Reverse Sear Filet Mignon with Peppercorn Sauce

Today, I’m showing you how to reverse sear filet mignon for a romantic dinner situation! Topped with creamy brandy peppercorn sauce, this is one of my favorite elevated, but simple, recipes for date-night at home or elegant dinner parties with friends. Pour yourself a glass of wine, and let’s treat ourselves to a steak dinner!

If ever I need a ‘treat yourself’ moment, I turn to steak. I have a lot of favorite foods, but steak is by far in the top 5, as evidenced by my beef Wellington bites and smoked tri-tip.

But, I have an extra special place in my heart for filet mignon. I honestly find no dish more romantic so naturally, it’s my go-to whenever I’m feeling lovey-dovey. And then there’s the creamy peppercorn sauce which honestly? I could drink it. No shame.

Beef tenderloin vs filet mignon

Filet mignon and beef tenderloin look similar so it can be a bit confusing to tell the two apart when you’re choosing a cut of steak. But, they’re not the same thing. Tenderloin is a large cut of meat that comes from the back of the cow near the sirloin.

Filet mignon is a small part of the beef tenderloin that comes from the tip. While the entire tenderloin is absolutely delicious, filet mignon is ridiculously rich and tender!

What you’ll need

Reverse seared steaks

• Filet mignon – look for steaks that are around 6-8 ounces each. You can usually find them at any grocery store, but I recommend visiting the butcher for the best steaks possible! This recipe will also work with ribeye, New York strip, tenderloin steak, or any other thick cut.
• Salt and pepper – you’ll want to use freshly-ground black pepper and Kosher salt. I use Morton’s Kosher salt. Filet is pricey, so you definitely don’t want to use table salt which is way too salty.
• Neutral oil – you’ll want something with a high smoking point like avocado, canola, or vegetable oil. The high smoke point is essential for getting a nice crust on the steak.
• Butter – a hint of unsalted butter will add extra richness to the filets. I definitely recommend a high-quality butter like Kerrygold for the best flavor.

For the best filet, look for steaks that are lightly marbled, bright red, and have don’t have any silver skin. If there are any large chunks of fat or silver skin, make sure to trim it off. You don’t want the filets to have any bites that are chewy or gristle-y.

Brandy peppercorn sauce

• Shallot – to give the sauce a hint of sweetness. I like shallots instead of onions because you don’t want this sauce to taste overly oniony.
• Garlic – I like adding a bit of garlic for extra savory flavor.
• Flour – all-purpose flour is key for thickening the sauce.
• Brandy – the brandy adds depth and gives the sauce a unique, smoky flavor. Cognac or bourbon will also work.
• Beef broth – use a good-quality low-sodium beef broth so you can control the salt.
• Heavy whipping cream – this is what makes the sauce nice and creamy!
• Dijon mustard – a spoonful of mustard is optional but gives the sauce a little tang.
• Peppercorns – make sure you’re using freshly-crushed peppercorns! I used black in this recipe.

Let’s make it

Prep & cook the steaks

1. Start by trimming any silver skin or large chunks of fat off of the filets. Pat the steaks dry.
2. Then, season the steaks generously with Kosher salt. Refrigerate for at least 1 hour or overnight.
3. Once the steaks are brined, remove them from the fridge and season them with pepper. Let them warm up for 15-30 minutes.

4. Bake the filets at 225°F (107°C) until they reach 110°F (43°C) for medium-rare, about 25-28 minutes depending on the thickness of the steaks.
5. Transfer the steaks to a plate and rest for 5-8 minutes.
6. Meanwhile, heat the neutral oil and butter until it’s shimmering. Sear the steaks for about 2 minutes per side, flipping often, until they have a nice brown crust. Rest for 5-8 minutes while you make the sauce.

You want to cook the filets low and slow. The low temperature (225°F or 107°C) naturally tenderizes the meat so it comes out with a melt-in-your-mouth texture. If the heat is too high, the filets will dry out!

Brandy peppercorn sauce

1. Sauté the shallot in the leftover oil-butter mixture until it’s softened. Then, add the garlic and cook for another 30 seconds.
2. Sprinkle the flour over the shallots and cook for about 1 minute. Deglaze the pan with the brandy and cook until it’s mostly reduced.
3. Pour the beef broth into the pan and simmer until the sauce is reduced by half.
4. Add the heavy cream, Dijon mustard, and peppercorns. Stir well and simmer for 2-3 minutes, until the sauce coats the back of a spoon. Spoon the sauce over the steaks and enjoy!

Temperature guide

The secret to nailing steak is to pay very close attention to the temperature. Here’s a little guide to help!

Doneness	Oven Internal Temp	Searing Internal Temp
Rare	105-110°F	120-125°F
Medium Rare	110-115°F	130-135°F
Medium	120-125°F	140-145°F
Medium Well*	130-135°F	150°F
Well Done*	140-145°F	160°F

*For tender, juicy filet mignon, don’t cook the steak past medium. I recommend medium rare!

Store & reheat leftovers

Place any leftovers in an airtight container. Refrigerate the leftovers for up to 3-4 days. When you’re ready to reheat the steaks, I recommend reheating them in the oven! Bake them at 225°F for about 20 minutes, or until heated through. If you want to re-crisp the outside, you can also sear the steaks again for about 1 1/2-2 minutes per side.

Tips for making the best steak

• Let your steaks come to room temperature for about 30 minutes before cooking. This will help the steaks cook consistently so they are perfectly browned on the outside and tender on the inside.
• Don’t be afraid to season the steaks generously with Kosher salt. Meat can handle a lot of salt, and it’s important to properly season the filets to bring out all the delicious flavors!
• For even searing, flip the steaks every 20-30 seconds. After about 4 total minutes, they’ll have a lovely browned crust on the outside.
• Let the steaks rest after baking and after searing. Resting gives the steaks time to relax and redistribute the juices throughout the meat. If you slice the steak right away, it will dry out the meat.

If you make this recipe, I would love it if you left a star rating and review! I read every single comment and love hearing what you think about my recipes. Thank you for supporting Sunday Table!

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