Filet Mignon with Creamy Peppercorn Sauce: A Steak Lover’s Dream

Start by seasoning both sides of the filet mignon steaks generously with salt and freshly ground black pepper. Let the steaks sit at room temperature for about 15-20 minutes before cooking.
Sear the Steaks:

In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, add the steaks to the pan. Sear the steaks for 3-4 minutes on each side for medium-rare, or longer if you prefer a more done steak. Add the butter to the pan during the last minute of cooking and allow it to melt, spooning the butter over the steaks for added richness. Remove the steaks from the skillet and set them aside to rest.
Make the Creamy Peppercorn Sauce:

In the same skillet, reduce the heat to medium and add the tablespoon of butter. Add the chopped shallot and sauté for 2-3 minutes until soft and translucent. Stir in the crushed peppercorns and cook for an additional 1-2 minutes, allowing the peppercorns to release their flavor.
Carefully add the brandy or cognac to deglaze the skillet, scraping up any brown bits from the bottom of the pan. If you prefer not to use alcohol, substitute with beef broth.
Let the alcohol cook off for 1-2 minutes, then add the heavy cream and beef broth. Stir to combine and bring the sauce to a gentle simmer. Cook for 4-5 minutes, allowing the sauce to thicken. Season with salt and pepper to taste.
Serve:

Place the rested filet mignon steaks on plates and spoon the creamy peppercorn sauce over the top. Garnish with fresh thyme or rosemary, if desired, and serve immediately.
Serving and Storage Tips: