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!

A white plate with potatoes, broccolini, and reverse sear filet mignon with peppercorn sauce on a beige marble counter next to a wood knife, beige linen, and red wine.

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 this tender 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.

I first learned how to reverse sear steak back when I was in culinary school and honestly? It ruined me on steakhouses. This cooking method by far makes the best steak I’ve ever had, every single time. Here’s a few more reasons to try this recipe!

  • The filet mignon is rich, tender, buttery, and so flavorful.
  • Thanks to the reverse searing method, the steak comes out perfect every single time.
  • The brandy peppercorn sauce is creamy and elevates the steak even more.
  • Make this recipe for date night, special occasions, or elegant dinner parties. It’s the best!

Beef tenderloin vs filet mignon

White and brown plates of steak, shallots, cream, garlic, pepper, flour, mustard, salt, oil, brandy, and beef broth on a beige marble counter.

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!

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.

Brine & roast the steaks

Two steps to seasoning steak. In photo 1, steaks are coated with salt on a wire rack. In photo 2, the steaks have pepper on them.
Pat the steaks dry & season them generously with Kosher salt. Refrigerate for at least 1 hour or overnight. Once the steaks are brined, remove them from the fridge and season them with pepper. Let them warm up for 15-30 minutes.
Two steps to reverse searing steaks. In photo 1, the steaks are baked. In photo 2, they're being seared in a cast iron skillet
Bake the filets at 225°F (107°C) until they reach 110°F (43°C) for medium-rare, about 25-28 minutes. Rest for 5-8 minutes. Then, sear the steaks for about 2 minutes per side, flipping often, until they have a nice brown crust. Rest for another 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

Six steps to making brandy peppercorn sauce. In photo 1, shallots are cooking in a cast iron skillet. In photo 2, the shallots are topped with flour. In photo 3, the pan has brandy in it. In photo 4, a wood spoon is stirring beef broth into the sauce. In photo 5, the sauce has cream, Dijon, and peppercorns. In photo 6, a wood spoon is coated in the sauce.
Sauté the shallot until it’s softened. Then, add the garlic & flour. Deglaze the pan with the brandy. Pour the beef broth into the pan and simmer until the sauce is reduced by half. Add the heavy cream, Dijon mustard, and peppercorns. Stir well and simmer for 2-3 minutes.
Reverse sear filet mignon with peppercorn sauce, potatoes, and broccolini on a white plate next to red wine and a beige linen with a marble counter.
Top the steaks with the peppercorn sauce 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!

DonenessOven Internal TempSearing Internal Temp
Rare105-110°F120-125°F
Medium Rare110-115°F130-135°F
Medium120-125°F140-145°F
Medium Well*130-135°F150°F
Well Done*140-145°F160°F

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

I live and die by my meat thermometer. It’s 100% the best way to make sure that the steaks are perfectly cooked. If you don’t have a meat thermometer, it’s better to err on the side of undercooking the steaks than overcooking them. You can always sear them for longer if-needed.

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.

Filet mignon tastes best when it’s eaten right away. Since it’s a pricier cut of steak, you don’t want it to over-cook it. For the best results, make the steaks right before you’re ready to serve!

Reverse sear steak, potatoes, and broccolini on a white plate next to red wine, a brown bowl of peppercorn sauce, and a wood steak knife on a marble counter.

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!

5 from 2 votes

Reverse Sear Filet Mignon with Peppercorn Sauce

Yield: 4 people
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
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!
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Ingredients

Reverse Seared Filet Mignon

  • 4 filet mignon steaks (6-8 ounces each/168-225 grams each)
  • Kosher salt and freshly-ground black pepper, to taste
  • 1 Tablespoon neutral oil, such as canola or avocado oil (14 milliliters)
  • 1 Tablespoon good-quality unsalted butter (14 grams)

Brandy Peppercorn Sauce

  • 1/4 cup minced shallots (35 grams/1 small shallot)
  • 2 teaspoons minced garlic (2 large cloves)
  • 1 Tablespoon all-purpose flour (8 grams)
  • 1/4 cup brandy (55 milliliters)
  • 3/4 cup low-sodium beef broth (170 milliliters)
  • 1/2 cup heavy whipping cream (130 milliliters)
  • 1 Tablespoon Dijon mustard (15 grams)
  • 2 teaspoons coarsely ground black peppercorns

Equipment

  • 1 sheet pan
  • Tinfoil or parchment paper
  • Cast iron skillet
  • Meat thermometer

Instructions 

  • Line a sheet pan with tinfoil or parchment paper, and place a wire cooling rack on top of the baking sheet. Generously season the steaks with Kosher salt, and place them on top of the cooling rack. Let the steaks sit uncovered on the counter for 1 hour, or place them in the fridge uncovered overnight. If you refrigerate the steaks, let them come to room temperature for 30 minutes before cooking. (The dry brine step is optional but highly recommend for extra flavor & crisp crust.)
  • Preheat the oven to 225°F (107°C). Place the steaks directly on the tinfoil or parchment paper and season both sides generously with freshly-ground black pepper. Place the steaks in the oven, and cook until a thermometer inserted into the thickest part of the steak registers 110-115°F (43-46°C) for medium rare, about 25-28 minutes. I start checking for doneness at 20 minutes. Transfer the steaks to a plate and let them rest for 5-8 minutes.
  • Meanwhile, heat a cast-iron skillet over medium-high heat. Add the butter and oil, and tilt the pan to evenly coat the bottom. Once the oil-butter mixture is very hot and starts to shimmer, place the steaks in the skillet and cook for 2 minutes per side, flipping every 30 seconds, until the outside is evenly browned and has a nice crust. Transfer the steak to a clean plate, and let them rest for 5-8 minutes.

Brandy Peppercorn Sauce

  • While the steak rests, make the sauce. Using the same skillet that you seared the steaks in, pour off all but 1 Tablespoon of pan drippings. Return the pan over medium heat. Add the shallots and cook until softened, about 2-3 minutes. Add the garlic and cook for another 30 seconds, until fragrant.
  • Stir the flour into the shallot mixture and cook for 1 minute to remove the raw flour taste. Deglaze the pan with the brandy, using a wood spoon to scrape up any brown bits. Simmer until the brandy is mostly reduced, about 2 minutes.
  • Add the beef broth and bring the sauce to a gentle simmer, cooking until it’s slightly thickened and reduced by half, about 2-3 minutes. Add the cream, Dijon mustard, and ground peppercorns and stir until smooth. Simmer the sauce for about 2 minutes until it’s slightly thickened and coats the back of a spoon. Taste, and add more salt and pepper if necessary. Spoon the warm sauce over the steaks and enjoy!

Notes

Let your steaks come to room temperature for 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 flavors!
I highly recommend investing in a meat thermometer. It’s 100% the best way to make sure that the steaks are perfectly cooked. If you don’t have a meat thermometer, it’s better to err on the side of undercooking the steaks than overcooking them. You can always sear them for longer if-needed.
Don’t overcrowd the pan while you’re searing the steaks. They need plenty of space or they will steam instead of sear. Work in batches, if needed.
If you want a darker brown sauce, feel free to add a very small amount (like 1/4 teaspoon) of browning sauce. This is 100% optional and purely for aesthetic purposes, but I think it’s prettier!
Cuisine: American
Course: Main Course
Author: Sara Lynn Hunt Broka
Serving: 1serving, Calories: 654kcal, Carbohydrates: 5.6g, Protein: 73.4g, Fat: 34.4g, Saturated Fat: 15.3g, Cholesterol: 217mg, Sodium: 302mg, Potassium: 1024mg, Fiber: 0.5g, Sugar: 0.1g, Calcium: 85mg, Iron: 5mg
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