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Pepper-Crusted Filet Mignon with Peppery Cream Sauce



Pepper-Crusted Filet Mignon with Peppery Cream Sauce

Recipe Notes

  • Yield: Serves 2
  • Method: Direct Grilling


  • 2 8-ounce filets mignons from Holy Grail Steaks
  • 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:

Recipe Steps

1: Prepare the sauce prior to grilling the filets; keep it warm until filets 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 filets 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 filets to a wire rack set over a sheet pan and let them rest for 5 minutes.

6: Place the filets 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.