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Filet steak is a real treat and it’s even better with this decadent peppercorn sauce.
Perfect Date Night Dinner
Valentine’s Day is coming up and if you’re planning on having a stay-in date night then this is the perfect meal.
What makes this the perfect date night meal is that filet steak, aka filet mignon is not generally part of any meal plan. It’s quite expensive as a matter of fact. It’s a high days and holy days kind of thing.
However, sometimes you can score a very good price on a whole beef tenderloin. You must cut it all yourself, but that’s pretty easy to do. There are many Youtube videos on the subject. That’s how I learned to do it. You’ll get plenty of steaks and the “chain” can be used for quick skillet dinners.
Peppercorn Sauce Is Special
While filet steak is a treat in itself, it’s the peppercorn sauce that make it extra special.
Because of where filet mignon is from, it’s not the tastiest cut of beef. It’s prized more for it’s tenderness and texture than it’s flavor. The peppercorn sauce adds tons of flavor to this cut of beef.
The sauce is rich and contains some brandy. The brandy gives this sauce the oomph. It will taste pretty good if you leave it out, but of course, it won’t be as good. A little of this peppercorn sauce goes a long way. And besides, it’s a splurge; not an everyday thing.
Cooking The Steak
The steak is cooked on top of the stove in a heavy skillet. Cast iron is the best type to use and that’s what I use. I’m not sure how non-stick would handle this–or even that it can due to the high heat.
When it comes to the herb-flavored butter, I used rosemary but thyme, oregano or marjoram would be good choices too.
Filet Steak/Filet Mignon with Peppercorn Sauce
- 2 filet steaks/filet mignon about 1 1/2-2—in thick
- 1/4 cup oil peferrably canola or peanut
- 2 tbs unsalted butter softened
- 1 sprig fresh rosemary
- 1/4 cup beef stock
- 1 garlic clove crushed
- 2 tbs brandy
- 1 tbs soy sauce
- 1 tbs Dijon mustard
- 3/4 cup heavy cream
- ½ tsp crushed black peppercorns
- 2 tbs chopped fresh parsley
- Preheat oven to 450F/230C—only if you want medium-rare steaks.
- To cook the filet steak/filet mignon, heat the oil a heavy cast iron skillet over high heat until the oil just begins to smoke—the oil will look shimmery like there’s waves running through it.
- Place the steak in the pan and sear for 2-3 minutes without moving. Flip the steak over and add the butter and rosemary. Spoon the butter continuously over the steak cooking for 2-3 minutes. At this point, the steaks will be rare. If you like them that way, no further cooking is necessary. If you desire more doneness, transfer the steaks to a baking pan and place in the oven for 5-7 minutes for medium rare.
- In either case, cover the steaks to keep warm and to rest while making the sauce.
- To make the sauce, in a small saucepan, bring the stock to a boil and reduce by half.
- Add the garlic, brandy, say sauce, mustard, cream and peppercorns. Season with salt to taste and cook to a consistency that resembles heavy or double cream. Stir in the parsley and serve over the steaks.