Description
A luxurious dinner featuring tender, pan-seared filet mignon topped with a rich creamy peppercorn sauce, served alongside caramelized roasted Brussels sprouts for an elegant yet comforting meal.
Ingredients
Units
Scale
- 2 filet mignon steaks (about 6 oz each)
- 2 tbsp olive oil, divided
- 1 tbsp unsalted butter
- 1/2 cup heavy cream
- 1/2 cup beef broth
- 2 tbsp brandy or cognac (optional)
- 2 tsp whole black peppercorns, crushed
- 1/2 tsp salt
- 1 lb Brussels sprouts, trimmed and halved
- 1 tbsp balsamic vinegar
- Salt and pepper, to taste (for Brussels sprouts)
Instructions
- Preheat oven to 400°F (200°C). Toss Brussels sprouts with 1 tbsp olive oil, balsamic vinegar, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, flipping halfway through.
- Season filet mignon with salt and crushed peppercorns.
- In a skillet over medium-high heat, heat remaining olive oil. Sear steaks for 3–4 minutes per side for medium-rare, adjusting for preferred doneness. Remove steaks and keep warm.
- Reduce heat to medium, add butter to the skillet, then pour in brandy (if using) to deglaze, scraping up browned bits.
- Stir in beef broth and cream, simmering until sauce thickens, about 3–5 minutes.
- Return steaks to the skillet briefly to coat in sauce.
- Serve steaks topped with creamy peppercorn sauce and roasted Brussels sprouts on the side.
Notes
- For a milder sauce, reduce the amount of peppercorns.
- Let steaks rest for 5 minutes before slicing to retain juices.
- Pair with mashed potatoes or a glass of red wine for a complete meal.
Nutrition
- Serving Size: 1 steak with sauce and Brussels sprouts
- Calories: 580
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 39 g
- Saturated Fat: 17 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 5 g
- Protein: 39 g
- Cholesterol: 145 mg