Diary of a Chef · Just Chefn Around

Pan Seared Filet Mignon with Peppercorn Sauce

25 minutes · 2 servings

By Diary of a Chef

Ingredients

• 2 pieces filet mignon (6-8oz)
• 2 tsp kosher salt
• 1 tbsp cracked black pepper
• 2 tbsp vegetable oil
• 3 tbsp unsalted butter
• 2 garlic cloves
• 3 sprigs fresh thyme
• 2 tbsp green peppercorns
• 1/4 cup cognac
• 1 cup heavy cream
• 1 cup beef stock

Instructions

1. 1Heat the Pan

   Place cast iron over high heat 3–4 minutes. Add vegetable oil.

2. 2Sear First Side

   Place filet away from you into pan. Do not touch it. Do not move it.

3. 3Flip and Baste

   Flip once. Add butter, garlic, and thyme immediately. Tilt pan and continuously spoon hot foaming butter over the top.

4. 4Rest

   Remove from pan. Tent loosely with foil on a warm plate. Do not cut it.

5. 5Build Peppercorn Sauce

   In the same pan add peppercorns. Carefully add cognac and flambe. Add beef stock and reduce by half. Add heavy cream and reduce until sauce coats a spoon.