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!
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
- sheet pan
- Tinfoil or parchment paper
- Cast iron skillet
- Meat thermometer
Instructions
- Drine brine (optional) - Line a sheet pan with tinfoil or parchment paper, and place a 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.)
- Bake the steaks - 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.
- Sear the steaks - 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
- Sauté the shallots - 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.
- Deglaze the pan - 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.
- Simmer the sauce - 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.
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.
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.
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 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!
Feel free to scale this recipe up or down. It's perfect for 2 or 16!
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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