Filet Mignon with Creamy Peppercorn Sauce and Roasted Brussels Sprouts

Filet Mignon with Creamy Peppercorn Sauce and Roasted Brussels Sprouts is an elegant restaurant-quality dish that pairs tender, melt-in-your-mouth beef with a rich, peppery cream sauce and perfectly caramelized Brussels sprouts. Ideal for special occasions or a refined dinner at home, this recipe delivers indulgence and sophistication on a single plate.

Why You’ll Love This Recipe

This dish combines luxurious flavors and textures—the buttery tenderness of filet mignon, the bold bite of peppercorn sauce, and the earthy sweetness of roasted Brussels sprouts. It’s a meal that feels extravagant yet can be made in under an hour. Perfect for impressing guests or treating yourself to a gourmet dinner.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Filet mignon steaks
• Salt
• Black pepper (freshly ground)
• Olive oil
• Butter
• Green peppercorns (in brine, drained)
• Shallots, minced
• Brandy or cognac
• Heavy cream
• Brussels sprouts, halved
• Olive oil (for Brussels sprouts)
• Sea salt

Directions

1. Preheat oven to 400°F (200°C).
2. Toss halved Brussels sprouts with olive oil and sea salt. Spread on a baking sheet and roast for 20–25 minutes, turning halfway through, until golden and caramelized.
3. Meanwhile, season filet mignon steaks generously with salt and freshly ground black pepper.
4. Heat olive oil in a heavy skillet over medium-high heat. Sear steaks for 2–3 minutes per side until browned.
5. Transfer steaks to a baking dish and finish cooking in the oven for 5–8 minutes, depending on desired doneness. Remove and let rest under foil.
6. In the same skillet, melt butter over medium heat. Add minced shallots and cook for 1–2 minutes.
7. Add green peppercorns and stir. Deglaze the pan with brandy or cognac, scraping up browned bits.
8. Pour in heavy cream and simmer until slightly thickened.
9. Serve filet mignon with creamy peppercorn sauce drizzled on top, alongside roasted Brussels sprouts.

Servings and Timing

• Servings: 2
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes

Variations

• Swap Brussels sprouts for asparagus, green beans, or roasted potatoes.
• Use ribeye or sirloin if filet mignon is unavailable.
• Add mushrooms to the sauce for extra depth.
• Use crushed black pepper instead of green peppercorns for a spicier sauce.

Storage/Reheating

Store leftover steak and Brussels sprouts in separate airtight containers in the refrigerator for up to 3 days. Reheat steak gently in a low oven (275°F/135°C) until warmed through to avoid overcooking. The sauce can be reheated in a small saucepan over low heat.

FAQs

1. Can I make the sauce without brandy?

Yes, you can use beef broth or red wine instead.

2. How do I know when filet mignon is done?

Use a meat thermometer—130°F (54°C) for medium-rare, 140°F (60°C) for medium.

3. Can I grill the steak instead of pan-searing?

Yes, but you’ll still need a skillet for the sauce.

4. Can I use black peppercorns instead of green?

Yes, but reduce the amount to avoid overpowering heat.

5. Can I make the Brussels sprouts ahead of time?

They are best fresh, but you can roast them a few hours ahead and reheat in the oven.

6. Can I use half-and-half instead of cream?

Yes, but the sauce will be slightly thinner.

7. Is filet mignon the most tender steak cut?

Yes, it’s one of the most tender cuts, with a buttery texture.

8. Can I double the recipe for more people?

Yes, just adjust the pan size and cook in batches if needed.

9. How do I get a good sear on steak?

Pat it dry before seasoning and cook over high heat without moving it too soon.

10. Can I make the sauce spicier?

Crush extra peppercorns or add a pinch of cayenne.

Conclusion

Filet Mignon with Creamy Peppercorn Sauce and Roasted Brussels Sprouts is the perfect blend of indulgence and elegance. With tender steak, a velvety peppercorn sauce, and crisp roasted vegetables, this recipe is ideal for special dinners where you want to impress without spending hours in the kitchen.

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