Fillet Mignon Steak with Peppercorn Sauce

By Muhammad Faizan

With Creamy Mashed Potatoes & Creamed Spinach

Description

This dish brings together the elegance of perfectly seared fillet mignon and the comforting richness of a classic peppercorn sauce. The steak is pan-seared for a browned crust and juicy, tender interior, then bathed in a luxurious, creamy, brandy-infused peppercorn sauce. Fluffy mashed potatoes and silky creamed spinach complete the plate, offering a balance of textures and flavors that feel nostalgic, indulgent, and deeply satisfying.

Ingredients (Serves 2)

For the Fillet Mignon

  • 2 fillet mignon steaks (6–8 oz each, about 1.5–2 inches thick)

  • 1 tbsp neutral oil (canola, grapeseed)

  • 1 tbsp butter

  • 2 garlic cloves, smashed

  • 2 sprigs fresh thyme or rosemary

  • Kosher salt & freshly cracked black pepper

For the Peppercorn Sauce

  • 1 tbsp whole black peppercorns, lightly crushed

  • 1 small shallot, finely minced

  • 1 tbsp butter

  • ¼ cup brandy or cognac (whiskey works too)

  • ¾ cup beef broth

  • ½ cup heavy cream

  • 1 tsp Dijon mustard (optional but recommended)

  • Pinch of salt

For the Creamy Mashed Potatoes

  • 1 lb Yukon gold potatoes (or russets), peeled & cubed

  • 3 tbsp butter

  • ¼–⅓ cup warm cream or milk

  • Salt & pepper to taste

For the Creamed Spinach

  • 10 oz fresh spinach

  • 1 tbsp butter

  • 1 garlic clove, minced

  • ½ cup cream or half-and-half

  • 2 tbsp cream cheese OR 2 tbsp grated parmesan

  • Salt & pepper

Instructions

1. Prepare the Mashed Potatoes

  1. Add potatoes to salted boiling water. Cook 12–15 minutes until fork-tender.

  2. Drain, then mash with butter and warm cream/milk.

  3. Season with salt and pepper. Cover to keep warm.

2. Make the Creamed Spinach

  1. In a skillet, melt butter. Add garlic and sauté 30 seconds.

  2. Add spinach; cook until wilted.

  3. Add cream and cream cheese/parmesan.

  4. Simmer 2–3 minutes until thickened.

  5. Season with salt and pepper; keep warm.

3. Cook the Fillet Mignon

  1. Pat steaks dry and season generously with salt & pepper.

  2. Heat oil in a heavy skillet over high heat.

  3. Add steaks and sear 2–3 minutes per side for a deep crust.

  4. Add butter, smashed garlic, and thyme/rosemary.

  5. Tilt pan and baste steaks for another minute.

  6. Cook to desired doneness (approx):

    • Rare: 120°F

    • Medium-rare: 130°F

    • Medium: 140°F

  7. Let rest 5 minutes.

4. Make the Peppercorn Sauce

  1. In the same pan, lower heat to medium.

  2. Add butter and shallots; sauté 1 minute.

  3. Add crushed peppercorns.

  4. Pour in brandy and carefully ignite or let it cook off.

  5. Add beef broth; reduce by half.

  6. Stir in cream and Dijon; simmer until thick enough to coat a spoon.

  7. Taste and season lightly with salt if needed.

5. Assemble

Plate mashed potatoes, spoon creamed spinach, place steak on top, and drip that beautiful silky peppercorn sauce all over the fillet.

Servings

Serves: 2
Total Time: 45–55 minutes

Estimated Nutritional Information (per serving)

(Steak + sauce + mash + spinach)

  • Calories: ~850–950

  • Protein: 45–55g

  • Fat: 60–70g

  • Carbohydrates: 35–45g

  • Fiber: 4–5g

  • Sodium: ~900–1100mg

(Will vary based on portion size and specific ingredients.)

Benefits

  • High protein: Excellent for muscle repair and satiety.

  • Iron-rich steak & spinach: Supports healthy energy levels.

  • Creamy sides give comfort: Perfect for recreating nostalgic “food memory” meals.

  • Peppercorn sauce improves digestion: Pepper stimulates stomach enzyme activity.

Chef’s Notes & Tips

For perfect fillet mignon

  • Pat dry very well to develop a crust.

  • Bring steaks to room temperature for even cooking.

  • Baste with butter for restaurant-quality flavor.

  • Resting is crucial—don’t skip it!

For the sauce

  • Crushing peppercorns lightly releases aroma without making the sauce harsh.

  • If too strong, add a splash more cream.

  • Beef broth reduction is key to deep flavor.

For the mash

  • Warm milk/cream makes mash silkier.

  • Yukon Gold potatoes give a naturally buttery texture.

For creamed spinach

  • Cook out excess water before adding cream to avoid thinning.

Q&A

Q: Can I use another cut instead of fillet mignon?

Yes—ribeye, sirloin, or New York strip work great, though they’ll be less tender.

Q: What can I substitute for brandy in the sauce?

Whiskey, white wine, or extra broth all work.

Q: Can I make it without alcohol?

Absolutely—just skip the flambé and add a bit more broth.

Q: Can I air-fry the steak?

Yes—sear first, then air-fry at 400°F (200°C) for 4–7 minutes depending on thickness.

Q: How do I make it lighter?

Use half-and-half instead of cream, and swap mashed potatoes for cauliflower mash.

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