Pepper-Crusted Filet Mignon with Brandy Cream Sauce

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Quick Ingredients

• 4 filet mignon steaks, 6–8 oz each (1 1/2–2 inches thick)
• 1 1/2 tsp kosher salt, plus more to taste
• 2 1/2 Tbsp coarsely cracked black peppercorns
• 2 Tbsp neutral oil (canola, grapeseed, or avocado)
• 2 Tbsp unsalted butter
• 1 small shallot, finely minced (about 2 Tbsp)
• 1 clove garlic, minced
• 1/2 cup (120 ml) brandy or cognac
• 1/2 cup (120 ml) beef stock (low sodium)
• 3/4 cup (180 ml) heavy cream
• 1 tsp Dijon mustard
• 1 tsp fresh thyme leaves (or 1/2 tsp dried)

Do This

• 1. Pat steaks very dry, season all over with salt, and let sit at room temperature 20–30 minutes.
• 2. Coarsely crack peppercorns and press them firmly onto both flat sides of each steak to form a crust.
• 3. Preheat oven to 400°F (200°C). Heat oil in a heavy oven-safe skillet over medium-high until just smoking.
• 4. Sear steaks 3–4 minutes per side until a deep brown crust forms; add butter and baste during the last minute.
• 5. Transfer skillet to oven and cook 4–7 minutes, until steaks reach desired doneness (about 125–130°F / 52–54°C for medium-rare). Move steaks to a warm plate, tent with foil, and rest 8–10 minutes.
• 6. Return skillet to medium heat, sauté shallot and garlic in the drippings, then carefully add brandy to deglaze and reduce by about half.
• 7. Stir in stock, cream, Dijon, and thyme; simmer until slightly thickened and velvety. Taste, adjust seasoning, and spoon sauce over steaks to serve.

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Why You’ll Love This Recipe

• Steakhouse-quality filet mignon at home with simple, clear steps and no special equipment required.
• A bold, crackling black pepper crust that contrasts beautifully with the ultra-tender center of the steak.
• Luxurious brandy cream pan sauce made in the same skillet, capturing all the flavorful browned bits.
• Perfect for date night, holidays, or any time you want an impressive but doable main course.

Grocery List

• Produce: 1 small shallot, 1–2 cloves garlic, fresh thyme (optional but recommended), fresh parsley or chives for garnish (optional)
• Dairy: Unsalted butter, heavy cream
• Pantry: 4 filet mignon steaks, whole black peppercorns, kosher salt, neutral cooking oil (canola, grapeseed, or avocado), brandy or cognac, beef stock (low sodium), Dijon mustard, Worcestershire sauce (optional)

Full Ingredients

For the Pepper-Crusted Filet Mignon

• 4 center-cut filet mignon steaks, 6–8 oz (170–225 g) each, 1 1/2–2 inches thick
• 1 1/2 tsp kosher salt (plus extra to finish, if desired)
• 2 1/2 Tbsp whole black peppercorns, coarsely cracked
• 2 Tbsp neutral, high-heat oil (canola, grapeseed, or avocado oil)
• 2 Tbsp unsalted butter

For the Brandy Cream Sauce

• 1 small shallot, very finely minced (about 2 Tbsp)
• 1 clove garlic, minced
• 1/2 cup (120 ml) brandy or cognac
• 1/2 cup (120 ml) low-sodium beef stock
• 3/4 cup (180 ml) heavy cream
• 1 tsp Dijon mustard
• 1 tsp fresh thyme leaves, chopped (or 1/2 tsp dried thyme)
• 1 tsp Worcestershire sauce (optional, for extra depth)
• Salt and freshly ground black pepper, to taste

Optional For Serving

• Chopped fresh parsley or chives, for garnish
• Flaky sea salt, to finish
• Buttery mashed potatoes, roasted potatoes, or crusty bread
• Steamed or roasted green vegetables (such as green beans or asparagus)

Step-by-Step Instructions

Step 1: Temper and Season the Filets

Remove the filet mignon from the refrigerator 20–30 minutes before cooking to take some of the chill off. This helps them cook more evenly and promotes a better crust.

Pat each steak very dry on all sides with paper towels. Moisture is the enemy of browning, so really take your time here. Season the steaks all over with the 1 1/2 teaspoons of kosher salt, pressing it gently onto the surface. Let the steaks rest at room temperature while you prepare the pepper and preheat your pan.

Step 2: Crack the Pepper and Coat the Steaks

For the signature pepper crust, you want large, rough pieces of peppercorn, not fine powder. Place the 2 1/2 tablespoons of whole black peppercorns in a heavy zip-top bag and crush them with a rolling pin, meat mallet, or the bottom of a sturdy skillet. Alternatively, use a mortar and pestle. Aim for pieces about the size of coarse kosher salt flakes.

Spread the cracked pepper out on a small plate. Press each steak firmly into the pepper on both flat sides, coating them generously. Some areas may be thicker than others; that is fine. Gently tap off any loose bits so they do not burn in the pan. Set the pepper-crusted steaks aside on a plate.

Step 3: Preheat the Pan and Oven

Preheat your oven to 400°F (200°C) with a rack in the middle position.

Place a heavy, oven-safe skillet (cast iron is ideal) over medium-high heat. Add the 2 tablespoons of neutral oil and heat until it just begins to shimmer and a tiny wisp of smoke appears. The pan needs to be very hot to create a deep, even sear on the pepper crust. While the pan heats, double-check that your oven is hot and that you have oven mitts ready, as the skillet handle will become extremely hot.

Step 4: Sear the Pepper-Crusted Filets

Carefully lay the steaks in the hot skillet, placing them away from you to avoid splatter. You should hear an immediate, strong sizzle. Do not move the steaks for 3–4 minutes; this undisturbed contact is what builds a dark, flavorful crust. If the oil is smoking aggressively, slightly reduce the heat.

After 3–4 minutes, use tongs to flip each steak. Add the 2 tablespoons of butter to the pan. As it melts and foams, tilt the pan slightly and spoon the buttery drippings over the tops of the steaks for 1–2 minutes. This basting step adds flavor and helps the pepper crust adhere. Sear the second side for another 3–4 minutes, until nicely browned.

Step 5: Finish in the Oven and Rest the Steaks

Transfer the entire skillet to the preheated 400°F (200°C) oven. Roast the steaks for 4–7 minutes, depending on their thickness and your preferred doneness:

• 120°F (49°C) for rare
• 125–130°F (52–54°C) for medium-rare
• 135°F (57°C) for medium

Check the internal temperature with an instant-read thermometer inserted into the side of the thickest part of a steak.

Once the steaks are 5°F (about 3°C) below your target temperature (they will continue to rise as they rest), use oven mitts to carefully remove the skillet. Transfer the steaks to a warm plate or cutting board, tent loosely with foil, and let them rest for 8–10 minutes. Resting keeps the juices from spilling out when you cut into them and gives you time to make the sauce in the same pan.

Step 6: Deglaze the Pan with Brandy

Place the hot skillet back on the stove over medium heat. There should be some peppery browned bits and a thin layer of fat remaining; this is where the flavor lives. If the pan seems dry, add a teaspoon or two of butter or oil.

Add the minced shallot and cook, stirring, for about 1 minute until softened and fragrant. Add the minced garlic and cook 30 seconds more, being careful not to let it brown.

Turn off the burner briefly for safety. Carefully pour the 1/2 cup (120 ml) brandy or cognac into the pan. If using gas, keep your face and hands away from directly over the pan, as the alcohol vapors can ignite. Turn the heat back to medium and use a wooden spoon to scrape up all the browned bits from the bottom of the skillet as the brandy simmers.

Let the brandy bubble and reduce by about half, 2–3 minutes. The sharp alcohol smell will mellow and become more rounded and caramel-like.

Step 7: Finish the Brandy Cream Sauce and Serve

When the brandy has reduced, stir in the 1/2 cup (120 ml) beef stock, 3/4 cup (180 ml) heavy cream, 1 teaspoon Dijon mustard, 1 teaspoon thyme, and the Worcestershire sauce (if using). Bring the mixture to a gentle simmer over medium heat.

Simmer, stirring often, for 4–6 minutes, until the sauce slightly thickens and coats the back of a spoon. It should be silky and pourable, not overly thick. Taste and season with salt and a pinch of freshly ground black pepper as needed. If it tastes too sharp, let it cook another minute; if it seems too thick, stir in a splash of stock or cream to loosen.

To serve, place each rested filet mignon on a warm plate. Spoon the warm brandy cream sauce generously over and around the steaks, letting some sauce pool on the plate. Sprinkle with chopped fresh parsley or chives and a tiny pinch of flaky sea salt, if desired. Serve immediately with your favorite potatoes or crusty bread to soak up the extra sauce.

Pro Tips

• Use thick-cut steaks: Filets that are 1 1/2–2 inches thick are much easier to cook to a perfect medium-rare without overcooking.
• Get the pan really hot: A properly preheated, heavy skillet is the key to that deep, restaurant-style crust on the pepper and meat.
• Crack the pepper yourself: Pre-ground pepper will not give you the same flavor or texture. Coarsely cracked whole peppercorns make the crust dramatic and aromatic.
• Respect the rest time: Those 8–10 minutes of resting are essential for juicy steaks and also give you the perfect window to make the sauce.
• Adjust the sauce thickness: If the sauce gets too thick, whisk in a splash of stock or cream. If it is too thin, simmer for another minute or two until it reduces to your liking.

Variations

• Extra-peppery (Steak au Poivre style): Double the amount of cracked pepper and press it up the sides of the steaks as well as the top and bottom. Expect more heat and a stronger pepper flavor.
• Mushroom brandy cream: After sautéing the shallot and garlic, add 1 cup (about 3 oz / 85 g) sliced cremini mushrooms. Cook until they release their liquid and brown lightly, then proceed with the brandy and cream.
• Herb-lover’s version: Add 1–2 teaspoons of mixed fresh herbs (such as thyme, tarragon, and parsley) to the sauce at the end of cooking for a more aromatic, garden-fresh flavor.

Storage & Make-Ahead

This dish is best enjoyed freshly cooked, when the filets are perfectly tender and the sauce is silky. However, leftovers can be stored safely and still taste very good.

Allow leftover steak and sauce to cool to room temperature (no more than 1 hour), then store them in separate airtight containers in the refrigerator for up to 3 days. To reheat, warm the steak gently in a 275°F (135°C) oven for 10–15 minutes, just until heated through, and reheat the sauce in a small saucepan over low heat, adding a splash of cream or stock if it has thickened too much. Avoid microwaving the steak at high power, as it can easily overcook and toughen.

You can make the sauce up to 1 day ahead: cook it fully, cool, and refrigerate. Reheat gently over low heat and, if desired, quickly deglaze the pan with a splash of brandy after searing your steaks, then stir in the pre-made sauce for maximum flavor.

Nutrition (per serving)

Approximate values for one serving (one 6–8 oz filet with a generous portion of sauce):

• Calories: ~750 kcal
• Protein: ~50 g
• Total Fat: ~54 g
• Saturated Fat: ~26 g
• Carbohydrates: ~6 g
• Sugar: ~2 g
• Sodium: ~750 mg (will vary with salt and stock used)

Values are estimates and will vary based on the exact size of the steaks, brands of ingredients, and portion of sauce served.