- 2 filet mignon steaks 6–8 oz each
- Salt to taste
- Cracked black peppercorns
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 small shallot finely minced
- 1 teaspoon crushed black peppercorns
- ½ cup heavy cream
- ¼ cup beef stock or broth
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Pat the filet mignon steaks dry and season generously with salt and cracked pepper on all sides.
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Heat olive oil in a heavy skillet over high heat. Sear the steaks for 3–4 minutes per side until well browned and cooked to desired doneness.
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Remove steaks from the pan and let them rest.
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Reduce heat to medium and add butter to the same pan. Add shallots and cook until soft and fragrant.
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Stir in crushed peppercorns and toast briefly, then add beef stock to deglaze the pan.
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Pour in the cream and simmer gently until the sauce thickens.
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Spoon the peppercorn sauce over the rested steaks and serve immediately.
