Filet mignon crusted in cracked black peppercorns, seared to perfection, and finished with a silky cream sauce of Dijon, Worcestershire, and garlic. A French steakhouse classic at home.
Ingredients
- 4 beef filet mignon steaks (6 oz each)
- 2 Tbsp cracked black peppercorns
- 1 tsp salt
- 2 Tbsp avocado oil
- 2 Tbsp butter
- ½ cup heavy cream
- ¼ cup beef broth
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 clove garlic, minced
Instructions
Pat steaks dry with paper towels. Press cracked peppercorns onto both sides of each steak.
Season lightly with salt. Heat avocado oil in a heavy skillet over medium-high heat.
Add steaks and sear 3 to 4 minutes per side for medium-rare, adjusting for desired doneness. Remove steaks and tent loosely with foil.
In the same skillet, melt butter. Add garlic and sauté briefly.
Pour in beef broth to deglaze the pan, scraping up browned bits. Stir in heavy cream, Dijon mustard, and Worcestershire sauce.
Simmer 3 to 5 minutes until slightly thickened. Return steaks to skillet and spoon sauce over top.
Serve immediately.