Filet Mignon with Cognac Peppercorn Sauce. These filet mignons are seasoned with peppercorns and salt, then grilled to your personal taste and served with a creamy cognac peppercorn sauce on top. An easy French classic dish always makes a big impression and always turns out delicious!
If you want the best of the best in meats, choose filet mignon. Filet mignon is the most expensive and tender cut of beef you can buy. And they’re worth it!
Grilling them is the best way to cook them. They always turn out super moist, juicy and very tender – like butter.
Topped with a decadent cream sauce like this cognac peppercorn sauce made with shallots, peppercorns, cognac and cream, takes this dish to a whole new level!
What is Cognac Peppercorn Sauce?
Cognac peppercorn sauce is basically some heavy cream flavored with cognac and peppercorns and simmered until it thickens. A simple cream sauce that is nothing fancy but makes a very elegant presentation.
How To Make Filet Mignon with Cognac Peppercorn Sauce…
First, season the steaks with salt and peppercorns, and set them aside to warm up to room temperature, at least 10 to 15 minutes.
Meanwhile, make the cognac peppercorn sauce. In a skillet, saute shallots until they are soften on low heat, about 2 to 3 minutes. Add the cognac and additional peppercorns. Pour in the cream and simmer until the sauce thickens, about 3 to 5 minutes.
If the cognac peppercorn sauce gets too thick, you can add in some beef stock until you reach your desired consistency.
Heat the grill or your cast iron skillet. Make sure your outside grill or skillet is extremely hot before you add the filet mignons. Grill filet mignons to your taste, either rare, medium or well done. Top each one with some butter. Keep in mind, when grilling, the outside of the filet mignon may be charred but the inside will be very tender and juicy.
Serve in individual dinner plates or in a serving platter.
Finally, spoon the rich cream sauce over the filet mignons and serve immediately.
Filet Mignon Au Poivre (which means peppercorns) turns out great every time!
This recipe for Filet Mignon with Cognac Peppercorn Sauce was inspired by our dear friends from New York. They prepare this dish every time we get together; it happens to be one of the best meat dishes to serve for a small soiree.
More and more people are entertaining at home these days, and for good reasons, mainly because cooking and eating with friends simply gives them more pleasure in a more intimate environment. And sharing a meal with family and friends is what we love to do!
Perfect for either the holidays and for a date-night! Filet Mignon with Cognac Peppercorn Sauce is definitely a keeper!
Serve these filet mignons with a hearty green salad on the side, some crusty bread and a good red wine and you’ll have a sensational dinner!
Thanks to our friends Cesare and Christine for sharing! We hope you’ll enjoy this recipe as much as we do!
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More Steak Recipes from 2SR, try these:
Filet Mignon with Cognac Peppercorn Sauce
Recipe type: Dinner
Filet Mignon with Cognac Peppercorn Sauce. These filet mignons are seasoned with peppercorns and salt, then grilled to your personal taste and served with a creamy cognac peppercorn sauce. An easy French classic dish always makes a big impression and always turns out very delicious!
- 2 lean Filet Mignon steaks (about 1.5 -inches thick)
- 1 Tbsp. mixed peppercorns
- ½ tsp. salt
- olive oil cooking spray
- 2 Tbsp. unsalted butter, and extra
Cognac Peppercorn Sauce:
- 1 Tbsp. unsalted butter
- 2 small shallots or one small onion-finely chopped
- ⅓ cup Cognac
- 1 teaspoon peppercorns
- ¾ cup heavy cream
- 2 Tbsp. or more beef stock (optional)
- sea salt to taste
- Scatter some salt and peppercorns onto each steak, and press down on the peppercorns so that it adheres well, and set aside at room temperature to warm up for about 10 to 15 minutes.
- Meanwhile make the cream sauce. Using a medium size non stick skillet, add the butter and shallots and sauté for 2 to 3 minutes, stirring with a wooden spoon until soften. Add the Cognac and one teaspoon of peppercorns to the skillet. Simmer for a minute or two until it reduces.
- Pour in heavy cream and simmer on lowest heat, stirring until it thickens, about 5 minutes. BE careful NOT to bring to a boil (to prevent it from curdle).
- Turn off heat. As the cream sauce sits, it will continue to thicken. If the sauce becomes too thick, just stir in some beef stock, about 1 to 2 tablespoons to reach a desired consistency.
- Heat a large non-stick skillet or a cast-iron skillet over high heat. When the pan is hot, spray it generously with cooking spray and add the steaks, peppercorn side down.
- Cook the filet mignon steaks for about 3 to 4 minutes, depending how rare or medium you prefer. Add the butter on top of each one and flip over the steaks to cook on the other side for the additional 3 to 4 minutes. Top with another slice of butter on top.
- Remove steaks and transfer to a warm serving platter or to individual dinner plates.
- Spoon creamy peppercorn sauce over the filet mignon steaks.
- Serve immediately.
- Serves 2