Filet Mignon in Shallot Peppercorn Cream Sauce

Season Steaks: Season both sides of the filet mignon steaks generously with salt and pepper.

Sear Steaks: Heat olive oil in a large skillet over medium-high heat. Once hot, add the steaks and sear for 3-4 minutes on each side until browned and crispy. Remove the steaks and set them aside.

Cook Shallots: In the same skillet, melt butter. Add minced shallots and cook until softened, about 5 minutes.

Deglaze Pan: Pour in brandy and beef broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and cook for 5 minutes.

Add Cream: Stir in heavy cream and crushed black peppercorns. Let it cook for an additional 2 minutes until the sauce thickens slightly.

Return Steaks: Return the steaks to the skillet and cook for an additional 2-3 minutes, or until the steaks are heated through and coated with the creamy sauce.

Serve: Garnish with fresh thyme and serve immediately.

Serving and Storage Tips