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1/2 cup heavy cream
1 tablespoon Dijon mustard
1 tablespoon chopped fresh parsley (optional, for garnish)
Directions
1. Generously season both sides of the filet mignon with salt and freshly ground black pepper.
2. In a large skillet, heat the olive oil over medium-high heat until shimmering.
3. Add the filets to the skillet and sear for about 4 minutes on each side for medium-rare, or longer if you prefer a more cooked steak. Remove the steaks from the skillet and set aside to rest.
4. In the same skillet, reduce the heat to medium and melt the butter.
5. Add the finely chopped shallots and the crushed green peppercorns, sautéing until the shallots are soft and translucent, about 2-3 minutes.
6. Pour in the beef broth, scraping up any browned bits from the bottom of the skillet, and simmer for 3 minutes to reduce slightly.
7. Stir in the heavy cream and Dijon mustard, continuing to simmer for another 3 minutes until the sauce has thickened slightly.
8. Return the filets to the skillet, spooning the sauce over the steaks to coat. Cook for an additional 2 minutes, just to warm through.
9. Transfer the steaks to serving plates, spoon the sauce over top, and garnish with chopped fresh parsley if desired.
Variations & Tips
For a kid-friendly version, you can skip the peppercorns or reduce the amount for a milder sauce. Another variation is to add a splash of brandy or cognac to the sauce during the simmering step for an extra depth of flavor. If you’re looking for a lighter option, use half-and-half instead of heavy cream in the sauce.
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