Perfect Filet Mignon Every Time – With Peppercorn Sauce or Demi-Glace

• 4 filet mignon steaks (about 1–1.5" / 2.5–4 cm thick)
• 2 tbsp (30 ml) oil
• 1 tbsp (15 g) butter, for searing
• 3 tbsp (27 g) minced shallots
• 1 clove garlic, minced
• 1 tsp (2 g) crushed peppercorns
• ¼ cup (60 ml) cognac, bourbon, or whiskey
• ½ cup (120 ml) stock (beef or chicken)
• ¼ cup (60 ml) heavy cream
• 2 tsp (10 g) Dijon mustard
• 1 tbsp (14 g) cold butter, for sauce
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. 1

   Dry the outside of the steak well with a paper towel (without this step, it will be harder to get a nice sear on the steak, and you will steam the steak instead, resulting in a grey, unappealing colour). Season the steak generously with salt and freshly ground pepper.

2. 2

   Preheat the oven to 250°F (120°C). Heat a large heavy-bottomed skillet (ideally cast iron) over medium-high heat for at least 3–4 minutes until very hot and shimmering. Add oil to the skillet. Place your steaks into the skillet and cook without disturbing them for around 3 minutes, until they have a nice golden-brown crust. Gently sear the sides of the steak as well. Be sure not to overcrowd the pan; cook in batches if necessary. Slide butter under each steak until melted, then flip and move the whole skillet into the oven.

3. 3

   Do not walk away—it won't take long. For smaller steaks, it was just under 3 minutes. A medium 1–1.5" (2.5–4 cm) steak may take around 5–6 minutes. But even for a large 2" (5 cm) tall steak, it should not take more than about 10 minutes. Measure the temperature of the steak with an instant-read thermometer to reach your desired doneness (I personally prefer to take my filet mignon out at 135°F (57°C), knowing that the temperature will still rise a few degrees). But follow your preference as well as pay attention to government-suggested guidelines. Remove the steaks from the oven, transfer them to a cutting board, tent loosely with aluminium foil, and rest for 5 minutes.

4. 4

   While the steaks are resting, prepare the sauce. Pour out all but a teaspoon (5 ml) or so of the oil left in the pan. If your steaks were very lean and not much oil remains, consider adding another couple of teaspoons (10 ml) of oil. Turn the heat to low and add shallots. Cook for about 3 minutes until fragrant and softened. Add peppercorns and garlic and cook for just a few seconds until softened. (You may reduce the amount of peppercorns or even omit them entirely for a simple and rich pan sauce.) Add cognac to deglaze the pan and stop the cooking process, then continue cooking for a minute or two until reduced by half. Pour in the stock and cook for a few minutes until reduced to your desired thickness.

5. 5

   Add cream, mustard, and cold butter to the sauce and stir vigorously until emulsified into a thick sauce. Taste it and season as needed with additional salt and pepper. Pour in any juices that may have accumulated on the plate where the steaks were resting.

6. 6

   Slice your steaks on the bias and serve with peppercorn sauce.