Beef
Pepper-Crusted Filet Mignon with Peppery Cream Sauce
Pepper-Crusted Filet Mignon Recipe
Get ready for a steakhouse-worthy Filet Mignon dinner bursting with peppery flavors. Tender beef tenderloin steaks get a coating of Dijon mustard, then a generous crusting of coarse cracked pepper and salt. Grilled over high heat with wood chips for a hint of smoke, the steaks develop an incredible crusty, seasoned exterior while staying gloriously pink and juicy inside. But the pièce de résistance is the rich, creamy pepper sauce – shallots, white wine, Cognac, mustard and cream combine into a luxurious accompaniment. Let each bite of peppery filet mingle with the velvety sauce for a multi-layered explosion of flavors. It’s an indulgent but straightforward preparation that lets the premium beef shine.
Pepper-Crusted Filet Mignon with Peppery Cream Sauce
Recipe Notes
- Yield: Serves 2
- Method: Direct Grilling
Ingredients
- 2 8-ounce filets mignons
- 2 to 3 tablespoons of Dijon mustard
- Freshly cracked black pepper
- Coarse salt (kosher or sea)
- Vegetable oil for oiling the grill grate
For the Peppery Cream Sauce:
- 2 tablespoons unsalted butter
- 2 to 3 shallots, peeled and minced
- 2 teaspoons of freshly cracked peppercorns
- 1/2 cup dry white wine
- 1/4 cup Cognac
- 2 tablespoons Dijon mustard
- 1/2 cup heavy (whipping) cream
- Coarse salt (kosher or sea)
You’ll also need:
- 2 to 3 chunks or 1 1/2 cups wood chips, soaked and drained; wire rack set over a sheet pan; an meat thermometer; basting brush.
Recipe Steps
1: Prepare the sauce prior to grilling the fillets; keep it warm until the fillets are served.
2: Set up your grill for direct grilling and heat to medium-high. Brush or scrape the grill grate clean and oil it well. Add wood chunks or chips to the fire.
3: Paint the fillets with Dijon mustard using a basting brush. Generously season with salt and freshly cracked pepper.
4: Grill the steaks until cooked to taste, 3 to 4 minutes per side for medium-rare, giving each filet a quarter turn halfway through to lay on a crosshatch of grill marks. Use an instant-read meat thermometer to test for doneness. You want a final internal temperature of 120° to 125°F for rare; 130° to 135°F for medium-rare; or 140° to 145°F for medium.
5: Transfer the fillets to a wire rack set over a sheet pan and let them rest for 5 minutes.
6: Place the fillets on a platter or plates to serve and top with the pepper cream sauce, rewarmed, if necessary.
Recipe Tips
Check out the blog post: Celebrate Valentine’s Day in Style: 3 Sensational Recipes for Filet Mignon for more info on this recipe.
