely minced

• 60 ml beef stock

• 60 ml heavy cream

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Step-by-Step Instructions

1. Prepare the Pepper Crust

Crush peppercorns coarsely using a mortar or heavy pan.

Press the pepper evenly onto both sides of the steak.
Season lightly with salt.

Let steaks sit at room temperature for 20 minutes.

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2. Sear for Crust

Heat oil in a heavy skillet over medium-high heat.

Sear steaks for 3–4 minutes per side for medium-rare.

Avoid moving them during the first minute to develop a crust.

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3. Butter Baste

Lower heat slightly.
Add butter and baste for 30–60 seconds.

Remove steaks and let rest for 5–7 minutes.

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4. Make the Pan Sauce

In the same pan, sauté shallots briefly.

Add beef stock and reduce slightly.
Stir in cream and simmer gently until slightly thickened.

Do not boil aggressively.

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5. Slice and Serve

Slice filet against the grain.
Spoon sauce lightly over or serve on the side.

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Pro Tips for Best Results

• Use thick-cut filet for a proper medium-rare center

• Pepper should be cracked, not ground

• Resting is essential for clean slices
  
  

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Serving Suggestions

Serve with mashed potatoes or roasted vegetables.
Pairs well with red wine.