Seared Filet Mignon with Shallot Peppercorn Cream Sauce

In the world of fine dining, the steak dinner stands as a timeless testament to culinary excellence, with the filet mignon reigning supreme in the hierarchy of beef cuts. Its buttery texture, when cooked to perfection, can whisk you away to a world of sophisticated flavors and indulgence. Today, I am thrilled to share a recipe that elevates this exquisite cut to new heights: Seared Filet Mignon with Shallot Peppercorn Cream Sauce. This dish promises to deliver a dining experience that’s both luxurious and heartwarming, making it the perfect choice for a special occasion or a refined weekend dinner at home.

Why This Recipe Is for You

This recipe is designed for anyone looking to impress their guests or treat themselves to a restaurant-quality meal in the comfort of their own home. Whether you’re celebrating an anniversary, a significant achievement, or simply life itself, this dish will set the tone for an unforgettable evening. It balances the richness of the filet mignon with the bold, yet creamy, complexity of the shallot peppercorn sauce, creating a harmony of flavors that is truly mesmerizing.

What You’ll Need: Kitchen Equipment

To ensure your culinary success, having the right kitchen equipment is essential. For this recipe, you’ll need:

  • A cast iron skillet, for achieving that perfect sear on your steaks.
  • A large sauté pan, for preparing the shallot peppercorn cream sauce.
  • Measuring spoons and cups, for precise ingredient portions.
  • A wooden spoon or spatula, for stirring the sauce.
  • A meat thermometer, to ensure your steaks are cooked to perfection.
  • A sharp knife and cutting board, for preparing your ingredients.

Ingredient Swaps and Variations

While the recipe as written promises a sublime flavor experience, there’s always room for customization based on dietary preferences or availability of ingredients:

  • Dairy-Free Option: Substitute the butter with a plant-based alternative and use a dairy-free cream in the sauce.
  • Vegetarian Adaptation: While filet mignon is the star of this dish, a thickly sliced portobello mushroom, seared and seasoned in the same way, can offer a delightful vegetarian alternative.

Step-by-Step Cooking Guide

Shallot Peppercorn Cream Sauce

  1. Start by melting unsalted butter in a sauté pan over medium-low heat. Add finely diced shallot and a pinch of kosher salt, cooking until the shallot is soft.
  2. Incorporate minced garlic and crushed black peppercorns, sautéing for an additional 30 seconds before blending in Dijon mustard, Worcestershire sauce, and all-purpose flour.
  3. Gradually pour in beef stock, stirring constantly. Bring the mixture to a boil, then reduce to a simmer, leaving it uncovered to thicken for about 15 minutes. Stir in heavy cream and continue to simmer until the sauce reaches your desired consistency. Season with salt to taste.

Seared Filet Mignon

  1. Allow your steaks to reach room temperature and pat them dry before seasoning with kosher salt and pepper.
  2. Heat avocado oil in a cast iron skillet until it’s smoking. Place the steaks in the pan, searing them undisturbed for 2-3 minutes per side.
  3. Add butter and garlic cloves to the pan, turning off the heat. Baste the steaks with the melted butter for 30 seconds before removing them to rest.

Tips for Success

  • Temperature is Key: Use a meat thermometer to check the doneness of your steaks. For medium-rare, aim for an internal temperature of 135°F (57°C) before resting.
  • Rest Your Steaks: Allowing your steaks to rest for at least 7 minutes before slicing is crucial for retaining their juices and ensuring a tender bite.
  • Sauce Consistency: If your sauce is too thick, thin it out with a bit more beef stock. If it’s too thin, allow it to simmer for a few additional minutes until it reaches the desired thickness.

Storing Leftovers

Store any leftover steak and sauce in separate airtight containers in the refrigerator. Enjoy within 3 days for the best quality. Reheat gently to avoid overcooking the steak.

Pairing Suggestions

This dish pairs beautifully with a full-bodied red wine, such as Cabernet Sauvignon or Merlot, which complements the richness of the filet mignon and the depth of the peppercorn sauce. For sides, consider something light and refreshing like a green salad or roasted vegetables to balance the meal.


Can I use another cut of beef? Absolutely. While filet mignon offers a unique tenderness, ribeye or sirloin are excellent alternatives.

Is there a non-alcoholic substitute for the Worcestershire sauce? Yes, soy sauce mixed with a touch of tamarind paste can mimic the depth of Worcestershire sauce in a pinch.

Can the cream sauce be made ahead of time? Certainly! Prepare the sauce ahead, cool it quickly, and store it in the refrigerator. Reheat gently, adding a little cream or stock if it’s too thick.


Mastering the art of the perfect steak dinner is a rewarding endeavor, and this Seared Filet Mignon with Shallot Peppercorn Cream Sauce recipe is your ticket to impressing at the dinner table. With its rich flavors, tender meat, and luxurious sauce, it’s a dish that speaks the language of love and care.

I encourage you to share your culinary adventure with this recipe on social media and subscribe to our blog for more gourmet inspiration. Whether you’re a seasoned chef or a culinary novice, this recipe promises to elevate your cooking game and delight your taste buds.

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Seared Filet Mignon with Shallot Peppercorn Cream Sauce

  • Author: Mia
  • Total Time: 50 minutes


Elevate your dinner tonight with this Seared Filet Mignon and Shallot Peppercorn Cream Sauce. Rich, decadent, and absolutely divine!


For the Shallot Peppercorn Cream Sauce:
3 TB Unsalted Butter
1 Shallot, finely diced
2 tsp Black Peppercorns, crushed
2 Cloves Garlic, minced
3 TB AP Flour
1 tsp Dijon Mustard
1 TB Worcestershire Sauce
3 cups Beef Stock (preferably unsalted/low sodium)
1/2 cup Heavy Cream
Kosher Salt, to taste
For the Seared Filet Mignon:
4 – 6oz Filet Mignon Steaks
Avocado Oil
2 TB Butter
2 Garlic Cloves


Shallot Peppercorn Cream Sauce:
Melt butter in a large sauté pan over medium-low heat.
Add shallots and a pinch of salt, cooking until soft, about 1 minute.
Incorporate garlic and crushed peppercorns, sautéing for 30 seconds.
Mix in dijon, Worcestershire, and flour, cooking for 1 minute before slowly adding beef stock.
Bring to a boil, reduce to a simmer, and leave uncovered for 10 minutes.
Stir in heavy cream and continue to simmer for another 5 minutes, until the sauce thickens. Season with salt to taste.
Seared Filet Mignon:
Allow steaks to reach room temperature before patting dry and seasoning with salt and pepper.
Heat a cast iron pan with avocado oil until smoking.
Place steaks in the pan, searing undisturbed for 2-3 minutes per side, then sear edges for 1 minute.
Add butter and garlic to the pan, turning off the heat and basting steaks for 30 seconds.
Remove steaks and rest for 7 minutes before slicing. Serve with sauce.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes

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