Perfect Filet Mignon Steak with Creamy Peppercorn Sauce

If you’re looking for a restaurant-quality steak that’s tender, juicy, and full of rich flavor, this Filet Mignon recipe will become your go-to method. Filet mignon comes from the beef tenderloin — one of the most tender and luxurious cuts of beef. With a buttery sear, fresh herbs, and a silky peppercorn sauce, this dish feels sophisticated yet is surprisingly easy to prepare at home.

Filet mignon steaks are typically thick-cut and cook quickly, usually in under 15 minutes. The secret to perfectly cooked steak is proper seasoning, a smoking-hot pan, and resting the meat before slicing. This prevents overcooking and ensures every bite stays juicy and tender.

Begin by bringing the steaks to room temperature. This step helps them cook evenly from edge to center. Season generously with freshly ground black pepper and kosher salt, then sear the steaks in butter infused with garlic and herbs. After pan-searing, the steaks finish in the oven until they reach your ideal doneness.

Once cooked and resting, the same pan becomes the base of a bold peppercorn sauce. Instead of wine or liquor, this variation uses beef stock reduction and cream to build depth and richness. The result is a velvety, glossy sauce that perfectly complements the tenderness of the filet.

Serve this filet mignon with creamy mashed potatoes, sautéed green beans, roasted vegetables, or creamed spinach for an elegant and satisfying meal.

Ingredients

2 filet mignon steaks (about 2 inches thick, approx. 16 oz total), room temperature
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
2 cloves garlic, lightly crushed
2 sprigs fresh rosemary
2 sprigs fresh thyme

For the Peppercorn Sauce:

1 tablespoon white or mixed peppercorns, lightly crushed
1/2 cup beef stock (concentrated or reduced preferred)
1/2 cup heavy cream
1 teaspoon butter (optional, for finishing)

Instructions

1. Prepare the Steaks

Remove steaks from the refrigerator at least 1 hour before cooking. Pat them dry with paper towels, then season generously on all sides with salt and pepper.

2. Heat the Pan

Preheat the oven to 400°F (200°C).
Add butter, garlic, rosemary, and thyme to an oven-safe stainless steel or cast-iron skillet. Heat over medium-high until the butter melts and begins to foam. Move the pan occasionally to prevent burning.

3. Sear the Filets

Place the steaks into the hot skillet. Sear for 2–3 minutes on each side until a golden-brown crust forms. Tilt the pan and continuously spoon the melted herb butter over the steaks as they cook.

Be sure to sear the edges as well to lock in juices.

4. Finish in the Oven

Insert a meat thermometer into the thickest part of one steak and transfer the pan to the preheated oven.

Cook to your preferred doneness:

Rare: 120°F
Medium-rare: 125°F
Medium: 130°F

This usually takes 6–10 minutes depending on thickness.

5. Rest the Steaks

Remove the steaks from the oven and place them on a plate. Cover loosely with foil and allow them to rest for 5–10 minutes.

Make the Peppercorn Sauce

Return the skillet to low heat (leave the herbs removed if desired).
Add the lightly crushed peppercorns and toast gently for about 30 seconds.
Pour in the beef stock and simmer until reduced by about half.
Lower the heat and stir in the heavy cream. Allow it to thicken until a silky sauce forms.
For extra richness and shine, whisk in a teaspoon of butter before serving.

Serve

Plate the filet mignon and spoon warm peppercorn sauce generously over each steak. Serve immediately alongside creamy mashed potatoes, roasted vegetables, or sautéed leafy greens.