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Seared Filet Mignon with Shallot and Peppercorn Sauce: A Touch of French Elegance at Home

steak with sauce
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Ingredients

Ingredients:

    • 4 filet mignon steaks

    • 2 tablespoons olive oil

    • Salt and freshly ground black pepper

    • 4 shallots, finely chopped

    • ½ cup brandy

    • 1 cup beef broth

    • ½ cup heavy cream

    • 2 tablespoons green peppercorns, crushed

    • 2 tablespoons unsalted butter

    • Fresh parsley, for garnish

Instructions

    1. Season the steaks
      Pat the filets dry and generously season both sides with salt and freshly ground black pepper.

    1. Sear the steaks
      Heat the olive oil in a heavy skillet (preferably cast iron) over medium-high heat. Add the steaks and sear for 4–5 minutes per side for medium-rare, adjusting for your preferred doneness. Transfer to a plate and tent loosely with foil.

    1. Sauté the shallots
      In the same skillet, reduce heat to medium. Add chopped shallots and sauté until translucent and soft, about 2–3 minutes.

    1. Deglaze with brandy
      Carefully pour in the brandy. Stir and let the alcohol cook off, about 1–2 minutes, scraping up any flavorful bits from the pan.

    1. Build the sauce
      Add the beef broth, cream, and crushed green peppercorns. Stir to combine. Bring to a gentle boil, then reduce to a simmer. Let the sauce thicken for 5–7 minutes, stirring occasionally.

    1. Finish with butter
      Whisk in the butter until melted and silky. Taste and adjust seasoning if needed.

    1. Return the steaks
      Place the rested steaks back into the pan. Spoon sauce over the top and cook for 1–2 minutes to warm through.

    1. Serve and garnish
      Plate the steaks, drizzle generously with sauce, and garnish with chopped fresh parsley.

Find it online: https://novarecipes.com/seared-filet-mignon-with-shallot/