Filet of Beef with Green Peppercorn Sauce
Submitted by regina72
Filet mignon seared and topped with a Madeira-cream green peppercorn sauce spiked with Dijon and shallots. A classic bistro steak dinner for two in under 40 minutes.
YIELD
2 servingsPREP
20 minCOOK
20 minREADY
40 minFilet mignon with green peppercorn sauce is the quintessential romantic steak dinner at home. Tender filet mignon gets a hard sear in butter for a crust, then rests under foil while you build a silky pan sauce in the same skillet. That’s where the magic happens: shallots and Dijon mustard bloom briefly, Madeira deglazes the browned bits into an instant flavor base, and heavy cream plus green peppercorns turn the whole thing into a classic French steakhouse sauce.
Green peppercorns are the critical detail. These are unripe black peppercorns, usually sold brined in jars, and they have a distinctly herbaceous, fresh-pepper flavor that’s nothing like the dried black variety. Crushing them with the back of a wooden spoon in the simmering cream releases the oils so the whole sauce gets perfumed with bright peppery warmth. Serve with roasted new potatoes and buttered carrots for the full bistro plate.
Chef Tips
- Bring the filets to room temperature for 30 minutes before searing. Cold steak straight from fridge doesn’t crust properly and cooks unevenly.
- Tent the steaks loosely with foil during sauce prep, not tightly. Trapped steam continues to cook the meat and can push medium-rare past the target.
- Crush peppercorns gently. Smashing too hard turns them to paste and loses the pop-of-heat bite that makes each bite interesting.
- Don’t boil the cream sauce. Rapid boiling breaks the emulsion and the sauce splits. A gentle simmer is perfect.
Variations
- Swap Madeira for dry sherry or a good cognac for a different but equally classic steakhouse sauce profile.
- Use pink peppercorns mixed with green for a sweeter, more fragrant pepper note.
- Stir in a teaspoon of whole-grain mustard alongside the Dijon for extra texture in the sauce.
Ingredients
Directions
Heat a small skillet on high.
When hot add the butter.
Swirl butter in skillet to melt.
Add filets and sauti until seared brown on both sides (4 - 5 minutes per side for ¾ inch thickness, medium rare).
Remove filets to a plate and tent with foil.
Add shallots and mustard, and sauti 1 minute, do not brown.
Deglaze pan with Madeira.
Reduce heat to medium low and add heavy cream.
Heat for 1 minute, add peppercorns.
Crush peppercorns gently with back of a wooden spoon to release flavor.
Season to taste with salt and white pepper.
Raise heat and cook until just thickened.
Serve filets with sauce spooned over top and garnish with sautied mushroom caps.
Serve with new potatoes roasted with rosemary, garlic and parsley, and buttered baby carrots.
NOTES: You can use this recipe for a whole or partial filet if you like.
Cook a whole filet in the oven, or in a skillet if it will fit.
Make sauce (increasing quantities as desired) using any bits scrapped off the roasting pan and a few tablespoons of strong beef stock.
Slice beef on the bias, place on a platter and pour sauce over.
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