Filet Mignon with Peppercorn Sauce

• 2 filet mignon steaks (1.5 inches or thinner; ribeye or other premium cuts work too)
• 30 ml oil, for searing the steaks
• 28 g unsalted butter
• 45 ml shallots, finely minced
• 1 clove garlic, finely minced
• 60 ml cognac, bourbon, or whiskey to deglaze the pan
• 5 ml crushed peppercorns (plus more if desired, to taste)
• 120 ml chicken or beef stock
• 60 ml heavy cream
• 10 ml Dijon mustard
• 15 ml soy sauce
• 14 g unsalted butter, cold
• Kosher salt
• Freshly ground black pepper, to taste

Mga Tagubilin

1. Filet Mignon

   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

   Heat oil in a heavy-bottomed frying pan over medium-high heat. Add your steaks and cook for about 2–3 minutes, watching closely so they don't burn. Then flip them. Add butter to the pan. Continue flipping and basting the steaks with butter. Your total cooking time should be well under 10 minutes for small to medium steaks. For steaks that are too thick, I recommend a different cooking method, which I will post shortly.

3. 3

   Check the internal temperature of the steak and ensure it's cooked to your liking. My personal preference is the 135–145°F (57–63°C) range. Remove the steaks to a plate and cover loosely with aluminium foil.

4. Peppercorn Sauce

   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 remained, consider adding another couple of teaspoons (10 ml) of oil. Turn the heat to low and add the shallots. Cook for about 3 minutes until fragrant and softened. Add the peppercorns and garlic and cook for just a few seconds until softened. Add the 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 the cream, mustard, soy sauce, and 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 and serve with the peppercorn sauce.