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 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
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
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
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!
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!
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!
Reverse Sear Filet Mignon with Peppercorn Sauce
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!
Wow. This was amazing. The steak turned out so tender from the reverse sear method, and the peppercorn sauce was perfect. The recipe was so detailed and easy to follow as well. Will be making this time and time again!
Thank you so much, Olivia! This is one of my fave recipes, I’m so glad you liked it too. 🙂 Reverse sear is definitely the way to go!